Well, you must have understood till now that I am obsessed with making dough based things. I just love to feel the dough in my hands and creating something with it is quite different from cooking something in a pan. I feel like I’m almost like experienced old ladies who are respected by everyone around them. You know they don’t even need any measurements. I’m not that good, but making a dough does give me that feeling. That’s why you can see me trying new bread recipes every now and then. I made this Gluten-free Naan for the first time for our Sunday breakfast and we loved it so much that they disappeared very fast when they are still hot.
We always have some dough in the fridge and I make healthy Flour Tortillas without lard right before having dinner or breakfast at the weekend. We love to fill them with something and make roll up sandwiches. A friend of mine asked me if we can make these tortillas gluten-free, so I started the experiment. I used cornmeal only, but it didn’t work. Cornmeal didn’t hold together as well as regular wheat flour, so I couldn’t roll it out thin. I searched on the web and found out on Simply Recipes that a special corn flour called masa harina is used to make corn tortillas. I’m not sure if I can find it here.
I changed the plan and decided to make gluten-free naan bread with cornmeal instead. It turned out really good! It is as soft as a regular naan bread and goes perfect with a little butter on the top.
I combined cornmeal and rice flour in this gluten-free naan bread and they hold together enough to make small naans. Unlike tortillas, instant yeast is used in these naan breads to give them a good softness.
No matter it’s breakfast or lunch, Yusuf loves to pair hot bread with a little butter and chili pepper, so he enjoyed these that way at breakfast.
My gluten-free naan bread is rolled out easier, but I must warn you to use a spatula when transfering it to the hot pan otherwise it might be torn very easily.
You can cook 3 or four breads at one time if your pan is large enough. When they are done, just pile them up covered with a large dish towel to keep them hot and soft. If you leave them uncovered, they get crispy.
We love them hot, but they are still great when cold too! You can keep them covered in a dish towel for 3-4 days.
- 2 and ½ cups cornmeal
- ½ cup rice flour
- 1 tsp salt
- 1 and ½ tsp instant yeast
- ¼ cup olive oil
- 1 and ¼ cup lukewarm water
- ¼ cup extra cornmeal to use when rolling out
- Combine all dry ingredients in a bowl.
- Pour olive oil into it.
- Add in lukewarm water gradually and stir with your hand.
- Combine all of them with your hand until smooth.
- Make a big ball and put it in the bowl.
- Wet your hand and tap over the ball gently.
- Cover the bowl and let it rest in a warm place for about 1 hour until it rises.
- Divide the ball into 10 equal balls and cover them with a dish towel.
- Heat a non stick pan.
- Sift a little cornmeal on the counter, take one of the balls and roll it out.
- Repeat the sam efor 2 or 3 more balls.
- Remove them from the counter with a spatula and transfer right into the hot pan.
- Cook for about 20 seconds and turn them over. Cook the other side.
- Transfer them on a dish towel and cover.
- Repeat the same until you finish all the balls.
- Serve hot or warm with butter or plain.