One of the first things that threw me for a loop when being diagnosed GLUTEN INTOLERANT was the fact that my best friend BREAD was out, as I knew it! When I say I love bread, that's an understatement. I love making my own bread and smelling that beautiful aroma as it bakes in my kitchen. Knowing that when it comes out of the oven I am going to slather it with butter and jam it in my mouth!
When I realized I could no longer eat regular bread or bake my own bread, the thought of never having another piece to dip into homemade sauce with pasta that you can't eat either? Well, you think "I might as well die!" But you don't and you learn to adjust. You find ways to adapt.
Thanks to Al Gore and the internet there are so many (a holy crap load, really) people out there willing to share their journey and their amazing recipes especially as it relates to dietary restrictions, and that includes gluten-free. And now, we can find a zillion ways to make gluten-free bread. Heck, we can even make CLOUD bread, straight from heaven.
After having made this beautiful roasted beet hummus earlier this week I was really having a craving for some Naan - which is basically Middle Eastern Flatbread, kind of like Pita Bread - that if lucky enough, can have beautiful flavors of garlic and onion incorporated into it. I wanted to make a dish with the hummus and flatbread and somehow make something I haven't had in while. Not to mention I cannot find a gluten-free version anywhere. And for those of you who asked me to help you find it in your supermarkets, I was unable to. Google did not come through for me. And what's better than making it yourself anywho?
I came across this recipe online and gave it a go, but I really had to make some adjustments - so I didn't want to link to it because it's totally changed now. Often, I find myself having to do this when using other recipes and that's okay. You take something and make it your own. You may have to do this here, and hey - whatever works!
Typically, naan is cooked in a tandoor or clay pot and cooked in the oven. But this recipe is cooked on the stove.
DISCLAIMER: I would have had more on the plate to showcase but I kept eating it while cooking. It was that good! I wouldn't say it's an EASY recipe, but it's not too difficult either.
The trick would be to make sure to get the right consistency in the batter, keep flipping it in the pan (for Pete's sake, don't leave it and go watch TV), and perhaps use a cast iron skillet. It seemed to work great!
I guess most of all I would say it just takes a little patience. You will get to the end of the batter, I promise and you will be so glad you did.
This Recipe is Gluten-free, Dairy Free and Soy Free
GLUTEN-FREE NAAN (FLATBREAD)
Combine warm water, warm milk, yeast and sugar in a small bowl; set aside. While yeast is sitting and doing its thing, in a mixing bowl, combine flour, salt, seasonings (if using); whisk to blend.
Add liquid yeast mixture and egg to dry ingredients; stir by hand until mixture forms a rather thin batter. Try not to over-stir. This is not going to be a thick dough that you can make with your hands. It is more like a pancake batter.
Cover bowl of batter with a damp, clean kitchen towel and let sit for 25 minutes. In the meantime, grab your cast iron skillet that you will heat over medium-high heat on the stove top and have your coconut oil on standby, a spatula for turning, and if you have an ice cream scoop, use this to spoon the batter into the middle of the pan when your batter is ready.
When 25 minutes is up, heat the skillet to med (or according to your stove top, mine runs hot) be careful not to burn them, add a small portion of coconut oil (about 1/2 teaspoon for each naan as you cook it) and when it is sizzling hot, add about 3 T. (one ice cream scoop) of the batter in the center of the skillet. Because the batter is on the thin side but still a little thick, the ice cream scoop makes this easy and less messy. You may have to use the back of the scoop to flatten out the batter just a bit. Cook 2 or 3 minutes per side until the naan is cooked through and pliable. You will have to flip a couple of times and press down to flatten. Drain on a paper towel. Eat as you go (just kidding).
Above: You have your dry ingredients, your yeast mixture, and your batter (which looks a little like a pancake batter).
In the end, it really came out nicely and I definitely will be making this again. I could not wait to put that beautiful purple beet hummus on this naan and make a veggie sammich!
For the roasted beet hummus recipe go HERE!
by Chef Susan Avello
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