A gluten-free diet can provide many health benefits, especially for those with celiac disease. It may help in digestion, reduce chronic inflammation, boost energy and promote weight loss.
This Gluten-Free Naan is not only full of fiber but also soft & tender that can be enjoyed guilt-free, so dump your Maida & Even Wheat Naan or Flatbreads & try this out.
Watch Other Fat Free/Low Fat Recipes
Ingredients:
Dry Ingredients:
1. Chickpea Flour or Garbanzo bean flour – 1/2 cup
2. Brown Rice Flour – ¼ cup
3. Arrowroot powder – 1/4 cup
4. Sorghum Flour – ½ cup
5. Psyllium Husk – 1 tsp
6. Baking Powder – 1 tsp
7. Baking Soda – ½ tsp
8. Salt – according to taste
Wet Ingredients:
1. Ground Flaxseed – 1 tbsp
2. Yogurt – 1/2 cup
3. Olive oil – 1 tbsp
4. Lukewarm water – ¼ cup
For cooking:
1. Nigella seeds (kalonji), 1/2 tsp
2. Dried Fenugreek Leaves
3. butter or ghee, for brushing
Method:
1. Combine yogurt, olive oil & ground flaxseed & blend them into a paste.
2. Meanwhile, in another medium bowl, mix together all the dry ingredients.
3. Add the yogurt mixture to the dry ingredients, kneading the dough by adding warm water, bit by bit, as needed.
4. Knead for a couple of minutes until the dough is well combined and soft. Cover and set aside for 15 minutes.
5. Knead again for 2-3 minutes.
6. Divide the dough into 5-6 balls.
7. To roll out the naan, roll out the dough with a rolling pin and gently pressing it with your hands while dusting it with chickpea flour.
8. Once you’ve rolled out the naan, sprinkle them with nigella seeds (kalonji) & dried fenugreek leaves & and lightly press the seeds.
9. Heat a tava, griddle or non-stick (preferably cast iron) pan over high heat.
10. Carefully lift the naan and place it on the hot skillet, seed side up.
11. Brush it with butter or ghee. Sprinkle water & cover it with a lid large enough to cover the naan. After about 30-40 seconds, use your spatula to flip over the naan. Wait for 30-45 seconds and then remove it from the pan.
12.Serve Hot with vegetable curry or chole.
Healthy thali😊