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- ½ cup warm plant based milk, almond, soy, etc., 120ml
- ½ cup thick vegan Greek yogurt, or coconut cream from canned coconut milk, 120g
- 2 tablespoons whole psyllium husk, 12g
- ½ cup brown rice flour, 65g
- ½ cup white rice flour, 80g
- ½ cup potato starch, 85g
- ½ teaspoon xanthan gum, 2g
- 2 teaspoons brown sugar or coconut sugar, 8g
- 1 teaspoon baking powder, 4g
- 1 teaspoon instant yeast, 3g
- 1 ½ teaspoons garlic powder, 5g
- ½ teaspoon sea salt, 3g
- ¼ teaspoon ground black pepper, 0.5g
- 1 ½ tablespoons olive oil or coconut oil, for dough rising, and for brushing before serving, 22ml
- Optional toppings: vegan parmesan cheese, extra garlic, parsley, or cilantro
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In a small bowl mix plant based milk, vegan yogurt and psyllium husk. Let it sit for 5 minutes to allow the mixture to thicken.
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In a large bowl, whisk together the flours and potato starch with xanthan gum, brown sugar, baking powder, yeast, garlic powder, salt and pepper.
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Create a well in the center of the dry ingredients. Slowly add the psyllium husk mixture. Mix with a spatula until the dough starts to come together.
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Knead the dough for 3 minutes. Psyllium husk will make the dough soft and reduce stickiness, but it may still feel slightly sticky. I don’t recommend dusting the surface with flour because it may make the dough too dry.
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Lightly grease the dough ball with oil (about 1 teaspoon) and place it back in the bowl. Cover with plastic wrap and let it rest for 30 minutes in a warm place. The dough should slightly rise but won’t double as much as regular dough.
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Divide the dough into 8 equal portions. Roll each piece into a ball, then press it down on a lightly floured surface and roll into an oval about 6-8 inches long.
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Heat a cast-iron or nonstick skillet over medium-high heat and place the naan in.
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Cook for 30 seconds to 1 minute, or until bubbles form and dark spots appear.
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Flip and cook the other side for another 30 seconds to 1 minute.
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Remove the naan from the skillet and cool it wrapped in a clean kitchen towel. This will ensure the naan stays soft. Repeat with remaining dough.
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Brush with oil before serving and garnish with vegan parmesan, garlic, parsley, or cilantro as desired.
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Serve warm for the best texture.
- Room temperature: Let the naan cool completely, then store it in a sealed freezer bag, wrap it in foil, or place it in an airtight container. It will keep for 2 to 3 days this way, although it really is best enjoyed right away if possible!
- Freezer: Freeze gluten-free naan in a freezer bag or airtight container for up to 3 months. You can reheat it directly from frozen.
- To reheat: Warm naan in the microwave, in a nonstick or cast iron skillet on the stovetop, or in a 350ºF oven until heated through.
Calories: 165kcal, Carbohydrates: 29g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.4g, Trans Fat: 0.001g, Cholesterol: 1mg, Sodium: 223mg, Potassium: 199mg, Fiber: 4g, Sugar: 2g, Vitamin A: 59IU, Vitamin C: 1mg, Calcium: 82mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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