Gluten Free No Yeast Naan Bread
This perfectly crafted Naan bread is paleo, and allergy friendly, including coconut free
Servings: 4 People
Ingredients
- 1 cup almond meal (you could use ground sunflower seeds as a nut free substitute)
- 1 cup tapioca flour
- 2 tsp garlic powder (or two cloves fresh garlic, diced)
- ½ tsp salt
- 1 tsp baking powder (or ⅓ tsp baking soda + 1 tsp vinegar)
- 1 egg (Egg free: ¼ cup ground flaxseed + ½ cup water)
- ½ cup water
Instructions
- Put all the ingredients into a bowl together, and mix well until combined. If using flaxseed, let sit for 10 minutes until the water has been absorbed.
- Heat up a pan over med heat. Don't oil it (unless you have major trouble with sticking - you know your pan best!).
- When the pan is heated, dollop 1 - 2 tablespoons of the mixture into the middle of the pan. Using the back of a spoon spread the mixture out to the sides, so all remaining wet mixture ends up spread out over the pan.
- Add a splash of oil over the top of the naan and around the sides. When bubbles have burst on top and it's browned underneath, it's ready to flip.
- Flip it over until cooked and browned on the other side, then tranfer to a wire rack while you cook the rest, to prevent them from going soggy.