Gluten free cheesy naan
*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
Ingredients
For the flatbreads:
- 320 g (2 cups)* white rice flour
- 120 g (1 cup)* tapioca flour
- 15 g psyllium husk
- 7.5-10g (1 1/2 - 2 teaspoons) fine salt
- 10g (2 teaspoons) sugar
- 200 g thick yoghurt see notes
- 15ml (3 teaspoons) oil see notes
- 250ml (1 cup)* water
For the filling:
- 400 g good quality firm mozzarella grated
- Salt and pepper to taste
- 1/2 bunch coriander chopped
To finish:
- Remaining 1/2 bunch coriander chopped
- Garlic infused ghee for drizzling over the flatbread
- Sea salt flakes to finish
- Vegetable oil for cooking the flatbread
Instructions
To make the flatbread:
- Combine the dry ingredients in a large bowl, then add in the wet. Whisk or mix to thoroughly combine. The dough should form a ball but perhaps feel a little wet. Place in the fridge for 30 minutes to firm up.
To make the cheese filling:
- Combine all the ingredients in a bowl and stir to combine.
To assemble:
- Divide the dough into 8 even sized balls, and mentally divide the cheese mixture in 8 even sized balls.
- Generously flour a clean, dry work surface with tapioca flour, and begin rolling out the first ball. Roll the flatbread thinly. Add 1/8th of the cheese mixture into the centre, ensuring the flatbread has been rolled big enough to loosely encase the cheese completely. Begin folding the edges of flatbread loosely up over the cheese in the same way you fold pastry up to form a galette. Gently pinch any edges together to lightly seal. The cheese should be completely encased.
- Flip the naan over so the smooth side faces up. Ensure again that the bench has been well floured to prevent any sticking. Carefully begin pressing or rolling out the naan to about 2cm thick and the size of a handspan or a side plate. Press or roll slowly to ensure the cheese filling doesn’t start spilling out. Repeat with the remaining naan.
- Preheat a skillet or saucepan over a medium high heat. You can fry the naan with or without oil or some ghee.
- Cook each naan for about 2-3 minutes on each side (heat dependent) or until it is no longer translucent and has lots of lovely brown spots. Repeat with the remaining naan.
- Serve each naan drizzled with garlic infused ghee, the remaining coriander and a sprinkle of sea salt flakes. Ensure you serve them warm so the cheese is nice and melty.
- Serve warm or store in an airtight container in the fridge. Leftovers keep for 2-3 days and are best microwaved or steam baked to restore them to their former glory.
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