Gluten Free Naan Flatbread

By Vegan Richa · 30 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and cut a second parchment sheet to the same size.
2. In a bowl, whisk together the chickpea flour, flaxmeal, starch, salt, baking powder, garlic powder and baking soda.
3. Add the yogurt, oil and 3/4 cup water and mix well. Add more water as needed for a thick, smooth batter slightly thicker than pancake batter. Rest for 5 minutes. (Chickpea flour needs more water; besan needs less, so start with 1/2 cup water and add more.)
4. Ladle batter onto the lined sheet and spread into an oval about 7-8 inches long. Make 2 or more naan to fill the sheet.
5. Sprinkle with nigella or sesame seeds, add garlic and cilantro, and spray oil on top. Cover loosely with the second parchment sheet.
6. Bake for 7-10 minutes, depending on the size of the naan and how many are baking. Remove the top parchment, brush with melted vegan butter or spray with oil, and let cool 2 minutes before lifting off the parchment.
7. If the batter has thickened, stir in a few teaspoons of water before the next batch.
8. Stovetop option: heat a cast iron skillet over medium heat and spread a little oil. Add a ladleful of batter, spread it out, and top with seeds, garlic and cilantro. Cover and cook 3-5 minutes, flipping for about a minute more if needed.

Summarized from Vegan Richa's video. Watch it for the details.

More recipes with

YoghurtFlax seed