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.