Since making our vegan tackle conventional Indian naan bread some time again, I’ve considerably decreased my consumption of gluten, so naan was off the desk for some time. Second of silence as we grieve.
The gluten-free alternate options I’d tried up thus far had been admittedly lackluster. I missed the pillowy, stretchy naan bread infused with garlic alongside my beloved curries, so I started working. And the outcomes had been unimaginable.
Pals, behold, gluten-free vegan naan made in 1 bowl, in 20 minutes, with easy substances! It’s the gluten-free naan of my goals, pairs properly with SO many dishes, and is freezer pleasant! Allow us to present you the way it’s completed.
Origins of Naan
Naan is believed thus far way back to 1300 AD when it was talked about within the notes of an Indo-Persian poet. Then, round 1526, it grew to become in style amongst royals of the Mughal period in India. As a result of naan contained yeast (which was very costly), it was reserved for royalty. (supply)
How a lot instances can change! As soon as yeast grew to become extra available, naan’s recognition unfold all through India and to different elements of the world.
Our gluten-free model will not be genuine however is impressed by the idea and substances. You could find an genuine recipe right here.
Learn how to Make Gluten-Free Naan
Naan is historically made with all-purpose (wheat) flour, which isn’t gluten-free. However the gluten gives a stretchy component that may be tough to copy with gluten-free alternate options. However associates, we’ve completed the trial and error so that you don’t need to!
We’ve discovered that the secret is to make use of an ideal mixture of gluten-free flours that achieves the proper style and texture. You may learn extra about completely different gluten-free flours right here.
For this recipe, we used coconut flour for its dense, healthful texture then lightened it up with potato starch for fluffiness and arrowroot starch for a stretchy, pliable component.
You’ll combine the flours right into a fluffy, foamy combination with coconut yogurt, coconut milk, olive oil, baking powder, salt, and garlic.
Subsequent, you’ll roll the dough into balls (about Three tablespoons of dough every).
Use a rolling pin on a (gluten-free) floured floor to flatten the dough.
Although naan is historically made in a clay oven (referred to as a tandoor), a cast-iron skillet works properly for this recipe.
You’ll wish to brown it on each side and repeat with the remainder of the batch.
And for faster weeknight preparation, you may freeze the cooked naan and reheat in a skillet or within the microwave. Really easy!
We hope you LOVE this recipe! It’s:
Get pleasure from this scrumptious naan as an appetizer, aspect, or snack! Pair along with your favourite Indian-inspired dishes reminiscent of those beneath.
What to Eat with Naan
In the event you do that recipe, tell us! Go away a remark, fee it, and don’t overlook to tag a photograph #minimalistbaker on Instagram. Cheers, associates!
Servings 6 (giant // or 12 mini naan)
- 1/4 cup plain coconut yogurt (Culina is our favourite)
- half cup mild coconut milk (canned), plus extra as wanted
- 1 tsp olive oil (if oil-free, omit and add extra coconut milk as wanted)
- 2 tsp baking powder
- half tsp sea salt
- 2 small cloves garlic , minced or pressed
- half cup coconut flour (we haven’t examined almond flour, but it surely would possibly work)
- half cup arrowroot starch (we haven’t examined different starches, however cornstarch would possibly work)
- half cup potato starch (NOT flour // potato starch is fairly key right here for fluffy texture, so I’d be hesitant to sub it out)
FOR SERVING optionally available
- Olive oil or melted vegan butter
- Crushed garlic
- Recent parsley, minced
In a medium mixing bowl add coconut yogurt, coconut milk, olive oil, baking powder, sea salt, and garlic and whisk to mix. The combination will possible fluff up and foam in case your yogurt has lively cultures (our favourite is Culina plain yogurt). That is regular and good!
Subsequent add coconut flour, arrowroot starch, and potato starch and stir with a picket spoon to mix. It ought to kind a dough that’s moist and malleable, doesn’t keep on with your fingers, and likewise doesn’t crack simply when rolled. Add extra potato starch as wanted if too sticky. Add extra mild coconut milk as wanted if it’s too dry.
Generously sprinkle gluten-free flour on a clear floor and place 1 ball of dough (~Three Tbsp in dimension) within the middle. Generously mud the highest of the dough with GF flour. Use a rolling pin to roll into a skinny oval form, about 1/Four inch thick.
Warmth a skillet (forged iron is finest, or non-stick) over medium-high warmth. As soon as scorching, spray or drizzle with just a little oil (reminiscent of avocado; optionally available if utilizing a non-stick pan). Then use a spatula to rigorously switch the dough to the pan.
Prepare dinner for 3-Four minutes or till the underside is golden brown. Bubbles might kind whereas it’s cooking — that’s regular and good. Flip rigorously and cook dinner for one more 2-Three minutes (much less if you happen to want a extra pillowy naan). Decrease warmth as wanted to make sure it doesn’t burn. You’ll realize it’s completed when each side are golden brown.
Repeat this course of till all naan dough is used (~6 giant or 12 mini naans as the unique recipe is written).
Drizzle with just a little olive oil and garnish with extra minced garlic and/or some contemporary parsley if desired (all optionally available). Retailer leftovers coated within the fridge as much as 2-Three days, although finest when contemporary. To freeze, place cooked, cooled naan in a freezer-safe container or bag (including parchment paper between every naan will stop sticking) and freeze for as much as 1 month. To serve, both warmth from frozen in a toaster oven, thaw in a single day after which warmth in a skillet, or microwave from frozen till heat. As with most bread, finest when contemporary.
This naan is ideal for serving with any Indian-inspired dish, reminiscent of Chana Masala, Tikka Masala, Vegan Palak “Paneer,” and extra!
*Diet info is a tough estimate calculated with out optionally available substances.
Serving: 1 small naan Energy: 182 Carbohydrates: 32.2 g Protein: 1.8 g Fats: 5.5 g Saturated Fats: 4.3 g Polyunsaturated Fats: 0.13 g Monounsaturated Fats: 0.59 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 480 mg Potassium: 89 mg Fiber: 4 g Sugar: 0.8 g Vitamin A: 9.16 IU Vitamin C: 0.31 mg Calcium: 97.35 mg Iron: 0.51 mg