Gluten-Free Oat Naan Indian Recipe

Gluten-Free Oat Naan Indian Recipe

Ingredients

• 1/2 cup warm water
• 1 teaspoon sugar or maple syrup
• 1 tablespoon active dry yeast
• 1 tablespoon flaxseed meal (use golden flaxseed meal or white chia seed meal)
• 1 cup finely ground oat flour
• 1/4 cup brown or white rice flour
• 1/4 cup white rice flour
• 1/3 cup tapioca starch
• 1/2 cup potato starch
• 1 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup nondairy yogurt, at room temperature
• 2 tablespoons extra-virgin olive oil or coconut oil
• 1 to 2 tablespoons melted vegan butter or olive oil, for brushing
• 1 to 2 teaspoons nigella seeds, for garnish

Method

1. Combine the warm water, sugar, and yeast in a bowl
2. Mix and let sit until frothy, about 5 minutes
3. Add the flaxseed meal and mix in
4. Let it sit for 2 minutes to thicken.
5. In another bowl, combine the oat flour, rice flours, starches, baking powder, and salt
6. Whisk well
7. Add the frothy yeast mixture to the flour mixture
8. Add the yogurt and oil, and mix to make a thick, stiff batter or sticky dough
9. Add a tablespoon or more of water if needed (the amount will depend on moisture content of the yogurt)
10. The batter will continue to dry as it sits, so a little extra liquid is okay
11. Cover the bowl with a towel
12. Let the dough sit for 15 minutes before using
13. Cook the naan in one of the following three ways:
14. STOVE TOP
15. Let the dough rise for 30 minutes instead of 15
16. The dough should dry out and be less sticky at this point
17. Add some starch if the dough is still too sticky
18. Divide the dough into 6 equal parts
19. Take one ball, flatten it, and place on parchment
20. Place another parchment on top, and roll or press to shape into an oval
21. Remove the top parchment, spray the naan lightly with water and sprinkle with nigella seeds
22. Do not let the naan sit for too long at this point
23. Use a heavy-bottom skillet that can withstand high heat
24. Heat the skillet over medium high until heated evenly
25. Remove one shaped naan from the parchment and place on the skillet
26. Spray water on the naan
27. Cover the skillet with a lid and cook over medium high until the flatbread starts to puff, about 2 minutes
28. Flip, and cook the naan for another minute
29. Brush with vegan butter and serve
30. Repeat with the remaining dough
31. OVEN
32. Preheat the oven to 450°F
33. Drop 1/3 cup of the now dough-y batter on a large parchment-lined baking sheet
34. Spray the dough lightly with water or oil, flatten, and shape into ovals with your hands
35. Use another parchment sheet on top to help shape if the batter is too sticky
36. Remove the parchment and sprinkle the shaped dough with nigella seeds
37. Repeat with the remaining dough
38. Spray the shaped flatbreads lightly with water, and let them rise in a warm place for 15 to 20 minutes
39. Lightly spray or brush oil on the flatbreads
40. Completely cover the flatbreads with another large piece of parchment
41. This is important to keep the moisture from escaping the bread during baking
42. Bake for 11 to 12 minutes
43. Remove the top parchment to check for doneness
44. Broil for 30 seconds to char if needed, or broil later on the grill or stove
45. Remove from the oven
46. Let the breads cool for 2 minutes before removing them from the baking sheet
47. Brush with melted vegan butter before serving

STEAMER:

1. Follow steps 1 and 2
2. Let the dough rise for 30 minutes instead of 15
3. Cut parchment sheets to the size of the steamer plate
4. Place about 1/4 cup of dough on the parchment
5. Spray the dough lightly with water, flatten, and shape into ovals or smaller circles, depending on the size of the steamer plate
6. Use another parchment sheet on top to help shape if the batter is too sticky
7. Transfer the breads, on the parchment, to the steamer plate
8. Let the breads rise for 15 minutes
9. Place about an inch of water in the steamer, and bring to a boil
10. Place the plate in the steamer once the water is rapidly boiling
11. Cover, and steam over the flatbreads are cooked, touch the top of the flatbread carefully: it should not be sticky
12. Remove the plate from the steamer
13. Let it cool for 1 to 2 minutes and remove the breads from the parchment
14. Cool the breads for 5 minutes, then place them on a hot skillet over medium-high heat for 1 minute
15. Flip, and cook the other side for 1 minute and serve immediately
16. Repeat the steaming for the next batch
17. Store the steamed naan in a Ziploc bag in the refrigerator until ready to serve
18. Cook on a hot skillet for 1 minute per side before serving.
19. Garlic Naan: Sprinkle 1 teaspoon minced garlic, and 1 tablespoon chopped cilantro onto each naan, along with the nigella seeds, and press lightly
20. Continue with the rest of the steps

Full List of Gluten-Free Recipes
Full List of Vegetarian Recipes

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