Naan

What you’ll need: recipe makes 4 naan

Simply double all ingredients if using a full pack

Ingredients

257 g or 1/2 pack Gusto Flatbread & Naan Mix

170 g warm water (100-115°F)

8 g or 2 1/4 tsp or 1 pack active or instant yeast*

1/2 Tbsp sugar

1 Tbsp soft butter (optional)

1/2 Tbsp vinegar (optional but keeps bread soft) I use apple cider vinegar

*either works but I love active yeast

Directions:

One full pack makes 8 naan

There’s nothing like a pillowy piece of warm pan fried naan to enjoy with a curry.

Before our gluten free journey this bread lived in our house daily. I’d top it with melted cheese for my son, as he loved the garlicky softness of the chewy naan.

No dairy needed here or fussing with yogurts.

Bonus: The cooked breads freeze & reheat beautifully!

1. In a stand mixer bowl with a paddle attachment, pour in warm water, sugar and yeast. Allow to dissolve, rest 3-5 minutes until frothy.

2. Add the butter, if using, & flour mix. Beat on medium (#4 on kitchen aid) for 2 mins.

3. This dough is sticky & requires no kneading. Simply drop or scoop onto cut squares of parchment. Pat into rounds or tear drops using lightly floured hands.

4. Rising: Place naan on a sheet pan. Cover. Let rest 25-30 mins.

5. Tips: Preheat oven to (170°F) for ONE minute only. Now add the trays. Turn on oven light also, and even add a bowl of hot water on the oven floor to create a warm area to proof breads.

6. When naan are puffy, (25-30 minutes later) heat a pan on medium heat, with a lid on, for 3-4 minutes.

7. Carefully lay the naan on the hot pan, parchment & all, parchment side down. Cover with a lid.

8. Cook for 2 minutes. Using a spatula, flip the naan over onto the hot pan, removing the paper underneath.

9. Cover again & cook for 2 -3 minutes until bread is puffy & charred. Remove & lightly brush with melted butter, garlic butter or cilantro butter.

10. Repeat steps 7-9 until all naan are cooked. You can cover the cooked naan with a clean tea towel or in a piece of foil to keep warm.

Make rounds or tear drop shapes.

Tips:

• The pan needs to be hot but not scorching. The idea is to cook the bread through before it gets burned.

• Just use a little flour dusted on your hand prior the flattening. It doesn’t require much to prevent sticking. Too much flour and it’ll just fall into the pan & burn.

• I like to keep my parchment squares and use again a few times.

• Cooking time may vary depending on how thick you made the naan.

Storage:

• Wrap the cooled & already buttered/oiled naan in cling film or foil or place in a freezer-safe ziploc bag. Can be frozen for 2-3 months.

• Reheat from frozen or thaw first. Reheat time will depend on if defrosted or not. Place on a cookie sheet in a 350F oven for 5-6 minutes. Or, heat in the microwave in 30 seconds increments, or in a toaster for 2-5 minutes until very HOT!

• Whatever method you use the breads should be almost too hot to handle. This is what brings the recipe to a fresh-from-skillet condition.

• Allow to cool a little of course before eating. Enjoy!