Garlic Naan (Gf/Df)

To welcome in the start of my favorite month, I made some curry and coconut rice last night. But what good is all that rich, smooth fully-spiced tomato-based sauce if you don’t have something savory to sop it up with? Well, it’s still really freaking amazing, but there’s always room for improvement. Especially when it comes to homemade naan. I mean…fresh flatbread hot off the skillet?! It’s a naan-negotiable must-have when dining on curry.

Homemade Garlic Naan that's both gluten and dairy free and full of yummy flavor. #recipe #recipes #indian #naan #dinner

Most naan is made with either milk or yogurt and wheat flour, but this version is healthier as it’s both dairy free and gluten free. It’s sort of like a guilt-free version of your favorite food, so you totally don’t have to feel bad about that second or fifth piece you’ve just woofed down…

This recipe yields around 10 pieces of naan, but they’re a tad on the small side. I suggest doubling the recipe because leftovers the next day are always a good idea. You can either freeze them for next time, OR you can turn them into naan pizzas for lunch or dinner. I LOVES ME SOME LEFTOVERS.

Gluten Free / Dairy Free homemade garlic naan bread.

Here’s what you’ll need for your homemade naan:

Garlic Naan (Gf/Df)

Garlic Naan (Gf/Df)

Ingredients

  • For the garlic naan:
  • 1 package yeast
  • 3/4 cup warm water
  • 1 pinch sugar
  • 2 cups gluten free flour blend
  • 2 TBSP soy butter, melted
  • 1/4 cup plain soy milk
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • Extra butter for melting and cilantro for garnish, if desired.

Instructions

  1. In a small bowl add a pinch of sugar to the warm water and stir before adding yeast.
  2. In a larger mixing bowl melt soy-free butter then add remaining ingredients, including water with the yeast.
  3. Knead until well mixed and cover with a damp paper towel for 45 minutes to an hour. (This allows the dough to double in size.)
  4. Using a Silpat (or any non-stick baking mat, even wax paper) roll out chunks of dough to about 1/4 thickness. (There should be around 10 pieces of naan, so divide dough accordingly.)
  5. Add dough to a hot skillet (mine was un-greased) and cook until dough bubbles slightly then flip. (About 2 minutes per side. If your dough isn't bubbling, just flip it over and see how it looks after two minutes. You might need to add extra time depending on how you like it.)
  6. Repeat until all the dough is done and serve with butter and cilantro.
http://www.sndwchsetc.com/?p=385

Leave a Reply

Your email address will not be published. Required fields are marked *