Quick Gluten-Free Vegan Naan Bread
Ingredients
- 1 cup (140 g) gluten-free flour (*see notes)
- 1/3 cup (80 g) dairy-free yogurt (*see notes)
- 1/4 scant cup (50 ml) warm water
- 1 tsp baking powder
- 1 tbsp olive oil or any other oil
- 1/4 tsp salt
- 2 tsp Aquafaba liquid in canned chickpeas (*see notes)
Garnish
- Minced garlic, oil, and fresh herbs to garnish
Preparation
Add flour, baking powder, and salt to a medium-sized bowl, and stir to combine.
Pour in warm water, yogurt, olive oil, and Aquafaba.
Stir with a spoon, then use your hands to knead the dough until it is soft and pliable, not too dry but not sticky.
Divide the dough into 4 portions and sprinkle your working surface with some tapioca flour.
Preheat a skillet on the stove over high heat.
Meanwhile, roll out each dough ball with a rolling pin or a glass, adding more tapioca flour if needed, to avoid sticking.
Once the skillet is hot, add the flatbread and cook it with a lid over medium-high heat for a few minutes until bubbles form.
Flip the flatbread and let it cook for a further few minutes, then repeat with the remaining dough and cover the finished flat breads with a tea towel until serving.
Serving suggestions
Serve warm, drizzle with some oil or vegan butter, add minced fresh garlic and/or garlic powder, salt, and fresh herbs.
