Tag: Free

Gluten Free? Don’t Look at Me!

My inability to help visitors to this blog with questions
about gluten-free Thanksgiving baking has been well documented. I’m a gluten junkie of the
highest order, and know almost nothing about gluten-free substitutions, which
is why I shy away from giving advice that could potentially make someone ill.

Luckily, my good friend Shauna Ahern, better known as “The Gluten-Free Girl,” has just launched an interactive app called, “Gluten Free Thanksgiving Baking.” If you’re interested in getting more info, you can
visit her blog, or simply follow this link to the Apple Store. Enjoy!

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Peshwari naan

Goodtoknow TV

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These delicious breads are traditionally stuffed with a fruit and nut mixture then baked quickly in a tandoor oven – an Indian clay oven that reaches very high temperatures. They will cook just as well in a hot domestic oven but make sure they are placed on a preheated baking sheet so they start to puff up immediately (slow cooking will make them tough and leathery). They are best eaten warm from the oven brushed with melted butter or ghee and with a sprinkling of fresh chopped coriander if liked.

Makes: 6
Prep time: 25 mins

plus 2 ½hrs proving
Cooking time: 8 mins
Total time: 33 mins

plus 2 ½hrs proving
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

Take care when rolling out the stuffed dough balls as you don’t want the filling to burst out. Use a gentle rolling action and flour the surface well to prevent the dough sticking.

Ingredients

350g strong bread flour
7g sachet easy-bake or fast action dried yeast
1tsp salt
150ml natural yogurt
Approx 150ml hand-hot water
Melted butter or ghee, to serve

For filling:

25g sultanas or raisins
25g desiccated coconut
25g flaked almonds or pistachios

Method

Mix the flour, yeast and salt in a large bowl. Stir in the yoghurt and enough water to mix to a soft dough. Knead on a lightly floured surface for 5 mins until smooth and elastic.
Place the dough in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place for about 1 ½- 2 ½ hrs or until the dough has doubled in size.
While the dough is rising, place the filling ingredients in a food processor or blender and process to a coarse paste.
Preheat the oven to 220°C/425°F/Gas Mark 7. Place a heavy-duty baking sheet in the oven to heat up.
Divide the dough into 6 pieces and roll each out to a circle. Place a spoonful of the filling in the centre of each circle then pull the edges together to enclose the filling and pinch tightly to seal. Shape into a ball then roll each ball out to a thin oval shape.
Quickly place the naans on the hot baking sheet and bake for 7-8 mins until puffy and with brown spots in places. Serve immediately brushed with melted butter or ghee.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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