Today we're going to India to get inspiration for another kind of gluten-free bread. This is where we got the naan recipe. We've modified it slightly and made something truly delicious and very universal. Thanks to the translation of the episode and recipe by Translalab you can even send the recipe to India. :)
Time: about 1 hour
Amount: 4 naans
Ingredients:
200 g buckwheat flour
150 g potato flour
100 g corn flour
25 g ground flaxseed
1 packet yeast
1 teaspoon salt
300 ml boiling water
100 ml yoghurt
50 ml olive oil
1 tablespoon black caraway seed
Instructions:
Put the linseed into a bowl, pour boiling water over it and mix it. Then, put it aside to let it cool. Mix the rest of the dry ingredients in a bowl and pour the cooled linseed and yoghurt into it. Knead the dough. Near the end, add olive oil to it and knead again. Leave it in a warm place covered with a tea towel , so that it rises. Divide it into four parts with your hands greased with olive oil. Flatten the dough on a baking tray covered with parchment paper to make long, flat patches. Sprinkle them with black caraway seeds and press them into the dough so that they don't fall off after baking. Put the baking trays into the oven set to 180°C and air circulation. Bake for about 20 - 25 minutes. Such bread is delicious with vegetable dishes and soups or salads. In India, butter is usually spread on them right after baking so it melts immediately. In our vegan kitchen we often serve them drizzled with good olive oil or we put some spread on them. Enjoy it! It's good for you!