This is a fun modification on one of our favorite naan bread recipes - a perfect use for the late summer/early fall peppers and tomatoes.  A bit of extra garlic added to these is delicious!  You can easily adjust the amount and types of spicy peppers you use depending on your preferred level of spice.  The seeds are the spiciest part of hot peppers, so make sure to remove those if you want less spice.  Enjoy! 

Fresh from the oven - delicious garlic-y naan topped with spicy peppers and thinly sliced tomatoes. Yum!

Fresh tomatoes and spicy peppers, ready to be used for the naan! 

Naan with Spicy Peppers and Tomatoes

Makes 12 small/medium sized ovals of naan

Preheat oven to 475 F (450 F convection).  Line 3 cookie sheets with parchment paper.

Slice and set aside: 

3-5 hot chili peppers, variety, thinly sliced (remove seeds for less spice)

~4 small/medium or ~12 cherry tomatoes, thinly sliced

In a mixer combine:

3 cups Kristin's Gluten-Free Flour Mix

2 tsp xanthan gum

1 Tbsp rapid-rise (quick) yeast

1 tsp salt

1 tsp garlic powder

1 tsp dried coriander (optional)

1 tsp baking powder

Add and combine:

2 1/4 cup milk (lactose or dairy-free works well, room temperature is ideal)

2 eggs

1-2 tsp fresh minced garlic

Beat 3 - 4 minutes, until nice and smooth.  

While the bread is mixing, in a small bowl melt:
1/2 cup salted butter

Spread four ovals of naan bread batter on each of the three parchment paper using a spatula, making 12 small/medium sized oval naan breads.  

Spreading while holding the parchment can be a little tricky, but this is the look you're aiming for! 

 Divide the hot pepper and tomato slices evenly on the naan bread.  If desired, sprinkle some fresh ground pepper over the bread.  Brush the tops of each with the melted butter (~2 tsp butter per naan works great).   You can let the breads rest for 15-20 minutes, if you want slightly puffier bread, but it's not necessary.  I usually cook one pan immediately while the other two rise, since I can only put 2 pans in the oven at a time. 

Naan topped with tomatoes and peppers, ready to be brushed with butter. 

Bake the naan at 475 F for ~12-15 minutes until nicely browned and bubbly.  (Lightly browned naan will result in the bread sinking and not retaining it's nice bubbles after removal from the oven, so make sure it's nice and dark golden brown).

Fresh from the oven!  It's SO delicious. 

If you don't want the peppers or tomatoes on your naan, this recipe does work well for smaller garlic naan breads, as well.  Just brush with butter and bake.  

Naan with Spicy Peppers and Tomatoes Recipe by Successfully Gluten Free!