Indian Bread

 

We made a potato curry today and fancied some naan bread to accompany it. We came up with little indian breads which we made from our Gluten Free flour mix adding indian spices and cumin seeds. We used the griddle to cook them, which took quite a long time. They were worth it !

150 gr. Gluten free flour mix
50 gr. Tapioca starch
1/2 tsp Salt
1 tsp Xantham gum
1 Tbsp Baking powder
1 tsp No Egg (egg substitute)
3Tbsp Lemon juice
2 Tbsp oil (we used light olive oil)
200 ml Goat's milk
Generous sprinkling of cumin seeds
2 tsp of indian spices

Mix all the dry ingredients, cumin seeds and indian spices.
Add the goat's milk and the oil.
We used our Kitchenaid to mix the above dry and wet ingredients well and then added the lemon juice.
Check the consistency of the batter, it should be the consistency of stiff cupcake/bun mixture. 
Add a little water if too stiff.
Continue to whisk on high power for at least 5 minutes.

Oil the griddle and pre-heat. Place a heaped tablespoon on the griddle, one for each bread. Don't worry if the heaps are quite high. Use a spatula to turn them over after a few minutes and then squish them down to approx. one inch. Cook them for about 20 minutes turning them occassionally for even cooking.