Gluten-Free Naan Dippers
Perfect as a versatile appetizer or side, these **Gluten-Free Naan Dippers** are a delightful twist on the classic Indian flatbread, tailored for those with gluten sensitivities. Made with a blend of gluten-free all-purpose flour, psyllium husk powder, and creamy Greek yogurt, this quick and easy recipe creates soft, golden naan rounds with just the right amount of chew. Infused with hints of garlic and a touch of honey, these mini flatbreads pair beautifully with curry, hummus, or any dip of your choice. Optional melted butter and fresh cilantro lend a mouthwatering finish, making these gluten-free naan dippers a crowd-pleaser for any occasion. Ready in just 35 minutes, they're perfect for weeknight dinners or entertaining guests!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Plain Greek yogurt
- 0.5 cup Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Garlic powder
- 2 tablespoons Melted butter or ghee (optional)
- 2 tablespoons Chopped fresh cilantro (optional)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, baking powder, salt, and garlic powder. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the Greek yogurt, warm water, olive oil, and honey until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. The dough should be slightly sticky but manageable. If it's too dry, add a little more warm water, one tablespoon at a time.
Cover the dough with a clean cloth and let it rest for about 10 minutes to allow the psyllium husk to absorb moisture and give the dough a better texture.
Preheat a non-stick skillet or griddle over medium heat.
Divide the dough into eight equal portions. Using floured hands, roll each portion into a ball.
Flatten each dough ball on a lightly floured surface, using your hands or a rolling pin, to form small naan rounds about 4-5 inches in diameter.
Place the flattened dough onto the preheated skillet and cook for 2-3 minutes on each side or until golden brown and puffed up.
Remove from heat and optionally brush with melted butter or ghee for a richer taste.
Sprinkle with chopped cilantro if desired and serve warm as dippers with your favorite sauces or spreads.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 2161 mg | 94% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 24.5 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 478 mg | 10% | |
*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.
