In our household a curry always calls for naan bread too. Roo loves to dip and scoop his curry and I can guarantee he will eat if there’s one on his plate. With a child that’s had long standing issues around eating it’s good to have your fall backs that you know will tempt them into eating.
These are a beautiful replacement for standard naan breads and we have made them numerous times now. We will definitely never look back. Within this recipe you have the option of dairy free and egg free as well as the standard gluten free recipe.
Quick note: make sure your hands are cold and floured when handling the dough. It makes it so much easier to shape.
- 1 packet instant yeast (7g)
- 1 cup of warm water for the egg free recipe or 3/4 cup of warm water if using eggs.
- 2 eggs (if using)
- 2 tablespoons caster sugar
- 3 tablespoons dairy free milk (you can use standard dairy milk also)
- 1 teaspoon salt
- 2.5 – 3 cups gluten free plain flour
- Coconut oil or cooking spray for frying.
- In a large bowl combine the yeast, water, sugar, salt and milk. Stir well until combined and bubbles are foaming at the surface.
- If you’re using eggs add these now and combine well.
- Add the flour and using your hands stir and mix until well combined and a dough has formed to a kneadable consistency. (We start with 2 cups of flour and then add as needed to come to the right consistency)
- Take a golf ball sized portion of the dough and either roll on a floured surface or work out with your hands until it is about 0.5 – 1 centimetre thick. It is personal preference. The thicker the naan the longer it will take to cook.
- Heat a frying pan over a medium heat and add the coconut oil or cooking spray to the pan to avoid sticking.
- Once the pan is hot add the naans one at a time. Cook for approximately 1-2 minutes on each side, dependent on thickness. You will know when they’re ready to be flipped as they stiffen and are easy to move.
- Repeat with the remaining dough.
- Serve warm.