I never knew making naan bread could be so easy! I love a curry, something which is easy to adapt for most food intolerances. I don’t have wheat so my usual accompaniment to curry is rice and a few poppadum’s (which are made from lentil flour). My little girl Emily, loves naan bread however most contain milk so I recently decided to try and make her one. I found a recipe from The Hairy Bikes Great Curries book that I thought I could adapt. The result was super tasty.
Spelt Naan Bread
These spelt naan bread are super tasty and fun to make - dairy free too.
- 600g spelt flour, plus extra for rolling
- 2 tsp bicarbonate of soda
- 2 tbsp coconut sugar
- 2 heaped tsp fine sea salt
- 1 tsp nigella seeds (optional)
- 1 medium egg, beaten (or 2tsp flax seed mixed with water - not tested this)
- 300ml mylk
- 2 tbsp rice bran oil
- 25g melted dairy free spread or coconut oil, for brushing
Put the spelt flour, bicarbonate of soda, coconut sugar, salt and nigella needs, if using, in a food processor and blitz them quickly until lightly mixed. Break the egg (or use flax) into a bowl and whisk in the mylk and oil.
With the motor running, slowly add the mylk mixture to the flour and blend for about 20 seconds or until the dough comes together into a rough ball. It will be very soft and fairly sticky. You can also mix the dough by hand, adding the liquid gradually to the dry ingredients. Remove the blade and turn the dough out on to a well-floured surface. Place a large baking tray in the oven and preheat to its hottest setting. This could be as high as 280°C/Fan 260°/Gas 9. A hot oven is crucial for a good naan.
Break the dough into 6 portions and roll them into balls, my daugther loved rolling the naan. Taking 1 ball at a time, roll it out on the floured surface into a tear-drop shape with a slightly pointed end. The dough will need to be no more than 4mm thick or it will be too scone-like when baked.
Pull the oven shelf out a little and place the naan bread quickly, but very carefully, on the baking tray and push the shelf back into the oven. Cook the naan for about 2½ minutes or until it is puffed up and lightly browned in places. Melt the dairy free spread in a small saucepan.
Take the naan out of the oven with tongs and place it on a warmed serving dish or board, then brush it lightly with a little melted spread. Cover with foil and a clean tea towel to keep warm and continue cooking the other naan breads in the same way. Serve them warm.
These are spelt naan are great to freeze – just pop them in the toaster or hot oven (with a splash of waster on them) to defrost and refresh them.