This isn't proper Naan, but it's wonderfully thin and crispy with a lovely flavor. And so quick and easy to whip up, which is important in my house. I love that you can cook it up outside on the BBQ, too! Or you can pop it in the oven. Brushed with butter before cooking, it has a lovely flavor that cooks right into it. It's even egg-free! Enjoy!
Quick BBQ (or oven) Naan Bread
Makes 3 large pieces of Naan
Preheat grill to medium to medium-high heat (~450-475F) OR preheat oven to 475F, place 2 cookie sheets in the oven that you'll put your naan bread onto.
Mix in a large bowl with a spoon:
1 1/2 cup Kristin's Gluten-Free Flour Mix
1 tsp ground chia seed
1/4 tsp ground coriander
1/4 tsp dried cilantro, optional
1/2 tsp salt
1 tsp xanthan gum
1 tsp quick/rapid-rise yeast
Add in slowly, mixing with a spoon just until mixture holds together nicely:
1 to 1 1/4 cup milk (lactose-free works great)
Melt 1/4 cup butter in a small bowl. Have a brush handy to brush the dough after rolling it out.
Divide the dough into thirds.
Roll 1/3 of the dough between two pieces of plastic wrap until it's nice and thin, between 1/4" and 1/2" thick. Brush one side with butter. Flip onto a piece of parchment paper and butter the other side. Repeat with the remainder of dough.
If you want a slightly puffier naan, you can let it rest at this point ~15 minutes. But I find it's wonderful thin and crispy, so I don't bother (not to mention, I want this to be fast!)
Flip quickly onto heated BBQ, using tongs to help straighten it out if it gets folded on itself. Cook ~5-7 minutes, checking regularly. Cook until they're a nice dark brown on the bottom. You can flip these over if you want a bit of browning on both sides, but these are so thin they're nice as-is.
If you want to cook your Naan in the oven, carefully put them on your preheated sheets and cook ~5 minutes, checking regularly. They may puff up during baking (this is okay!). Cook until they've got some browned spots. Remove from oven and serve!
Fresh off the BBQ, and still sizzling.
Quick BBQ (or oven) Naan Bread
Makes 3 large pieces of Naan
Preheat grill to medium to medium-high heat (~450-475F) OR preheat oven to 475F, place 2 cookie sheets in the oven that you'll put your naan bread onto.
Mix in a large bowl with a spoon:
1 1/2 cup Kristin's Gluten-Free Flour Mix
1 tsp ground chia seed
1/4 tsp ground coriander
1/4 tsp dried cilantro, optional
1/2 tsp salt
1 tsp xanthan gum
1 tsp quick/rapid-rise yeast
Add in slowly, mixing with a spoon just until mixture holds together nicely:
1 to 1 1/4 cup milk (lactose-free works great)
Melt 1/4 cup butter in a small bowl. Have a brush handy to brush the dough after rolling it out.
Divide the dough into thirds.
Roll 1/3 of the dough between two pieces of plastic wrap until it's nice and thin, between 1/4" and 1/2" thick. Brush one side with butter. Flip onto a piece of parchment paper and butter the other side. Repeat with the remainder of dough.
If you want a slightly puffier naan, you can let it rest at this point ~15 minutes. But I find it's wonderful thin and crispy, so I don't bother (not to mention, I want this to be fast!)
Roll between plastic wrap. Butter one side, then flip onto parchment paper to butter the other side.
Flip quickly onto heated BBQ, using tongs to help straighten it out if it gets folded on itself. Cook ~5-7 minutes, checking regularly. Cook until they're a nice dark brown on the bottom. You can flip these over if you want a bit of browning on both sides, but these are so thin they're nice as-is.
If you want to cook your Naan in the oven, carefully put them on your preheated sheets and cook ~5 minutes, checking regularly. They may puff up during baking (this is okay!). Cook until they've got some browned spots. Remove from oven and serve!
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