Since starting on the Low Fodmap diet, bread is one of the things I have missed the most. So I am extremely happy about perfecting the recipe for this Low Fodmap Garlic Naan!
I have to say that we are very lucky to be able to use the Healthy Bakers lo-fo pantry flour in Australia. It makes amazing soft bread, pizza bases, and focaccia. The crumb comes out nice and chewy, perfect for this kind of recipes.
Using garlic-infused olive oil, you can still get a delicious garlicky tasting naan without it becoming High Fodmap! Clever, right?
If you are not following the Low Fodmap diet, you can also try to make my regular Garlic Naan. You can find the recipe here.
As these naans freeze really well, I usually make extra and defrost them whenever I need them. I serve these with my favourite {Low Fodmap} Indian food – recipes for this will follow in the next few days, so stay tuned, especially if you like Indian food like me!
Enjoy my recipe and don’t forget to check out my video and to leave a comment to let me know how you like it!
Low Fodmap Garlic Naan
Ingredients
- 160 gms – 1 ¼ cups Healthy Bakers lo-fo pantry flour
- ½ tsp salt
- 1/3 tsp sugar
- 2/3 tsp active dry yeast
- 50 ml – 3 1/3 tbsp warm water plus a little extra to brush on the naan before you cook it
- 1 2/3 tbsp garlic infused olive oil plus a little extra to brush on the cooked naan
- 1 pinch baking soda
- 75 gms – 1/3 cup lactose-free yogurt
- Some fresh coriander leaves optional
Instructions
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Put the sugar and yeast in the warm water, mix well and set it aside for about 5 minutes to activate.
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Put the flour, salt and baking soda in the bowl of an electric mixer fitted with a hook attachment. Add the lactose-free yogurt, garlic-infused olive oil, and the activated yeast. Knead for a few minutes until you get a smooth and pliable dough. Note that the dough has to be soft, but not sticky.
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Make it into a ball and put it in a bowl. Cover it and set it aside in a warm place to rise for about 1 or 2 hours, or until it doubles in volume.
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Then punch the dough down and divide it into Take one portion and roll it out to a teardrop shape (about 6-8 inches long).
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Sprinkle the top of the Naan with coriander leaves (optionaand gently press down with the rolling pin to make them stick to the dough. Brush the other side of the naan with water.
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Heat a thick bottom skillet/pan until really hot. Place the naan wet side down on the skillet and cover it with a lid. Reduce the heat a bit and let it to cook for 30-45 seconds. When it is golden brown and you can see big bubbles on the surface of the naan, reduce the heat to medium, uncover and cook for another 30 seconds.
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Flip the naan over and cook the other side increasing the fire and pressing it down with a spatula. When it is golden brown, it is ready to serve. Remove it from the heat and brush it with a little garlic-infused olive oil.
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Serve hot!
Recipe Notes
I usually make a triple or quadruple dose of these naan, as they freeze really well. Cook them, let them cool down completely, and wrap them in aluminum foil. When you want to eat them, thaw them at room temperature and pop them for a few seconds in the microwave to heat up. They will be as good as when first made.
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