Gluten-Free Naan
Total Time
1 hour and 25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.67 out of 5 stars
(15)
Ingredients
8 servings
- 1 cup warm water
- 2 1/2 tsp 1 packet active dry yeast
- 2 tsp coconut sugar
- 1 1/2 cups buckwheat flour
- 1 1/2 cups tapioca starch
- 1/2 cup sour cream (preferably cultured)
- 1 egg (beaten)
- 2 tbs olive oil
- 1 tsp sea salt
- Optionally: cumin seeds and fresh chopped cilantro to garnish
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Preparation
Step 1
In a large bowl combine warm water, yeast, and sugar. Stir to combine. Let sit for 10 minutes or until frothy.
Step 2
Meanwhile in another large bowl combine buckwheat flour, tapioca starch, sour cream, egg, oil and salt. Mix until smoothly combined.
Step 3
Pour in your yeast mixture, and mix until just combined.
Step 4
Cover, place in a warm & dark place to let rise for 1-2 hours, or until doubled in size.
Step 5
Heat a greased skillet over medium-high heat.
Step 6
Using wet hands or a spatula, scoop out about 1/4 cup of batter and place on hot skillet. Flatten and spread into desired shape (I like tear drops), about 1/2″ thick. Sprinkle with a bit of water. Cover, and cook for 2-4 minutes or until the bottom(s) starting to brown. Flip and cook uncovered for 2-4 minutes more until browning on both sides. Repeat with remaining batter.
Step 7
Keep loosely wrapped in a tea towel at room temperature until ready to serve.
Step 8
Optionally, brush with butter or oil and sprinkle with cumin seeds and cilantro before serving.
Step 9
Enjoy!
Step 10
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