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Friday, May 29, 2020

Naan Bread- Egg, Dairy, & Yeast Free

I LOVE Naan Bread, but with my allergies I have not been able to have it for the past three years.  I finally have a great recipe! I combined several recipes and this one has turned out the best, with the chewy taste of yeasted bread!

Dry Ingredients
  • 1 3/4 cup flour
  • 2 tsp sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/8 to 1/4 tsp garlic powder (optional) 
Wet Ingredients
  • 1/2 cup unsweetened original almond milk
  • 1/2 cup unsweetened plain or Greek style almond milk yogurt 
  • 2 tsp olive oil
  1. Combine all dry ingredients and mix well
  2. Create a well in the middle of the dry ingredients and add oil, milk, and yogurt. Mix together until it forms a ball, add flour as needed if too sticky.  Knead until very smooth and elastic- at least 5 minutes- adding more flour as necessary.  The more you knead, the more it will be a bread like texture. 
  3. Cover dough in a bowl with a towel, and let dough rest for 20 to 45 minutes. 
  4. Heat a non stick skillet over medium-high heat.
  5. Divide dough into 8 pieces.  Roll one piece of dough until very thin (less than 1/8 inch). 
  6. Brush olive oil onto one side of naan. One at a time, cook the naan in a heated skillet until bubbly parts are dark brown/blacking on each side (about 30 seconds)
  7. Repeat by brushing olive oil to one side of naan, when you flip the naan, if you are using a non stick pan you shouldn't have to put oil on both sides.  I found if you add the oil to pan, instead of brushing the naan, it smokes too quickly. 
  8. Optional- brush with butter and add seasoning (cilantro, garlic, etc). 


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