Last week was Real Bread Week and I’d planned to share this quick naan recipe along with other breads. Life, however, took an unexpected turn.
My husband received a call no one wants: his father passed away suddenly. It’s been a difficult time. Working for yourself means flexibility, but it also means juggling grief and the expectation to keep producing content. I’ve found it hard to feel motivated to post or engage on social media.
These events made me think about practical matters we often avoid—making sure our wishes are clear and our affairs are in order. It’s uncomfortable to consider, but when someone dies without clear instructions, those left behind face extra stress and uncertainty.
I’m keeping this brief for now, but sharing this recipe helps me re-establish a bit of normality. These naans are fast and simple to make. I like to split them and fill with savoury fillings, but they’re also excellent with curries or soups. They take about 10 minutes from start to finish, so you can make them while your main dish cooks.
When I’m feeling more like myself I’ll film a short video to show how quick they are to prepare.
To make these you’ll need my self-raising Free From Fairy flour blend (or use plain gluten-free flour plus baking powder). My blend uses double-acting raising agents for a good rise and wholegrain flours for flavour; results may vary with other mixes.
Here’s the recipe:
Gluten Free Quick Naan Bread Recipe
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Ingredients
- 100 g Free From Fairy Gluten Free Flour Blend – Self-raising if available
- 1 tsp Baking Powder – Only if using plain flour
- 1/4 tsp psyllium husk powder – or xanthan gum
- 100 g Natural yoghurt – Dairy or dairy-free. For vegan use dairy-free yoghurt. For low FODMAP choose goat, lactose-free or coconut yoghurt — amount depends on thickness.
- Optional salt
- Oil – Coconut oil, butter or ghee to fry with
Instructions
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Heat a frying pan over medium heat.
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In a bowl, combine the flour, baking powder (if using) and psyllium. Add the yoghurt a little at a time until a slightly sticky dough forms — the exact amount depends on the yoghurt’s thickness.
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Divide the dough into two pieces or keep as one large naan.
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Shape each piece into a tear-drop or preferred shape about 1 cm thick. Work on non-stick silicone paper or cling film to prevent sticking.
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Pour a teaspoon of oil into the pan and spread to coat the surface.
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Lift the shaped dough on the paper, turn the paper over and drop the naan into the hot pan (take care of any hot oil splashes).
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Fry for about 3 minutes on each side until golden and cooked through.
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Serve warm, brushed with butter or coconut oil if you like.
Nutrition (Approx)
Buy my wholegrain gluten-free flour blends here:
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