Gluten-Free Naan Bread with Cassava Flour (with Yeast)
Looking for a delicious gluten-free naan recipe? Look no further! This recipe uses cassava flour and yeast to create a soft and doughy naan that everyone will love. Serve with your favorite Indian dishes for a perfect meal. Enjoy!
What is Cassava Flour?
Cassava flour is a gluten-free, grain-free flour made from dried, ground cassava tubers.
Cassava flour is a great gluten-free substitute for wheat flour in recipes. It has a light, fluffy texture and a neutral flavor that makes it perfect for baking cakes, cookies, and other desserts. Cassava flour is also high in fiber and vitamin C, and it contains minerals like potassium, magnesium, and phosphorus.
You may know of another ingredient that comes from cassava tuber – tapioca. The slight chewiness of cassava flour is perfect for naan!
Not Getting Nice Bubbles in Your Naan?
It’s possible that you may not have rolled the dough thin enough. When making naan, it’s important to roll the dough out as thinly as possible so that you get nice, large bubbles in the finished product. If the dough is too thick, it will be difficult for the gas bubbles to form and you’ll likely end up with a more dense naan. Give it a try and see if rolling it out thinner helps
The best part about this gluten-free cassava flour naan recipe is that you can get all of the ingredients at your local grocery store. Cassava flour has a similar consistency to wheat and it’s able to do almost everything that regular flour does, so feel confident using cassava in recipes that regularly call for wheat flour. If you want an easy way to make light and fluffy naan with just a few simple steps, we recommend following our tips below for baking the perfect gluten-free naan. Let us know what you think once you try them out- we love hearing from our readers!
Looking for a wheat flour naan recipe? Be sure to check out our Herbed Garlic Butter Naan recipe!
Gluten-Free Naan Bread with Cassava Flour (with Yeast)
Ingredients
- 3/4 c water warm
- 2 tsp active yeast
- 1 tsp honey or sugar if vegan
- 1 3/4 cup cassava flour
- 1/2 c tapioca flour
- 1 teaspoon baking powder
- 1/2 tsp of salt
- 1 tablespoon olive oil
- 1/3 cup Greek yogurt or non dairy yogurt/coconut cream if vegan
- 1 tsp apple cider vinegar
- Pinch of black pepper
- Extra high heat oil for cooking i.e avocado oil, coconut oil or sunflower oil
Instructions
- Combine warm water, yeast, and sugar in small bowl. Let it sit for 10 minutes until the yeast is bubbling. Set aside.
- In a bowl or stand mixer, sift the flour, baking powder, and salt until well combined. Next add in your yeast mixture and mix to combine with flours.
- Slowly mix in your yogurt, 1-tbsp oil, vinegar, and a mix together with spatula or spoon. The batter should be thick, but still able to be rolled by hand. If the batter seems to dry/thick, add in 1/4 cup more warm water. It should look and feel like a tender pizza dough.
- Knead the dough for 5 minutes with dough hook or with hands. (Remember the dough will not be as elastic as regular wheat flour, that is ok!)
- Place the dough in an oiled bowl and cover with cloth. Place in warm dark place and allow to rise for 90 minutes or until doubled in size.
- Once the dough has risen, flour your hands and counter to prepare dough.
- If the dough is extra sticky, let it chill for 20 minutes, then flour your hands before rolling. Roll the dough into 6-7 medium size balls (slightly smaller than a baseball)
- Place dough balls on wax paper and roll each one out between 2 pieces of wax paper in until you form an oval shape. Shape the corners to smooth out any cracks (Be gentle so that your dough does not crumble.)
- You can roll the dough thin but you don’t want to crack the dough when rolling. The thinner the dough, the crispier the bread on the outside and the better the chance of bubbles
- To cook, heat a non stick pan, cast iron, or grill pan with oil on high.
- Place each flattened dough on pan one at at time on high heat. Cover with lid and wait 1 + minutes. You should start to see the edges puff and bubbles begin to form.
- Brush the top with more oil and flip to other side. Cook an additional 1-2 minutes uncovered until dark marks appear on bottom.
- Remove and repeat for the remaining pieces of dough.
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