Learn how to make gluten free naan bread with this easy and delicious recipe. Perfect for those who follow a gluten free diet.
Homemade gluten free naan bread that tastes just like the real deal
If you want to make the best Gluten Free Naan Bread ever, this failsafe recipe is for you! This soft and squishy bread is perfect to pair with curries and it freezes well too. You can find the full recipe on page 209 of the book, Delicious Gluten Free Meals.
This gluten free naan bread recipe is a must-try for anyone looking to enjoy delicious bread without gluten. With the right ingredients and steps, you can create a soft and flavorful bread that will enhance your dining experience. Whether you’re gluten intolerant or simply looking for a new recipe to try, this gluten free naan bread is a great choice for any occasion.
Gluten-Free Kitchen Magic: Naan Bread Recipe for a Taste of Paradise!
Hi guys welcome back to my channel and today I’m showing you how to make a recipe from my book delicious gluten-free meals and today we’re making glutenfree n Breads and this is in the simple sides chapter it’s a really easy yeasted dough and you should not be put off by the fact that we using yeast trust me it’s so much easier than you.
Might think so let’s get cooking and I’ll show you how easy these are to make with your favorite Curry find the recipe on page 209 of delicious greenfree meals now the first thing we need is some warm water and it’s really important when you’re using yeast to make sure that the water is the right temperature so I would really recommend your invest in.
Getting a food thermometer I think this cost me about £8 on Amazon I’ll put a link to one in the description down below and it’s just so worth it because it’s going to save you a lot of trouble shooting because if the water’s too hot your yeast is going to just die and if the water’s not hot enough it’s not going to activate the yeast and it’s.
Just not going to do anything so first of all I’m going to check the temperature I want it to be around 40° and this is pretty much bang off on and then I’m going to add some sugar now a lot of people ask me if you need sugar in my bread recipes and the answer is we’re only using a tiny bit and that is just to activate the yeast so I really.
Recommend not skipping the sugar in this recipe so I’m just going to add that to my yeast going to give that a stir and then I want 7 G of yeast for this recipe and you want like a quick yeast or a dried active yeast for this make sure you double check most yeasts.
Are glutenfree but some aren’t always just check on the label to make sure the one you’re using is safe if you have cdss so I’m going to add my yeast to the water now and then all we’re going to do is give it a good stir you can kind of smell it already doing its.
Job and all we’re going to do now is cover that with a tea towel and leave that for 5 or 10 minutes in a warm spot where we get all the other ingredients ready while we’re waiting for the yeast to activate we’re just going to get all the rest of our ingredients together in the bowl ready to go so the first thing we.
Need to add to the bowl is our gluten-free white bread flour now you can use a plain gluten-free flour if that’s all you have but I’d really recommend getting the white bread flour if you can get it it does have tapioca flour in and a few other different ingredients with just makes a bit of an easier texture when you’re making.
Glutenfree bread so add this to your bowl and then of course we’re going to add some zanthin gum because this is what I use in all of my Breads and it just really helps replicate the texture of gluten in a gluten-free bake going to add in some salt for flavor and then my key ingredient ingredient for a gluten-free Nan bread.
Is nigell seeds now you don’t have to put these in if you want a plain Nan but they just smell so good and to me this is the smell of like a narm bread that you’d always get from the takeaway and I think that’s what really differentiates this from any other kind of flatbread so I would definitely recommend putting these.
In they also just add a really cool pop of color because they’re black so they just look really nice speckled in the N breads and of course if you want to make any other flavors you could add like garlic coriander anything you fancy into these but I’m just going for a plain Nan with these Nigella seeds speckled throughout.
And just give this a good St so that all of those ingredients are combined and now I’m going to go check on my yeast okay the yeast has had about 10 minutes as you can see it started to get a sort of froth on top that’s exactly what we want and so I’m just going to pour this yeast straight into my.
Mixture try and get it all in and it smells like yeasty as well so you know that the yeast is activated if it hasn’t froed up at all it’s like till your yeast is either out of date or your water was too hot or too cold I always use yogurt in N bread so I’m going to add some yogurt to this mixture as well.
And finally a little bit of olive oil and then I’m just going to mix this together until it forms a nice sticky dough and that’s really how simple it is to make the Lough for your n bread so if you worried about making bread or using yeast I mean that’s as simple as it gets really now there’s a lot of difference.
