Sweet Potato and Chickpea Naan Bread
I have mentioned before how much I love bread, naan bread is one of my most favourite breads. I just love any type of flat bread. It is unfortunate that most naan bread is of course made with processed white flour and probably a bit of dairy and cheese. I wanted to create a big batch 0f healthier naan bread that I can keep in my freezer and pull out when I make a nice home made curry. I usually make a simple whole meal naan bread but I stumbled across this recipe of sweet potato naan bread from the lovely Alexandra from “Occasionally Eggs”. This recipe is adapted from her blog. I will add the link to the original recipe here: http://www.occasionallyeggs.com/2015/11/sweet-potato-naan-vegan-whole-grain.html
I just had to try the recipe but I unfortunately didn’t have quite enough spelt flour left in my pantry so I had to improvise. I decided to add chick pea flour because I love a good sweet potato and chickpea combination. Its not very often that I don’t have those two ingredients together whenever I eat them.
The recipe is low gluten but not entirely gluten free. I think a good gluten free flour mix can be substituted for the spelt but you may need to experiment a little with the mixture. I don’t recommend doing all chickpea flour as the texture will be quite rubbery and the taste a little strong, but if you don’t mind that go right ahead!
This is a very nutritious and filling naan. It is not quite as fatty as a take away naan bread and a lot drier in texture but is absolutely delicious. It always makes me feel very well nourished when I eat it. Thank you to Alexandra for this wonderful recipe. Head over to her blog ( link above) to get some more tips and tricks for making this naan.
|Sweet Potato and Chickpea Naan Bread|| |
- 1.5 cups wholemeal spelt flour ( or favourite gluten free flour mix)
- 1.5 cups of chickpea flour
- 2 tsp dry yeast
- 1 tsp coconut sugar
- 1 tsp salt
- 1 cup roasted sweet potato - mashes
- ⅓ cup soy or almond milk
- 3 TBSP sunflower oil
- Begin by roasting your sweet potato. I use one medium sweet potato and roast it whole in the oven with the skin on, piercing it with a fork along its surface. It usually takes about an hour to roast trough.
- Once roasted and cooled peal skin and mash the flesh.
- Use 1 cup of the mashed flesh and combine with the milk and sunflower oil. Mix well and set aside.
- In a seperate bowl combine all the other ingredients.
- Add the sweet potato mixture to your flour mixture. Begin by mixing with a wooden spoon then remove dough and place on a floured surface and kneed for about 10 minutes. If the mixture is too sticky, add a little more flour as you go until it becomes easier to handle.
- Place the dough in a large greased bowl, cover with a tea towel and let rise for about 45 minutes until doubles in size.
- Seperate the dough in 8 equal pieces and roll our with a rolling pin into thin circle shapes. I like to have them all rolled out and ready to go before I start frying but you could do them as you go.
- Heat a little sunflower oil in a pan on medium heat and fry each bread for about 30 seconds each side. Add a little more oil as you go if you need it. They will puff up quickly. Continue until you finish all the breads.
- Serve with your favourite curry. I like to keep mine in the freezer in a zip lock bag and defrost them when I need them again.