Bookmark Recipe
Mark’s Gluten Free Naan Bread
Ingredients
30ml warm water
1 level tablesp. sugar
80ml warm milk
7g dried yeast
100g natural yoghurt
270g gluten free flour
Pinch salt
2 teasp. cornflour mixed in splash water
100g butter
4 cloves garlic, halved
A little salt
Main
30ml warm water
1 level tablesp. sugar
80ml warm milk
7g dried yeast
100g natural yoghurt
270g gluten free flour
Pinch salt
2 teasp. cornflour mixed in splash water
100g butter
4 cloves garlic, halved
A little salt
Method
Mix the water, sugar, milk and yeast together and allow to sit for 10 minutes. Next, add the yogurt and mix.
Add the flour and salt to this mix to, finish with the hydrated cornflour. Mix in the bowl for 1 minute until a smooth dough is formed. Place in a greased bowl and cover with cling film, leave for 30 minutes
In a sauce pan, add the butter and garlic, cook over medium heat until brown in colour.
Remove the dough from the bowl and portion into smaller pieces. Roll between 2 greased baking parchment sheets, until about 1cm thick.
Heat a large cast iron frying pan and cook the bread on both sides until golden in colour.
Remove and brush with the garlic brown butter, season and serve warm.
The Quality Mark & You
Learn moreMethod
Mix the water, sugar, milk and yeast together and allow to sit for 10 minutes. Next, add the yogurt and mix.
Add the flour and salt to this mix to, finish with the hydrated cornflour. Mix in the bowl for 1 minute until a smooth dough is formed. Place in a greased bowl and cover with cling film, leave for 30 minutes
In a sauce pan, add the butter and garlic, cook over medium heat until brown in colour.
Remove the dough from the bowl and portion into smaller pieces. Roll between 2 greased baking parchment sheets, until about 1cm thick.
Heat a large cast iron frying pan and cook the bread on both sides until golden in colour.
Remove and brush with the garlic brown butter, season and serve warm.
