Nan bread

This recipe was made by Det Glutenfrie Verksted (www.detglutenfrieverksted.no), and the picture of the naan breads was also taken from there. We have made small adjustments for a low FODMAP result. You can buy the focaccia mix in the DGV online store, and if you have Noba Premium you will get a discount code, under "Me", which you can use.

Really good nan bread!

Nan bread quickly becomes a big miss when you have to live gluten-free, but now we have solved that for you.

These nan breads turned out really well and the best thing is that you can freeze them and have fresh nan bread whenever you want.

This is what you need for gluten- and lactose-free naan bread:

• 1 bag Focaccia mix
• 1.5 dl lactose-free milk
• 1 DL water
• 1 dl Greek lactose-free yogurt (if you can't find this, you can use normal lactose-free natural yogurt)
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1 tsp baking powder
• A little fresh coriander, spring onion* and butter for brushing the bread

*Alternatively, you can also use garlic substitute

Method:

• Mix together milk, yoghurt and water in a saucepan and heat until lukewarm.
• Mix the dry ingredients in a food processor and add the liquid little by little until you get a smooth dough. If the dough feels too dry, add a little more water.
• Set the dough to rise for at least 1 hour. You can leave this dough for a long time (e.g. while you are at work).
• Set the oven to 250 C with the baking tray in it
• Then divide the dough into 8 equal parts and roll them round. Use a rolling pin to roll them flat, but not too flat.
• Make a butter mixture by melting butter (or use room temperature butter) and mix with garlic substitute (or chopped spring onion) and coriander.
• Then spread each nan bread with the butter mixture
• Take out the baking tray and place the loaves directly on the baking tray.
• Roast between 5-10 minutes, but keep an eye on the time as they will finish faster than you think.

Enjoy!