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Naan, Flat Bread, Wrap

Who's missing a good tender gluten-free Naan, Flatbread or Wrap? We love this recipe for it's  versatility.  Brush the Naan with garlic herb olive oil mixture that will take you back before your gluten restrictions.  This recipe is awesome made into Flat Bread or Wrap for your favorite curry dish or meat.  Did we already mention how versatile this recipe is?!?  We are super excited to be able to develop this recipe and share how easy it comes together! So pull up a chair and enjoy a great meal again with your family and friends.

INGREDIENTS

Dry Ingredients:

1 3/4 cups Lorraine’s All Purpose Flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoon granulates sugar

1 1/2 teaspoons (7g) instant dry yeast (1 packet)

 

Wet Ingredients:

3/4 cup water or milk

1 teaspoon Apple Cider Vinegar or Rice Vinegar

3 tablespoons avocado oil

1 large egg, room temperature

YIELD:  6 Naan or 8 Flatbread/Wrap

  1. In microwave safe bowl, pour the water and bring to a warm temperature – should be warm to the touch but not hot (between 105-115ºF) add vinegar, oil and eggs into the bowl and mix
  2. In a bowl of a stand mixer fitted with a paddle attachment, combine Dry Ingredients and whisk until well combined.  Add wet ingredients and mix in low for a few seconds until it is combined.  Increase speed to medium-high and beat for 5 minutes.  The dough will be wet, smooth and a little sticky.
  3. Pour the dough mixture into and oiled bowl.  Cover with a cling wrap and let rise for 1 hour.  Place in the refrigerator for at least 2 hours or overnight (refrigeration will make it easier to knead, shape and roll the dough) After dough has chilled, knead with flour and form into a log.  Divide the dough into smaller balls depending on what you are making.
  4. For NAAN – on a heavy floured surface, roll out dough into an oblong shape until it is about 1/4 inch thick and about 7 inch in length.
  5. For FLATBREAD & WRAP – on a heavily floured surface, roll out dough into a round shape until it is about 1/8 inch thick and about 8 inch in diameter.  Make sure the rolled out dough is well floured to prevent sticking.
  6. TO COOK:  On a large skillet, heat the pan on medium high heat until smoking.  Add the flattened dough and cook about 1 to 2 minutes on each side flipping once or 2x until the dough is dry, bubbles appear and toasted on a few areas.  Place on plate and repeat with the remainder of the dough.

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