Gluten Free Peshwari Naan Bread Food

PESHWARI NAN BREAD

Steps:

• Warm the milk until it is just hot to the hand. Stir in the sugar and yeast and leave for 10 minutes.
• Sift the flour and add the salt and baking powder to the milk.
• Slowly stir in the yeast mixture and the rest of the ingredients and mix to a dough. Knead the dough for approximately 10 minutes and place it in a covered bowl for an hour and a half in a warm place. It should double in size.
• Preheat the oven to the highest heat with a heavy baking tray.
• knead the dough gently and divide into 4 portions and roll into a tear shape.
• Grease the baking tray, lay out the bread, place in the oven.
• Cook for 10 minutes and then place the nans under a hot grill for a further minute or so until brown.
• Lightly dust the breads with extra vegetable oil before serving.

PESHAWARI NAAN BREAD (BREAD MACHINE)

Steps:

• Add all ingredients (except the sultanas) to your bread machine in the order your machine recommends. If your machine recommends pre-heated liquids, just heat the skimmed milk till it's lukewarm.
• Start your machine on the dough setting.
• 10-15 minutes before your machine stops mixing and starts proving, (some machines beep at this point) add the sultanas.
• Preheat your oven to 250C and have 3 shelves in it.
• Grease 3 flat oven trays.
• When the bread machine has finished, tip out the dough onto a floured board.
• Tear off a chunk of dough about 1 sixth of the total size and flatten out with the hands to a pear shape about half the size of your tray. Do not use a roller as the bread probably won't rise. Repeat till you have 6 naans on your trays.
• Bake in the oven for about 7 minutes, or until the bread just begins to colour.
• The bread can be frozen in bags for later use.