Glutenfreies Fünf-Minuten-Brot: Die Backrevolution mit 90 köstlichen und einfachen Rezepten

Product Information

Place a naan into the hot pan or skillet and cook it for about 1-2 minutes, until bubbles form on the top surface and the underside is deep golden or slightly charred.

Add the extra water slowly, until you get a soft, supple but not too sticky dough (see the photos in the blog post for reference). The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

In addition to the above ingredients needed to make the dough, you’ll also need melted butter (I prefer salted) or ghee and chopped cilantro or parsley for brushing over the cooked naan. This can happen if you changed anything about the recipe, or if you used volume/cup measurements and accidentally over-measured the flours. In addition to the “basic” naan, there are many other variations, including cheese naan, spinach naan, garlic naan and others. Yoghurt: I haven’t tested this recipe with a dairy-free yoghurt alternative, but an unsweetened plain or Greek-style vegan yoghurt should work well.

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. War am Anfang sehr skeptisch, mit kaltem Wasser anrühren, 8 Stunden in den Kühlschrank, das kann doch nie was werden.You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. You can also replace it with an equal weight of sorghum flour, corn flour (US)/maize flour (UK), light buckwheat flour or white teff flour – but as these absorb more moisture, you’ll need to increase the amount of water by about 45-60g (3-4 tablespoons). Add the extra water slowly, until you get a soft, supple but not too sticky dough (see the photos above for reference). If you roll out your naan too thinly, it can fully cook through or dry out before bubbles start appearing.

Like any proper naan, this gluten free version puffs up and forms bubbles in the dough as it’s cooking.Alle unsere glutenfreien Brotsorten sind zudem frei von Laktose und Milcheiweiß, vegan und enthalten je nach Produkt auch Chia-, Floh- oder Quinoasamen. You’ll use the water to make a psyllium gel: just mix the psyllium husk and water together until evenly combined. If your heat is too high, the underside can start burning, so you’ll need to flip it before it can start puffing up and before bubbles can start forming. While the most traditional version is made with yeast, many modern recipes use baking powder as a convenient shortcut that skips the proofing step but still gives a deliciously soft, pillowy, chewy final result. Don’t worry if doesn’t have a perfectly smooth surface – so long as it’s homogeneous with all the ingredients well combined and no clumps of flour or psyllium gel, you can proceed to the next step.