Ingredients
Naan dough
- 120 grams Milk
- 2 teaspoons vinegar
- 100 grams water
- 20 grams honey
- 2 teaspoons Dry instant yeast
- 350 grams Gluten free plain flour
- 2 teaspoons Guar gum or xanthan gum
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking powder (GF)
- 40 grams Olive Oil or Oil of Choice
- 2 eggs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. In a separate container, mix milk and vinegar together and set aside for 10 minutes until thick.
2. Add water, honey and yeast to mixing bowl. Warm 3 min/37 deg/speed 2
3. Add flour, gum, salt, baking powder, oil, eggs and milk mixture to Thermo bowl.
4. Knead
"Dough mode" 3 minutes. The mixture should reach a soft dough the consistency of creamy mashed potatoes.5. Place into a large bowl, cover and leave to rise for about 20 minutes.
6. Spread some gluten free plain flour on a clean, flat surface. Scoop out about 1/3 cup of dough at a time. Place on floured surface and flatten with your hands. Shape into a disk as wide as your hand. You may want to place this disk onto a piece of baking paper to make it easier to handle prior to cooking.
7. To cook, place into a preheated frying pan with oil or cook on the BBQ for approximately 3 minutes each side or until golden brown. You will need to use a fairly high heat to ensure that the bread cooks right the way through.
Naan dough
Tip
If desired, you may use 1/2 cup buttermilk in place of the milk and vinegar and skip step 1.
To make garlic naan, just add crushed garlic to the dough and fold through before flattening out the disks.
To make cheese naan, mix equal quantities of cream cheese and grated Parmesan together. Spread onto half the disk and fold over. Flatten out with your hand before cooking.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I had the same issue as others, the dough was very much unworkable! So so sticky and the first one cooked was a disaster. HOWEVER - I scooped the second straight into the pan, used a cut down square of brown baking paper on top and squashed it down into a disc with my spatula. Allowed to cook through and the paper peeled right off for me to flip and cook the other side. It is worth the extra work because these were delicious, so satisfying to finally have naan again. I used White Wings self raising gluten free, omitted the baking powder and subbed equal parts psyllium husk for xantham. Also squeezed some garlic from the tube in before kneading. Will definitely make again.
Southcatt: not sure if you have tried to make these again - but it is best to use a GF flour blend rather than just one gluten free flour like rice flour. I have found the Aldi GF flour blend is good as is White Wings and Well and Good so give it another try with one of these blends - hope you have better luck next time. I am looking forward to our next curry night and making these.
What sort of GF flour did you use? I used rice flour, and soy milk and although the flavour was great the dough was pretty much impossible to work with. There was no way I could use my hands as all the dough just stuck to them straight away (with or without flour). And even using floured baking paper it was still impossible. Eventually had to spoon the mixture into the pan directly and flatten out with a floured spatula. So wondering what would've worked better in the mixture, because they did taste good...
Thanks for the recipe, my husband says these are the best naan bread he ever had
Great Naan Bread will add garlic powder or granules next time.
Our go to naan bread. The whole family loves it
The whole family thought these were great. I made them to have with our curry and I was surprised at how good they tasted. (It's only our son that is GF). The dough was sticky and hard to work with but once cooked they were fine. Will be making these again for sure.
So missed having a naan with curry - these are awesome and I made a double batch to take to a curry night for 9 of us, only us 2 gluten free and every single 1 went, I took 16 of them. So thank you sincerely for a fabulous recipe, easy to follow from start to finish.
I truly thought these were going to turn out a disaster as my mixture turned out very runny and sticky. But once these were cooked they were devine! I think next time I will try to spoon the mixture directly into the pan and definitely add garlic
So impressed with how tasty these are!
I must admit I love the recipe but when it was a very wet & sticky consistency to try & work with.. Whether that is correct or I went wrong somewhere, I am not sure. I will have to make it again but add some garlic as it was still a winner.