#AtoZchallenge – N is for GF naan bread
Since being gluten free, I like many people who have been diagnosed later on in life will miss some of the things that we were used to in our wheat eating life.
One of the things that I miss when eating a curry is naan bread. I used to use mine to mop up all the yummy sauce. Popadoms are not a bad substitute if you want something to eat with your main, but I do miss this buttery and soft bread.
Searching through my many cook books that I now own I came across a recipe for gluten free naan bread. Having tried to make naan bread before it not turing out quite how I thought it would I went back to the drawing board. In my search I found this recipe by 2007 Masterchef winner Hannah Miles. This recipe domes from her book the savoury gluten-free baker.
These were very easy to make and I really enjoyed not only the taste but the texture. They are slightly heavier than a wheat based naan but not unpleasant. These ate best eaten warm so you can make the most of that light and fluffy texture inside.
If you don’t like onion seeds, why don’t you flavour yours with garlic and coriander or a bit a spice.
150ml warm milk
1 tablespoon fast action yeast
1 tablespoon granulated sugar
300g gluten free strong bread flour
1 teaspoon gluten free baking powder
1 teaspoon xantham gum
1 teaspoon salt
1 egg beaten
125ml plain yoghurt
1 tablespoon clarified butter
1 tablespoon black onion seeds
yellow cornflour/fine cornmeal for dusting
1. Put the warm milk, yeast and sugar in a jug and leave in a warm place for about 10 minutes until a thick foam has formed on top of the liquid.
2. Sift the flour, baking powder and anthem gum into a large bowl. Add the salt, egg, yoghurt, melted butter and onion seeds and the yeast mixture and mix well with a wooden spoon until everything is combined and you have a soft dough. Divide into 6 portions.
3. Dust a work surface generously with cornflour and roll out each portion of dough into an oval shape. Make sure that you dust the rolling pin with cornmeal so that it does not stick to the dough.
4. Once rolled out, put onto a greased tray – you will need two medium sized trays. Leave the bread in a warm place and let them rise for about 45 minutes to 1 hour. They bread should rise and also become puffy.
5. Preheat an oven to 200 Oc/ gas 6. Carefully remove the breads and place them onto a board. It might be wise to use a spatular of fish slice for this. Put the trays that the breads were on into the oven and heat them up for 5 minutes until they are very hot. Remove from the oven after 5 minutes and carefully place on the naan bread and cook for 5 minutes.
6. Remove the breads from the oven and heat a large dry frying pan until very hot. Place in the oven baked naan breads and cook for a few minutes until browned like the classic naan bread on each side.
7. Serve straight away with your favourite gluten free curry and with a little melted butter on top.
Happy gluten free baking 🙂
Posted on April 18, 2014, in Food and tagged atozchallenge, baking, food, Food allergies, gluten free, gluten free baking, gluten free diet, gluten free naan bread, Hannah Miles, Master chef winner recipes, naan bread, Samantha pidoux. Bookmark the permalink. 3 Comments.