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
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 Gluten free baking powder*
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
Sponsor:
Method:
- Place all the dried ingredients into a large mixing bowl and stir with a fork.
- Stir in remaining ingredients and bring together by hand into a ball.
- On a work surface liberally dusted with extra Mix knead for 2 minutes until smooth.
- Divide dough into 6. Roll each out into a tear shape approx 18cm length x 10cm width.
- Rest on individual pieces of non stick baking foil.
- Rest on a flat surface, cover with a loose sheet of foil, and leave to prove for 30 minutes.
- Once proved, place naan on foil liner under a preheated grill.
- 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
