Wednesday, April 22, 2015

Gluten Free, Vegan Naan Flat Bread

You guys. I am completely addicted to this stuff.  I've made 4 batches in a week.  There's 12 in a batch.  Don't even do the math.  I just made a double batch and froze them between pieces of wax paper and they work even better from frozen.  I'm doomed.  They're fluffy and delicious and totally devious.  Beware.

Gluten Free, Vegan Naan/Flat Bread

Makes 12

2 1/2 cups GF AP Flour
1 tsp salt
1/2 tsp garlic powder
1 tsp xanthan gum
1 tsp baking powder
1/2 cup coconut milk
1/2 cup boiling water
1 tsp apple cider vinegar
2 1/2 tsp yeast

Pour the boiling water in with the coconut milk (almond should work fine here too), then add the yeast and stir.  Mix all the dry ingredients in the bowl of your stand mixer with the paddle attachment. Once the yeast has proofed, add the wet into the dry ingredients and mix well--scraping down the bowl a few times to make sure everything is incorporated.  Turn the mixer up to medium-high and beat for 4-6 minutes until moving fluidly.  Let rest for at least an hour in a warm, dark place until puffy and increased in size.
Using a generous dusting of flour, roll out small balls of dough into 1/4" thick rounds.  Everyone rolls dough out differently, and this dough will be sticky.  I pat the whole ball with a bit of flour, then roll it flat, dust it again, and roll it to final size.  

You can either stop here and place each piece between wax paper and freeze for later OR preheat a pan over medium heat with oil.  Fry on each side until golden, air bubbles will form and it will fluff up.  2-3 minutes per side, depending on your pan and stove temperature.  

Serve warm.  I highly recommend serving with a good hummus, a bowl of good olive oil, and za'atar spices for dipping.

NOTE: I fried these in bacon fat on my 3rd round.  Jesus take the wheel, I can't go back.  So just a thought.
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