Flatbread is an integral part of cuisines across the globe. I mean is there anyone who doesn’t like some form of Flatbread or the other ? I don’t think so.
Thanks to cookery shows & contests, the naan has become famous outside the subcontinent too. I have tried making naan’s over the last 10 years and have been quite content with it. However, this version of mine is more on the lines of a wheat based naan with an addition of Sourdough. It has this creamy luscious flavour thanks to the Sourdough and yoghurt . How do I describe it? I felt like my taste buds did a happy dance😁
Eating and cooking well, is something I have stuck to since the pandemic hit . In India the numbers are spiraling even now and with all the depressing news, cooking and baking have been my happy activity ( the cleaning up not so much😉 ) . I am glad that I am still excited when a recipe I have worked on turns out the way I wanted it to. Every single time my recipe works, I feel like shouting ‘ Eureka’ like Archimedes. In some way that’s what gives me the incentive to share my recipes . It is just the joy of sharing my happiness at discovering something that works.
Before I digress, here is my recipe –
Gluten Free Sourdough Naan
- Sorghum / Jowar Flour – 75 gm
- Brown Rice flour – 75 gm
- Tapioca or Corn Starch – 50 gm
- Amaranth or Sorghum Flour – 30 gm
- Powdered flax seed, chia or xanthan gum – 1/2 tsp
- Salt – 1 tsp
- Any kind of sugar – 2 tsp
- Yoghurt/ curd – 180 gm
- Sourdough starter – 1/4 cup ( A fermented idly dosa batter will work as well)
- Extra brown rice flour for dusting
- Butter or ghee for greasing the naan’s
- Garlic 1 or 2 cloves crushed
- Mix all the dry ingredients – flours, salt, sugar and powdered seed or gum in a bowl. A glutenfree flour blend will also work, skip the xanthan gum if your mix already has it.
- To this slowly add the yoghurt and sourdough starter.
- Slowly bring together the wet and dry ingredients with your hands.
- You should get a high hydration workable dough. Plainly put it will be wobbly but you can knead it.
- Once kneaded , put a wet kitchen towel over it and let it rise in a warm spot.
- In Bangalore the weather is dry, there is no humidity and isn’t warm like the rest of the country. I keep it for 5 hours, for you depending on the weather it may take less time to double.
- Once doubled, flour a flat surface, kitchen counter or board and divide the dough into 8 pieces.
- Once the dough is divided, roll out each doughball into a rectangular shape.
- Repeat the process for the remaining 7.
- Leave it covered for about 30 minutes to an hour, grease one side with a little butter and mix in the chopped garlic.
- Heat a flat pan or tawa after 30 minutes and cook the naan.
- The pan should be hot, so it gives the natural yeast that kick to rise.
- Grease the naan with butter or ghee and then flip. You will see it rise beautifully.
- Repeat the process for the rest.
- It is best served hot immediately. Nothing like fresh warm bread 🙂
- Serve it with dal, or any other curry.
- I made a chicken curry to go with it.
If you do make this, please would you tag me on Instagram or Twitter @jagglutenfree or on Facebook page @GFIndia . I put a lot of effort, energy and time into creating and sharing these recipes, please be a dear and acknowledge if you do try it and want to share it on Social Media.
Are you new to the gluten free life, or just interested in knowing more about it, then do check out my fun GF memoir , which includes recipes, anecdotes, hacks for leading a gluten free lifestyle and much more being Celiac