WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, April 11, 2013

Naan GF


(Tikki chicken,gf naan and spiced rice and veggies in the rice pot, coconut yogurt for dipping)

To be honest, these were an awful lot like super thick tortilla's, but they tasted great and went well with the theme of the meal. They were softer and more flavorful, but I admit not exactly the Naan you are missing.


Ingredients:

1/3 cup water, heated to 110
2 Tablespoons sugar(or honey)
3 teaspoons yeast
1/2 cup coconut yogurt(I added 1/2 tablespoons braggs to the yogurt to thin it) or 1/2 cup "buttermilk" of your choice
2 1/2 - 3 cups all purpose GF flour(I added 1/4 cup glutenous flour to my mix to see if it would improve the texture, it seemed to, the Naan stayed soft and bendy even when cool,though like most gf products it got crumbly the next day)
1 1/2 Tablespoons ground chia seed( or 2 teaspoons guar gum)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/4 cup grapeseed oil(or oil of your choice)
2 large eggs, beaten


First proof the yeast(yeast, sugar, and water)

In medium sized bowl combine 2 1/2 cups(reserving 1/2 cup if the dough is too wet) gf flour and ground chia seed,salt,baking powder

In large bowl combine the proofed yeast, eggs, oil and yogurt or buttermilk.

Now add the dried ingredients to the wet ingredients. Stir until like sticky mashed potato's. If the batter is too wet add more flour.

Allow to rest for 20-30 minutes.

I poured a bit of flour on the counter and grabbed a small handful of the dough(sticky dip your hands in flour) using a bit of flour as needed work the dough in your hand till it forms a ball. You can lay it on the counter in a bit of flour and gently press the ball into a thin flat disk(dough is delicate I tried to keep them about 1 inch thick or less) or you can do it like I did and using well floured hands pressed the dough into a disk between my hands.

In a large frying pan(I used a non-stick, but ceramic or caste iron would work great) heated on high place the disk of dough, using your fingertips(careful not to burn yourself!) press the dough as flat as you can, the dimples in the dough from your fingers are fine. You should notice after a minute or so the dough bubbling, flip and brown the other side. Repeat with remaining dough.

This recipe made close to a dozen for me. You may need to keep the flour out, depending on humidity whether you use a thin or thick yogurt you may need more or less flour. It should be just thick enough to be able to grab a handful and work it carefully with flour to keep it from getting sticky- too much flour and end product gets tough. The Naan cooks best on a hot skillet- we enjoyed the ones that were both thin and thicker.

Not exactly the Naan we are used to, but close enough that when dipping you will not mind the difference.

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