4 Ingredient, Gluten Free, Dairy Free, Yeast Free, Vegan, Naan Breads
4 Ingredient, Gluten Free, Dairy Free, Yeast Free Naan Bread
Gluten Free Breads
It's naan of your business 😂 Only joking, I couldn't resist assing that one in there!
These gluten free, vegan naan breads are a simple to make and the perfect addition to Indian dishes and even some Mexican.. The key is to choose complimenting fruits or veggies.
Thinking back, it must have been around 2015/2016 when I first perfected this recipe, other than getting braver with the flavours, the foundations of the mix have always stayed the same.
Lots of my s-wheaty, normal eating, muggle, family and friends have eaten these... there is rarely anything left for 2nd day leftovers and they still can't believe that they are made with such basic ingredients.
I really do find cooking them in dairy free butter, and adding some onto the finished naans, really brings the dish together and elevates them to the next level. By all means you can choose to use oils, it will still work, they just won't have that finishing touch.
1 3/4 cup gluten free self raising flour
1 cup vegan Greek yogurt (non-fat, reduced fat or full fat is ok)
1/2tsp kosher salt
1tbsp vegan butter of your choice (I choose salted to brush the naans afterwards to make them all buttery and yummy)
1/4 cup organic dried apricots
1/4 cup organic sultanas
Using a large mixing bowl, combine your ingredients: flour, salt (if using it), apricots & sultanas, add the Greek yogurt last, mixing until combined. You will start to feel the ingredients forming a ball, when this happens use your hands to form a large ball of dough.
Lightly dust your kitchen side or a chopping board with flour. Place your dough ball on the floured surface and sprinkle a little extra flour on top. Flatten the ball into a circular shape with a rolling pin and divide into 6-8 even portions. Take each portion and flatten into a rectangular shape (replicating a classic Naan bread).
Heat a non-stick saucepan on medium heat. When hot, put a couple of pieces of flattened dough in at a time and cook for 3 minutes, before flipping and cooking for a further 2 minutes. Repeat until all the naan bread is cooked all the way through. Repeat until the batch has been made.
OPTIONAL: I tend to make my naans in advance of dinner, I reheated them in the oven on a medium heat for 5 minutes, after dusting with a sprinkle of water.
Once cooked, if desired, lightly brush the tops of each naan bread with melted butter.
Flour: of course you can use any but.. if you want soft and squidgy naans then you MUST use self-raising flour... using a plain or non-raising flour will result in flatter, harder breads.
Yogurt: Greek yogurt is the secret ingredient to not using yeast. It must be Greek and should not be a look-a-like. It doesn't matter if you use vegan, full fat, reduced fat or low fat. If you need to you can use a standard plain yogurt, but, be aware the end result will be slightly different.
These will keep for a few days in the fridge and are suitable for freezing. To reheat sprinkle some water onto the naan and heat in a warm oven (on medium heat) for 5 minutes. This is gives your naan a crispy exterior and squidgy inner, just like the real thing. ;o)
As always, I love to see what you bake at home and to see photos/hear your feedback. Please share your photos with me by tagging me in on Facebook or Instagram @tmapothecary
Recipes given are for personal use only and are not approved for re-distribution unless given prior concent. You may print them out, providing they are not re-distributed.
Thanks for ready, enjoy Jojo xXx