Gluten-Free Sweet Naan Bread Recipe
This version is perfect when you’re short on time but still want to enjoy a warm, homemade gluten-free naan. It uses Bob’s Red Mill gluten free flour, coconut oil, and a touch of sugar for a mildly sweet finish that kids love.
Servings: 8
Equipment
- 1 Cast iron skillet
- 1 Rolling Pin
Ingredients
- 2 1/2 cups Bob’s Red Mill 1:1 gluten-free flour
- 1/2 tsp salt
- 1/4 tsp cream of tartar
- 4 tsp cane sugar
- 1/3 cup plain yogurt use almond or coconut yogurt for dairy-free
- 3 tbsp butter use ghee, or dairy-free if needed
- 1 egg
- 3/4 cup water
- coconut oil For frying
Instructions
- In a large mixing bowl, whisk together the dry ingredients.
- In a medium bowl, beat the egg, yogurt, butter, and water until well combined and smooth.
- Combine the wet and dry ingredients with a wooden spoon to form a soft, doughy ball.
- Divide into 8 pieces, cover with plastic wrap, and let rest in a nice warm place for 10 minutes.
- On a lightly floured surface, use a rolling pin to flatten each dough ball into a circular shape or teardrop shape. If needed, roll between two pieces of parchment paper for a non-stick surface.
- Cook in a hot skillet over medium heat with coconut oil for 1–2 minutes per side until golden brown.
- Optional: Brush with olive oil or melted butter using a pastry brush. Serve warm.