GLUTEN-FREE NAAN / ROTI (INDIAN FLAT BREAD) - VERSION #1
I haven't tried this but it looks promising. This recipe is adapted from the original which was created by Arvinder Malhotra and published on Celiac.com. When I try it, I will probably post a new version with adjustments (and convert it into American measurement units).
Provided by Whats Cooking
Categories Yeast Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.
- Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.
- Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking).
- Preheat a heavy baking tray in oven. Remove tray and put the naan on it. Return to the oven for 3 minutes or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.
- Brush with ghee or olive oil before serving.
SOFT GLUTEN FREE NAAN BREAD (INDIAN FLATBREAD)
A soft, easy to roll gluten free naan that you have to try to appreciate. Made dairy-free or not, these are the talk of the gluten-free community!
Provided by glutenfreerecipebox
Categories Yeast Breads
Time 35m
Yield 7 naan bread, 7 serving(s)
Number Of Ingredients 14
Steps:
- If using milk, whether cow's or rice milk, with vinegar, mix and set aside for 15 minutes until thick. If it does not reach the consistency of butter milk, use less than 1/2 cup.
- Add warm water to a medium sized bowl; add sugar or honey; stir to dissolve; add yeast; stir; and set aside until frothy, about 5 minutes. If it does not bubble start over with fresh yeast.
- In a large bowl, add remaining dry ingredients; whisk thoroughly.
- Add buttermilk, beaten eggs, to yeast mixture; whisk well.
- Add dry ingredients to wet ingredients; using a rubber spatula, stir until it reaches a soft dough the consistency of creamy mashed potatoes; allow to rest for 20 minutes.
- Scatter 2 tablespoons potato starch to a clean, flat surface; scoop 1/3 cup at a time of dough; add to floured surface; knead with dusted hands; shape into a disk as wide as your spatula.
- Using a wide, thin spatula, transfer to preheated cast iron skillet.
- Using the back of your fingers or a pastry roller dusted with starch, immediately flatten and distribute dough in pan working from the center, moving outwards.
- Fry on each side for approximately 2 1/2 minutes; coat tops of fully cooked naan with salted butter.
- Repeat with remaining dough adding additional potato starch as needed for kneading.
- Serve warm and store uncooked dough covered in the refrigerator for up to 3 days.
Nutrition Facts : Calories 289.3, Fat 10.1, SaturatedFat 1.7, Cholesterol 53.8, Sodium 557.8, Carbohydrate 43.8, Fiber 2.1, Sugar 3.8, Protein 5.7
GLUTEN-FREE CHICKPEA CHAPATI - INDIAN FLAT BREAD
This is an awful recipe, turned out terribly. Completely INEDIBLE. I would not recommend bothering to try it.
Provided by Whats Cooking
Categories Quick Breads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 67.1, Fat 2.5, SaturatedFat 0.2, Sodium 80.3, Carbohydrate 8.4, Fiber 1.3, Sugar 1.2, Protein 2.6
NAAN AKA INDIAN FLAT BREAD
My kids adore this bread. We use it with chicken curry as the spoon!! It would also work well with any salad or soup. I made this a couple months ago for my mom and dad and they devoured it.This is easily doubled. (For those who do not often work with bread, we add as much flour as needed to get a workable consistency, this is the original recipe I received...I just added more flour to mine.)
Provided by startnover
Categories Breads
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1 c flour, yeast, and salt, in a mixing bowl. Stir in water, buttermilk, egg, oil and honey one at a time. Beat until smooth in mixer.
- Stir in enough flour to form a soft sticky dough.
- Turn onto floured surface continuing to knead in flour to make dough smooth and elastic (this may require more than the 3-1/2 c listed)3-5 minute.
- Place in an oiled bowl turning once to coat.
- Cover and let rise till doubled - about 45 minutes.
- Punch down and shape into 16 equal balls.
- Roll out each to 1/4 inch thickness,place on greased cookie sheet (I used my fingers and just pulled them like pizza dough), brush with butter and sprinkle with one of the seed toppings.
- Cook 450 for 5-8 minutes.
Nutrition Facts : Calories 294.1, Fat 8.3, SaturatedFat 2.9, Cholesterol 35.3, Sodium 645.3, Carbohydrate 46.1, Fiber 1.9, Sugar 3.8, Protein 8.2
NAAN (INDIAN FLATBREAD)
Indian flatbread, or na'an, is traditionally cooked in tandoors, a clay cooking vessel that acts partly like an oven and partly like a barbeque pit to produce this unique bread. You can still approximate the texture and flavor of it using a grill or the broiler of your oven!
