Best 11 Chickpea Flour Naan Bread Recipes

VEGAN NAAN

Steps:

• In a large mixing bowl whisk together the flour, sugar, salt, and yeast. In a second small mixing bowl combine the yogurt, melted vegan butter (or coconut oil), and warm water until smooth. Add the wet to the dry and combine with a wooden spoon to form a wet dough.
• Knead with your hands for about 1-2 minutes. The dough will be very sticky, if it feels soupy, add a bit more flour until it's sticky but not runny. Otherwise, you can wet your hands to prevent the dough from sticking too much.
• Shape the kneaded dough into a ball and turn seam-side down. Cover the bowl and place it in a warm spot. Let the dough rise 45 minutes or until swollen 1 1/2 - 2x in size. Alternatively, refrigerate the dough after kneading in a covered mixing bowl and continue 8-48 hours later.
• Dust a clean counter with flour and turn the proved dough out. Divide the dough into 4 to 8 equal pieces and shape into balls, dusting with flour as needed to prevent sticking. Set the dough balls on a floured plate, and sprinkle more flour on top. Cover with a lint free towel and let rise while the oven preheats.
• Preheat the oven to 550 ºF, or as hot as your oven goes with a rack positioned 1/3 of the way down from the top of the oven. If you have one, place a baking steel or baking stone on that rack to preheat. Let the oven preheat for at least 45 minutes to saturate the sides and baking steel or stone (if using) with heat.
• After the second rise, roll the dough with a rolling pin to shape into an oval. To make a teardrop shape grab one side of the oval and stretch it to make a triangular shape.
• Brush the top of the shaped breads with melted butter (or coconut oil) and sprinkle on minced garlic if making garlic naan.
• Bake the naan 2-3 at a time, either on a parchment lined baking tray or directly on a baking stone or steel. If baking on the stone or steel transfer using a pizza peel.
• Bake for 3-5 minutes until there are some golden spots on the bubbled surface. If desired, turn on the broiler for 1-2 minutes after 3-4 minutes of baking. Larger naan will take longer to cook, smaller ones will cook faster, keep an eye on the first batch and adjust cooking times accordingly.
• Repeat with remaining dough. For restaurant style presentation, brush the hot dough with some more vegan butter, the butter will melt on contact. Sprinkle with cilantro to serve.

CHICKPEA FLOUR NAAN {VEGAN, GRAIN-FREE, EASY}

Steps:

• In a small bowl or cup, combine the milk and lemon juice. Let stand 5 minutes to curdle.
• In a medium mixing bowl, whisk the chickpea flour, whole psyllium husks, baking powder, salt, and baking soda. If you want to make this garlic naan, stir in the (optional) garlic powder as well.
• Add the nondairy milk mixture and oil to the bowl. Mix, scraping sides of the bowl, until a cohesive dough forms. Let stand for 1 to 2 minutes (this allows the psyllium to absorb the liquid, making the dough easier to handle).
• Divide the dough into 3 equal portions (you can use your kitchen scale, or just eyeball it). Using your hands, roll each portion into a ball and place on a well-floured (with chickpea flour) cutting board or other work surface.
• Place one dough ball in the center of the well-floured board; sprinkle with some of the chickpea flour. With fingers, press dough into an oval-ish shape. Using a rolling pin, roll the dough into a wide oval shape that is about 7- to 8-inches long, 4- to 5-inches wide Spritz the dough with nonstick cooking spray or very lightly brush with additional oil.
• Heat a medium or large cast-iron skillet (or other heavy, non-stick skillet) over medium-high heat until it is hot. Add a piece of the rolled-out dough, sprayed/oiled side down, to the skillet and cook for 1 minute, or until the top of the dough begins to bubble up slightly in a few places and the bottom has deep golden-brown spots (when you lift and peek).
• Using a spatula, turn the dough onto the other side. Cook the second side for about 1 minute longer, or until the bottom it has deep golden spots, too. Transfer the naan to a rack or plate. Loosely cover with a clean dish cloth to keep warm.
• Repeat with remaining dough. If desire, sprinkle with parsley, cilantro, or flaky salt. Serve warm.

