Ffwd: Lentil, Lemon, and Tuna Salad
Spicy Chinese Long Beans with peanuts

TWD: Oasis Naan, a gluten and yeast free version

image from distilleryimage5.instagram.com


Naan is a light bread with a recorded history dating back to the 1300's. A staple with hot meals throughout south and central Asia it is both fried and baked according to local custom. In China the standard starches are rice, noodles and millet. With the rise of consumerism and western style hustle and bustle many no longer find the time for tradional breakfast foods.  As a result European bakeries have invaded the market place with convienent breads people can stop to buy on their way in to school and work.  Local entrepreneurs have followed this trend by setting up carts and shops to sell Chinese alternatives.  One is a thin rice flour bread with scallions and sesame seeds that is baked on a griddle, in a large pizza like circle and cut accordingly.  I have taken a page from that book to create a gluten and yeast free version of Jeffery Alford & Naomi Duguid's Oasis Naan.

image from distilleryimage6.instagram.com

  • 1/2 tsp baking soda
  • the juice of 1/2 lemon
  • 2 tbsp yogurt
  • 2 tbsp water
  • 1/2 tsp salt
  • 1/4 cup sesame seeds (or caraway)
  • 1/4 cup chopped scallions, chives or 1/8 cup Fines herbs
  • 1/2 cup mashed potato
  • 1 beaten egg
  • 2 tbsp water
  • 1 cup Sweet Potato Flour
  • 1 cup Brown Rice Flour
  • Vegetable oil

image from distilleryimage2.instagram.comMix Baking soda, lemon juice, and milk together.  Let sit until bubbles form.

In a large bowl combine salt, sesame seeds, scallions, potato.  Blend in the egg and water followed by the lemon juice mixture.  Slowlu add the rice flour to create a dough out of the batter.  It is easiest to use your hands to form the dough.  Form 6 balls and roll out each into ovals.  Lightly coat with oil and fold.  Roll out into another oval, coat with oil, fold and roll one final time. 

At home I would bake for 12 minutes on a baking stone at 400f.  As I only have a wok in china, I cooked each naan on medium low setting, covered for about 6 minutes and then flipped to baked the final side covered for another 6 minutes or until they were browned to my liking.

Serve on it's own, with a meal or schmered with tzajiki, hummus, goats milk cheese or Lyonnaise garlic and herb cheese.

You can find the original recipe shared on the PBS Special Baking with Julia or at these sites;  Always Add More Butter and Of Cabbages & King Cakes

More from Baking with Julia:


Listen to - Talk of the Nation - Dorie Greenspan - 011712

Photo Credit:  Julie Cecchini


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Looks good!

Paula @ Vintage Kitchen Notes

Interesting version! Gluten-free is really welcome sometimes, and this looks very good but I don´t have access to sweet potato flour. Nice pictures!


You've done a great job "changing it" into a gluten free...wow!
They look good!

Terra Americana

They were too good....I ate and ate and ate until they were all gone. I am finding the sweet potato flour to be similar to tapioca (sago) and arrowroot.


Oh, what a nice looking gluten-free version

Ulrike @Küchenlatein


Looks great…nice that you could make this gluten free!

Terra Americana

Thank you, I was very pleased with it.


your recipe sounds really interesting, even for non-GF folks. I like the layered appearance of the bread. what's the texture like?

Terra Americana


They have a chewy texture, from the sweet potato flour.


Great job of modifying this to be gluten-free AND for using your wok to cook them. Impressive and they turned out beautifully! I have never heard of sweet potato flour before, but I am going to have it try it.


Nice job!

Terra Americana

Thank you, I believe I have seen sweet potato flour at a Korean Market at home.


how interesting that you also went yeast free... why did you do that? Still looks great though! :)

Terra Americana

I am trying to stay away from yeast and it does not always work well with gluten free flours so I relied on the egg, lemon juice and baking soda for help with the leavening.


Wow! I need to try this version...looks delicious.

Terra Americana

It is, I've tried it over and over.

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