Mary+Flowers

Ciao!

My name is Mary.  I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo

grilled naan bread {gf+v}

grilled naan bread {gf+v}

{dairy-free, low-FODMAP, nut-free, soy-free option, gluten-free, vegan}

grilled naan bread {vegan + gluten-free} - Make Mary

My very best friend, Heather, visited me here at our little casita in Santa Fe for a few days last week.  Both of us love ethnic cuisine and splurged on Persian, local New Mexican and Indian food.  Heather's family first introduced me to Indian cuisine at Anarbagh in Los Angeles when I was about 11 years old.  On her last night in Santa Fe we went to Raaga, a modern Indian restaurant, located in the Railyard District. I always miss naan bread when dining out at Indian restaurants ever since I started eating gluten-free a few years ago.  But, I was reminded of a great recipe that I had on hand to share with all you fellow naan lovers, both gluten-free and gluten-ful.

This recipe was adapted from Aarti Sequeira's oven-baked naan bread recipe.  Traditionally naan bread is cooked in a tandoori oven, but in lieu of, I used a ceramic stone plank placed directly on the grill.  You could also cook the naan bread in a cast iron skillet as suggested in the original recipe.   

grilled naan bread {vegan + gluten-free} - Make Mary

I used Bob's Red Mill Gluten-free All-purpose Flour (with the red label), but if you aren't gluten-free, you can substitute regular flour.  Additionally, I used plain, unsweetened coconut yogurt.  I wasn't a fan of the particular coconut yogurt I used in this recipe (and for the raita sauce I made), and next time I would like to try the Coyo brand (sold at Whole Foods and some Sprouts locations), it's creamier and similar to the consistency of Greek yogurt.  However, plain cow's milk yogurt works just as well. 

grilled naan bread {vegan + gluten-free} - Make Mary

I haven't been using onion a lot of onion or garlic in my cooking lately, as they bother my stomach.  To supplement, I've been experimenting with a lot of spices and end up making a lot of Indian dishes.  I accompanied the naan bread with a red lentil curry and spiced pan-fried potatoes (recipes soon to come!).  I also made a simple homemade raita sauce (traditional Indian yogurt sauce) and my favorite cilantro chutneyBon Appétit!

grilled naan bread {vegan + gluten-free} - Make Mary
grilled naan bread {vegan + gluten-free} - Make Mary

Active Time: 20 min | Resting time: 2-4 hours | Prep: 10 min. | Cook: 10 min. | Serves 6 as a side


//Tools//

measuring spoons & cups

parchment paper

medium mixing bowl

large mixing bowl

spatula

sheet pan or platter

*grill & grill pan

 

//Ingredients//

1 packet active dry yeast (about 7 g)

1 teaspoon sugar

3/4 cup lukewarm, filtered water (about 100 F)

2 cups (plus more for rolling) Bob's Red Mill Gluten Free All-purpose Flour (with the red label) or standard all-purpose flour if not gluten-free

1 teaspoon sea salt, plus more for finishing

1/4 teaspoon baking powder

**optional 1 teaspoon xanthum gum

3 tablespoons unsweetened coconut yogurt or plain yogurt of choice

2 tablespoons olive oil

Ghee or butter of choice for grilling the naan

 

//Directions//

1.  Combine yeast, sugar and warm water. Allow the mixture to sit until it foams, about ten minutes.  Then mix in the olive oil and yogurt. Meanwhile, combine the dry ingredients.

2.  Add the wet ingredients to the dry and stir with a spatula until all ingredients are combined (if you are using regular flour, kneed the dough with your hands until all ingredients are combined).  Cover the dough with a clean dish towel or plastic wrap and allow it to rest at room temperature for at least two hours, up to four. 

3.  Use a spatula to cut the dough into six equal parts; liberally dust with flour (see picture above).  Flour a piece of parchment paper generously.  Take each piece of dough and roll it out with your hands on the floured parchment paper, creating a teardrop or egg shape about 1/4 inch thick.  The dough will be sticky so use lots of flour to help you roll it out.  Continue until you have prepared all six pieces of dough. 

5.  Place a grill plank or grilling pan on the barbecue and preheat to at least 450 F.  When the grill is heated and the pan or plank is smoking, generously butter the grill plank or pan (about 1 tablespoon for each piece) and immediately place the naan dough on top once the butter has nearly melted.  Cook for about 1 to 1 1/2 minutes on the first side, and about 1 minute on the second side, until both sides are nicely charred.  Continue putting a tablespoon of butter on the grill pan for each piece of naan.  If you are cooking the naan bread in a cast iron skillet, preheat the skillet on the stove until it begins to smoke.  Then, add a tablespoon of butter, once the butter has nearly melted (shouldn't take long if the pan is properly heated), immediately add the naan dough.  Cook for about 1 to 1 1/2 minutes on the first side and then cover with the lid and cook for about 45 seconds to 1 minute on the second side, until both sides are nicely charred and lightly blackened. Continue putting 1 tablespoon of butter in the pan for each piece of naan bread.  Sprinkle the finished pieces with sea salt and place in a dish lined with a tea towel to keep the bread warm while you cook the remaining pieces.  

 

//Notes//

*Alternatively you can use a cast iron skillet with a lid to cook the naan.

**I've made this recipe with and without the xanthum gum, and haven't noticed a difference really.  The naan bread may hold together a bit better with it. 

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