I’m sure by now my love for curry and Indian food in general is pretty obvious! My love affair was sealed when I visited that amazing country and got to experience real authentic curry for myself. I like to think I’ve brought some of that back home with me.
For me, I can’t just eat one curry on it’s own anymore, I have to have a thali featuring at least 3 types, with rice, and some form of bread, either chapatti or naan bread. I used to just buy naan bread from the supermarket, but seeing as the option was either a “normal” naan with yoghurt, or a dry tasteless gluten and dairy free one, it only made sense to make my own. Turns out it’s actually not that hard, and you don’t even need yeast to make it work.
As they don’t have any of the preservatives found in supermarket versions, these definitely have to be eaten fresh, ideally within a few minutes of making them! If you do keep them for the next day, revive with a sprinkling of water and warm up in the oven.
Makes: 4 small naan
200g plain flour
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt
2 heaped tbsp soy yoghurt
4 tbsp cold water
1 tsp coconut sugar
1 tbsp olive oil
Coconut oil or olive oil for cooking
Sesame seeds, dessicated coconut, crushed garlic, coriander (optional flavorings!)
What to do:
- Mix the flour, baking powder, baking soda, and salt in a bowl
- In a separate small bowl mix together the yoghurt, water, and sugar
- Mix together and knead into a ball for a few minutes, then add the olive oil and knead again
- Cover with a cloth and set aside somewhere (not too cold) for 2 hours
- Divide the dough into 4 pieces and roll out each one on a lightly floured surface
- Sprinkle on your flavourings if using, and roll out into an oval shape just a few mm thick
- Heat a non-stick pan nice and hot, add about 1 tsp of oil (coconut oil gives great flavour), then place the naan plain side down. Partly cook for about 10-20 seconds, then flip and partly cook on the other side for another 10-20 seconds. It should start puffing up and browning in places
- Place the naan over an open flame until brown and slightly charred on both sides
- Repeat this for each of the 4 naans, and serve immediately!