Between making glutenfree bread and normal bread with normal bread you’d have more of a dough that you can need and shakee with gluten-free bread you tend to end up with either a batter or a very sort of sticky dough like what we have here but don’t worry if you’re new to glre bread this is perfectly normal that is basically all we need to.
Do with that so I’m just going to leave this in the ball I’m going to scrape everything off the spoon the next stage is to leave our dough to prove so I’m going to cover this with cling film and then I’m going to pop it in a warm spot I like to put it in a radiator or in a sunny window ledge it’s very cold today while filming.
This so I’ve got the heating on I’m going to pop it by the radiator and leave it for an hour and unlike Sun Breads this won’t puff up a lot like Sun Breads double inide it will puff up a little bit but don’t expect it to kind of double in size we just want a little bit of a rise through this prove so I’m just going to cover it leave it for an.
Hour and then we’ll come back and make our arm breads now my n breads have been proving for an hour and as you can see they have gone a little bit puffier but it’s not like doubled in size so that just sort of gives you an idea of what to expect but you can see that when I kind of Puff the.
Dough it does feel a little bit lighter so that’s what we want just that little bit of puff and we are going to make four Nar breads from these so for this we need our trusty baking paper or cling film and some extra flow for dusting now I’m going to flour this but I’m also going to flour my hands before I handle the bread and I’ve got a dough scraper.
As well to help me out a little bit and I want to basically divide this into four so I’m going to take a quarter of this dough and I’m going to put it out on my bit of baking paper and as you can see it’s lovely and light it’s not that sticky with a little bit of flour on my hands so I’ll pop it on there little bit.
More flour on top just to stop it sticking to the next bit of paper now I want a kind of like teardrop shape a bit like you get with a normal n bread but you can make them round or rustic or any shape you like really so if you find it easier you can put another bit of cing film on top but I’m just going to sort of freestyle this.
By keeping my hands nice and flowered so the dough doesn’t stick to it now these should puff up a little bit in the pan so I want them to be around a cm and thickness it’s not my greatest tear shape but it will work so just brush off the excess flour and then we’re going to transfer this into a hot pan so now my pan is.
Nice and hot you’ve got two options you can either put the bread down with this on or if you can get the paper off get that off of there and straight into a dry pan and as you can see we’ve got some lovely bubbles where it’s starting to puff up so I’m going to flip this now and then I’m just going to give this.
Another 2 minutes on that side see the lovely sort of brown Speckles it’s looking and smelling just like a real n bread now my n breads are all cooked and my final step is that I have heated up some garlic butter that I just want to paint onto them just to give them that amazing garlicky tasty finish so I’m just going to pop them on.
My plate that I would serve them up on and then I’ve basically got this garlic butter that I’m just going to paint on top of them now this is going to add flavor but it’s also going to keep them lovely and warm and Squishy and yummy and soft so they don’t dry.
Out and and then for decoration I’m just going to put a little bit of sprinkle of coriander on top and again if you want to you could flavor the non breads by chopping up coriander and adding it to the mixture and the same with the garlic but I just like how it adds a little Flack of color and here they are my glue for Nar.
Breads they are soft and pillowy and delicious they’ve got lovely little puffed up Pockets they’ve got the flavor of the Nigella seeds oh I cannot wait to into these now if you’re looking for something to have these with I have got a classic chicken curry in my book I’ve got my chickp and potato Curry which you guys love I’ve got lots and lots of.
Recipes that you can pair these with and you can also freeze them I recommend doing that between sheets of baking paper so they don’t stick to each other but I always say heat them up before eating and oh it will just make the best Indian fakeaway night ever now if you want to give my gluten-free nads to go you’ll find the recipe in page 209 of.
Delicious gleen free meals in the simple size chapter I’ve got loads of other great side dishes like onion barges and samosas in there so if you’re get free you don’t have to miss out pick up my book and you’ll find all the recipes in there I’ll pop a link to the book in the description down below and if you have got a copy I’d really appreciate it if.
You left a review because it really means a lot to a first time author like me but for now I’m going to tuck into these NBR thank you for watching hit subscribe if you like videos like this and I’ll see you again soon m just like I used to have from the takeaway but it looks like we be having.
Cry tonight man
