Gluten Free Naan Breads

These are absolutely devine!
These are absolutely devine!

Whilst trying to decide yesterday what I could bake and share for Coeliac Awareness Week over the weekend, I had a message from our beautiful friends to say did we want to join them for a curry! A Friday night with great friends, a good homemade curry and a few Gin and Tonics…..were we stupid…..absolutely not we jumped at the invitation! I made “gluten” naans the last time we all had a curry and our friend said he was going to have a go at making them himself tonight, so I thought maybe this time I’d try making Gluten Free ones for me!

……so a quick Google search took me to the Coeliac UK website, and what looked like, and definitely turned out to be a great recipe. I can’t take any credit for the basic recipe, but as with all my recipes I’ve adapted and changed it.

I certainly would recommend this recipe to anyone requiring a gluten free diet, they were absolutely delicious and our friends actually preferred them to the shop bought gluten ones they had bought (our friend ran out of time to make his own so bought them!)

Gluten Free Garlic and Coriander Naan Breads Recipe

Ingredients

  • 220g Gluten Free plain flour
  • 1 teaspoon fast action yeast
  • 1 1/2 teaspoons sugar
  • 100mls warm milk
  • 1/4 teaspoon salt
  • 1 teaspoon gluten free baking powder
  • 1/2 beaten egg
  • 1 tablespoon Olive oil
  • 2 tablespoons natural yogurt
  • 1 teaspoon garlic powder
  • 2 tablespoons chopped coriander
  • Extra gluten free flour for dusting
  • Extra oil for cooking

Method

  • Add the yeast to the warm milk and leave in a warm place for approximately 10 minutes and the yeast is fermenting and frothy
Fermenting yeast
Fermenting yeast
  • Place the dry ingredients in a mixing bowl and once the milk and yeast mixture is ready add it to the dry ingredients along with the egg, oil and yogurt and mix together until it’s well combined.
The dough, will be moist but not smooth.
The dough, will be moist but not smooth.
  • Cover the bowl with clingfilm and leave to proof for 60 minutes.
Top Tip....Hotel shower caps are excellent to use when proving dough!
Top Tip….Hotel shower caps are excellent to use when proving dough!
  • Once the dough has finished proving, dust the work top with gluten free flour, tip the dough out, sprinkle over the coriander and knead the dough until the corriander is evenly distributed.
  • Divide the mixture into 4
  • Flatten each piece of dough to approximately 15cm rounds
  • Heat a heavy based frying pan, add enough oil to coat the pan base and over a medium heat cook one of the naans for approximately 3-4 minutes, until golden brown, then flip over and cook the otherside until golden. If the pan is very dry, you may need  to apply more oil.
  • Cook the remaining naan breads in the same way, adding oil to the pan when needed.
  • Eat whilst warm, or if not required straightaway, allow to cool, wrap in pairs in foil and store until required (eat within 24hours)
  • To refresh, preheat the oven to 170℃/ Gas 3
  • Heat the naan breads still wrapped in their foil in the oven for approximately 5 minutes until thoroughly warmed

I will never be buying naan breads again……….and look forward to experimenting with different flavours!

IMG_20150516_105321Eat & Enjoy…..you won’t be disappointed!

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