Naan is the delicious festive bread made in a tandoor in India. A tandoor is a clay oven that is normally only found in restaurants or bakeries, but we are lucky enough to be able to use our oven.
Since it is a festive bread, wheat flour is used, but here at home many people have gluten intolerance. It is also a good alternative for those who want a healthy diet without wheat gluten and the addition of a flour that is protein-rich and more flavorful. I made this recipe back in 2003, when one of my first course participants had celiac disease. Little did I know at the time that I would get such good use out of it! Fiberhusk is an Indian herb that adds fiber and better binding properties to the flour.
This is what you need:
1 teaspoon yeast
½ teaspoon sugar
1 tablespoon of fiber husk mixed in 1 dl of water
6 tablespoons oil
½ tsp salt + possibly 2 teaspoons dried fenugreek
1 dl water (or kefir)
100 gr chickpea flour
225 gr gluten-free flour of your choice
Brush with kefir and sprinkle with onion seeds, sesame seeds or poppy seeds.
Remember that it must be preheated well, now it is the case that ovens differ from kitchen to kitchen so you may have to adjust the baking a little according to your oven. It is also possible that the baking time may vary from 30 sec-1 min from the first to the last tray. Feel free to use baking paper.
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Procedure:
- Dissolve yeast in a little water, add sugar and let stand for 5 – 10 minutes. Place chickpea flour and gluten-free flour in a bowl. Mix in oil, flaxseed, salt and fenugreek.
Make the dough with water/kefir, adjust with 1-2 tablespoons of water if necessary. Feel free to use a spatula or ladle instead of your hands. Spread a little oil around the dough and leave it in a warm place to rise.
Roll out the naan, brush with kefir and add seeds. Remember to "pierce" them with a fork here, so they don't puff up when baked in the oven. This is important to remember! 
- Bake for approx. 4-5 min at 250 ° in the middle of the oven. Can be frozen and heated like other baked goods.
ENJOY :)