Naan bread is a versatile base that can enhance many Autumn dishes.
Here are a few ways to incorporate it into seasonal cooking.~
Naan with curry pumpkin soup, Naan flatbread with pears, sliced radishes & gorgonzola. Caramelized onions and wilted greens, pumpkin seeds.
These ideas make naan bread a great canvas for rich comforting flavors, perfect for autumn dishes.
Season: Autumn
Prep time: 20 minutes
Cook time: 7-8 minutes
Ingredients ~ Makes 4-6 naan
2 ½ cups all-purpose gluten-free flour, more for dusting the dough
1 teaspoon psyllium husk
4 teaspoons baking powder
2 teaspoons salt
24 oz dairy-free yogurt for vegan, or greek yogurt
1 cup chopped fresh parsley
1 onion, minced
¼ cup olive oil, or coconut oil for frying
Method ~
Whisk together all the dry ingredients, in a large bowl. Fold in the yogurt. Fold in the chopped parsley and minced onion.
Roll the dough into a ball and then divide into 6 equal pieces.
Roll them out between two pieces of parchment paper, dust some flour on the top and bottom of the dough, so it doesn't stick. Shape the Naan to the size you’d like.
Heat a non-stick, or cast iron skillet over low - medium heat.
Add a little olive oil to the pan, place the dough in the skillet, and cook for a few minutes on each side until you get those nice brown spots. Continue the process, adding a little more oil. Wipe the pan after each naan with a paper towel, if you see burnt bits.
If using it as pizza dough, roll it out to the desired shape and size, top with toppings, and bake it as you normally would bake a pizza. Store any leftover naan in the fridge or freezer.
Cooks note: Much like a pancake the first naan isn't so pretty. If your all purpose flour has xanthan gum, omit the psyllium husk.
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