I don’t think I’ve ever had the chance to test gluten free naans in every gluten-free restaurant I’ve been able to test around the world.
So I decided to make some at home, and it wasn’t too bad! These buns are of Indian origin, as many people know. But you know what? Cheese naans were invented by the Indians for Europeans, with cow cheese! It was in France that the first Cheese Naans appeared, what a success! So I tested both (one plain and one with cow cheese) and wow, it was so good !
Then it’s your turn too cook!
Here are the ingredients you’re going to need for five naans:
- 180 grams of rice flour
- 90 g chickpea flour
- 2 tablespoons gluten-free baker’s yeast
- 1 teaspoon honey
- 240 ml warm water
- 1 tablespoon of salt
- 2 soy or sheep yoghurt
- 1 teaspoon of gum
- 3 “vache qui rit” or cream cheese with or without lactose (optional)
STEP 1: In a bowl, mix together the yeast, honey and 120 ml of warm water. In another bowl, mix the two flours, yeast, gum and salt.
STEP 2: Add to the flour bowl, your yeast, honey and water preparation. Then incorporate a yogurt of about 60g, and 120 ml of remaining water. Mix, knead, form a beautiful ball of gluten-free dough! Knead it well, either by hand or in a food processor.
STEP 3: When your dough ball is nice, put it in a bowl covered with a damp cloth, and put it in a turned off oven, preheat at 50° for 2 hours. Your dough has to rise! It’s very important
STEP 4: After 2 hours of rest, take out your dough and two solutions are available:
- For plain gluten free naans: form 5 balls with your dough and flatten them with a disc-shaped roller to the desired thickness. I did with something quite thick! Your choice
- For gluten free cheese naans: form 10 balls from your dough and flatten them very thinly with a rolling pin. On 5 discs of dough, put half of a square of vache qui rit, or 2 teaspoons of cream cheese. Then cover each of them with a disc of plain dough. Close well around your discs so that the cheese is well inside your cheese naans
STEP 5: Brush your naans with oil and fry them in a pan for 4 minutes on each side.
That’s it! For the sauce, my favourite is still the one with a sheep yoghurt, a clove of garlic, olive oil, parsley, salt and pepper! Otherwise, you can also eat it with hot sauces or hummus. It’s up to you!
I hope you will succeed with your gluten free naans with or without cheese! Enjoy your meal guys!
Chloe
