Salted Butter Naan (low FODMAP)

50 Minutes • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Steps 1 - 3

This buttery naan is perfect with our chicken with yellow curry and summer vegetables or our sweet potato curry and rice bowl. The butter and salt lend a wonderful flavor on their own that goes great with the curry dishes but you can also use herb- or garlic-infused olive oil to cook and serve with the naan if you prefer.

Ingredients

2 3/4 cups gluten-free flour (I used Bob’s Red Mill One for One)

1/2 teaspoon cream of tartar

2 tablespoons granulated sugar

1 package rapid-rise yeast

1/3 cup lactose-free yogurt (at room temperature)

1/2 cup melted butter

3/4 cup warm water (105 - 110 degrees F)

1/2 teaspoon Kosher salt plus more for serving

Oil or more butter for frying

Directions 

(1) Prepare the dry ingredients: In a medium bowl, or the bowl of your stand mixer, combine the flour, cream of tartar, salt, and sugar and whisk well to combine. Add the yeast and whisk it in with the other dry ingredients.

(2) Add the wet ingredients: Add the yogurt, melted butter, and water, to the bowl of your stand mixer with the dry ingredients. Using the paddle attachment, mix on medium speed for about 3 minutes. The dough will be a little bit sticky.

(3) Set the dough to rise: Scrape the dough out of the bowl and press it into a ball. Put it in a ceramic bowl that has been lightly oiled so it can rise freely. Cover the bowl with a damp tea towel and put it in a warm place for the dough to rise until about doubled in volume (this takes about 40 minutes depending on the temperature of the room.)

Make-ahead note: At this point, you may put the dough in the refrigerator to slow the rise and take it out again when you are ready to cook the naan.

(4) Shape the naan: Once the dough has finished rising, turn it out onto a lightly floured surface and sprinkle lightly with more gluten-free flour. Divide the dough into 8 pieces. Working with one piece of dough at a time, lightly flour it and roll it into a round or oval shape bout 3/8 inch thick.

(5) Cook the naan: Heat a medium frying pan over medium-high heat. If you are using butter for frying, brush one side of the flattened dough with melted butter. Place the buttered side down in your heated skillet. While it is frying on the first side brush the second side with butter or oil. Cook the first side until large blisters begin to form (about 30 seconds) then flip it to the other side, sprinkle it with Kosher salt, and cook for another 30 seconds until the blisters form on the underside.

(6) Finish: Remove to a paper towel or tea towel, and cover the dough to retain heat and moisture. Repeat with the remaining pieces of dough until you’ve cooked all eight pieces.

(7) Plate and serve: Stack the pieces of naan one on top of another, keeping them covered and in a warm oven until ready to serve. Serve warm with additional melted butter and salt alongside your favorite curry or soup.

Eat and enjoy every bite because you can!

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