Who says you have to miss out on naan when you have a curry! These gluten free naan are soft, fluffy and chewy, just like the real thing!

Makes 4 medium naan (enough for 4 people)

230 g Gluten free self raising flour
115 g Tapioca flour
1/2 tsp xanthan gum – 1/4 tsp if your GF flour has a thickener (gum) added
1 tsp white sugar
1 tsp sea salt flakes
1 tsp yeast
1/2 tsp cumin seeds
1 tbsp fresh coriander, finely chopped, including stems
2 tbsp olive oil
1 tbsp plain Greek yoghurt
200 ml warm water, approx.
Extra olive oil

For the garlic ghee:
50g ghee, or unsalted butter
4 cloves garlic, finely minced
1 tbsp fresh coriander, roughly chopped, including stems
Large pinch of sea salt

Using a large mixing bowl, sift in the flours and xanthan gum. Add the sugar and salt. Stir or whisk well before adding the yeast, seeds and coriander. Mix again.

Make a well in the centre of the flour mix and pour in the oil, yoghurt and water. Bring the ingredients together with a spoon to form a loose dough. Dust your fingers with GF flour and knead the dough together.

Tip the dough out onto a surface dusted with GF flour. Dust your hands with GF flour and knead the dough just enough until it feels right – remember, you’re not activating gluten, so don’t over do it or the dough will become dry. The dough should be moist and soft, but not too sticky. Roll the dough into a large ball.

Grease the bottom of the bowl with olive oil and rub a very small amount of the oil over the surface of the dough ball. Place the dough in the bowl and cover with a damp tea towel or paper towel. Leave to prove for at least half an hour – preferably an hour.

While the dough is proving, heat the ghee in a small pan over a medium heat then add the garlic. Allow it to fry until aromatic – don’t burn the garlic. Mix through the chopped coriander and salt, take off the heat and set aside to infuse.

Once the naan dough has proven, put a large dry frying pan, skillet or crepe pan on a medium high heat.

Divide the dough into four equal pieces. Take one portion of the dough and roll into a ball – keep the other dough portions under the damp towel. Place onto a work surface lightly dusted with GF flour. Lightly dust the dough with more GF flour then press lightly with your fingers to flatten slightly.

Using a rolling pin, lightly dusted with GF flour, gently roll to form an oval shape, until it’s around 4 mm thick.

Once the pan is hot, carefully lay the first naan onto the hot surface. Let it dry fry for a few minutes. Once golden brown, turn over and cook on the other side for a few minutes until golden brown and cooked through. While the naan is cooking roll out the next dough portion ready to go into the pan.

Remove the naan from the pan and place on a baking sheet/tray. Brush with the garlic ghee (making sure to get pieces of garlic and coriander) and cover with foil before placing in a warm oven. Continue to cook the other naan portions using the same method, brushing with the garlic ghee as each is cooked.

Layer up the cooked naans, keeping them covered with foil in the oven until all are cooked and ready to be served.