SOCCA RECIPE (CHICKPEA FLATBREAD)

Steps:

• Mix all the dry ingredients in a bowl until well mixed.
• Add the oil and 3/4 cup water and mix(use a whisk for faster mixing), add more water to make a thick smooth batter. (Depending on measuring and how packed the flour was, you will need 1 tbsp less than a cup or whole 1 cup. Make a Thick batter for thicker pancakes and thin batter for crispy crepe like result.**). Cover and let it rest for at least half an hour to overnight. If keeping overnight, cover the bowl and refrigerate.
• Stove top: Heat a cast iron skillet over medium heat. When hot add a few drops of oil and spread well. Add a ladle-full of the batter. Cook for 4 to 6 minutes then use a spatula to loosen the flatbread. If it is still sticking, let the bread cook longer and then try again. Flip and cook for another 2 to 3 mins. Cooking time will depend on the pan, stove and thickness of the batter.
• Bake: Preheat the oven to 450 deg F(230 C). Place the cast iron skillet in the oven for 20 mins. Remove the skillet carefully, drizzle oil and spread the batter on it. Bake for 8 to 12 minutes depending on the batter thickness. You can add some toppings now and bake for another 3-5 mins, Or flip the socca carefully and continue to bake for another 3 to 5 mins depending on preferred crispyness.
• Store on the counter covered lightly with a towel before serving. You can serve the socca as is or sliced as a flatbread with dips, or with soups.Refrigerate cooked socca for upto 3 days. Refrigerate the batter for upto 2 days and make socca as needed.

SOCCA (FARINATA)

Steps:

• Mix and let rest: In a medium size mixing bowl, add flour, water and salt. Whisk until smooth, cover and let set for at least 15 minutes, up to 12 hours, covered, on the counter or overnight in the fridge.
• Preheat: Heat oven to 450 degrees F. Place a well seasoned skillet on the middle rack while oven is heating (we want it to get nice and hot).
• Oil skillet + pour batter: Once oven is ready, carefully remove skillet, add 1 - 2 tablespoons oil and carefully twirl skillet so the oil coats the bottom evenly. Pour the batter into the skillet.
• Bake: Place skillet into the oven and back in the oven for 12 - 15 minutes, until golden on the edges and firm throughout.
• Optional broiler: Once done you may like to add a more golden and rustic look, turn broiler to high, place skillet under broiler for about 2 minutes, until top starts to golden a bit.
• Cool & remove: Remove from the oven and let cool a few minutes. Using a spatula gently push under and around the sides of the flatbread. Tip skillet to remove socca bread or carefully flip skillet over to remove.
• Serve: Cut into 4 - 8 slices or pull apart and eat. Socca is best eaten right away.
• Socca can be stored on the counter in an airtight container for up to 3 days.

BESAN KI ROTI (GRAM FLOUR FLATBREAD)

Steps:

• In a food processor with dough attachment, add all the above-mentioned ingredients and pulse to form a smooth and pliable dough. (Takes about 5 minutes or you can make the dough by hand) (Pic1)
• Make 8 round balls out of the formed dough and using a rolling pin, roll them into disc shape using dry flour. (Pic2)
• Heat a nonstick pan on high flame for 2 minutes and then reduce the flames to medium.
• Place one of the rolled roti/bread on it. Turn the roti to another side after 1minute (Side up will have bubbles and brown spots). (Pic 3 & 4)
• After both sides are browned for 1 minute each, remove the pan and put the roti on high flame, keep tossing it on both sides till they fluff up and evenly golden brown.
• Remove Roti and place into serving the dish. (Pic: Middle)
• Follow step 3 and 4 until all roti/bread is done.
• Serve Hot with OR without a dash of butter on each.**

ITALIAN CHICKPEA BREAD

Steps:

• Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
• Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan.
• Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top.
• Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.

EASY VEGAN NAAN (INDIAN FLATBREAD)

Steps:

• Add the warm water (not hot), yeast and sugar to a large mixing bowl. Give it it a stir and let sit for about ten minutes to proof. The yeast should rise to the top and become frothy. (If this does not happen it means you water wasn't hot enough or your yeast is expired and you will have to start again).
• While the yeast is proofing add the dry ingredients and fresh herbs to a medium bowl, stir to combine and set aside.
• When yeast is ready add in the oil and yoghurt and whisk together. Next add dry ingredients and stir until combined, ( I usually use a wooden spoon).
• Sprinkle a little flour on your counter and turn out the dough. Kneed for a minute. Form the dough into a ball.
• Lightly grease the large mixing bowl you just used and add the dough ball. Add a little oil to the top of the dough and spread it around the surface. Cover with plastic wrap and let rise in a warm place for 1 hour or so until roughly doubled in size (depends on how warm your house is). It usually takes 1 and 1/2 hours for my dough.
• mix garlic butter ingredients together in a small bowl and cook in the microwave for 45-60 seconds. (you don't want the garlic raw).
• Lightly flour your countertop. Turn out the dough and form it into a disk. Divide the disk into roughly six or eight equal portions and form into balls (at this point you can freeze dough individually in plastic wrap or refrigerate for up to 3 days for later use). Set on counter top until ready to cook.
• Heat your cast iron pan or a non stick pan to medium heat and brush very lightly with oil (make sure pan is good and hot). Roll out one ball at a time as you cook them, (round, oval shapes, approximately 1/4 of an inch thick or thinner). If dough springs back a little as you are rolling it , that's ok just keep rolling, it'll get there. If dough is sticking to your rolling pin, sprinkle very lightly with more flour if needed as you go.
• Place dough in the pan and cook until air pockets form on top of dough and the underneath is getting brown. Flip and cook and additional one to two minutes. Repeat with remaining dough. I usually add a little more oil to the pan after the third Naan bread has been cooked. (for step by step photos refer to the post above)
• Brush with melted vegan garlic butter ( if using) and serve with your favourite Indian curries, soups, dips or make a wrap or some personal pizzas!