Provided by threeovens
Categories Breads
Time 3h
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine yeast, sugar, and 1/4 cup warm (110 to 115 degrees F) water; let stand until foamy, 5 to 10 minutes.
- Into the bowl of your food processor, place 4 1/2 cups flour, salt, and baking powder; fit with the dough blade (or use a stand mixer with the dough hook) and mix to combine.
- Add in the yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil, and 3/4 cups warm water and knead until smooth and elastic (2 to 3 minutes - food processor; 5 to 8 minutes - mixer; 8 to 10 minutes - by hand); dough should be soft, but not too sticky, so add flour as needed.
- Lightly oil a large bowl, add dough, turning to coat, then cover bowl with plastic wrap, then a clean kitchen towel; let dough rise, in a warm place, until doubled, about 1 to 1 1/2 hours.
- Punch dough down and divide into 8 equal pieces, which you will roll into a ball and place on a lightly floured baking sheet; cover with a damp kitchen towel, and let rise until doubled, about 40 to 60 minutes more.
- If using a tandoor, heat it to 450 degrees F (if using your oven, place a pizza stone on bottom rack and heat to 450; or the grill should be st for direct heating at medium-high heat).
- On a lightly floured work surface, roll each dough ball into a disk about 5 inches in diameter; roll and stretch one end to form a teardrop shape.
- If using a tandoor, drape a piece of dough over the round cloth gadhi, then press bread onto the hot clay wall; cook until the top puffs, gets blishtered and browned, 1 to 2 minutes; gently pry off clay wall and spread with ghee.
- If using the oven, turn on the broiler, lay 1 or 2 pieces of dough on the pizza stone, and cook until the bottoms are browned and the tops blister and puff and are lightly toasted, 2 to 4 minutes; remove from oven and spread with ghee.
- If using the grill, oil the grate lightly, then lightly brush the dough with butter, place buttered side on grill and cook until the bottom is browned and the top is puffed 1 to 2 minutes; lightly butter the top of the dough, then flip and grill the other side until lightly browned, 1 to 2 minutes.
NAAN (INDIAN FLAT BREAD)
These are easy to make and taste just wonderful! Prep time does not include 2 hours that you will need to set the dough aside. I cook these one at a time which will add up to about 60-80 mins total for cooking time!
Provided by love4culinary
Categories Breads
Time 1h20m
Yield 6-8 Naan, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour, baking powder, baking soda and salt together into a nice sized bowl.
- Stir in the beaten egg, yogurt and 2 tablespoons of the butter/ghee.
- Gradually stir in enough milk to make a soft dough.
- Knead dough very well.
- Lightly grease bowl and cover the dough with a damp cloth and place in a warm place for 2 hours.
- Preheat your oven to 400 degrees.
- Knead dough on a floured surface for 2 or 3 minutes until smooth.
- Divide into 8 pieces.
- Roll each piece into a ball, and then into ovals about 6 to 8 inches long.
- Grease a baking sheet with oil and brush both the sides of the rolled out Naan with oil.
- Sprinkle one side with poppy seeds if you wish to use them.
- Place the Naan on a baking sheet.
- Bake for 6 to 10 minutes until puffy and lightly golden brown.
- The bread puffs slightly, and will lightly brown on the sides.
- You can enjoy these Naan's plain or with your favorite Indian dish, such as a curry dish!
Nutrition Facts : Calories 401.9, Fat 9.3, SaturatedFat 5.3, Cholesterol 54, Sodium 591.7, Carbohydrate 66.5, Fiber 2.2, Sugar 1, Protein 11.6
AAYI'S JOWAR/JOLAD ROTI (GLUTEN FREE INDIAN FLAT BREAD)
Gluten free but not corn free. This is an unleavened Indian flatbread which is made from Jowar, Sorghum here. The flour is gluten-free and so making these rotis (chapattis) is not as easy as making whole wheat rotis/chapattis. Despite not containing gluten, these are quite soft and have a somewhat nutty flavor. Traditionally, eaten for lunch or dinner with a dollop of unsalted home-made butter and garlic chutney, these rotis can be served with any vegetable curry. Recipe originally from http://www.aayisrecipes.com
Provided by UmmBinat
Categories Breads
Time 40m
Yield 6 roti, 3 serving(s)
Number Of Ingredients 3
Steps:
- Heat water and add salt.
- When it starts boiling, add the flour and mix continuously till all the water is absorbed. Take off the heat.
- When it is still hot, knead the dough on a flat board.
- Spread using the rolling pin (For rolling, apply dry flour as much as needed. If the roti breaks, make it into a ball again, apply some more flour and roll).
- Fry on the heated tava (griddle made from cast iron, I use a cast iron frying pan).
- Serve hot.
Nutrition Facts : Sodium 2.4
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