Hello friends! It has been a minute since I have posted a new recipe. Before we dive into this delicious naan bread recipe that I have been eager to share with you all, I would like to update you on a few life changes on my end. If you are interested in getting right to the recipe, please scroll down below and get started!
A little life update: my husband and I just purchased our first home together. It’s a beautiful home with a backyard view of a wilderness preserve. This means it’s very unlikely any homes will ever be built behind us. I have already spotted wild turkeys, deer, a variety of birds, and many other creatures. I’m sure they will be excited to know that their new neighbors are vegan -lol. I’ve also continued to take my education further and I am working towards a bachelor’s degree. This is the main reason I was MIA after the new year, University is no joke! As much as the work drives me a little crazy, I truly am a sucker for learning. If you stuck around for my life update, please leave a life update of your own in the comment section, I’d love to hear what you have been up to.
Let’s Get Started!
During quarantine, my love for cooking has grown and my recipes certainly have expanded. I’ve become inspired by Indian culture and have put in many hours trying out new dishes. I’ve learned that patience is key. Cooking Indian food is similar to a mathematical equation, you must add ingredients in a specific manner and be patient while you wait for the outcome. If you are not searching for complexity don’t worry, this naan recipe is actually quite simple.
Full Recipe Below
- 3.5 cups of 1 to 1 Gluten-Free Baking Flour (Bob’s Red Mill)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp dried parsley
- 1/4 tsp salt
- 2 tsp rapid rise yeast
- 1/3 cup apple sauce
- 1 to 2 cups warm water
- olive or coconut oil for frying
- In a large mixing bowl, mix the gluten-free flour (if you can use Bob’s Red Mill it is a game-changer), garlic powder, onion powder, dried parsley, salt, yeast, and apple sauce.
- Once all the dry ingredients are well combined slowly start to add in the warm water. Start with using one cup and slowly add in more if needed. You want your dough to feel soft and slightly sticky. If it’s tough and dry, add more water. If it’s overly sticky or a bit watery, add more flour. Mix with a wooden spoon, knead for a few minutes and form into a big dough ball.
- Cover the bowl of dough with a towel and place in a dark warm area. Allow it to sit for about an hour.
- After your dough has sat for an hour or so, add some extra flour onto your countertop and pull off a palm-size amount of dough, and roll into a small ball. Add the dough to the floured surface and use a rolling pin to flatten it into thin oval shapes (don’t sweat on getting the size or shape perfectly).
- Using your stovetop, heat a pan on medium heat and add some olive or coconut oil. Add them to the pan and cook until they form bubbles and brown, this is when you flip them, which is normally about 2 minutes on each side. Continue to add oil as needed and repeat until you have finished them all. Allow them to cool on a rack and serve while warm. Enjoy!