Naan Bread (Vegan, Gluten-Free)
Description
Naan bread is a traditional Indian flatbread. It is traditionally baked inside a very hot clay tandoor oven. Most of us do not have a tandoor oven in our kitchens but you can make a homemade version of tandoor by using your stovetop and a hot skillet. The benefit of making homemade naan is that you can make it vegan and gluten-free too!
Ingredients
Scale
1 cup teff flour
2 tbsp coconut flour
½ tsp baking soda
1 tsp fennel seeds
1 tsp turmeric
salt & pepper
1 tbsp coconut oil
½ cup hot water
Instructions
- Combine the dry ingredients in a large bowl
- I make a well in the centre of the bowl before pouring the water in the centre
- Then I combine the dry ingredients into the water from the edge of the bowl
- Knead the mixture with your hands feel free to add more flour if it feels too sticky or more water if it’s too dry
- Divide the dough mixture into 3 balls
- Flatten the balls with a small rolling pin or the back of your hand
- Heat the oil in a good non-stick heavy-based frying pan
- Pan sear both sides of the bread until lightly toasted, around 30 seconds each side
Notes
- You can use alternative gluten-free flours for this, I like to stay with ancient grains like buckwheat, millet and farro.
- I also like to try different Indian herbs & spices, such as coriander or cumin inside
- I use fennel seeds often as they help with digestion which is important for me when consuming grains
- This bread is great served with a plant-based curry
- Fantastic with homemade hummus too
