Chickpea Flour Naan

Chickpea Flour Naan

Skillet-charred flatbreads with a nutty edge, made gluten-free with chickpea flour.

Total 1 hr 5 min Makes 8 naan Calories 168/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

These flatbreads blend chickpea flour with a bit of all-purpose flour or rice flour for pliability, then cook quickly in a hot skillet until blistered and lightly charred. Nutty and tender, they pair well with curries, dals, or dips like hummus and raita. A rest period lets the batter hydrate fully, giving the naan a softer, more cohesive texture.

Ingredients

  • 1 1/2 cups chickpea flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup plain yogurt
  • 1/2 cup warm water
  • 2 tablespoons melted butter, plus extra for brushing
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh cilantro
  • 1 oil, for cooking

Method

  1. In a large bowl, whisk together the chickpea flour, all-purpose flour, baking powder, and salt.

  2. Add the yogurt, warm water, and melted butter. Whisk until a smooth, thick batter forms with no lumps.

  3. Cover the bowl and let the batter rest at room temperature to hydrate the flour.

  4. Stir the minced garlic and chopped cilantro into the rested batter.

  5. Heat a 9-inch cast iron or nonstick skillet over medium-high heat and add a thin coating of oil.

  6. Pour about 1/3 cup of batter into the skillet and spread gently into a 5 to 6-inch round with the back of a spoon.

  7. Cook until bubbles form on the surface and the edges look dry, about 2 minutes.

  8. Flip and cook the second side until lightly charred in spots, about 90 seconds.

  9. Brush the cooked naan with melted butter and transfer to a plate. Cover loosely with a towel to keep warm.

  10. Repeat with the remaining batter, adding a little oil to the skillet between each naan.

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    Chickpea Flour Naan

    These flatbreads blend chickpea flour with a bit of all-purpose flour or rice flour for pliability, then cook quickly in a hot skillet until blistered and lightly charred. Nutty and tender, they pair well with curries, dals, or dips like hummus and raita. A rest period lets the batter hydrate fully, giving the naan a softer, more cohesive texture.

    1 hr 5 min 8 naan 168 cal

    Ingredients

    • 1 1/2 cups chickpea flour
    • 1/2 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3/4 cup plain yogurt
    • 1/2 cup warm water
    • 2 tablespoons melted butter, plus extra for brushing
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh cilantro
    • 1 oil, for cooking

    Method

    1. 1

      In a large bowl, whisk together the chickpea flour, all-purpose flour, baking powder, and salt.

    2. 2

      Add the yogurt, warm water, and melted butter. Whisk until a smooth, thick batter forms with no lumps.

    3. 3

      Cover the bowl and let the batter rest at room temperature to hydrate the flour.

    4. 4

      Stir the minced garlic and chopped cilantro into the rested batter.

    5. 5

      Heat a 9-inch cast iron or nonstick skillet over medium-high heat and add a thin coating of oil.

    6. 6

      Pour about 1/3 cup of batter into the skillet and spread gently into a 5 to 6-inch round with the back of a spoon.

    7. 7

      Cook until bubbles form on the surface and the edges look dry, about 2 minutes.

    8. 8

      Flip and cook the second side until lightly charred in spots, about 90 seconds.

    9. 9

      Brush the cooked naan with melted butter and transfer to a plate. Cover loosely with a towel to keep warm.

    10. 10

      Repeat with the remaining batter, adding a little oil to the skillet between each naan.