4 Ingredient Naan – Great British Bake Off Week 3 – Bread Week

Week 3 of GBBO 2020 was bread week. Whilst bread can be a fun challenge for some, for me… I could not think of much worse. I am working on perfecting my gluten free bread baking, plus with Fibromyalgia and ME even the thought of doing something so labour intensive can be a turn off.

So, this week the challenge for me was twofold. 1 – create something bread based and yummy (gluten free, wheat free, dairy free, yeast free & vegan) , 2 – make it as least labour intensive as possible! I give you Naan bread baked with 2 core ingredients, and 2 additions (these can be purely be at your own discretion, I fancied something reminiscent of the Peshawari Naan I used to buy from my favourite Indian growing up.

Now, my husband is what we would call a ‘normal eater’, he still indulges in normal food when we are out, and he is fussy. If he doesn’t like it, he won’t eat it, simple. Well… what a surprise this was…. I got 1 naan… yep… 1 lonely naan to enjoy with my veggie tacos… he ate 2 on the first night and the remaining 3 with a lamb Rogan Josh the next night. I didn’t get a look in.

Flour: of course you can use any but.. if you want soft and squidgy naans then you MUST use self-raising flour… using a plain or non-raising flour will result in flat and hard breads.

Yogurt: Greek yogurt is the secret ingredient to not using yeast. It must be Greek and should not be a look-a-like. It doesn’t matter if you use vegan, full fat, reduced fat or low fat. If you need to you can use a standard plain yogurt, but, be aware the end result will be subpar.

2 Ingredient – Yeast Free, Wheat Free, Gluten Free, Dairy Free, Vegan Naan

Yeast Free Naan Bread! GBBO Week 3, Bread Week.

  • Servings: 6-8
  • Time: 5 mins prep time, 5 mins cook time per naan. TOTAL = 20-30 MINUTES
  • Difficulty: Easy peazy lemon squeezy

INGREDIENTS

  • 1 3/4 gluten free self raising flour
  • 1 cup vegan Greek yogurt (non-fat, reduced fat or full fat is ok)
  • 1/2tsp salt
  • 1tbsp vegan butter of your choice (I choose salted to brush the naans afterwards to make them all buttery and yummy)
  • 1/4 cup organic dried apricots
  • 1/4 cup organic sultanas

METHOD

  1. Using a large mixing bowl, combine your ingredients: flour, salt (if using it), apricots & sultanas, add the Greek yogurt last, mixing until combined. You will start to feel the ingredients forming a ball, when this happens use your hands to form a large ball of dough.
  2. Lightly dust your kitchen side or a chopping board with flour. Place your dough ball on the floured surface and sprinkle a little extra flour on top. Flatten the ball into a circular shape with a rolling pin and divide into 6-8 even portions. Take each portion and flatten into a rectangular shape (replicating a classic Naan bread).
  3. Heat a non-stick saucepan on medium heat. When hot, put a couple of pieces of flattened dough in at a time and cook for 3 minutes, before flipping and cooking for a further 2 minutes. Repeat until all the naan bread is cooked all the way through. Repeat until the batch has been made.
  4. OPTIONAL: I made my naans in advance of dinner, I reheated them in the oven on a medium heat for 5 minutes, after dusting with a sprinkle of water.
  5. Once cooked, if desired, lightly brush the tops of each naan bread with melted butter.

These will keep for a few days in the fridge and are suitable for freezing. To reheat sprinkle some water onto the naan and heat in a warm oven (on medium heat) for 5 minutes. This is gives your naan a crispy exterior and squidgy inner, just like the real thing. ;o)

As always, please feel free to share your bakes with me, I love to see your versions. Enjoy Jojo xXx

I added the organic apricots and sultanas to the gluten free Peshawari Naan to add a little bit of extra flavour and healthy goodness.

Published by

Jo

Jo is an entrepreneur, writer, and investigator for all things healthy for the mind, body, soul, and planet. And, not to dismiss, a long-term collector of allergies, intolerances, and chronic illnesses! In early 2020, after a stark realisation that her health was being impacted by her current direction in business, she redirected her career, using years of personal research and development to launch Ecological Footprints. A lifestyle brand for the whole family (furry kids included), selling a wonderful selection of plastic free, biodegradable daily living products, a food shop full of gluten free, dairy free, nut free, vegan foods, and a safe place for us all to explore her blog - her journey into eco-friendly sustainability, clean living to maintain health & chronic illnesses and yummy free-from recipies for all the family. When she's not working you can find her spending time with her family, enjoying the countryside or in her little organic veggie garden!

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