TWD: Oasis Naan, a gluten and yeast free version
Naan is a light bread with a recorded history dating back to the 1300's. A staple with hot meals throughout south and central Asia it is both fried and baked according to local custom. In China the standard starches are rice, noodles and millet. With the rise of consumerism and western style hustle and bustle many no longer find the time for tradional breakfast foods. As a result European bakeries have invaded the market place with convienent breads people can stop to buy on their way in to school and work. Local entrepreneurs have followed this trend by setting up carts and shops to sell Chinese alternatives. One is a thin rice flour bread with scallions and sesame seeds that is baked on a griddle, in a large pizza like circle and cut accordingly. I have taken a page from that book to create a gluten and yeast free version of Jeffery Alford & Naomi Duguid's Oasis Naan.
- 1/2 tsp baking soda
- the juice of 1/2 lemon
- 2 tbsp yogurt
- 2 tbsp water
- 1/2 tsp salt
- 1/4 cup sesame seeds (or caraway)
- 1/4 cup chopped scallions, chives or 1/8 cup Fines herbs
- 1/2 cup mashed potato
- 1 beaten egg
- 2 tbsp water
- 1 cup Sweet Potato Flour
- 1 cup Brown Rice Flour
- Vegetable oil
Mix Baking soda, lemon juice, and milk together. Let sit until bubbles form.
In a large bowl combine salt, sesame seeds, scallions, potato. Blend in the egg and water followed by the lemon juice mixture. Slowlu add the rice flour to create a dough out of the batter. It is easiest to use your hands to form the dough. Form 6 balls and roll out each into ovals. Lightly coat with oil and fold. Roll out into another oval, coat with oil, fold and roll one final time.
At home I would bake for 12 minutes on a baking stone at 400f. As I only have a wok in china, I cooked each naan on medium low setting, covered for about 6 minutes and then flipped to baked the final side covered for another 6 minutes or until they were browned to my liking.
Serve on it's own, with a meal or schmered with tzajiki, hummus, goats milk cheese or Lyonnaise garlic and herb cheese.
You can find the original recipe shared on the PBS Special Baking with Julia or at these sites; Always Add More Butter and Of Cabbages & King Cakes
More from Baking with Julia:
Listen to - Talk of the Nation - Dorie Greenspan - 011712
Photo Credit: Julie Cecchini
Posted by: Cathleen | 04 June 2012 at 08:42 PM
Interesting version! Gluten-free is really welcome sometimes, and this looks very good but I don´t have access to sweet potato flour. Nice pictures!
Posted by: Paula @ Vintage Kitchen Notes | 05 June 2012 at 08:10 AM
You've done a great job "changing it" into a gluten free...wow!
They look good!
Posted by: Ckay | 05 June 2012 at 08:29 AM
They were too good....I ate and ate and ate until they were all gone. I am finding the sweet potato flour to be similar to tapioca (sago) and arrowroot.
Posted by: Terra Americana | 05 June 2012 at 08:45 AM
Oh, what a nice looking gluten-free version
Posted by: Ulrike | 05 June 2012 at 09:54 AM
Looks great…nice that you could make this gluten free!
Posted by: Kathy | 05 June 2012 at 07:46 PM
Thank you, I was very pleased with it.
Posted by: Terra Americana | 05 June 2012 at 10:01 PM
your recipe sounds really interesting, even for non-GF folks. I like the layered appearance of the bread. what's the texture like?
Posted by: Marilyn | 05 June 2012 at 10:49 PM
They have a chewy texture, from the sweet potato flour.
Posted by: Terra Americana | 05 June 2012 at 10:52 PM
Great job of modifying this to be gluten-free AND for using your wok to cook them. Impressive and they turned out beautifully! I have never heard of sweet potato flour before, but I am going to have it try it.
Posted by: Beth | 05 June 2012 at 10:58 PM
Posted by: A | 05 June 2012 at 11:04 PM
Thank you, I believe I have seen sweet potato flour at a Korean Market at home.
Posted by: Terra Americana | 05 June 2012 at 11:10 PM
how interesting that you also went yeast free... why did you do that? Still looks great though! :)
Posted by: Acookingmizer.wordpress.com | 06 June 2012 at 03:36 PM
I am trying to stay away from yeast and it does not always work well with gluten free flours so I relied on the egg, lemon juice and baking soda for help with the leavening.
Posted by: Terra Americana | 06 June 2012 at 07:02 PM
Wow! I need to try this version...looks delicious.
Posted by: Gracie | 24 July 2012 at 07:54 PM
It is, I've tried it over and over.
Posted by: Terra Americana | 25 July 2012 at 08:13 AM