Gluten Free Loaded Naan Bread

Gluten Free Loaded Naan Bread

This recipe is a great comfort food, we love Indian flavours and this Naan brings them all together. This meal can serve either 2 large naans or of 4 smaller Naan’s.

Ingredients: for Naan:

250g of yoghurt ( we used alpro)

250g of Gluten Free Self Raising flour

1tsp of garlic granules

A handful of dried papaya

Ingredients for toppings:

6 cherry tomatoes sliced

1 red onion finely sliced

One 226g pack of Paneer

1tbsp of tandoori spice

50g of yoghurt

2tbsp of honey

4 Tbsp of mango chutney

2 Tbsp of mint yogurt dressing

A handful of coriander for garnish

Ingredients for spread:

90g of cashew nuts

1 red onion

1 white onion

2tbsp of granulated sugar

1tbsp of garam masala

1tbsp of korma masala

1tsp of korma curry paste

1tsp of cumin

Method for Tandoori Paneer:

Cut the paneer into 1cm cubes place in a oven proof dish the 50g of yogurt, 2Tbsp of honey and 1Tbsp tandoori spice mix well. (you could leave this to marinate for an hour if you wanted) place in a preheated oven at 180c and cook for 20 minutes.

Method for paste:

To make the spread start by cooking up the onions in a frying pan until translucent. Once at this stage add the sugar and caramelize for 3-5 minutes. Once caramelised add the spices and stir well and cook for another 2 minutes.

Once the onions are cooked leave to cool before putting in a food processor with the cashew nuts and curry paste. Blitz until the paste is smooth.

Method for Naan:

To begin with put all the ingredients for the Naan in a mixing bowl and mix well until it makes a dough.

Split the mixture in two or four and flatten using your hand, until a naan shape.

Heat the frying pan with some butter and oil and place one Naan at a time in the frying pan and cook for 2 minutes on each side.

Once cooked place on a pizza tray/ oven tray. Spread the paste over the naan then scatter the paneer, onion, mango chutney and tomatoes and place in the oven for 15 minutes at 180C.

Once taken out of the oven, drizzle the yoghurt dressing and scatter the coriander for garnish.