Post by kickingfrog on Nov 5, 2011 8:48:33 GMT
Naan Bread
Preparation Time: 25 minutes
Cooking Time: 5 minutes
Makes: 6 naan
Ingredients :
350g/12oz Glutafin Multipurpose White Mix
2 x 5ml tsp Dried yeast (in sachet with mix)
1/4 x 5ml tsp Caster sugar
1 x 5ml tsp Xanthan gum
1 x 5ml tsp Gluten free baking powder
1/4 x 5ml tsp Salt
25g/1oz Butter or ghee (melted)
5 x 15ml tbsp Warm milk
150ml/1/4 pint 1 Small pot natural yoghurt
1 Medium egg
Topping:
1 x 15ml tbsp Melted butter or ghee for brushing
...
Method :
1.Place all the dried ingredients into a large mixing bowl and stir with a fork. Stir in remaining ingredients and
bring together by hand into a ball.
2.Knead on a work surface liberally dusted with extra Mix and knead for 2 minutes until smooth. Divide dough
into 6. Roll each out into a tear shape approx 18cm length x 10cm width. Rest on individual pieces of non stick
baking foil. Rest on a flat surface, cover with a loose sheet of foil, and leave to prove for 30 minutes.
3.Once proved, place naan on its foil liner under a preheated grill. Cook for 2-3 minutes on each side. Brush
with melted butter or ghee and serve warm with curry of your choice.
Gluten-free, wheat-free option: Use 300g Glutafin Gluten Free Wheat Free Multipurpose White Mix and
remaining ingredients as shown.
Tip: Naan will stay fresh for up to 3 days if wrapped in a freezer bag. Sprinkle with water before reheating
under the grill.
To freeze: Freeze naan individually. Defrost and sprinkle with water before heating under the grill for 2
minutes.
www.glutafin.co.uk/Images/PDF/Recipe-Naan-Bread.pdf
Preparation Time: 25 minutes
Cooking Time: 5 minutes
Makes: 6 naan
Ingredients :
350g/12oz Glutafin Multipurpose White Mix
2 x 5ml tsp Dried yeast (in sachet with mix)
1/4 x 5ml tsp Caster sugar
1 x 5ml tsp Xanthan gum
1 x 5ml tsp Gluten free baking powder
1/4 x 5ml tsp Salt
25g/1oz Butter or ghee (melted)
5 x 15ml tbsp Warm milk
150ml/1/4 pint 1 Small pot natural yoghurt
1 Medium egg
Topping:
1 x 15ml tbsp Melted butter or ghee for brushing
...
Method :
1.Place all the dried ingredients into a large mixing bowl and stir with a fork. Stir in remaining ingredients and
bring together by hand into a ball.
2.Knead on a work surface liberally dusted with extra Mix and knead for 2 minutes until smooth. Divide dough
into 6. Roll each out into a tear shape approx 18cm length x 10cm width. Rest on individual pieces of non stick
baking foil. Rest on a flat surface, cover with a loose sheet of foil, and leave to prove for 30 minutes.
3.Once proved, place naan on its foil liner under a preheated grill. Cook for 2-3 minutes on each side. Brush
with melted butter or ghee and serve warm with curry of your choice.
Gluten-free, wheat-free option: Use 300g Glutafin Gluten Free Wheat Free Multipurpose White Mix and
remaining ingredients as shown.
Tip: Naan will stay fresh for up to 3 days if wrapped in a freezer bag. Sprinkle with water before reheating
under the grill.
To freeze: Freeze naan individually. Defrost and sprinkle with water before heating under the grill for 2
minutes.
www.glutafin.co.uk/Images/PDF/Recipe-Naan-Bread.pdf