Sunday, July 26, 2009

BYON - Bring your own naan

I heard about the falafel at Sultan's Market, and that it is some of the best in the city and decided it was what's for dinner. Once confirming that their balls of golden fried goodness were gluten free, I thought it would be awesome to bring a flat bread/naan/pita in tow for a more complete experience.

I started with this recipe for
gluten-free nann / roti on, and then well, changed it.

Homemade Naan

2 tsp yeast
2 tsp sugar
150 ml warm water
1 cup sweet rice flour
3 tbsp corn starch
3 tbsp potato starch
3 tbsp tapioca starch
1 tsp baking powder
1 tsp xanthan gum
1/2 tsp salt
150ml plain yogurt
2 tsp veggie oil *Plus more for shaping

parchment paper
disher - I used a 1.33oz
cookie sheets
Preheat oven to 500F

1. In a bowl combine the 2 tsp sugar, yeast and warm water. Allow to proof (get frothy and bubbly) for 5 minutes.
2. In another bowl, sit the dry ingredients together.
3. Add the yeast mixture to the dry ingredients and add in the yogurt, additional sugar and 2 tsp of oil. Mix together very well. (The batter is going to be very sticky, but you need to keep beating it to get rid of any lumps.)
4. Dish out the mixture onto cookie sheets lined with parchment paper. Oil your hand and spread the mixture out until its less than 1/4" thick.
5. Allow the dough to proof for 10-20 minutes until it puffs up about 1.5x its size.
6. Bake at 450-500F for 3 minutes, rotate pans and then continue cooking until brown.
7. Allow to cool on pans.

Sticky dough.

Formed Naan.

Proofed for 10 minutes (it was a really hot day, it might take longer if your apt isn't 92F)


Falafel dinner from Sultan's Market w/hot sauce and all the fixins.

The loaded up flat bread ready for me to eat!

The falafel was really light, cripsy and not at all greasy. The hot sauce, it was some of the hottest I have ever had, but it was so so good. I was grateful for the cooling cucumber salad. And the best part is, I have 4 extra naan in the freezer for the next falafel outting.

No comments:

Post a Comment