I came across a grain-free’ naan’ recipe and when I made it, it had too much starch, not enough bread texture and way too much fat and salt. So I have been playing around. I am not sure if I have achieved the best outcome yet but it now resembles a tortilla more than naan. It is very easy to make and tastes good with dips, soups and curries.
Grain-free Tortillas
Ingredients
1/4 cup coconut flour
1/4 cup chickpea flour
1/2 cup tapioca flour
scant 1/2 tsp sea salt
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 cup coconut mild
3/4 cups vegetable soup stock (no salt or fats added) or filtered water
Method
Preheat the oven to 180c.
In a mixing bowl, combine all the flours and spices. Add in the liquids and mix throughly until you have no lumps.
Heat a ceramic non-stick pan on a low to medium heat. Pour about 1/4 to 1/3 cups batter and form in to a round tortilla. Cook until the tortilla firms up. Give it time. Flip and cook the other side. The tortilla should be no more than a golden brown . Turn down the heat if the tortillas are dark brown and burning. Put a flat cooking tray lined with baking paper in the pre-heated oven. When the tortilla is cooked on both sides, put it in the oven and bake for 10 minutes. This will cook its interior. Take out of the oven and cool on a cooling. rack. Repeat until the batter is finished.
These are best eaten fresh and hot. If there is left over batter, store in an airtight container in the refrigerator for future use.