The free bread basket you get in restaurants to quench your hunger – I know, sometimes it isn’t even free – is usually just that – a hunger quencher. In my gluten-eating days, I have rarely come across a restaurant that serves a bread basket with bread that actually deserves its name. Since going gluten free, I naturally have to pass on the bread basket – but unlike saying good-bye to thin-crust pizza on Saturday nights and freshly baked croissants in bed on Sunday morning, I happily live without these buckets of stale bread thrown at you that spoil your appetite for the “real” meal.
The only exception is delicious naan bread in Indian restaurants, fresh from the clay oven, only waiting to soak up tangy relishes and condiments. While Indian food has never grown on me as much as, say, Mediterranean or middle eastern cuisine, I’d happily walk miles for a good naan bread – gluten free of course.
The best things in life happen by chance, and my latest creation in the realm of gluten free carby things was born while experimenting with different pancake recipes. (After all, it was Pancake Day on Tuesday.) While I’m still trying to rival the crêpe stand in Melbourne CBD, I might not have come up with a pancake recipe I would be happy to post, but – yup – a recipe for naan bread! How good is that? I mean, you try to create something that roughly looks, tastes and smells like a pancake, a crêpe, a poffertje,a flapjack, or a blintz (any reference to a certain Austin Powers movie is mere coincidence), and what you get is naan! I won’t complain. I guess it’s just life. Do you have that too where when you are looking for something you always find something else? Or is it just me?
I won’t go as far as calling these babies “healthy” because – shame on me- I used plain old commercial gluten free flour which is about as carby as you get. I’ve been a bit slack these days. So the fact that these beauties take less than five minutes to make (and contain just four ingredients (five if you count the fat for frying)) got me sold. Yes, this means you could devour a stack of delicious gluten free naan bread in under five minutes from now.
So while I work heavily at creating a more healthy version of this revelation (I think sorghum and buckwheat are likely candidates), why don’t you go forth and bake. The time starts now.
Makes 4 naan breads
250ml filtered water
150g gluten free self-raising flour
1 tbsp psyllium husk
pinch of sea salt
a little bit of refined coconut oil for frying
Mix flour, psyllium and salt, then gradually add water while constantly whisking until you have a smooth dough. Lightly grease a large non-stick frying pan. The pan should be really hot. Make sure you use a good non-stick brand. Ladle a quarter of the batter inside the pan, fry until bubbling on top, then flip. Let cool before serving (the texture will become more naan-y as it cools down).