Mini Naan Breads

Ever since I was diagnosed with Coeliac disease back in 2009, I've spent a lot of time mastering gluten-free cooking and baking.  I make a LOT of gluten-free cake; but of course, everything else I make is gluten-free too - I just don't blog about it as often!  Gluten-free options are available in supermarkets but these tend to be expensive, so I prefer to have a go at making my own.  This week, I've made naan breads (twice!) and I managed to photograph this batch (the last lot were demolished before I could get my camera out!).  These naan breads got the thumbs-up from the non-Coeliac members of my family, too.

Ingredients

13oz gluten-free plain flour
2 tsp dried yeast
1 tsp xanthan gum
1 tsp baking powder
1/2 tsp sugar
1/2 tsp salt
1oz melted butter
80ml warm milk
150ml natural yoghurt
1 egg

Add all the dry ingredients together in a large bowl.  Melt the butter and warm the milk - I add these together in a microwaveable bowl and heat for a few seconds or so until the butter is melted.  Then beat the egg and add this and the butter/milk mixture to the dry ingredients.  Mix with a fork to start with and then use floured hands to bring the mixture together into a dough.  Knead the dough on a floured surface for a few minutes then divide the dough into balls - I aim for around 8-10 balls.  Flatten the balls into teardrop shapes and leave to rest on sheets of tin foil (the size of a baking tray) in a warm place for about 45 minutes.

To cook, simply slide the sheet of foil holding the naan breads onto a baking tray, and cook for a few minutes under the grill on it's highest setting.  Turn over once one side is done and give the naan breads a few minutes on the other side too.  Keep an eye on them the whole time whilst they're cooking - they cook quickly, and you don't want them to burn!

Once cooked, brush the naan breads with melted butter and add a sprinking of salt and pepper, then leave on a wire rack to cool slightly.  Eat whilst still warm, or leave to cool completely then freeze in food bags.  These can be re-heated from frozen under the grill - although I tend to pop mine in the toaster!  These naan breads go great with curry, but are also delicious with homemade soup for lunch.

I make mini naan breads so they are the perfect size for one person, but you could make larger ones to tear and share.  You could add flavours to the naan bread - garlic, mushroom, herbs and spices - please do share the varieties you come up with!

Enjoy these - they are very tasty and so easy to make!

Best Wishes
Debbie