Friday, March 4, 2011

Na'an - WEMP Free!

So this is my experiment for Na'an for Derek...It turned out great!
I also used it as a pizza crust for him because it only takes 1 hour to rise, instead of 2...that turned out great too! A little difficult to work with, but it was quick!

3 cups wheat-free flour mix
2 teaspoons xanthum gum
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon sugar
2 teaspoons instant yeast
2 teaspoons baking soda
1 1/2 tsp egg replacer
2 Tablespoons water
1/2 cup vanilla dairy-free (soy) yogurt
1/2 cup vanilla soy milk
1 Tablespoon vinegar
1-2 Tablespoons olive oil, for coating

1 teaspoon minced garlic
1/2 teaspoon Italian seasoning


1. In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, xanthum gum, salt, baking powder, sugar, yeast, and baking soda. In a small bowl, mix together the egg replacer and water. Stir in dairy-free yogurt, soy milk, vinegar, garlic, and Italian seasoning. Pour the yogurt mixture into the dry ingredients and mix for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.
2. Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer, coat doughball with olive oil, and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.
3. Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
4. Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.
5. Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.
6. Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste - we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!)

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