This naan bread recipe is a simple and quick one to make with only a few ingredients. After frying, it comes out nice and chewy and can be toasted to give it more crispiness if needed. It can be stored in the fridge for a few days and then toasted before eating.
Ingredients:
150 g gluten free self raising flour, plus a little extra for dusting
140 g dairy free yoghurt (such as coconut yoghurt)
1 tsp olive oil
a pinch of salt
chopped fresh herbs such as coriander or parsley or fresh minced garlic if making garlic naan
Method:
Put the flour, yoghurt and olive oil into a large mixing bowl and add a pinch of sea salt. Mix thoroughly with a fork, until it starts to clump together.
Dust your hands as well as the bench-top you are working and and prepare a rolling pin by also dusting it with flour.
Using your hands, press the dough into a large ball and then divide it in half and shape it into 2 balls.
Gently roll out each dough ball, or press it out on the benchtop with your hands, until about 5mm thick. Then smooth out the edges if they have cracked by pressing in gentle with your fingers.
Heat a skillet (heavy based frying pan) to high temperature - wait until it's very hot before adding your naan bread and note that you do not add any oil to the pan.
Cook the naan bread on both sides, for a few minutes. You can watch the dough puff up in parts and remove once cooked which is usually when the bread is just starting to blacken (this also adds flavour).
Serve warm with a curry or other foods that have a gravy or sauce. You can also drizzle the breads with a little extra olive oil and sprinkle it with chopped fresh herbs.
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