Gluten-Free Chili Garlic Naan
Elevate your bread game with this Gluten-Free Chili Garlic Naan, a bold, aromatic twist on the classic Indian flatbread made completely gluten-free! Featuring a soft and pliable dough crafted from gluten-free all-purpose flour and psyllium husk powder, this recipe delivers the perfect chew without compromising taste. Infused with the irresistible flavors of minced garlic, chili flakes, and a buttery cilantro glaze, each naan is lightly pan-seared for a golden, bubbly texture. Ideal for pairing with rich curries, soups, or enjoying on its own, this quick-to-make naan is also easily adaptable for vegan diets by swapping yogurt and butter for their dairy-free alternatives. Whether you’re gluten-sensitive or just looking to try something new, this spicy, savory bread is sure to become your next go-to side dish!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Warm water
- 0.5 cup Yogurt (dairy-free for vegan)
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Chili flakes
- 2 tablespoons Chopped fresh cilantro
- 2 tablespoons Butter or vegan butter
Instructions
In a large bowl, combine the gluten-free all-purpose flour, psyllium husk powder, baking powder, and salt. Stir to mix well.
Add the warm water, yogurt, and 1 tablespoon of olive oil into the dry mixture. Mix until the batter is smooth and forms a dough-like consistency.
On a lightly floured surface, divide the dough into six equal portions. Roll each portion into a ball.
Cover the dough balls with a damp cloth and let them rest for at least 10 minutes.
In a small bowl, mix the minced garlic and chili flakes with the remaining olive oil.
After resting, flatten each dough ball into a teardrop or oval shape, about 1/4 inch thick.
Heat a non-stick skillet or cast-iron pan over medium heat. Brush one side of a naan with the garlic-chili oil and place it oil-side down on the skillet.
Cook for 2-3 minutes until the bottom is golden brown and bubbles appear on the surface. Brush the top side with the garlic-chili oil before flipping.
Cook the other side for an additional 2-3 minutes. Remove from heat and repeat with the remaining dough portions.
Melt the butter or vegan butter in a small saucepan. Once the butter is melted, remove from heat and mix in the chopped cilantro.
Brush the hot naan with cilantro butter to add additional flavor before serving.
Serve the gluten-free chili garlic naan warm. Enjoy it as a side with your favorite curry or soup.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 238.3 g | 87% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 8.8 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 292 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
