Garlic and Corriander Naan Bread

One thing I've been missing from an Indian feast has been naan bread to dip into curry sauce. The boy also hasn't appreciated that I haven't let him have any breads with his either to prevent me getting jealous... To remedy the situation I went on a hunt for ideas to make my own WF and DF naans so no one would miss out.


Ingredients:

400g plain wheat and gluten free flour
3 tsp sugar
1 tsp sea salt
1 tsp baking powder
100 ml soy milk
2 tbsp vegetable oil
Garlic and corriander chopped (how much depends on your tastes)

Garlic and Corriander Naan Pre-Cooking

To Make:

• Pre-heat oven to  190 degrees celcius
• Mix everything but the garlic and corriander into a bowl till smooth and combined
• Put some vegetable oil onto the bottom of a baking tray
• Break up the dough into either 2 or three equal sized lumps
• Flatten the dough out with your hands till it is about half a centimeter thick (I put mine into tear drop shapes, you can do what ever shape takes your fancy)
• Push the chopped garlic and corriander into the top of the naan breads then put a bit of oil over the top
• Cook till slightly browning on the edges (mine took just over 5 mins)

They did't go as dark as wheaty naan's, and were a bit crisper as well. The boy says he likes them more than normal naans, and I relly enjoyed them so I'm taking this as a success! Next time I'm going to try with a mix of self raising wheat and gluten free flour and a little bit of soy spread to see if it makes them a bit fluffier. Will let you know how it goes...

Garlic and Corriander Naan Post-Cooking