Prep Time:30 mins
Cook Time:5 mins
Lovely fresh naan bread - this one is especially special with foraged wild garlic leaves and flowers on it as well as coriander.
- ½ C hot water
- 1 Tbs ground flaxseed
- 1 Tbs coconut oil
- 2 tsp honey
- grind of salt
- squeeze of lemon
- 1/3 C coconut yogh*rt (we use koyo natural)
- 1 ¾ C gluten-free strong bread flour
- 1 tsp easy fast action yeast
- oilve oil
- wild garlic leaves
- fresh coriander leaves and stalks
- nigella seeds
In a mixing bowl add all the ingredients as listed above in the dough part of the recipe (from the hot water down to the yeast) and knead together for about 15 minutes. (I use the dough hook on my Kenwood Chef for this job)
Cover and leave to rise in a warm spot for a few hours.
Preheat oven to 220°C (fan oven), with a baking tray in the oven to warm up with it.
Knock back the dough on a floured surface and split into 5. Roll the five bits of dough into balls and place all but one of them into oiled clingfilm.
The fifth ball of dough roll out into a tear-drop shape until it's about 7mm thick. Cover with oiled clingfilm. Then one-by-one, repeat this process with the other balls of dough.
Once the oven has reached 220°C take out a couple of your tear-drop naan and spread the oil around and then sprinkle as much wild garlic, fresh coriander and nigella seeds as you fancy on them.
Take your baking tray out of the oven and put your naan bread on and pop them back into the oven ASAP! Cook for 7 minutes.
While they bake prep the next two. Once they come out of the oven wrap in a clean tea-towel to keep warm and get the next two in. Once they are all baked dig in.
These go beautifully with our sweet potato curry!