𝗢𝗿𝗶𝗴𝗶𝗻𝗲: With this recipe for naans, you'll see that gluten-free cooking makes it easy to indulge. These Indian rolls are perfect as an aperitif or starter, or as an accompaniment to sauced dishes.
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Difficulty: easy
Rest: 20 min
Preparation time: 15 min
Cooking time: 5 min
Portions : to share - mezze
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𝗜𝗻𝗴𝗿𝗲́𝗱𝗶𝗲𝗻𝘁𝘀 : 6 people : €3.66
- Rice flour 180 g
- Chickpea flour 90 g
- Corn starch 90 g
- 1 packet of baker's yeast
- 2 cloves of garlic
- Water 240 cl
- Pinch of salt
- 1 tbsp olive oil
- Soya yoghurt(s) 60 g
𝗣𝗿𝗲́𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻:
- Pour the rice flour, chickpea flour, cornflour and baking powder into a bowl. Add the salt, a tablespoon of olive oil, the soya yoghurt and the baking powder mixture. Add the warm water gradually, mixing by hand. Knead well until you obtain a homogeneous ball of dough.
- Lightly oil the dough ball with your hands. Place in a bowl and cover with a tea towel. Leave the dough to rest in a warm place (ideally in your oven preheated to 50°C and then turned off, or on a windowsill in the sun) for no more than 1? hours (to prevent the dough from drying out).
- Divide the dough into small balls of equal size. Flatten the dough balls by hand on a floured work surface one at a time before each baking.
- Heat a crepe pan with coconut oil or olive oil for cooking. Fry each naan for a few minutes on each side until golden and soft. Serve these Indian rolls while still warm with sauces, lentil dal or other accompaniments.
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