Small plates
Vegetarian/Vegan
Indian
Almond Flour Garlic Naan with Yogurt Dip

4

40 mins

Naan is a leavened flatbread that is traditionally cooked in a tandoor (clay oven). It is one of the most popular and most ordered flatbread in India and is typically eaten with a curry. In this recipe, I’ll be showing you how to make a gluten free and delicious naan recipe without the need of a tandoor to cook it.

Ingredients

Naan

  • 2 cups Almond Flour
  • 1⁄2 cups Greek Yogurt
  • 1 tsp Baking Powder
  • 1⁄2 tsp Salt
  • 3 Cloves Minced Garlic
  • Water, as needed
  • Olive Oil, for brushing

Yogurt Dip

  • 1 cup Greek Yogurt
  • 2 Cloves Minced Garlic
  • 1 tbsp Lemon Juice
  • 1⁄2 tsp Cumin Powder
  • 1⁄2 tsp Paprika
Needed kitchenware
Instructions

1.

In a mixing bowl, add the almond flour, Greek yogurt, baking powder, salt and minced garlic.

2.

Gradually add the water, a little at a time and knead the dough until it’s soft and pliable.

3.

Cover the dough with a damp cloth and let it rest for 30mins.

4.

Divide the dough into smaller portions and roll each portion into a ball.

5.

Heat up your skillet to medium-high heat.

6.

Roll up all your dough balls into a round or oval shape. About 1⁄4 inch thick.

7.

Place the rolled up dough into the skillet and cook each side for 1-2 minutes or until it’s brown and cooked through.

8.

Repeat with the rest of the naan dough, brushing each cooked naan with olive oil to keep it soft.

9.

For yogurt dip: Repeat with the rest of the naan dough, brushing each cooked naan with olive oil to keep it soft. Adjust the seasoning if needed and serve.

10.

11.

12.

Tip

If your naan dough feels too sticky, add a bit more flour to make it more malleable.

Cost-saving tips

Halal Friendly
Kosher Friendly

Abbi

Head Chef

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