For quite a while now I've wanted to create a naan recipe that is gluten free, while still being that lovely naan texture. Finally I've cracked it, and it's so quick and easy to make that it will become a staple side for your curry nights. There's nothing better than mopping up that tasty curry sauce with warm, chewy naan. Yum! I tested it with my special Sophia’s gluten free flour blend at it worked perfectly but if you have a store bough flour blend it may soak up more or less water depending on the ingredients of it.
Place the greek style yoghurt, gluten free flour blend, baking powder, salt and ghee in the mixing bowl. Knead 1 Min / Kneading Function. Watch it closely, it should resemble crumbly dough and not be too wet, if it is then add more flour.
Tip the mixture onto a floured surface and divide into 6 equal sized balls.
Heat a large cast iron skillet or non-stick frying pan to medium heat. Roll each piece out to a teardrop shape very carefully using a rolling pin and your hands to shape as the dough is very delicate.
Fry each naan for a couple of minutes on each side in the frying pan. Once cooked, place them inside a Thermi Servebowl to keep warm while frying the rest. Serve warm with a good curry.