Gluten Free Naan Bread Recipe

This is a perfected version of the Gluten Free Naan Bread Recipe from my original attempt a few weeks back.

It came out perfect!

It is so much easier to work with, and comes out OMG so yummy. Hard not to eat it all at once.

What is even more magical about this bread, if you eat it straight after cooking it in the pan, it has a slightly crispy outside, but place in the warming drawer of your oven and it will soften up and be the perfect Naan bread to accompany your favourite Indian dish!

Ingredients:

• 1C almonds

• 1C oat flour

• 2C corn flour

• 1t fennel seeds

• 1t salt

• 3t active yeast

• 2T raw cane sugar

• 1/2C warm filtered water

• 2T psyllium husk

• 1C filtered water

• Plain gluten free flour for dusting etc

• Olive oil for cooking

Method:

In a small bowl, combine the yeast, sugar and warm water, and stir to combine. Cover and allow to rest for 10 minutes for yeast to activate. It should be a little bubbly and foamy on top.

In a medium sized bowl, whisk together the psyllium husk and water, and set aside for a few minutes to allow it to thicken.

In a large bowl, whisk together the oat flour, corn flour, fennel seeds and salt. Make a well in the middle and add psyllium husk mix and yeast mix, stir to combine. If mix is still too sticky, add plan gluten free flour so the mix can come together in a ball, and is easy to work with your hands for the next step.

Turn it out on to a baking paper lined tray and separate the dough into 4 balls and cover with cling wrap and allow to rest & rise for 1 hour.

Roll out onto a floured surface to create the flat breads, then cook each one 2-3 mins each side with 1-2 t olive oil on medium heat in a fry pan. Before flipping make sure you add 1-2t olive oil to the top of the bread.

Keep bread warm in warming drawer while you cook the rest and serve with your fave rice and curry!

Enjoy with  Follow for more on Instagram @therawfoodkitchen