Add in almond flour, gluten-free flour blend, oat flour (gluten-free), starch, locust bean gum, ahron syrup, baking powder, plant milk, plant yogurt, olive oil, and sea salt and mix with a wooden spoon or silicone scraper until smooth.
100 g Almond flour, 100 g gluten free flour mix, 100 g Oatmeal, 30 g Strength, 1 tbspn Locust bean gum, 1 tbspn maple syrup, 2 tbspn Baking powder, 250 ml Plant milk, 118 g Vegetable yogurt, 15 ml Olive oil, 1 tbspn Sea salt
The dough should be uniform, compact and malleable. Check my video to see the consistency. If the dough is too liquid, add a touch more flour. If too dry, add a touch more vegetable milk. Please re-dose carefully.
Divide into 8 equal portions and shape into balls. Dust a work surface with flour and place a portion on it. Flatten and bring in the form of a naan bread.
Repeat until all naan breads are formed. Important: Always re-flour.
Tip: If the dough is too soft, simply refrigerate for 30 minutes and let it firm up a bit.
Heat a large frying pan and add a little oil. I like to work with a silicone brush here to save oil. Put 1-2 naan breads in and bake for 3-4 minutes on each side. Stack on a preheated plate or platter.
Neutral tasting oil for baking out
Serve while still warm, preferably fresh.
Margarine or vegan butter, Fresh parsley greens, Sesame seeds