Soft Gluten Free Naan Indian Flatbread Food

SOFT GLUTEN FREE NAAN BREAD (INDIAN FLATBREAD)

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.

NAAN

Steps:

• In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
• Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
• Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
• When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
• Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
• Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
• Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
• After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
• Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

BRILLIANT GLUTEN FREE NAAN BREAD

Steps:

• Combine the warm water, caster sugar and dried active yeast together in a measuring jug, give everything a good stir and then leave the yeast to activate for 10-15 minutes (no stirring during this time). When a thick layer of foam has formed on top of the liquid (see image below), the yeast has been activated and you can move onto the next stage.
• Add the tapioca starch, plain gluten free flour and salt to a large mixing bowl. Stir really well to fully combine the flours. Now add the olive oil to the dry ingredients and stir through.
• Next add the yoghurt to the flour mixture and then pour the contents of the jug (foam and liquid) into the bowl. Mix everything with a wooden spoon, then use your hands to knead the dough for a minute to get it nice and smooth. It should form into a ball of soft dough, slightly sticky but that comes away from your hands.
• Place a clean tea towel or cloth over the top of the bowl and set aside to allow it to rise. This will take about an hour, depending on how warm the room is, so pop it in a nice warm place if you want to get a quick rise. Once the dough has doubled in size it is ready to use.
• Use a knife to divide the dough (still in the bowl) into four sections. It is a soft dough so will not cut perfectly and will be a bit sticky, but this is how it should be.
• Take a silicone baking mat or large piece of greaseproof baking paper and place on your worktop. Flour the mat/baking paper well with extra gluten free flour and keep a little excess flour to the side. Set a frying pan over a medium-high heat (no oil) and allow to heat while you are shaping the first naan.
• Flour your hands, then use a spatula to scoop out a quarter of the dough into your hands. Form into a soft ball, flouring it well, then place onto the floured mat. Using enough flour to ensure it does not stick to the mat, gently pat it into a tear drop or circular shape, still quick thick (about 2cm) so you can handle it without it breaking.
• Transfer the dough to the hot pan and use your hands (take off the heat momentarily if needed) to quickly press the dough thinner into a large naan shape (1cm-0.5cm thick depending how you like your naan).
• Keep the heat medium-high and cook for 2-3 minutes, during which time you will see the bubbles forming in the dough. Flip and cook for a further 2-3 minutes on the other side. It should be nicely browned and cooked through, but give it an extra minute on each side to brown it if needed. Then remove from the pan and set aside.
• Melt the butter in the microwave (20 seconds) and then use a pastry brush to brush a little butter all over the top of the hot naan. Doesn't it look yummy!
• Repeat steps 7-10 with the remaining portions of dough, then either serve immediately or allow to cool and freeze for later use.

GLUTEN-FREE NAAN

Steps:

• Watch the video in the post for easy visual instructions.Add flour, baking powder, and salt to a medium-sized bowl, and stir to combine.
• Pour in warm water, yogurt, olive oil, and Aquafaba. Stir with a spoon, then use your hands to knead the dough. It should be a soft and pliable dough, not too dry but not sticky either.
• Divide the dough into 4 portions and sprinkle your working surface with some tapioca flour.
• Preheat a skillet on the stove over high heat. Meanwhile, roll out each dough ball with a rolling pin (or a glass), adding more tapioca flour if needed, to avoid sticking.
• Once the skillet is hot, add the flatbread and cook it with a lid over medium-high heat for a few minutes. I saw bubbles forming after less than 3 minutes. Flip the flatbread and let it cook for a further few minutes. Do this with the remaining dough. Cover the finished flat breads with a tea towel until serving.
• Serve warm, drizzle with some oil or vegan butter, add minced fresh garlic (and/or garlic powder), salt, and fresh herbs. Enjoy!

SOFT GLUTEN FREE FLATBREAD | PIADINA

Steps:

• In a large bowl, place the flour, xanthan gum, tapioca starch/flour, salt, and baking powder, and whisk to combine well. Add the oil, and mix to combine.
• Add the milk, and mix until the mixture comes together. If necessary to bring the dough together, knead together with clean hands. The dough will be thick but relatively soft.
• Ideally, divide the dough into 5 ounce portions (as written, the dough makes 2 portions), wrap each tightly in plastic wrap, and chill for 30 minutes and up to 3 days. You can also work with the dough immediately, if you don't have time to chill it.
• When you're ready to make the flatbreads, heat a cast iron skillet that's at least 10-inches in diameter, or a heavy-bottom nonstick skillet, over medium-low heat. Place a flat, wide spatula and a tea towel on the counter next to the skillet.
• If you've chilled the dough in portions, unwrap and work with one piece at a time. If the dough hasn't been divided, divide it in two equal halves, each weighing about 5 ounces.
• Turn each piece of dough out onto a very lightly floured flat surface, and sprinkle lightly with extra flour. Cover the other piece(s) of dough loosely with a cloth to prevent it (them) from drying out.
• Sprinkle the dough lightly with more flour and begin to roll it into a round, sprinkling lightly with more flour as necessary to prevent sticking. The edges will be jagged and a bit rough.
• Gather the dough together and repeat the process at least once more, until the dough is smoother. Roll the dough into an approximately 10-inch round, turning and flouring lightly as necessary. The edges should be less rough, but this is rustic flatbread.
• Brush about 1 tablespoon of neutral oil on the hot skillet. Pick up the prepared raw piece of flatbread and place it flat in the center of the skillet, taking care not to bend any of the edges.
• Allow it to cook for about 1 minute without disturbing it, or until the edges begin to lift. Slide the spatula underneath the flatbread, ensuring that there are no spots that might stick.
• Flip the flatbread over and allow it to cook for another minute, pressing it firmly back onto the skillet with the spatula to prevent it from puffing up. You can also take a toothpick and prick any bubbles to deflate them.
• Continue to cook the flatbread, flipping it frequently, until it is set on both sides and doesn't glisten anywhere. It should take 2 to 3 minutes total. Remove the flatbread from the skillet, place it in the center of the tea towel (See Recipe Notes), and fold the edges of the towel over on it to enclose it.
• Repeat with the other piece of dough, oiling the skillet lightly as necessary.
• Once the flatbreads are done cooking but are still very warm, open the tea towel and remove both pieces of bread. Place one about 4 inches from one short end of the towel, fold the edge over the bread, and roll the bread tightly in the towel.
• Place the second flatbread on the unrolled portion of the towel, and repeat the process, rolling until the two flatbreads are tightly wrapped in the towel. Allow them to cool for at least 5 minutes wrapped in the towel before unwrapping and serving.

GLUTEN-FREE NAAN BREAD RECIPE

Steps:

• Preheat oven to 350 F.
• In a medium mixing bowl, whisk together the dry ingredients.
• Add in the coconut milk and cheese.
• Whisk until well combined, adding salt and pepper.
• In a small or medium pan over medium heat, add avocado oil for frying.
• Pour 1/2-3/4 cup batter into the pan.
• Fry for 3-5 minutes, then flip and fry for an additional 3-5 minutes.
• Place naan on a large baking sheet lined with parchment paper.
• Bake for 14-16 (depending on crispiness preference), flipping halfway through.
• Pair with your favorite dish and enjoy!

GLUTEN-FREE NAAN / ROTI (INDIAN FLAT BREAD) - VERSION #1

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.