You know that moment where you smell something delicious and think: “Damn! Whatever the neighbours are cooking, I want me some.”
And then you realise the heavenly odour is coming from inside your own kitchen.
Well I had that last week thanks to a slowly simmering chicken masala that spent four hours in my slow cooker.
A curry that good needed a side dish worthy of it so I set out to make a grain-free version of one of Hubs’ favourite Indian restaurant foods. The cheesy garlic naan. I’m not sure how authentically Indian it is, but it seems to show up on menus a lot.
Full disclosure – this recipe is merely a variation of an astounding pizza crust from Feed The Clan. I found this crust a few years ago and haven’t used anything else since. Forget cauliflower crusts, coconut flour crusts or meat crusts, this is the real deal for grain-free pizza lovers.
It’s best feature is the chewy, springy texture. It comes out crispy on the outside but soft inside, making it the perfect naan.
Cheese & Garlic Naan (makes 6)
*adapted slightly from Feed The Clan’s grain-free pizza crust
- 1 1/2 cups tapioca flour
- 1/2 cup coconut flour
- 1/2 cup butter
- 1 cup water
- 1 tsp sea salt
- 2 large cloves garlic minced
- 2 large eggs
- 1 1/2 cups grated cheddar cheese
- In a small saucepan, bring the water, butter and salt to a boil. Remove from heat and pour into a large mixing bowl.
- Add the garlic and tapioca flour and stir until combined. Leave to cool for 5 minutes.
- Stir in the eggs, followed by the coconut flour to make a thick batter.
- Spoon this onto a lined baking tray, using the spoon to create an oval shape. I made three medium sized ovals with my batter.
- Sprinkle about 1/2 cup of cheese over each then bake at 375 for 35 minutes until firm on top and browned on the bottom.
- Remove from oven and slice in half to serve.
Like this? You might also like: