Ok, so I’m definitely no recipe blogger.. but I can’t NOT share this recipe with you – it has basically completed my [wanker] lyf.
For those [living under a rock], Wanker Lyf (for me) is gluten, dairy, and refined sugar free. I’m not going to bore you all with the details, but if you DO want to know more about the Wanker Lyf, you can head to my Instagram page (@junebugsmumma) and watch the Wanker Lyf highlight reel.
I had been on the hunt for a decent wanker lyf approved naan recipe for a LONG time. I had tried stacks of different recipes that I found online and in recipe books – they either tasted like eggy pancakes, or required yeast (which I never have on hand), so I decided to create my own. It was a complete fluke and worked perfectly the first time. (And if that’s not a sign from the Wanker Gods, then I don’t know what is!)
These babies have a sightly crunchy outer shell, and are stretchy and spongy inside – perfect for mopping up curry sauce. AND they freeze perfectly – just reheat them under the grill.
Depending on the size of your naans, this recipe makes 6-9 portions.
Here we go.. your Wanker Lyf is about to get a whole lot better..
1 Tblspn psyllium husks
1 cup coconut milk (the canned kind)
2 cloves of garlic
1/4 cup almond meal
1/4 cup tapioca flour
3/4 cup all purpose GF flour
1 tsp GF baking powder
Pinch of salt.
Start by mixing psyllium and coconut milk together and set aside to gel.
Blitz the garlic cloves in a food processor. Add all other ingredients to food processor. Only add psyllium and coconut milk mix once it has become a big gluggy blob (takes about 10 mins – you may have to stir the mix to ensure it’s well combined).
Blitz it until a sticky dough forms. (The level of stickyness will depend on how well your psyllium/coconut milk gelled. The dough IS meant to be sticky, but if it’s far too sticky to work with, let the dough sit for a few more minutes.)
With floured hands and on a floured surface, gently pat portions of the dough into naan shaped rounds (approx 1cm thickness) and then dry fry them in a hot pan.
Shaping the naan can be a bit of a pain in the arse – I use a silicone spatula to scoop out a blob of dough and drop it onto my floured surface. Then using my floured hands and the spatula, I kinda flip/roll it around until the outside of the naan-blob has been completely coated in flour – this makes it easier to pat down into shape.
Omit the garlic if you can’t tolerate it. You could try adding grated cheese if you can tolerate dairy – or yeast flakes for a cheesy flavour without the dairy.