Fresh garlic and cilantro are infused into the dough, cooked over a piping hot skillet on the stove, placed over the gas flame for a few seconds and then brushed with optional oil, garlic and cilantro for one heck of a flatbread experience.
It is a nontraditional naan since I modified it to be free of yeast, dairy, gluten and offer an oil-free option as well. We love it with curry, a hot soup, Greek salad, falafel and many other meals. I hope you and your family enjoy it as much as we do. Enjoy this fast, easy recipe from my kitchen, heart and home to yours! Get the simple recipe below and in the new Artistic Vegan Show # 17.
1 Cup Gluten-Free Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1 Tbsp Freshly Minced Garlic
2 Tbsp Freshly Chopped Cilantro
1/4 Cup Dairy Free Milk
2 Tbsp. Tahini
1/2 tsp Lemon Juice
Top it With (opt):
1 Tbsp Oil (I used avocado, olive would be great, try coconut butter for oil free)
1/2 tsp Minced Garlic
Chopped Cilantro (Desired amount, I went a little heavy with 1-2 tbsp)
Nutritional Information for Plain Flatbread | Servings: 3
Serving Size: 1 Flatbread | Calories: 263 Calories | Total Fat: 10.6 grams
Saturated Fat: 5 g | Carbohydrates: 36.8 grams | Sugar: 0.9 grams
Sodium: 122 mg | Fiber: 2.6 grams | Protein: 6.7 grams
Nutritional Information for Flatbread with garlic, cilantro & oil on top
Serving Size: 1 Flatbread | Calories: 270 Calories | Total Fat: 11.2 grams
Saturated Fat: 5.2 g | Carbohydrates: 37.2 grams | Sugar: 0.9 grams
Sodium: 122 mg | Fiber: 2.8 grams | Protein: 6.8 grams
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