Preparing the Easy Naan Recipe
- Turn on the oven to 350 degrees F for 3 minutes and then turn it off. While oven is heating, place mixing bowl inside just long enough to warm it up a little bit.
- Take out the mixing bowl from the oven and put all dry ingredients into it.
- Thoroughly mix together all wet ingredients in the measuring cup.
- Make a small well in the center of your dry ingredients mix. Pour the wet ingredients into the well.
- Using the mixing spoon, mix together the wet ingredients with the dry until it becomes sticky. Sprinkle a small amount of oil on top of the mixture.
- Moisten the dishtowel with warm water and cover the bowl with it. Place the bowl inside the warm oven until the contents double in size (approximately 1 hour).
- Flour the pastry board or working surface and set aside some flour for kneading.
- Take out the bowl and turn the oven on to 500 degrees F.
- Divide the dough into either 12 small or 8 larger sized balls. Knead each ball one at a time. Flatten each ball (using the heel of your hand or a rolling pin) until they are approximately 1/8" thick ovals. Use the flour you set aside to adjust the consistency and help with kneading.
- Place on a baking sheet and bake for approximately 3 minutes, flip and bake until the bread is light gold in color.
Serve with your favorite dips for naan bread. Note that individual cooking times vary depending upon ingredients used, oven and altitude. Naan bread also cooks well on a stove top grill (especially cast iron) or a griddle.
- Amaranth (1 c. amaranth to 1 c. whole wheat flour)
- Buckwheat (1 c. buckwheat to 1 c. whole wheat flour)
- Corn (1 c. corn to 1 c. whole wheat flour)
- Potato (5/8 c. potato to 1. c. whole wheat flour, binds better when combined with tapioca or sweet rice flour)
- Rice (7/8 c. rice to 1 c. whole wheat flour, binds better when combined with tapioca or sweet rice flour)
For other suggestions, refer to holistic cookbook such as the Freedom from Allergy Cookbook by Ronald Greenberg, MD and Angela Nori.