Savory Fresh-Milled Gluten-Free Naan
This millet flour naan combines nutrition with flavor. It’s made with fresh milled gluten free flours, including sorghum and brown rice, giving it a more structured bite. With a lower sugar content and a mix of coconut and avocado oil, it’s a great option for savory meals.
Servings: 8
Equipment
- 1 Cast iron pan
- 1 Rolling Pin
Ingredients
- 1 1/4 cups fresh-milled millet flour
- 3/4 cups fresh-milled sorghum flour
- 1/2 cup fresh-milled brown rice flour
- 1/2 tsp sea salt
- 1 tsp xanthan gum
- 1/4 cup tapioca flour (or tapioca starch)
- 1/4 tsp cream of tartar
- 2 tsp cane sugar
- 1/3 cup plain Greek yogurt (almond or coconut yogurt)
- 3 tbsp melted unsalted butter (ghee, or dairy-free options)
- 1 egg room temperature
- 3/4 cup warm filtered tap water
- Equal mix of coconut oil and avocado oil (for frying)
- Extra millet flour (for dusting)
Instructions
- In a large mixing bowl, whisk together the flours, starch, salt, xanthan gum, and sugar until well combined.
- In a medium bowl, whisk yogurt, butter, egg, and water until smooth.
- Stir the wet mixture into the dry ingredients until a soft naan dough forms.
- Divide the dough into 8 balls, cover them with a clean tea towel, and let them rest for 10 minutes.
- Roll out each piece on a floured surface into a circular shape. If needed, roll between two pieces of parchment paper for a non-stick surface.
- Cook in a hot skillet (medium-high heat) with oil for 1–2 minutes per side until golden brown.
- Brush with olive oil or garlic butter for extra flavor.