Chickpea Flour Naan Bread Food

EASY VEGAN NAAN (INDIAN FLATBREAD)

Steps:

• Add the warm water (not hot), yeast and sugar to a large mixing bowl. Give it it a stir and let sit for about ten minutes to proof. The yeast should rise to the top and become frothy. (If this does not happen it means you water wasn't hot enough or your yeast is expired and you will have to start again).
• While the yeast is proofing add the dry ingredients and fresh herbs to a medium bowl, stir to combine and set aside.
• When yeast is ready add in the oil and yoghurt and whisk together. Next add dry ingredients and stir until combined, ( I usually use a wooden spoon).
• Sprinkle a little flour on your counter and turn out the dough. Kneed for a minute. Form the dough into a ball.
• Lightly grease the large mixing bowl you just used and add the dough ball. Add a little oil to the top of the dough and spread it around the surface. Cover with plastic wrap and let rise in a warm place for 1 hour or so until roughly doubled in size (depends on how warm your house is). It usually takes 1 and 1/2 hours for my dough.
• mix garlic butter ingredients together in a small bowl and cook in the microwave for 45-60 seconds. (you don't want the garlic raw).
• Lightly flour your countertop. Turn out the dough and form it into a disk. Divide the disk into roughly six or eight equal portions and form into balls (at this point you can freeze dough individually in plastic wrap or refrigerate for up to 3 days for later use). Set on counter top until ready to cook.
• Heat your cast iron pan or a non stick pan to medium heat and brush very lightly with oil (make sure pan is good and hot). Roll out one ball at a time as you cook them, (round, oval shapes, approximately 1/4 of an inch thick or thinner). If dough springs back a little as you are rolling it , that's ok just keep rolling, it'll get there. If dough is sticking to your rolling pin, sprinkle very lightly with more flour if needed as you go.
• Place dough in the pan and cook until air pockets form on top of dough and the underneath is getting brown. Flip and cook and additional one to two minutes. Repeat with remaining dough. I usually add a little more oil to the pan after the third Naan bread has been cooked. (for step by step photos refer to the post above)
• Brush with melted vegan garlic butter ( if using) and serve with your favourite Indian curries, soups, dips or make a wrap or some personal pizzas!

CHICKPEA FLOUR NAAN {VEGAN, GRAIN-FREE, EASY}

Steps:

• In a small bowl or cup, combine the milk and lemon juice. Let stand 5 minutes to curdle.
• In a medium mixing bowl, whisk the chickpea flour, whole psyllium husks, baking powder, salt, and baking soda. If you want to make this garlic naan, stir in the (optional) garlic powder as well.
• Add the nondairy milk mixture and oil to the bowl. Mix, scraping sides of the bowl, until a cohesive dough forms. Let stand for 1 to 2 minutes (this allows the psyllium to absorb the liquid, making the dough easier to handle).
• Divide the dough into 3 equal portions (you can use your kitchen scale, or just eyeball it). Using your hands, roll each portion into a ball and place on a well-floured (with chickpea flour) cutting board or other work surface.
• Place one dough ball in the center of the well-floured board; sprinkle with some of the chickpea flour. With fingers, press dough into an oval-ish shape. Using a rolling pin, roll the dough into a wide oval shape that is about 7- to 8-inches long, 4- to 5-inches wide Spritz the dough with nonstick cooking spray or very lightly brush with additional oil.
• Heat a medium or large cast-iron skillet (or other heavy, non-stick skillet) over medium-high heat until it is hot. Add a piece of the rolled-out dough, sprayed/oiled side down, to the skillet and cook for 1 minute, or until the top of the dough begins to bubble up slightly in a few places and the bottom has deep golden-brown spots (when you lift and peek).
• Using a spatula, turn the dough onto the other side. Cook the second side for about 1 minute longer, or until the bottom it has deep golden spots, too. Transfer the naan to a rack or plate. Loosely cover with a clean dish cloth to keep warm.
• Repeat with remaining dough. If desire, sprinkle with parsley, cilantro, or flaky salt. Serve warm.

GLUTEN-FREE CHICKPEA CHAPATI - INDIAN FLAT BREAD

Steps:

• Mix all ingredients thoroughly. Roll into 1" balls and pat flat.
• With a rolling pin, roll flattened dough balls into thin rounds.
• Heat a lightly oiled frying pan (cast iron recommended) until very hot. Reduce heat to medium high and heat each round for 1-2 minutes on each side, until warmed and slightly browned. Brush with ghee or olive oil and serve hot (store extras in the refrigerator).