You asked and we listened. Try this freeform Organic Naan recipe, a great addition to your favourite Dahl meals, curries or dips. Quick and easy to make and cook, contains no yeast, no soy, egg free, yet it is soft and chewy.
Ingredients:
- 3 tbsp psyllium husk
- 1 cup warm water for the psyllium husk
- 230g Love My Earth Organic Cassava flour
- 30g buckwheat flour
- 130g tapioca flour
- 1 tsp brown sugar
- 1 tsp Celtic sea salt
- 1 tsp baking powder
- 75g plain natural unsweetened yogurt at warm temperature
- 3 tbsp ghee
For brushing:
- Extra ghee/butter for brushing
- A handful of fresh parsley/coriander finely chopped
- Minced Honey fermented garlic/ Fresh garlic (optional)
Preparation:
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In a smaller bowl, mix the psyllium husk with the warm water to create the psyllium gel, which gives the chewy texture of the naan. Stir well and give it a couple of minutes to all gel together. When ready, add the yogurt and the ghee. Mix well until combined.
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In a bigger bowl, add all the dry ingredients: cassava flour, tapioca flour, buckwheat flour, baking powder, salt, and sugar. Whisk together and add the wet ingredients. Initially use a big spoon to combine all and then your hands to make sure no clumps are left in the dough and it is all homogeneous. The dough shouldn’t be sticky.
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Form a big ball and let it rest for 10-15 minutes. Then, cut into 8 equal pieces. Using a rolling pin and extra flour for dusting, if needed, spread the naan breads and keep thickness around 5mm. Pre-heat on high temperature a cast iron or a non-stick pan.
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Cook each bread for 2-3 minutes or until bubbles start to form on the top and underneath is slightly charred at places. Adjust the temperature if needed, lower if the naan bread is browning too quickly or higher if they are not puffing and taking too long to cook. Flip and cook on the other side for 1-2 minutes. Brush with the butter mixture now only the top cooked side of the naan while on the pan, and the other side when taken off the pan. Alternatively, do this prior to serving.
Serve with your favourite Dahl dish.
Tips:
- Brush with melted ghee or butter immediately after cooking. Salted butter or ghee with salt mixed with fresh finely chopped parsley or coriander and minced garlic is a great combo.
- If not consumed straight away, but in a few hours, wrap the warm naan breads in a clean kitchen towel to keep them warm and soft and brush them with butter/ghee prior to serving.
- If any left, keep in an airtight container in the fridge for up to 3 days or freeze if you want to keep them longer. Warm well in the toaster.