Gluten-free naan bread


  • 2 cups gluten-free flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp coarse sea salt
  • ½ tsp fine sea salt
  • ¾ cup warm milk soya milk
  • ¼ cup warm soya yogurt
  • 1 tbsp vegetable oil

Mix the dry ingredients together in a large bowl. Warm the milk and yogurt, then add with the oil to the flour and mix. Try not to over-mix. The dough should hold together but not be too dry, if it is to dry, add a bit of water. It might feel a little more like pastry than bread dough because there is no gluten holding it together.

Divide into 10 small balls of dough. Put a little oil on your hands and gently shape each one flattening it out in your hands. Once you have the rough shape you can gently even out the thickness with a rolling pin, using some gluten-free flour to prevent sticking. Grill each one under a medium heat until just starting to brown, don’t turn them until they have begun to colour as they may just break up. Serve warm with your favourite curry.

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