Gluten-Free Naan and an update on freezing the dough!

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This past week I got together with 3 enthusiastic bread bakers.  I’d brought two buckets of dough to work with; the master recipe from ABin5 and the gluten-free brioche from HBin5. From those two buckets we baked everything from an epi and sticky buns to flatbreads like pita, pizza and naan.  Charlie, Anne and Carole are very creative and not at all intimidated by bread baking, although they are fairly new at it. I was there to teach them about baking and yet I came away with all kinds of new ideas and inspiration. Out of a request for quick breakfast ideas to feed their kids (some of whom are on gluten-free diets) we experimented with making the gluten-free brioche into a naan. Rolled out in sugar and fried up in butter it was fantastic. The brioche cooked in this way had a crisp caramel coating with an almost pudding like interior. It was so good and easy that it got me thinking about making a more traditional version of naan with the gluten-free crusty boule dough I had left over. It was every bit as delicious as the naan made with our wheat doughs and still as quick.

I also experimented with freezing the gluten-free doughs. Several of you had wondered if this was a possibility since we only recommend refrigerating it for 5-7 days. At the bottom of this post you will see how that experiment turned out. Continue reading

Instant Gratification- the Indian flatbread, Naan!

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Also, see a video of this method…

This is the fastest bread in the book to make and one that I eat all the time. It is absolutely delicious and it takes no forethought. So, on those busy days when I have not had time to spend hours thinking about what I will make my family for dinner I make a Naan to go with soup, chili, a roasted chicken or even curry.

The traditional Indian flatbread is made in a blazing hot tandoor oven and then brushed with melted ghee (clarified butter). We assumed that most of our readers would not have a tandoor oven so we decided to make this in a cast iron pan on the stove top. We cook the dough in ghee or butter so that it has the same flavor as the traditional bread, with so much less work. I’ve made this bread using just about every dough in the book; spinach feta, whole wheat, master, olive, and herb. One day I even made it out of brioche dough. I fried the brioche dough in butter, drizzled a little maple syrup and finished it with powdered sugar. It was just like the fried dough at the State Fair and only took a couple of minutes. My boys were thrilled. Continue reading