Gluten Free Naan Roti Indian Flat Bread Version 1
Elevate your homemade Indian-inspired meals with this soft, chewy, and flavorful Gluten-Free Naan Roti! Perfectly crafted for those with gluten sensitivities, this versatile flatbread combines gluten-free all-purpose flour and tapioca starch for a tender texture and pliability. A touch of plain yogurt (dairy or non-dairy) adds moisture, while optional garlic and fresh cilantro infuse every bite with irresistible aroma and depth. Cooked to golden perfection in a skillet, this naan roti can be brushed with buttery ghee for a decadent finish and pairs beautifully with curries, dips, or your favorite fillings. With just 20 minutes of prep time, this easy and satisfying recipe is your go-to for gluten-free Indian flatbread bliss! Keywords: gluten-free naan, Indian flatbread, easy gluten-free bread, homemade roti, skillet-cooked bread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 cups Tapioca starch
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Plain unsweetened yogurt (dairy or non-dairy)
- 0.25 cups Warm water
- 2 tablespoons Olive oil or melted ghee
- 1 teaspoon Garlic, minced (optional, for flavor)
- 2 tablespoons Butter or ghee (optional, for brushing)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, baking powder, and salt. Mix well to ensure even distribution of the dry ingredients.
Add the plain unsweetened yogurt and olive oil (or melted ghee) to the dry ingredients. Stir to combine.
Gradually add the warm water, a little at a time, while mixing until a soft and slightly sticky dough forms. If desired, mix in the minced garlic for added flavor.
Dust a clean surface with a little gluten-free flour and knead the dough gently for 1-2 minutes until smooth. If the dough is too sticky, sprinkle a little more flour as needed.
Divide the dough into 6 equal portions. Roll each portion into a ball and flatten into a disc.
Using a rolling pin, lightly roll each disc into an oval or round flatbread shape, about 1/4 inch thick. Repeat with the remaining portions.
Heat a non-stick skillet or cast-iron pan over medium-high heat. Once hot, place one rolled naan roti in the pan.
Cook for 1-2 minutes on the first side, or until bubbles begin to form and the underside develops golden brown spots.
Flip the naan and cook for an additional 1-2 minutes. Press gently with a spatula to ensure even cooking. Remove from the pan and cover with a clean kitchen towel to keep warm.
Repeat with the remaining portions of dough.
Optional: Brush the cooked naan with butter or ghee and garnish with freshly chopped cilantro before serving.
Serve warm with your favorite curry, dip, or filling.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 335.5 g | 122% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 12.2 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 419 mg | 32% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 449 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.
