Naan is best known in India and Afganistan with a long history dating back to 1300 AD. History indicates that Naan has been served at the imperial court in Delhi for many centuries. This yeast raised flat bread is similar to pita bread. Chef Patrick was kind enough to share the recipe with us, enjoy!
Gluten Free Naan Bread
This recipe makes about 30 pieces of flatbread. They can easily be made, portioned, and kept in the freezer. Just let them thaw for a few hours before rolling into circles.
5¼ teaspoons active dry yeast
4¼ cups warm water (140° F)
2 Tbsp sugar
5 pounds Jules Gluten-Free Flour
¾ cup sugar
1½ tablespoons granulated garlic
2¾ tablespoons salt
4 ounces extra virgin olive oil
Combine yeast, warm water, and 2 tablespoons sugar in a 2 quart pitcher.
Set mixture aside while preparing remaining ingredients. (approximately 10 minutes) or until yeast is foamy.
Combine dry ingredients (flour, sugar, garlic, salt) in stand mixer fitted with dough hook, and mix until well blended.
Add yeast/water mixture & olive oil to mixer and mix until dough comes together and pulls away from sides of the bowl. (About 8 minutes on MEDIUM speed).
Place dough in an oiled mixing bowl. Cover with plastic wrap and let it rest for 1 hour.
Divide dough into 4 oz. balls.
Roll dough into circles on parchment paper.
At this point there are a lot of things you can do with the flatbread. The two best ways to cook it are by grilling over a VERY hot fire for about 2-3 minutes per side, or placing it in a HOT skillet for 2-3 minutes per side.
Either way, brush both sides with olive oil before cooking. Sprinkle with a little salt as they come off the grill. They are also great brushed with your favorite infused olive oil.
5¼ teaspoons active dry yeast
4¼ cups warm water (140° F)
2 Tbsp sugar
5 pounds Jules Gluten-Free Flour
¾ cup sugar
1½ tablespoons granulated garlic
2¾ tablespoons salt
4 ounces extra virgin olive oil
Combine yeast, warm water, and 2 tablespoons sugar in a 2 quart pitcher.
Set mixture aside while preparing remaining ingredients. (approximately 10 minutes) or until yeast is foamy.
Combine dry ingredients (flour, sugar, garlic, salt) in stand mixer fitted with dough hook, and mix until well blended.
Add yeast/water mixture & olive oil to mixer and mix until dough comes together and pulls away from sides of the bowl. (About 8 minutes on MEDIUM speed).
Place dough in an oiled mixing bowl. Cover with plastic wrap and let it rest for 1 hour.
Divide dough into 4 oz. balls.
Roll dough into circles on parchment paper.
At this point there are a lot of things you can do with the flatbread. The two best ways to cook it are by grilling over a VERY hot fire for about 2-3 minutes per side, or placing it in a HOT skillet for 2-3 minutes per side.
Either way, brush both sides with olive oil before cooking. Sprinkle with a little salt as they come off the grill. They are also great brushed with your favorite infused olive oil.
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2 comments:
Lisa, that looks like a terrific flatbread! I will definitely be making these!
Thanks Colette, it was so good!
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