Last week was Real Bread Week and I had planned to share this quick naan recipe along with other bread ideas. Life didn’t go to plan: my husband received the call that no one expects—his father passed away suddenly. It’s been a difficult time and I’ve found it hard to write or engage on social media. Grief brings practical thoughts too; I’ve been sorting out things people need to know if the worst happens. It’s not pleasant, but leaving clear wishes matters to those left behind.
Even so, posting this recipe feels like a small step back toward normality. These naans are fast and straightforward to make. I like to split them and fill them, but they’re equally good served alongside curry or soup. They take around ten minutes to prepare and cook, so they’re ideal while a curry is simmering.
When I’m ready I’ll share a short video to show how simple these are, but for now here’s the recipe in full.
These naans work best with my self-raising wholegrain gluten-free flour blend (or use plain gluten-free flour plus baking powder). My blend contains double-acting raising agents which give a great rise and the wholegrain mix adds flavour you won’t find in many other gluten-free blends.
Gluten Free Quick Naan Bread Recipe
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Ingredients
- 100 g Free From Fairy Gluten Free Flour Blend – self-raising if available
- 1 tsp Baking powder – only if using plain flour
- 1/4 tsp Psyllium husk powder – or xanthan gum
- 100 g Natural yoghurt – can be dairy or dairy-free. For vegan use dairy-free yoghurt. For low FODMAP, use goat’s yoghurt, lactose-free or coconut yoghurt; amount may vary with thickness
- Optional salt
- Oil – coconut oil, butter or ghee for frying
Instructions
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Heat a frying pan over medium heat.
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Combine the flour, baking powder (if using) and psyllium in a bowl. Add the yoghurt and mix until a slightly sticky dough forms. The exact amount of yoghurt depends on its thickness.
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Divide the dough into two portions or leave it as one, depending on the size you prefer.
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Shape each portion into a tear-drop or round shape about 1cm thick. Work on a piece of non-stick silicone paper or cling film to prevent sticking.
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Put about a teaspoon of oil in the pan and spread it so the surface is lightly coated.
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Lift the shaped dough using the paper, turn the paper upside down and drop the bread into the hot pan—take care as the oil may splatter.
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Fry for about 3 minutes on each side, until golden and cooked through.
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Serve warm, brushed with butter or coconut oil if desired.
Nutrition (Approx)
Buy my wholegrain gluten-free flour blends here:
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