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Glutafin Naan Bread

  • Bread |

A delicious accompaniment to a Friday night curry! (If you wanted to make a flavoured naan, just add some crushed garlic, chopped coriander leaf or cumin seeds).

Serves
6
Prep
25 minutes
Cook for
5 minutes

Rate this recipe

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Ingredients:

350g/12oz Glutafin Multipurpose White Mix

2 x 5ml tsp Dried Yeast (in sachet with mix)

1/4 x 5ml tsp Caster sugar

1 x 5ml tsp Xanthan gum

1 x 5ml tsp GlutenA protein that is found in the cereals wheat, barley and rye. free baking powder baking powder See the electronic Food and Drink Directory for suitable products. *

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

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Method:

  1. Place all the dried ingredients into a large mixing bowl and stir with a fork. 
  2. Stir in remaining ingredients and bring together by hand into a ball.
  3. On a work surface liberally dusted with extra Mix knead for 2 minutes until smooth. 
  4. Divide dough into 6. Roll each out into a tear shape approx 18cm length x 10cm width. 
  5. Rest on individual pieces of non stick baking foil. 
  6. Rest on a flat surface, cover with a loose sheet of foil, and leave to prove for 30 minutes.
  7. Once proved, place naan on foil liner under a preheated grill. 
  8. Cook for 2-3 minutes on each side. Brush with melted butter or ghee and serve warm with curry of your choice.

 Tip: Naan will stay fresh for up to 3 days if wrapped in a freezer bag. Sprinkle with water before reheating under the grill.

To freeze: Freeze naan individually. Defrost and sprinkle with water before heating under the grill for 2 minutes.

 

Notes:

* Please see your Food and Drink DirectoryOur annual Directory of gluten-free food and drink which manufacturers voluntarily submit to. for suitable products

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