Naan bread

Most of my recipes come from a wish. I am there thinking of what I can have for dinner and I start imagining drooling food, that I cannot have anymore. This is how this Naan bread recipe was created. It was Sunday, like today and I was thinking what I could combine my broccoli dinner with.

So I dreamt of it… a soft Naan bread like the one we used to eat in London all the time, before coeliac disease and histamine intolerance started being part of my life.  There is not much I can do to reintroduce gluten or histamine in our life, but Naan bread 😊 Well this should be easy.

It is my first trial, so it can for sure be improved. But as most of view, I am a normal person, so perfection in the kitchen arrives only with time and effort. I will update the recipe, every time I find a better combination. So when you decide to make it again, just check if something changed 🤗

Ingredients (all organic for me)

  • 100gr whole rice flour
  • 100gr corn flour
  • 100gr potato starch
  • 0.5 coffee spoon whole raw cane sugar
  • 1 coffee spoon whole sea salt
  • 1 plain Greek yogurt (125gr)
  • 3 spoons of extra virgin olive oil
  • 90gr water
  • 1 baking powder (cream of tartar base) sachet
  • 1 spoon of black cumin
  • Extra oil to grease the pan


Mix the flours and the starch, add the baking powder and mix again. Add the sugar and the salt and mix again. At this point make a hole in the center of the mix, add the yogurt, the oil and some of the water. Start working the dough and add the rest of the water if needed (depending on flour brand you will need more or less compared to the quantity I suggested). Once the mix has the right consistency, add the clack cumin and knead the dough for around 3 minutes.

If by any chance is too soft, add some rice flour. In case also the rice flour does not help, don’t worry! Leave it like it is. It won’t change the result only the rest of the preparation. 😉

Let the dough rest for around 20 minutes.

Divide the dough in 6 parts.

If the dough is firm and easy to roll out, shape each piece in a ball, put a light coat of rice flour on parchment paper and using a rolling pin for circle shapes 1 cm high. Grease a pan with extra virgin olive oil and turn the fire on. Move the dough to the pan as soon as it is warm enough. Let it cook around 2 minutes per side, till the dough detaches from the pan.

If the dough is not firm and too sticky to roll out, grease a pan with extra virgin olive oil and turn the fire on. Wait for the pan to be warm enough (not to hot), move the dough to the pan and with wet hands shape quickly the dough directly in the pan paying attention to not get burnt.

Repeat the process till all the 6 Naan bread are ready. I had them with fresh cheese and broccoli.  My husband loved it.

Let me know what you think!

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  • Heidi November 12, 2018 at 10:28 am

    Oh YAY! Thanks.. I will try this as soon as I can!