Tonight's Indian? Don't miss the bread – use this easy-to-follow recipe to make your own version of naan. Then, with the garlic butter, satisfy the ultimate craving. Mmmmmmmmmm ...
- 8 servings
- ¾ cup coconut flour
- 2 tbsp ground psyllium husk powder
- ½ tsp powder (optional)
- ½ tsp baking powder
- 1 tsp salt
- 1⁄3 cup melted coconut oil
- 2 cups boiling water
- coconut oil, for frying (optional)
- sea salt
- 4 oz. butter
- 2 garlic cloves, minced
- Mix in a bowl all naan dry ingredients. Add oil and boiling water and combine thoroughly, keeping some back if it isn't needed.
- Enable 5 minutes to rise. The dough turns very quickly, but remains flexible. This will feel like Play-Doh's consistency. If it is too runny, add more husk of psyllium until you believe it is right. Remove any of the remaining water if it's too solid. Depending on the brand or powder, the appropriate amount can differ.
- Separate into 6 or 8 pieces and turn them into balls which you flatten on parchment paper or the kitchen counter with your hands.
- Freeze over medium heat in a saucepan until it turns a lovely golden hue. You can apply some coconut oil to it depending on your skillet to keep bread from sticking.
- Heat the oven to 70 ° C, keep it as warm as you do, to 140 ° F (70 ° C).
- Pour in the butter and pour in the garlic. Stir. Apply melted butter with a blowjob and sprinkle the flaked salt on top of the bread bits.
- In a bowl add the rest of the garlic butter and add bread into the dish.
About the recipe
It is certainly not an authentic naan recipe. Backed with wheat flour is a standard naan. We must substitute wheat for gluten-free meal with lower carbohydrates to transform the recipe into a recipe.
We have chosen coconut meal as we think the taste of Indian cooking is better than that of almond meal, for example. The naan in this recipe will have a good taste of and will be much denser than the typical one.
This can be well understood to have reasonable expectations.
Ground psyllium husk powder
This solution includes powder from ground psyllium husk. It is a fiber which contributes to the texture and shape of the bread. The psyllium husk we have used was finely ground. You can use a spice or coffee grinder to make it thinner when you use the item.
Was there a slightly purple color on your bread? This is possible with certain psyllium husk labels. Try another brand, such as this. See our bakery guide for more information.
Bake in the oven
If you fried your naans, you can cook the naans instead in the oven. Preheat the oven to 350 degrees C (175 degrees C) and spread the dough over a baking sheet of parchment paper in thin circles. Bake until they look inflated for 15-20 minutes. Fry in a medium-high-heat frying pan quickly to obtain the lovely golden brown color, take out of the oven.
Storing the bread
Do you love it? It's no longer just for dinner. Remnants fit well in your lunchbox, as a sandwich base or as a side for a salad. Bear in mind your colleagues when using garlic ...
This bread can be kept 2-3 days in the refrigerator or up to 2 months in the freezer. To prevent parchment paper from sticking to each other, place parchment Paper between each piece. Let thaw and heat up in room temperature, fry or transfer to the toaster quickly.