Naan Bread
This simple and quick recipe promises a healthy, yummy, and piping-hot bread that is both gluten-free and Vegan! Traditionally, this bread would be cooked in a tandoor, an incredibly hot oven typically shaped like a vase and made of clay. But you can use a hot pan or even a hot oven when making this recipe at home!
Technically, I believe you would just call this "naan", instead of "naan bread", as naan means bread. It's almost like saying, "bread bread!"
Instructions
7 stepsMix all the dry ingredients (baking soda, oat flour, and salt) in a large bowl.
Add the remaining ingredients one by one (warm water, olive oil, and almond milk yogurt), stirring between additions.
Top out onto a floured surface and using your hands, knead the dough until soft and sticky.
Preheat a large flat pan, and in the meantime, divide your dough into 4-5 small dough balls.
Using a rolling pin roll out or flatten out each dough ball into your desired naan size/shape.
Once the pan is hot, add one of the naans and cook until the surface forms small bubbles, likely for 1-2 minutes. Flip your bread and cook both sides until crisp and golden brown. Each side should not take more than 3 minutes on medium heat.
Once done, serve the hot naan with your desired toppings and a drizzle of olive oil sprinkled with some freshly crushed garlic and cilantro.
