Garlic Cilantro Flatbread (No yeast, dairy, gluten, oil-free opt) AV Show 17

Hi I’m Christa with and
thank you for joining me in my kitchen today. We’ll be making a garlic cilantro flatbread
also known as a naan. Now this is a nontraditional version since I have modified it significantly
to exclude the yeast, the oil, the dairy but it’s still going to be fantastic.
In this recipe, you will need 1 cup of flour I have chosen a gluten-free all-purpose flour.
Then I’m also going to use 1 tbsp. of minced garlic, a squeeze of lime or lemon or even
an apple cider vinegar if you don’t have that. It’s going be about just ½ tsp or
so. 2 tbsp. of here’s the nontraditional part,
tahini, I’m using this to replace the oil. Now, if you wanted you could just use some
oil. Then I have ¼ cup of dairy free milk and
some freshly chopped cilantro. And then we also have ¼ tsp of baking soda
and 1 tsp of baking powder. I also have just a little bit of extra milk
on the side. For a sauce on top, this is optional, I’m
going to use ½ tsp of minced garlic, a little bit of this cilantro, a touch of the oil.
First, you’ll want to sour the milk. So, I have ¼ cup here and just a little tiny
bit of lemon, about ½ a tsp or so, if its 1 tsp that’s great.
Mix that together and set it aside. Meanwhile, we’ll take 1 cup of our gluten-free
flour. Now if you don’t have a gluten allergy you could use whole-wheat, regular flour or
a mix. 1 tsp baking powder, ¼ tsp baking soda. If you want to add a pinch of salt you
can, I’m going to leave it out so it’s a tiny bit healthier. Whisk that together.
About 2 tbsp. cilantros, I’m going to take about ½ of this, and mix that in there. Here
I have 1 tbsp. freshly minced garlic, and mix that in. Pour the wet in to your dry and
add either 2 tbsp. of oil or 2 tbsp. of tahini, coconut butter or whatever you’d like here.
I’m going to use the tahini. Now I’ve also made this with just the dairy free milk
and a little extra of the vinegar or lemon and that’s another way to do it, it works
great. When it starts to come together, kneed it
for one minute. Here is where you can adjust it by adding just a splash of dairy free milk.
Set this aside for about 10 minutes. You can set this aside anywhere from 10 minutes to
30 minutes to an hour, I’ve seen some people do it up to 4 hours. I don’t have that much
patience so 10-30 minutes should be good for us.
Form it into somewhat of a ball. So, there we have our dough. I’m going to cover it
up. You can use plastic wrap or I have a clean towel if I can keep my hands off it. There
we go. Set that aside for 10 to 30 minutes and we’ll roll it out.
Alright, our doughs rested about 10 minutes. We’ll go ahead and make a little sauce and
set that aside so the flavors can marry together. Now this is optional, if you want to go oil
free pass. So, I’m going to go for about 1 tbsp. of
oil. I have avocado oil, you can use olive or whatever you prefer, coconut melted. I
have ½ tsp minced garlic and about a little handful of fresh cilantro. Mix that all together.
Set that aside then I’ll use this brush when I’m ready and brush it on.
I’m going to flip my board, put a little flour on the bottom, this is that gluten-free
flour. Here I have my beautiful little ball of dough. Now, depending on the size of your
naan is how you’re going to want to divide this up. You can do two, and do two large
ones. You can do three and then have the next size or you could do four small ones, it is
up to you. Roll it into a ball. And roll it into the desired shape you want.
You can do a circle or more of an oval. Go ahead and get your skillet very, very hot
or your pan, it should be heating for 5-10 minutes until it is smoking hot and then we
will put this on there and I will roll out the other two.
Dip your brush in the oil, garlic, herb mixture and put that
on top. And there you have it! It breaks apart beautifully and mmm, it tastes
delicious. You can serve it as is or with some curry, this is the chickpea sweet potato
soup that we made with curry and turmeric in a past episode, I’ll link to it, you
can click on it at the end of the video. I hope you enjoyed this show and learning how
to make some of our favorite garlic cilantro flatbread recipes, and I hope you give it
a try and love it and tag me on social media. This has been Christa with,
thank you for watching! I have the other two right here don’t worry, I’m going to go
share with my wonderful husband. Bye!


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