CHICKPEA CURRY AND GARLIC NAAN BREAD

Steps:

• For Naan Bread: In a large bowl, mix flour, baking soda, salt, sugar and mix well. Make a well in the center of the dry ingredients and add theyoghurt, milk and oil. Mix until everything is well incorporated. Lightly flour your working surface and knead your mixture until asoft dough form. When the dough bounces back when you poke it, it's ready. Place the dough in an oiled bowl and cover with a cloth. Place in awarm area and let it rest for about 1 hour. Meanwhile, add garlic and butter toa pan over medium-high heat. Let the butter melt and the garlic will cookgently as it cooks. Season with salt & pepper and set aside for serving. When the dough is rested and almost doubled in size, divide it into6-8 small pieces. Working with one piece at a time, roll the dough into smallballs. Cover your balls and allow them to rest for 10 minutes. Gently press the balls down to flatten them, then roll them out intooval shapes using a floured rolling pin or tall glass. Rub a little water and oil mixture on one side of each naan. Preheat a pan over medium heat and place the wet side of the naanflat on the pan. The naan will start to bubble, this is how you will know itsready to flip over. Carefully flip it over and then brown the other side of thenaan. Remove naans to a plate and brush with your garlic butter andsprinkle fresh coriander. For Chickpea Curry: Heat oil in a pan, add onions and cook until soft. Add slicedmushrooms and continue cooking until soft. Add your curry sachet and cook for 3-4 minutes. Add water and leave to simmer for 15 minutes, stirring continuously. Add chickpeas, beans and sweet potatoes and let your curry cook fora further 5 minutes. Check for seasoning and adjust if necessary. Add chopped kale and remove your pot off the stove once the kale haswilted. Serve warm with garlic naan bread. Reprinted with permission from Lerato Mokonyane, follow on Instagram.

SOCCA

Steps:

• Whisk chickpea flour, salt, and pepper together in a bowl. Whisk in water and 3 tablespoons olive oil until combined and smooth. The batter will be thin and runny.
• Heat 1 tablespoon olive oil in non-stick 8 inch skillet over medium heat until shimmering. Add 1/2 cup batter to the skillet, tilting pan to coat bottom evenly. Cook until crisp at edges and darkly golden brown on bottom, about 3 minutes. Flip socca and continue to cook until second side is browned about 2 minutes more.
• Transfer to a wire rack to cool or 200º oven to keep warm. Repeat with remaining batter and oil.

OLIVE CHICKPEA FLOUR BREAD

Steps:

• Make the Olive Hummus according the directions and as I mentioned above do not drain the chickpeas. Reserve the chickpea brine and add 6 more cloves of garlic to the hummus.
• Mix hummus, chickpea flour, lemon juice, baking soda, the reserved chickpea brine, a pinch of salt in a bowl. Use a spatula to combine all until you have a well mixed dough.
• Transfer dough to a baking pan prepared with parchment paper. Top with sunflower seeds, cover the pan with aluminium foil, and bake for 70 minutes at 405°F.

CHICKPEA CURRY WITH NAAN BREADS

Steps:

• Toast 1 tsp of cumin, fenugreek, and cinnamon in a dry pan
• Grind the toasted spices in a pestle and mortar and combine with the remaining spices
• Dice the onion and finely chop the garlic and ginger
• Cut the aubergine into cubes
• Into an oiled pan, add the onion and cook until translucent
• Add the spice mix, the garlic and the aubergine and stir
• Add passata, coconut milk and chickpeas (drained)
• Add 1 tbsp of tomato puree
• Simmer on medium heat for 10 minutes
• Add washed Basmati rice to a pot and top with hot vegetable stock 2:1
• Bring to a high simmer for 5 minutes
• Create a dough using the naan ingredients
• Separate into small balls
• Using floured hands, shape the dough into flatbreads
• Add the naan bread to a dry pan on medium heat
• Cook until bubbles appear, flip and repeat