A great bread with soup and salad or any meal where you’d like to have tasty bread to soak up a delicious sauce on your plate.
Naan is an East Indian bread that traditionally uses a yeast starter developed from airborne yeasts. Our recipe is adapted from Prena’s blog Indian Simmer and uses baking powder instead. Naan is traditionally baked in a tandoor oven where in 60 seconds the dough puffs slightly and browns when it is thrown against the oven wall of this high heat oven.
This recipe requires an open flame to finish the naan, you will need a gas cook top or grill.
You can flavor your naan with various herbs, try adding in a little cumin or garlic into the dough.
1 cup millet flour
1 cup Multi Blend GF Flour Mix
2 teaspoons guar gum or xanthan gum
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp sugar
1/2 cup of warm milk
1/2 cup of yogurt
1/2 tbsp oil
Mix all the dry ingredients together and make a well in the flour.
Mix milk, yogurt, and oil together and pour about half of it into the well and slowly combine it together until a soft dough forms. (There’s not an exact amount of liquid that should be added to the exact amount of flour to make a perfect dough.) The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use little bit of oil on hand and then punch into the dough.
Cover with damp cloth and let it sit in a warm place for at least 2 hours.
Place dough in between two large pieces of plastic wrap on the counter. Using the plastic wrap allows you to manipulate the dough without it sticking to the counter top. Shape the dough into a large rectangle and fold it into thirds, pick up the dough and turn it so you can fold it into thirds again. Throughout this process you will be removing the plastic wrap so you can fold the dough and placing it back on top as needed to manipulate the dough.
Divide the dough into 8 small balls and flatten the balls between the plastic wrap to make 8 naan shaped rectangles about 1/4 inch thick.
Sprinkle one side of the bread with a little seasoning of your choice: cumin, garlic, butter, cilantro etc. Place seasoned side down on plastic wrap. Brush the other side with water.
Heat a heavy skillet (one with a lid). When skillet is very hot place the naan wet side down and cover it with a lid. Let it cook for about one minute. When it is cooked it will release from the pan with a spatula. Cook the other side of the naan over the direct flame of the burner using tongs. When you see some charred brown spots then you know that the naan is done. It helps to support the naan between the tongs as in the photo above.