2 Ingredient Millet Naan (Oil-free, Gluten-free)

5 from 10 votes

2 Ingredient Millet Naan (Oil-free, Gluten-free)

2 ingredient millet naan bread is easy, delicious and a cinch to make (NO ROLLING!). It is gluten-free, oil-free & lectin free.

Prep Time1

Cook Time1

Course: Bread

Cuisine: Indian

Keyword: 2 ingredient recipe, 2 ingredients, easy gluten-free bread, Easy millet tortillas, easy wfpb bread, flatbread, flaxseed meal, gluten-free, gluten-free flatbread, gluten-free vegan bread, gluten-free vegan millet bread, millet, millet flour, millet flour bread, millet flour tortillas, naan, oil-free, oil-free vegan gluten-free bread, wfpb bread

Servings:

Equipment

1 nonstick skillet (e.g., healthy ceramic nonstick or seasoned cast iron)

Ingredients

3 tablespoons millet flour
2 tablespoons flaxseed meal (I prefer golden flaxseed meal)
1/4 cup water (I use filtered tap water)

US Customary - Metric

Instructions

Place a nonstick skillet (preferably ceramic nonstick, or seasoned cast iron) over medium heat to preheat.
In a small bowl, stir together the millet flour, flaxseed meal, and an optional pinch of salt. Add the water, stirring until blended. Let sit for 15 to 20 seconds to thicken slightly.
Pour the batter into the center of the preheated skillet. Using the back of a spoon or small spatula, immediately spread the batter into an oval shape of even thickness (about 7x5 inches / 17.5x2 cm)
Increase the heat to medium high and cook the naan for about 45 to 60 seconds until the top side appears dry, a spatula is easily slid underneath, and there are some browned spots on the bottom side.
Slide a spatula underneath the naan and flip over. Cook for about 30 to 45 seconds longer until the other side is browned in multiple spots.
Transfer naan to a cooling rack to cool slightly (or completely, if planning to store for later). Eat and enjoy!

Notes

- Storage: Store the cooled naan in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
- Rewarm the naan: The naan can be rewarmed in medium-high skillet (about 15 second per side) or in the microwave (roughly 15 to 20 seconds on HIGH).
- Nonstick skillet: It is very important to use a nonstick skillet. The naan will stick (badly!) if made in a regular skillet.
- Stick with millet flour: I have not tested the recipe with other flours besides millet flour. The recipe may or may not work with an equal weight of other flours, but I cannot predict the results.
- Flaxseed meal alternative: You can substitute an equal amount of finely ground chia seeds in place of the flaxseed meal.
- Garlic naan: Add 1/4 teaspoon garlic powder or 1 small clove garlic (mashed or minced) to the naan batter.
- Flavor Variations: The naan can be varied by adding different spices or aromatics (e.g., cumin, curry powder, garlic powder or minced fresh garlic, onion powder), some mix-ins (e.g., sesame seeds, chopped green onions, or minced chilies) or fresh herbs (e.g., chopped fresh cilantro, basil, or rosemary).

Nutrition