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.
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
- 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
- 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.
- 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).
- 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.
- 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.
- 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