5. February 2012 21:09
Here's my Naan, made with Bob's Red Mill Low Carb Baking Mix and Vital Wheat Gluten. This is a yeast proofed dough, and to my amazement, the yeast actually worked! The yeast starter I used adds about 7 net carbs to the bread, or about 1 g per Naan.
1 Package Fast Rising Yeast
1 tsp Sugar
1 tbsp Whole milk
2 tbsp warm water
Mix all ingredients, making sure all the yeast has been covered in liquid. The temperature of the liquid should be between 90 - 120 F.
Let stand until the mixture is foamy.
2.5 cups Bob's Red Mill Low Carb Baking Mix
2 tbsp Vital Wheat Gluten
1 tbsp Powdered Egg White
1 tsp Salt
2 tbsp Shortening
1 tbsp Splenda
1 tbsp Olive Oil
1 1/3 cup water
1 tbsp garlic powder
1 tbsp dried basil leaves
1 tsp crushed red pepper
Bread making steps
- Preheat oven to 400 F
- If you have a baking stone or pizza stone, preheat it is also
- Combine Baking Mix, VWG, salt, Splenda
- Cut in the shortening using a fork or pastry blender
- Blend in water, incorporating slowly (Check your batter before adding the final 1/3 cup. The dough should resemble a stiff whole wheat dough - pliable, not runny and definitely not too sticky.)
- Add the yeast mix
- Knead dough until it easily forms a ball
- Flatten dough and add olive oil and any optional ingredients. I like to squirt it on with a condiment dispenser
- Knead dough until well mixed
- Proof dough in a warm place, covered with a damp towel, about 1 - 1 1/2 hours
- Punch dough down and allow to rise for 30 minutes
- Divide the dough into 8 pieces
- Roll into a ball and use a rolling pin to make a 1/4" thick piece of Naan shaped dough
- The bread should be "oily" from the addition of olive oil, if not, brush a little on the bottom of the bread
- I have a large pizza stone and I am able to place three Naan dough flats on the stone
- Cook for about 5 to 9 minutes
- If desired, you can flip Naan after 3-5 minutes
This is a strong, flexible bread, suitable for making sandwiches or eating "as is" with butter or ghee.
If you perform several foldings of the dough, and roll them back out before cooking, you can make a pita pocket which rises properly. (I only did this with one Naan dough ball. It was successful and I promptly stuffed it with some left over chicken tikka masala and promptly ate it, or rather inhaled it.)
I calculate there are 8.5 grams of net carbs per Naan. To be safe you should probably consider it to be something less than 10g net carbs.
The next time I make this, I will do a video of how the dough should look and how to roll out the dough and fold it to make pita bread.