Gluten-Free Garlic Chili Naan
Discover the irresistible flavor of Gluten-Free Garlic Chili Naan, a bold and aromatic twist on the traditional Indian flatbread designed for gluten-free diets. This easy-to-make recipe combines a soft yet sturdy dough crafted from gluten-free all-purpose flour and xanthan gum, infused with the robust zest of minced garlic and fiery red chili flakes brushed in olive oil. Each naan is cooked to golden perfection in a skillet, creating a tender, bubbly texture with a tantalizing crust. A sprinkle of fresh coriander adds a bright, herby finish that complements the spice beautifully. With just 15 minutes of prep time and 20 minutes of cooking, this quick gluten-free naan is the perfect accompaniment to curries, soups, or as a standalone treat for spice lovers everywhere. A definite must-try for a flavorful gluten-free experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 1 cup Plain Greek yogurt
- 0.25 cup Milk
- 3 cloves Garlic, minced
- 1 tablespoon Red chili flakes
- 2 tablespoons Olive oil
- 2 tablespoons Fresh coriander, chopped
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, salt, and baking powder until well combined.
Add the Greek yogurt and milk, mixing until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it is manageable.
In a small bowl, mix the minced garlic and red chili flakes with the olive oil to make a flavored oil.
Dust a clean surface with some gluten-free flour, and turn the dough onto the surface. Knead it gently for about 2-3 minutes to ensure all ingredients are well incorporated.
Divide the dough into four equal parts and shape each part into a ball.
Roll out each ball into an oval shape, approximately 1/4 inch thick.
Preheat a non-stick skillet over medium-high heat.
Brush one side of the naan with the garlic chili oil, and place it oil-side down onto the hot skillet. Cook for about 2 minutes until bubbles begin to form on the surface.
Brush the top side with the garlic chili oil and flip the naan. Cook for another 2 minutes until golden brown.
Remove from the skillet and immediately sprinkle with fresh coriander.
Repeat with remaining dough portions.
Serve hot and enjoy your gluten-free garlic chili naan.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 12.7 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 405 mg | 31% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 527 mg | 11% | |
*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.
