Naan Bread
Danger
This recipe is based on wheat gluten so it is not suitable for those with Gluten Intolerance. I am sure it's obvious but still.
Key Stats¶
13.15 Net Carbs per Serving
Prep Time: 5 Hours
Cooking Time: 40 minutes
Serves: 8 pieces
Type: Vegetarian
Category: Indian
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Ingredients¶
S.No Ingredient Amount Step 1. Water 50 ml Step 2 2. Olive Oil 1 tbsp Step 2 3. Sugar 1 tsp Step 2 4. Greek Yogurt (Sour Is Better) 250 ml Step 3 5. Vital Wheat Gluten 1 cup Step 4 6. Wheat Bran 1/4 cup Step 5 7. Oat Flour 1/4 cup Step 5 8. Flax Meal 1/4 cup Step 6 9. Almond Flour 1/2 cup Step 6 10. Baking Powder 1 tsp Step 7 11. Salt 1 tsp Step 7 12. Dried Yeast 7 gms(1 sachet) Step 7 13. Onion Seeds 1/4 tsp Step 11 14. Unsalted Butter 5 gms Step 14
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Cookware¶
- Medium Container
- Air Fryer
- Bowl
- Knife
- Roller Pin
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Steps¶
- Step 1: Take a medium container.
- Step 2: Add
50 ml water ,1 tbsp Olive Oil ,1 tsp sugar and mix well. - Step 3: Add
250 ml Greek Yogurt (Sour is better) and mix well. - Step 4: Take a bowl and add
1 cup vital wheat gluten . - Step 5: Add
1/4 cup wheat bran ,1/4 cup oat flour . - Step 6: Add
1/4 cup flax meal ,1/2 cup Almond Flour - Step 7: Add
1 tsp baking powder ,1 tsp salt ,7 gms(1 sachet) dried yeast . - Step 8: Add liquid mix to dry mix and knead for 5 minutes.
- Step 9: Once consolidated, chop into 8 rolls using a knife.
- Step 10: Flatten the rolls using roller pin.
- Step 11: Sprinkle
1/4 tsp Onion Seeds on top before the final go with the rolling pin. - Step 12: Leave them to rise for 2-4 hours.
- Step 13: Roast each flattened dough in Air Fryer at 180C for about 2-2.5 minutes each side.
- Step 14: Apply
5 gms unsalted butter while hot. - Step 15: Serve with curry.
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Process¶
Nutrition Info¶
Nutrition Labels¶
Scroll to see nutrition facts for different servings and weights for this recipe.
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Net Carbs in each Ingredient¶
Ingredient Qty in recipe Net Carbs (gms) Qty in gms Source WATER 50 ML 0 50 Nutritionix OLIVE OIL 1 TBSP 0 15 Nutritionix SUGAR 1 TSP 5 5 Nutritionix GREEK YOGURT (SOUR IS BETTER) 250 ML 9 250 Nutritionix VITAL WHEAT GLUTEN 1 CUP 31.66 240 Nutritionix WHEAT BRAN 1/4 CUP 13.03 60 Nutritionix OAT FLOUR 1/4 CUP 35.52 60 Nutritionix FLAX MEAL 1/4 CUP 0.95 60 Nutritionix ALMOND FLOUR 1/2 CUP 8.28 120 UKDB BAKING POWDER 1 TSP 1.38 5 Nutritionix SALT 1 TSP 0 5 Nutritionix DRIED YEAST 7 GMS 0.25 7 UKDB ONION SEEDS 1/4 TSP 0.11 1.25 Nutritionix UNSALTED BUTTER 5 GMS 0 5 Nutritionix
Cooklang¶
Recipe in Cooklang
>> Serving Size: 8 pieces
>> Cooking Time: 40 minutes
>> Prep Time: 5 Hours
>> Category: Indian
>> Type: Vegetarian
>> Image: tandoori-naan.jpg
>> Image-Caption: Naan with Soya Curry, Chickpeas Curry and Cucumber Raita
Take a #medium container{}.
Add @water{50%ml}, @Olive Oil{1%tbsp}, @sugar{1%tsp} and mix well.
Add @Greek Yogurt (Sour is better){250%ml} and mix well.
Take a #bowl{} and add @vital wheat gluten{1%cup}.
Add @wheat bran{1/4%cup}, @oat flour{1/4%cup}.
Add @flax meal{1/4%cup}, @Almond Flour{1/2%cup}
Add @baking powder{1%tsp}, @salt{1%tsp}, @dried yeast{7%gms(1 sachet)}.
Add liquid mix to dry mix and knead for ~{5%minutes}.
Once consolidated, chop into 8 rolls using a #knife{}.
Flatten the rolls using #roller pin{}.
Sprinkle @Onion Seeds{1/4%tsp} on top before the final go with the rolling pin.
Leave them to rise for ~{2-4%hours}.
Roast each flattened dough in #Air Fryer{} at 180C for about ~{2-2.5%minutes} each side.
Apply @unsalted butter{5%gms} while hot.
Serve with curry.