I only mentioned in the last few days about The 4 Blades’ naan bread that they have coming up this year.  However, I couldn’t wait and fancied some with our curry tonight!   Since posting up the pics on Facebook, so many people have asked for this recipe, I thought I’d better get a wriggle and post it.   It’s based on this simple, no rise recipe, which I’ve tweaked slightly and thermified:

Heat 2 mins / 37 deg / speed 2:

• 140g water

Add and continue for 30 seconds / speed 2:

• 2 tsp dried active yeast
• 2 tsp unrefined cane sugar (I left out)

Let  it sit for about 5 minutes

Meanwhile, preheat oven and a greased baking tray (or a pizza stone) to the highest setting (mine was 275degs fan-forced).

Add to the TM bowl and blend 5 seconds / speed 6, then scrape down the sides of the bowl and repeat for 5-10 seconds:

• 280g rice flour (I quickly whizzed up some rice beforehand)
• 60g tapioca flour
• ½ tsp salt
• 1 tsp xanthan gum
• 1 tsp gluten free baking powder
• 2 tsp olive oil or ghee
• 140g full-fat Greek yoghurt (or coconut yoghurt for dairy free)
  
• 1 egg

NB:  The dough/batter will be quite fluffy – you’ll need extra gluten free flour to roll out.

You can either pull out a blob of dough at a time (like I did), or tip out onto a well-floured board/silicone mat (in all, I probably used an extra 60g gluten free flour) and knead into a ball.  Then divide the dough into 6 balls.  Roll out into a teardrop shape to about 6mm thick, then use an omelette turner/spatula to lift onto the pre-heated tray, which you’ll have just pulled out of the oven.

Brush with a little melted butter or coconut oil and sprinkle over some nigella seeds or some crushed garlic and coriander or cumin seeds.

Once the naans are arranged on the tray/stone, pop into the oven for 5 mins, or until the naans puff up a little and they are lightly browned.  They may need a little longer, depending on your oven strength.

Brown for an extra 5 minutes or so under the grill to finish off

Enjoy with a curry!  Ours was this one.