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

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Naan is an Indian leavened flatbread (that is, it’s made with yeast), traditionally baked in a very hot tandoor oven (a cylindrical oven made of clay), though you can also make it at home on the stovetop in a pan or cast iron skillet – in which case, you need to cook it over medium-high or high heat.

And I think it’s been worth the wait because this is the softest and the easiest gluten free naan recipe you’ll ever make! Squeeze the dough through your fingers and work your way around the bowl, scraping off the sides as necessary. Das Brot ist super aufgegangen, ist sehr weich und geschmacklich als wäre es kein glutenfreies Brot. You can make the dough either by hand or using a stand mixer with the dough hook attachment – I’ve tested it both ways and it turned out perfect every time. These bubbles then get charred as you cook it on the other side, giving it its characteristic appearance.Cooking the gluten free naan It’s best to cook the naan on medium-high to high heat in a dry pan or cast iron skillet (no need to grease it with oil). Lay out a loaf pan with baking parchment, put the dough and bake for around 25 minutes at 180 degrees Celsius. 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’re ready for the next step: portioning out and pre-shaping the dough.

Wir setzen in unserer glutenfreien Bäckerei auf natürlichen Sauerteig als Triebmittel statt künstlichen Hefen und machen das Brot damit bekömmlicher.While I’ve included the volume measurements (cups and spoons) in the recipe card below, if at all possible (and I really cannot overemphasise this): USE METRIC GRAM MEASUREMENTS IF YOU CAN. In fact, I’ve been making it on repeat these last few weeks because I simply can’t get enough of it. Wir gehen mit großer Freude, Sorgfalt und hohem Qualitätsanspruch an die Zubereitung heran und haben ein großes Know-how entwickeln können. After you’ve divided the dough into the individual portions, it’s super easy to roll them out into either round or oval naan breads with a rolling pin.