Imagine sinking your teeth into a warm, pillowy naan that's not just delicious, but also completely gluten-free and packed with nutritious quinoa goodness. This revolutionary recipe breaks all the traditional bread-making rules, offering a mouthwatering alternative that will make even gluten-lovers forget about wheat flour. Whether you're managing celiac disease, exploring healthier eating, or simply craving an incredible bread experience, this quinoa flour naan is about to become your new culinary obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Indian
Serves: 4 Naan
Ingredients
- 1 cup quinoa flour
- 1/2 cup water
- 1/4 cup yogurt
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp olive oil
Instructions
- In a large mixing bowl, combine quinoa flour, baking powder, and salt. Whisk together dry ingredients until well blended and free of lumps.
- Create a well in the center of the dry ingredients. Add yogurt, olive oil, and water. Mix with a spatula or wooden spoon until a soft, slightly sticky dough forms.
- Knead the dough gently for 2-3 minutes until it becomes smooth and cohesive. If the dough feels too dry, add water by teaspoon; if too wet, sprinkle additional quinoa flour.
- Cover the dough with a clean kitchen towel and let it rest for 10 minutes, allowing the flour to hydrate and become more pliable.
- Divide the dough into 4 equal portions. On a surface lightly dusted with quinoa flour, roll each portion into a thin oval or circular shape, approximately 1/8 inch thick.
- Heat a cast-iron skillet or non-stick pan over medium-high heat. Do not add oil to the pan.
- Carefully transfer the rolled naan to the hot skillet. Cook for 1-2 minutes until bubbles form and the bottom develops golden-brown spots.
- Flip the naan and cook the other side for an additional 1-2 minutes until golden and slightly puffy.
- Remove from heat and brush with additional olive oil or melted butter if desired. Keep warm by wrapping in a clean kitchen towel.
- Repeat the rolling and cooking process with remaining dough portions. Serve warm as a side or accompaniment to your favorite dishes.
Tips
- Consistency is Key: The dough should be soft and slightly sticky. Don't be afraid to adjust water or flour by tiny increments to achieve the right texture.
- Rest the Dough: The 10-minute resting period is crucial. It allows the quinoa flour to fully hydrate and makes the dough more manageable.
- Temperature Control: Use medium-high heat to get those beautiful golden-brown spots without burning the naan.
- No Oil in the Pan: A dry, hot skillet ensures perfect browning and prevents soggy results.
- Work in Batches: Cook naans one at a time to maintain optimal heat and ensure even cooking.
- Keep Them Warm: Wrapping cooked naans in a kitchen towel helps retain moisture and warmth.
- Experiment with Flavors: Try adding herbs like cilantro or spices like cumin to the dough for extra depth of flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 2mg
