Healthy, Indian Food, Vegetarian
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Easy Naan Bread with Chickpea & Spinach Dahl.

The best thing happened to me earlier, I found a simple dough recipe on YouTube that requires no yeast or proving, or any fuss other than combining 2 main ingredients: it’s simple, low fat and also packed with protein. Are you finding it hard to believe me? I wouldn’t have believed it either if I hadn’t seen it with my own two eyes, but it’s true and it works. It’s actually fool proof because this ole fool managed to make it.

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So obviously after seeing this easy dough recipe I needed to make it, but what could I make? I had a breakfast pizza – well at breakfast- and I didn’t want another. Then I re- watched the YouTube video and I heard Mitch – Macro Mitch – say you could also use the dough for naan breads. What a genius idea Mitch! And well…the rest is history.

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I will say that my dough wasn’t gluten free like his. But they do taste exactly like the real deal, especially as I flavoured them with garlic and coriander and I actually think my choice of flour added extra flavour, as well as healthy fats. I really can’t wait to experiment more with this recipe. I already have so many ideas.

Serves 2

Ingredients: Naan Breads

  • 50g Plain Flour
  • 20g Coconut Flour
  • 110g 0% Fage Greek Yoghurt.
  • 1/2 tsp Baking Powder
  • 1 Garlic Clove
  • 1/2 Handful Coriander
  • 1 tsp Grass-fed Butter
  • Salt to taste.

NB: If you have to use gluten free flour, then you will need to use xantham gum too, to bind everything together.

Directions 

  • All you have to do is combine the ingredients in a mixing bowl – minus the butter – and knead until the dough is smooth.
  • Next, wet your hands and roll the dough into a ball, then cut in half and flatten into 2 flat breads.
  • Heat a frying pan with the butter, on a low heat and cook until both sides are golden. You could skip this step and cook them in the oven on a well-greased baking tray if you prefer.

Another great thing about these naan breads is that you can warm them up in a toaster when you’re ready to eat them. Just like the pre-made store bought ones.

Serves 2

Ingredients: Chickpea & Spinach Dahl

  • 1 Can of Chickpeas (drained)
  • 100g Fresh Spinach
  • 1 Small White Onion (finely chopped)
  • 200g Chopped Tomatoes
  • 1 Garlic Clove
  • Handful Coriander
  • 1 tsp Curry Powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp Chilli Flakes
  • 1/4 tsp Ginger
  • 2 tbsp Mango Chutney
  • 1 tsp Grass-fed Butter
  • Salt to taste

Directions 

  • Heat a frying pan on medium heat, with the butter and add the chopped onion.
  • When the onion starts to soften add in the garlic, spices and chickpeas – make sure the chickpeas are well drained before adding to the pan – leave to cook for about 5 minutes, then add in the chopped tomatoes, mango chutney and season with salt.
  • Reduce the heat and leave to simmer for a further 5 minutes.

Now you can serve with the naan bread that you made earlier and enjoy.

– If you like what you see here you can follow me on Instagram – @Happy.Hungry.Healthy – for more vegetarian balanced eating, reviews and recipes, and if you try any of them out tag me @Happy.Hungry.Healthy or #TheHungryWelshGirl

1 Comment

  1. Pingback: Mozzarella & Tomato Pizza. |

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