There’s something insanely delicious about super fresh naan hot off the pan being dipped into some sort of amazing curry. Excuse me while I drool over here just thinking about it….
The unfortunate part about naan is that at 99% of all restaurants, not only is it filled with cream, yogurt and covered in butter, but its got all of the gluten and wheat (something my previous self would have been SO down for). I needed to make a recipe that had the same feelings, smells, textures and flavors as naan, without any of high inflammatory properties.
This is it folks. After many tests and deliberations, this is the vegan GF naan you’ve been waiting for made with Otto’s cassava four! ! If you haven’t been waiting, make this and you’ll be wondering how you ever went so long without this glorious pan cooked bread!
Something important to note, this bread does need rising time and is much easier to make in a stand mixer. If you don’t have a stand mixer, just make a well in the flour bowl and add your liquid, slowly add the flour to the middle until you get a dough.
Makes 6 large naan pieces.
1 packet active dry yeast
1/2 cup hot water
1 tsp coconut sugar
3/4 cup coconut yogurt
3/4 cup warm full fat coconut milk
2 1/4 + 2 tbsp cups Otto’s cassava flour
1 tsp salt
1 tsp garlic powder
Avocado oil for cooking
In a stand mixer bowl, add yeast, sugar and hot water. Let sit for about 10 minutes to let the yeast activate and form a layer of foam.
Once you get that nice layer of foam, whisk in your milk and yogurt.
In a separate bowl combine salt, garlic powder and cassava flour.
Slowly start to add 1/4 cup at a time of the flour mixture to the bowl using the hook attachment on low speed.
You’ll start to see a dough form and by the time all of the flour is added, you’ll have a perfect dough.
Softly form into a ball, line a clean medium size bowl with avocado oil, and place the dough ball in the bowl.
Cover with a wet towel to prevent drying and let it rise on the counter for an hour.
Once this bad boy has had some time to chill out for an hour place the ball on a piece of parchment.
Use a spatula to cut into 6 pieces. Roll into balls.
Place a piece of parchment ontop of one ball and roll out each ball with a rolling pin to 1/2 inch thick rounds.
Heat a skillet over medium heat (i used my cast-iron) with a bit of oil.
Place each flattened piece of dough on the skillet and cook for about 90 seconds on each side. You’ll know its time to flip when you see bubbles, and golden brown spots on the bottom.
Keep warm in a cloth while you cook the rest. I find that steaming them this way helps with the texture and deliciousness.