Gluten Free Naan Bread – a delicious recipe with amaranth flour, arrowroot flour, salt, double acting baking powder, greek yogurt, honey. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
mix together flours, double acting baking powder and celtic sea salt.
2
stir in plain greek yogurt and 1 tbsp honey
3
for the dough out and cut into 10 equal pieces form into balls and press the balls flat into round disks
4
heast cast iron skillet well oiled with olive oil
5
heat oven to 500 or on broil.
6
take 1 piece of dough at a time and roll it out on a blended flour surface of amaranth flour and arrowroot flour roll dough out to less that 1/4th inch thick.
7
lay it on a hot griddle on medium heat for less than 4 minutes
8
swirl pan so that oil gets underneith the bread to puff it up . there should appear blackish brown spots on bottom.
9
slide metal spatula and transfer to oven rack for two minutes.
10
remove bread and brush with melted butter.
526
kcal
Calories
4
g
Fat
101
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 250 grams amaranth flour, 250 grams arrowroot flour, 1 teaspoon salt (finly ground celtic sea salt), 1 teaspoon double acting baking powder, and more.
Yes, Gluten Free Naan Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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