Inspired by watching the Great British Bake Off last night and Paul Hollywoods Nann breads, i decided to make a batch of them. They were just as expected and turned out really well, the family thought they were delicious.
Now don’t get me wrong i love to bake with gluten as i love its texture and elasticity and structure, there is nothing quite like it! It is its own beast and has such personality. BUT there is nothing quite like when you have made bread or actually anything, that when it comes out the oven, especially when it has been draped in garlic butter, that you want to eat it, so that’s when i decided i had to try and make a gluten free version…..
So here was my attempt….
So i swapped the plain flour for gluten free plain flour and the yogurt for coconut yogurt then the normal milk for oat milk.
This will make 8 naans
so you will need:
450g gluten free plain flour (i used doves farm)
1 tsp salt
1 tsp baking powder
200ml oat milk or other dairy free substitute
100 ml coconut yogurt or other dairy free yogurt
1 tbsp caster sugar
small bunch of coriander
ghee (you may wish to use dairy free butter)
1. measure the flour into a bowl, with the salt and the baking powder and mix round until combined.
2. In a jug, whisk together the egg, milk and yogurt and sugar.
3. Make a well in the centre of the flour and pour the liquid mixture slowly to combine with the flour mixture bringing it into the centre slowly to make it a slightly sticky mixture when it has combined. Move it onto a clean counter top with some flour and work it for 5 minutes and kneed it until smooth.
Place it in a clean oiled bowl and cover with cling film for 30 minutes to rest.
4. Preheat a metal baking tray under the grill for 5 minutes so its very hot.
5. Remove the dough from the bowl and cut it until 8 equal pieces on a floured surface. Roll out each piece on a floured surface into teardrop shape about 3mm thick.
6. Lift the dough from the surface and place on the hot baking tray and place under the grill and watch it puff up and when it is browned turn over and repeat and remove onto a board and repeat with the rest of the naans. Brush while hot with melted ghee and crushed garlic and sprinkle with chopped coriander.
If you cooking gluten and dairy free they do not puff up but still taste delicious (see above)