Naan Bread

Soft, light, & delicious naan bread, yet so easy to make!

Prep Time:        10 – 15 mins

Resting Time:   30 – 45 mins

Cooking Time:  2 – 3 minutes each naan

Yields:                8 – 10 pieces

INGREDIENTS

• 2 cups Metta GF flour (plus more for sprinkling)
• ½ tsp salt
• ¼ tsp cream of tarter
• 4 tsp granulated sugar
• 2 tsp instant yeast (or 2½ tsp of active dry yeast)
• ½ cup plain dairy yogurt (vegan, 1 to 1 ¼ cup non-dairy yogurt)*
• 3 tbsp ghee or butter (vegan, vegan butter or olive or coconut oil)
• 2 eggs whisked well (vegan, 2 chia seed eggs) **
• ½ cup water, room temperature (vegan version, no water required since it has more yogurt)
• Extra ghee (vegan, coconut or olive oil for frying)

*Soy or cashew yogurts work better than almond-based yogurts.

**2 tbsp of ground chia seeds mixed with 5-6 tbsp water, allow to gel for 5 minutes.

Note: The results will vary with greater substitutions and alterations. Although having tried both, they are equally soft and tasty.

 INSTRUCTIONS

1. In a bowl of a stand mixer with paddle attachment, place the flour, salt, cream of tarter, and sugar, then combine all well.
2. Add yeast and mix well.
3. Then add yogurt, butter or oil, whisked eggs or chia eggs, and water (none if making it vegan). Mix on low speed until just combined. Once the water has been absorbed, mix for 2-3 minutes on medium speed. The dough may be a little tacky, but should be thick and fluffy.
4. Gently press it into a big ball and place the dough in a lightly greased container with a lid.
5. To make the naans right away, place the dough in a warm place for about 30 – 45 minutes to allow the dough to finish rising. Alternately, keep the dough in the refrigerator for up to 2 or 3 days and use out of the refrigerator.
6. Divide the dough into 8-10 pieces depending on the size you desire or can handle (if a beginner, ball the dough in small sizes).
7. Lightly flour the working surface, working with one piece of dough ball at a time, roll it into a round or oval shape using a rolling pin into about 3/8 inch thick. You may need to apply more dry flour as rolling to prevent it from sticking to the surface. Remember to use gentle hands while working with the dough. If the dough does break a bit, it is easy to shape it together with your fingers and continue to use dry flour as needed.
8. While shaping the dough ball, place about 1 tbsp of ghee or coconut oil in a heavy skillet and melt over medium-low heat.
9. Using gentle hands, place the rolled naan in the heated skillet. Fry on one side until large blisters begin to form (about 30-45 seconds).
10. Flip and fry the other side until it is golden brown. You can apply oil on the dry side and cook both sides until both sides are cooked and browned all over (about another minute)
11. Remove and place the naan on a plate to serve or to keep in a covered container, such as a tortilla warmer, to retain the heat and moisture to serve later.
12. Repeat the process for the subsequent pieces, adding more ghee or oil on the skillet each time.

Note: This recipe has been adopted and modified from gluten free on a shoestring with Nicole Hunn.

Have you used Metta gluten-free flour for this recipe or any other recipe?

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