Sweet Potato, Chickpea and Spinach Curry with Spiced Indian Flatbreads
- 40 mins
- 4
- Easy
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Naan Bread
These gluten free naan breads are a classic accompaniment for your favourite curry!
-
Cook: 10 mins
Prep: 1 hr 0 mins - 6
- Easy
- Suitable for home freezing
Go back
Naan Bread
These gluten free naan breads are a classic accompaniment for your favourite curry!
-
Cook: 10 mins
Prep: 1 hr 0 mins - 6
- Easy
- Suitable for home freezing
Ingredients
| 250g (10oz) Juvela Gluten-Free White Mix | |
| 1 tsp salt | |
| 1 tsp dried yeast(supplied with Mix) | |
| 4 tbsp milk | |
| 25g (1oz) butter, melted | |
| 1 medium egg, lightly beaten | |
| 4 tbsp natural yogurt | |
| 1 egg yolk | |
| poppy/coriander/cumin seeds (optional) |
Method
- Before you start, preheat the oven to 220°C/425°F/Gas Mark 7.
- Place the Mix, salt and yeast in a bowl.
- Heat the milk until it is lukewarm and add the melted butter, egg and yogurt.
- Gradually add the milk mixture to the dry ingredients and bring together to form a dough.
- Lightly dust a surface with Mix and knead the dough lightly until smooth.
- Place in a bowl, cover with cling film and leave in a warm place for about 45 minutes to prove.
- Place 2 baking trays in a preheated oven to warm through.
- Divide the dough into 6-8 balls and flatten each one into a teardrop shape with your hands, keeping the centre thinner than the rim.
- Brush with egg yolk and sprinkle with seeds if desired.
- Place the naans on the warmed baking trays and return to the oven for 10 minutes until golden brown and puffed. Serve warm.
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