Cybele Pascal

Gluten Free Vegan Naan

Makes 4

Prep time: 2 ½ hours

Cook time: 16 minutes

It’s Oscar Night tonight, and I’m sure many of you will be eating dips and spreads, while you spend hours in front of the television.  These traditional Indian flatbreads are the perfect accompaniment to legume dishes.  They are great for scooping a bean dip, soup or stew, and equally delicious with curry, or even as a wrap.  In my house, they get eaten before they get paired with anything.  They are that good.

Ingredients:

½ cup warm water (100°F-110°F)

1 ¼ teaspoons rapid rise yeast (about half a .25 oz. packet)

2 teaspoons granulated sugar

2 ¼ cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour or other high protein all-purpose gluten-free flour mix (without added xanthan gum)

2 teaspoons xanthan gum

1 teaspoon fine sea salt

1/4^th teaspoon baking powder

¼ cup plus 3 tablespoons  So Delicious plain coconut milk yogurt (or other plain vegan yogurt of choice)

2 tablespoons extra virgin olive oil

melted Earth Balance (Soy-Free) Buttery Spread, for brushing on Naan

Nigella seeds (Charnushka), optional

Kosher salt, or coarse sea salt for sprinkling, optional

1. Combine warm water with yeast, and 1 teaspoon of the sugar, stirring well to dissolve.  Let proof until frothy, about 10 minutes.

2. To measure out your flour mix, spoon into a dry measuring cup, leveling off with a straightedge. In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour mix, the remaining teaspoon of sugar, xanthan gum, salt, and baking powder.  Mix well.

3. Once yeast has frothed, add coconut milk yogurt and olive oil, stirring well to combine.

4. Add liquid ingredients to dry ingredients, and mix on low speed about 30 seconds, until combined. The dough will be sticky. It should be!

5. Transfer dough, using a rubber spatula, to a well-oiled bowl, dome top slightly, and cover tightly using plastic wrap. Let rise 2 hours in a warm draft-free place.

6. Preheat oven to 200°F.

7. Sprinkle a work surface with a little gluten free flour. Fill a little bowl with cool water, and set aside. Turn out dough, and cut into 4 even pieces.  Gently mold into balls.

8. Place one ball of dough in the center of your work surface. Sprinkle the top with a little more gluten-free flour. Flip and sprinkle again. Use the palm of your hand to press the ball into a disk. Using your fingers, press out into a larger disk. Use a rolling pin to roll into an 8-inch circle, flipping a couple of times in the process, adding more flour and using fingers to shape edges as necessary.

9. Heat a large cast iron skillet  (12-inch) over medium heat until almost smoking. Be sure you have a lid large enough to cover the pan.

10. Pick up Naan with one hand, dip fingers of other hand in water and sprinkle Naan with water. Flip into hot skillet, moistened side down. Sprinkle the top of Naan with a little more water. Cover. Cook 2 minutes until browning (don’t worry if it’s blistered and somewhat blackened on bottom, it’s supposed to be).

11. Flip, and cook 2 minutes more.

The second side won’t get as charred. Transfer to an oven-safe dish or pan, brush with about 1 teaspoon melted buttery spread, cover dish with aluminum foil and keep warm in oven while making the remaining Naan.

12. Serve warm, sprinkled with a pinch of Nigella seeds and a sprinkle of coarse salt.

Gluten Free Vegan Naan
© 2013 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns beforeconsumption. Ingredients and manufacturing practices can change overnight and without warning.

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