BUCKWHEAT NAAN WITH BALSAMIC VINEGAR

VEG - GLUTEN FREE

Indian bread and balsamic vinegar, an unexpected combination for an out-of-the-ordinary aperitif!

INGREDIENTS

200 g gluten-free flour

100 g buckwheat flour

150 gr of yoghurt

Half a glass of water

One sachet of brewer's yeast

One tablespoon of sugar

A pinch of salt

Two cloves of garlic

A small bunch of chives

A drizzle of olive oil

A drizzle of Vicolo dei Tornei 20 balsamic vinegar (buy it here)

PREPARATION TIME

45 minutes

COOKING TIME

2 minutes per naan

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Put dehydrated brewer's yeast, sugar and water in a bowl [1]. And mix.

Then add the yoghurt [2].

In a larger bowl mix together the two flours, buckwheat and gluten-free flour.

Now add the other ingredients [3], and knead everything together [4].

Cover the dough with a clean cloth and let it rest for at least 30 minutes [5]. Preferably in a warm place.

Meanwhile, prepare the seasoning.

Take two cloves of garlic [6] and chives [7] and chop them finely. Place them in two small bowls and set them aside.

Now take your dough and divide it into smaller pieces [8]. Then take a small ball and roll it out [9]. We recommend using a rolling pin, but an empty bottle will also work!

Once the dough is rolled out, sprinkle a pinch of garlic and a pinch of chives on your work surface [10]. Then place your dough on the work surface and roll it out again [11]. Your naans will then be nicely seasoned and tasty [12].

Now heat a frying pan, add a little olive oil and cook your naans [13] until golden brown.

They will be soft and crispy at the same time [14-15].

Enjoy them with a drizzle of Vicolo dei Tornei 20 balsamic vinegar [16-17].

👉🏻 Buy Balsamico Vicolo dei Tornei 20 now

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