Naan Bread


450g (1 lb) gluten-free flour
2 x 5ml spoons (2 level teaspoons) xanthan gum
1 x 5ml spoon (1 teaspoon) salt
1 x 5ml spoon (1 teaspoon) onion seeds
1 x 5ml spoon (1 teaspoon) sugar
1 1/2 sachets of fast-action dried yeast
50ml (3 fl oz) dairy-free milk
125g (5 oz) dairy-free plain yoghurt
1 large egg, beaten
50g (2oz) dairy-free margarine
2 x 15ml spoons (2 tablespoons) sesame seeds, optional

What to do:
  1. Place the gluten-free flour, xanthan gum, salt, onion seeds, sugar and yeast in to a large bowl and mix well.
  2. Gently warm the milk and after reserving 1 tablespoon of dairy-free yoghurt, add the rest to the milk and blend well.
  3. Beat the eggs and set aside.
  4. Melt the dairy-free margarine.
  5. Add the milk and yoghurt mixture, egg and dairy-free margarine to the gluten-free flour.  Knead with your hands or with an electric mixer using the dough hook, until well mixed. 
  6. Cover the dough with clingfilm and place somewhere warm to rise until doubled in size.
  7. With well-floured hands divide the dough in to 8 balls, cover them and leave to rise for another 10-15 minutes.
  8. Preheat your oven to 230'C / 450'F / Gas 8.  Also, preheat an ungreased baking sheet in the oven for 10 minutes.  Line the baking sheet with greaseproof paper.
  9. Take one of the balls and place it on the baking sheet.  Gently stretch it with your hands to about 6-7 inches in length, making the traditional teardrop shape as you go. Make 2-3 similar shapes at a time and brush the tops with a little of the reserved yoghurt.
  10. Sprinkle with the sesame seeds, if using, and bake on the top shelf of your oven for 10-12 minutes until golden.
  11. Serve with any meat, chicken or vegetable curry.

Tip: Can be frozen!

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