Makes about 8 to 10 mini naan cakes.
This is so easy to make, you’ll quickly forget that prepared naan is available ready to buy. More like a pancake batter, this delicious naan lends itself well to a myriad of seasonings and flavours. We’ve added harissa for a flavourful twist. But any combination of spices, from turmeric, cumin, and coriander to ras el hanout, is a tasty addition.
Overwrap in parchment and foil and refrigerate overnight. Or freeze for up to a month. Simply reheat in oven before serving.
In medium-sized bowl, combine 1/2 cup (125 mL) warm water, coconut milk, and sugar. Stir to dissolve sugar. Sprinkle yeast overtop and let sit for 10 minutes until yeast is foamy.
Stir ground flaxseed into 2 1/2 Tbsp (37 mL) water until blended. Set aside for a minute to thicken.
Meanwhile, stir flour, salt, and harissa into coconut milk mixture. Stir with wooden spoon until thin batter forms. Stir in flaxseed mixture until evenly blended. Batter should look more like thick pancake batter. Cover with damp tea towel and set aside for about 20 to 25 minutes.
When ready to cook, stir mixture using wooden spoon. Preheat oven to very low, about 150 F (65 C). Place baking sheet in oven. Heat 10 to 12 in (25 to 30 cm) nonstick skillet over medium-high heat. Brush with a little coconut oil.
Using small scoop, drop about 1/4 cup (60 mL) batter into hot skillet and lightly swirl so batter is not too thick. Use small, flat palette knife to evenly spread batter out, if necessary. Fry for about 2 minutes per side, or until naan is slightly puffed and golden with brown flecks. Remove to heated baking tray in oven and cover with sheet of foil. Repeat with remaining batter.
Serve immediately with your favourite curry.
This recipe is part of the New Breads collection.
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