Gluten Free recipe
Surprisingly easy, this recipe shows you how to make authentic naan breads using our Glutafin Multipurpose White Mix.
|35 minutes||5 minutes|
|Preparation Time||Cooking Time|
|Oven Temp||Servings / Makes|
350g/12oz Glutafin Gluten Free Select Multipurpose White Mix
Extra grams of mix for dusting when kneading dough
10g (whole sachet) Yeast enclosed with Mix
1/4 x 5ml tsp Caster sugar
1 x 5ml tsp Xanthan gum
1 x 5ml tsp Gluten free baking powder
1/4 x 5ml tsp Salt
25g/1oz Butter or ghee (melted)
5 x 15ml tbsp Warm milk
150ml/1/4 pint (1 Small pot) natural yoghurt
1 Medium egg
1 x 15ml tbsp Melted butter or ghee for brushing
1. Place all the dried ingredients into a large mixing bowl and stir with a fork. Stir in remaining ingredients and bring together by hand into a ball.
2. Knead on a work surface liberally dusted with extra Mix and knead for 2 minutes until smooth. Divide dough into 6. Roll each out into a tear shape approx 18cm length x 12cm width. Rest on individual pieces of non-stick baking foil. Rest on a flat surface, cover with a loose sheet of foil, and leave to prove for 30 minutes.
3. Once proved, place naan on its foil liner under a preheated grill. Cook for 2-3 minutes on each side. Brush with melted butter or ghee and serve warm with a curry such as our gluten free recipe or one of your choice.
Gluten free, wheat free option:
Use 300g/10oz Glutafin Gluten Free Wheat Free Multipurpose White Mix.
Naan will stay fresh for up to 3 days if wrapped in a freezer bag. Sprinkle with water before reheating under the grill.
Naan bread when cooked can be frozen for 1-4 weeks.
Use dips like hummous for a picnic or lunch idea.