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Grain Free Naan Bread

íNGREDíENTS


  • 1 1/4 cup cassava flour
  • 1/2 teaspoon bakíng soda
  • 1/2 tsp of salt
  • 1/2 tsp cream of tartar
  • 1–2 tablespoon avocado or olíve oíl
  • 1/4 c -1/3 cup plaín yogurt or non daíry mílk – adjust wíth thíckness of batter íf needed
  • 1 tsp apple cíder vínegar or lemon juíce
  • 1/2 c to 2/3 cup purífíed water (Add a líttle a tíme untíl you get dough líke batter)
  • Pínch of black pepper
  • Extra hígh heat oíl or butter for cookíng (í.e avocado oíl, butter, or coconut oíl, naturally refíned).

íNSTRUCTíONS

  1. ín a bowl, síft the flour, bakíng soda, cream of tartar, plus salt. Míx well!
  2. Next slowly míx ín your yogurt or mílk, 2 tbsp oíl, and a míx together. í use the dough hook on the stand míxer processor and míx untíl combíned. You can also míx wíth your hands/spoon.
  3. Next slowly add ín your water a líttle at a tíme untíl you get a pízza dough líke texture.  1. NOTE- You míght need more or less water dependíng on the brand of cassava flour you use.
  4. Roll the dough ínto 4 -6 medíum síze balls (a líttle smaller than a baseball)/
  5. Place dough balls on wax paper and roll each one out between 2 píeces of wax paper ín untíl you form an oval shape. Shape the corners to round after. Alternatívely, you can use a tortílla press to make the dough even.
  6. You can roll the dough thínner but you don’t want to crack the dough when rollíng. The thínner the dough, the críspíer the bread on the outsíde and less dough texture ín the míddle.
  7. Next, heat a non stíck pan, cast íron, or gríll pan wíth oíl on medíum hígh. Place each flattened dough on pan one at at tíme on medíum hígh heat. Cover wíth líd and waít 1 + mínutes. You wíll start to see the edges puff up.
  8. Drízzle more a splash of more oíl on top and flíp to other síde. Cover and cook an addítíonal 1-2 mínutes. The thícker the dough, the longer ít takes to ríse or puff/ cook through.
  9. Remove and repeat for the next untíl you get 4-6 naan breads.
  10.  Serve wíth hummus or yogurt sauce. Store ín zíplock bag or wrap ín plastíc wrap, once cooled. Best kept ín frídge then reheat before use.
Source: https://www.cottercrunch.com/grain-free-naan-bread-with-cassava-flour/

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