A thick, and chewy Gluten-Free Naan Bread recipe made buckwheat flour, with a fluffy interior, using only 9 ingredients to make, and with an absolutely divine flavor and texture. This gluten-free naan makes the perfect accompaniment to your favorite Indian dishes or all on their own! With a vegan and dairy-free option!
Optionally: cumin seeds and fresh chopped cilantro to garnish
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In a large bowl combine warm water, yeast, and sugar. Stir to combine. Let sit for 10 minutes or until frothy.
Meanwhile in another large bowl combine buckwheat flour, tapioca starch, sour cream, egg, oil and salt. Mix until smoothly combined.
Pour in your yeast mixture, and mix until just combined.
Cover, place in a warm & dark place to let rise for 1-2 hours, or until doubled in size.
Heat a greased skillet over medium-high heat.
Using wet hands or a spatula, scoop out about 1/4 cup of batter and place on hot skillet. Flatten and spread into desired shape (I like tear drops), about 1/2″ thick. Sprinkle with a bit of water. Cover, and cook for 2-4 minutes or until the bottom(s) starting to brown. Flip and cook uncovered for 2-4 minutes more until browning on both sides. Repeat with remaining batter.
Keep loosely wrapped in a tea towel at room temperature until ready to serve.
Optionally, brush with butter or oil and sprinkle with cumin seeds and cilantro before serving.
Please see the QUESTIONS section above in the post for the vegan version as well as other tips.