Servings: 8 Naan's
Ingredients
- 3 cups Bob’s Red Mill Gluten-Free All-Purpose Flour
- 3 Tbsp extra virgin olive oil
- 2 ¼ tsp instant yeast
- 1 ¼ cups plain coconut yogurt or almond yogurt (or your favourite dairy-free alternative)
- ¾ tsp fine sea salt (adjust to taste)
- 2 Tbsp extra virgin olive oil
- 1-2 garlic cloves (minced)
- 1 Tbsp avocado oil (for cooking)
- 1-2 pinches flaked sea salt (for serving)
- 1 Tbsp fresh parsley (finely chopped)
Instructions
- Activate the Yeast: In a small bowl, mix the instant yeast with 3 tablespoons of warm water (not hot) and let it sit for 5 minutes until it bubbles.
- Mix the Dough: In a large mixing bowl, combine the Bob’s Red Mill Gluten-Free All-Purpose Flour, activated yeast, olive oil, yogurt, and salt. Stir until it forms a sticky dough. Add a sprinkle of flour if it’s too wet, or a splash of water if it feels too dry.
- Knead & Rest: Turn the dough onto a floured surface and knead gently for 3-4 minutes. Cover with a damp towel and let it rest in a warm spot for 1 hour or until it doubles in size.
- Infuse the Oil: While the dough is resting, combine the minced garlic with olive oil and let it sit to allow the flavours to blend and intensify.
- Shape the Flatbread: Divide the dough into 8-10 pieces. Roll each piece into a ball, then flatten into rounds about ¼-inch thick.
- Cook: Heat a drizzle of avocado oil over medium heat. Cook each flatbread for 2-3 minutes per side until golden and puffed. Add more avocado oil as needed for cooking.
- Finish & Serve: Brush the warm flatbread with garlic-infused olive oil and sprinkle with parsley and flaky sea salt to taste.
Notes
- These are best enjoyed warm. Reheat as needed for that fresh, delicious taste.
- These gluten-free naans will last for up to 3 days when stored in an airtight container at room temperature.