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.
INDIAN FLAT BREAD - CHAPATI
Chapati is a great bread to accompany a delicious curry or to have for breakfast with some chutney, pickles and sour cream. To make it even more nutritious and healthy you can add sesame and other seeds to the dough.
Provided by Ayurveda For Life
Categories Breads
Time 50m
Yield 10 Chapati, 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix the flour with room temperature water and stir to combine.
- Knead for about 5 minutes. The dough should be slightly sticky.
- Let it rest for 10 minutes.
- Divide into small balls about half the size of a golf ball and dip into extra flour.
- Roll with a rolling pin into thin ½ cm round pancakes.
- Heat a heavy cast iron pan.
- Put the chapati onto the pan and cook for about 30 seconds than turn over and cook on the other side. When it starts to get golden on the bottom side turn it over again and cook for another minute. A sign of well done chapati is if it puffs up.
- Remove from the heat and spread ½ tsp ghee on the top side of the chapati.
- Wrap in a clean tea towel until ready to serve.
Nutrition Facts : Calories 446.2, Fat 18.2, SaturatedFat 10.3, Cholesterol 41, Sodium 4.8, Carbohydrate 64.8, Fiber 9.6, Sugar 0.4, Protein 11.9
ROTI
Make and share this Roti recipe from Food.com.
Provided by Tonkcats
Categories Breads
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Sift flour, baking powder and salt together; add water to make a soft dough.
- Knead well; cover and leave for 1/2 hour.
- Divide dough into 4 portions, form into balls.
- Roll out dough to thin thicknesses on floured board.
- Apply shortening or oil to the surface of dough.
- Fold up each dough and set aside. Heat large skillet or griddle; wipe with grease. Roll out dough again on floured board until thin thickness and place on hot griddle or in skillet, turning frequently from side to side and rubbing surface of dough with oil or shortening.
- Cook over medium heat until dough has a lightly brown color.
- Put into a towel and press to give a leafy effect.
Nutrition Facts : Calories 228.1, Fat 0.6, SaturatedFat 0.1, Sodium 237.4, Carbohydrate 48, Fiber 1.7, Sugar 0.2, Protein 6.5
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
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