Name: Gluten-Free Naan
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 8 servings
Cuisine: indian
Ingredients: 2 cup chickpea flour (See note if using besan); 1 tbsp flaxseed meal (optional); 1 tbsp starch (cornstarch or tapioca starch, optional); 0.75 tsp salt; 1 tsp baking powder; 0.25 tsp baking soda; 0.25 tsp garlic powder (or 0.5 tsp garlic paste); 0.33 cup non dairy plain yogurt (or 0.5 cup silken tofu blended with 1 tsp lemon juice, or 0.33 cup firm tofu blended with 1 tsp lemon juice and a tbsp or so water); 2 tsp safflower (or canola oil); 0.75 cup water (add up to 1.5 cups total); null null oil (for brushing); null null nigella seeds (or sesame seeds, minced garlic and cilantro for garnish); null null vegan butter (for brushing, melted)

Instructions

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1

Preheat the oven to 425 degrees F (220 C). Line a baking sheet with parchment. Cut out another parchment sheet that fits the baking sheet and set aside.
2

In a bowl, add the chickpea flour (2 cups), flaxseed meal (1 tbsp), starch (1 tbsp), salt (0.75 tsp), baking powder (1 tsp), garlic powder (0.25 tsp) and baking soda (0.25 tsp) and whisk well.
3

Add the non dairy plain yogurt (0.33 cup) (or blended tofu), safflower (2 tsp) (or canola oil), and water (0.75 cup). Mix well to combine. Add more [water] if needed to get a thick smooth batter (slightly thicker than pancake batter). Let sit for 5 minutes. (You will need more water with chickpea flour and less water with besan, start with 0.5 cup water for besan and add more)*
4

Drop a ladlefull of the batter on parchment lined sheet. Spread into an oval (7-8 inch) with the ladle. Repeat to make 2 or more Naan to fit the sheet.
5

Sprinkle [nigella seeds] (or sesame seeds), minced garlic and cilantro. Spray [oil] on top. Cover the Naans lightly with another parchment that covers the entire baking sheet. Bake for 7-10 minutes (depends on size of naans and how many being baked together). Remove top parchment, brush melted [vegan butter] or spray [oil]. Let cool for 2 minutes before removing from parchment. Repeat for the next set.
6

The batter can thicken as it sits. Mix in a few tsps of [water] if needed before the next batch. Serve hot with curries, dips, soups. Keep covered with a kitchen towel on the counter for the day. Refrigerate for up to 4 days, freeze for up to a month. Reheat by grilling or microwave.
7

Cook on Stove top: Heat a Cast iron skillet over medium heat. When hot, spread some [oil]. Add ladleful of the batter and spread. Top with [nigella seeds], garlic, and cilantro. Cover the pan with a lid and cook for 3 to 5 minutes. Flip to cook for a minute if needed.