Some recipes are worth perfecting, and this was definitely one.
I originally had the idea for this raw naan bread when spreading out the mixture for raw Swiss Roll, on to a dehydrator sheet.
The shape I made reminded me of a classic naan bread shape, and to my delight, the texture of the roll was very bread like halfway through the dehydrating time.
So a couple of iterations later, taking out some of the the sweetness, and adding garlic and onion, I ended up with a naan bread I was really happy with.
Straight out of the dehydrator, this is warm and fluffy, just like a good naan bread should be. There’s a real sweet spot in the dehydration time, which I found to be at around 6 to 8 hours.
It’s the point the bread is dry enough to hold together and tear, but it’s still slightly moist inside.
Have a play with it and let me know how you get on!
I served this with wilted spinach, coconut yoghurt raita and curried chickpeas (curry powder, sesame oil, apple cider, salt).
Garlic & Onion Naan Bread
Nutrition (For one serving)
Ingredients
1st set
- 1 courgette zucchini, peeled
- 1/2 tsp salt
- 2 cups water
- 2 tbsp sesame oil cold pressed
- 1/4 cup nutritional yeast
- 1 tbsp onion powder
- 1 tsp garlic powder
2nd set
- 1/4 cup psyllium husk
- 1/2 cup oat flour
- 1/2 cup almonds ground
- 1/2 cup coconut flour
- 1/2 cup cashews
- 1/4 cup lucuma
Instructions
- Blend the first set of ingredients in a high-speed blender.
- Grind the second set of ingredients in a food processor until the cashews are ground to flour.
- With the food processor turned on, pour in the mixture from the blender slowly, so that the 2 combine thoroughly.
- Transfer to a bowl and leave to stand for a few minutes, so that it thickens up.
- You’re now ready to spread into 3 to 4 individual naan breads on a nonstick dehydrator sheet, around 1cm (⅓”) thick. I like to make the outside edge a little thicker than that.
- Dehydrate at 115 degrees F for around 3 to 4 hours, until you can turn them over, removing the nonstick sheet to complete dehydration for another 3 to 4 hours.
- There’s a real sweet spot for dehydration here, where they’re still slightly moist inside, making them more spongy. You can always make one really small piece when spreading them out, so you can use to test how dry they’re getting.
- Optionally, you can bend the bread about an hour before it’s finished, so that the cracks appear in it. I think this makes it much more visually appealing.
What is that orange stuff on the picture? Is that a jam or a marmalade? 🙂 Any recipe for that? 🙂
It’s mango chutney. If you buy some dry mango slices, soak them and then blend with a little of the soak water to the desired consistency, you’ll get it 🙂
Hi Russell!
Do you know how long raw oat flour lasts in the fridge for? I made some from soaking oat groats, dehydrating them and then grinding into a flour which I’ve had in the refrigerator since the middle of February. I would like to use it in this recipe. thanks 🙂
Yeah, they’ll be fine. It lasts months at room temp. If you have any doubts, just smell it… if it smells good, then it’s cool.
Hi Russell,
Can’t wait to make this! I have one question before I do. I have psyllium husk powder. I had something prior to this that was more like a flake, but couldn’t find it this time. If I can use the powder, would I use less? And how much would you suggest? Thank you.
Instead of the full 1/4 cup, I would just make it a scant 1/4 cup.
Hi Russell,
May I substitute buckwheat flour for the oat flour or is coconut flour or almond flour the better substitute ?
I am looking forward to preparing this bread for quest during a special celebration..
Love your creations. Keep up the excellent work.
Coconut or almond would be better, as buckwheat is very drying.
Hello Russell ,
This recipe is very impressive. You recipes are always visually appealing as well, as a culinary delight to make and consume.
I do not use cashews for health reasons and want to know what nut might be substituted . As for the lucuma , I read above in the comments that it is included add a bit of sweetness, May I accomplish this with another sweetener since lucuma is difficult to come by ?
Anxious to get started as your recipes never disappoint . Thank you for making raw foods easy and delicious.
Hey Sharon, yes you could use macadamias instead or cashews and you could use any other sweetener of choice instead of the lacuma.
I too am greatly looking forward to getting started with this recipe! Great to know that macs can be substituted and that there is an alternative to the lacuma. Mmm-mmm-mmm! Cant wait! Will serve this for Passover!
Hi Sharon,
You can find lucuma at The Raw Food World (www.therawfoodworld.com). That is where I purchase mine and they are very careful to source very high quality products. Not sure where you are located, but they do have International shipping if you’re outside the US.
Hi 🙂
How many does this recipe make?
x
Hey Lucy, 3 to 4 individual naans around 1cm thick.
Lacuma is one of the ingredients and one that I cannot find fresh in Minnesota. I assume ground lacuma can be used but would like to know the amount. Thanks.
It’s ground lacuma that the recipe refers to 🙂
Trying to avoid grains so can you use another flour like coconut or almond instead of oat flour?
Yes, either of those will be great.
What can you use instead of Lucuma if not available?
You can just leave it out. It’s mainly there for a bit of sweetness.
Hi Susan,
You can find lucuma at The Raw Food World (www.therawfoodworld.com). That is where I purchase mine and they are very careful to source very high quality products. Not sure where you are located, but they do have International shipping if you’re outside the US. Hope this helps!
Can’t wait to try! Looks delicious!!
This looks really delicious! I have been craving dehydrated chickpeas to add to my trail mix…
after seeing them in your picture I think I will try to make some along with this naan bread!
Thank you!
I like the idea very much. I keep the recipe for later, when I have a dehydrator! Thanks for sharing!
thank you! 🙂
Russell, I made this bread the minute I saw the recipe, and it was Rawlicious! I will definitely keep it in my bread box for treats! I love all of your recipes:)
Thank you,
Nidya
Thank you for sharing this, Russell! I can’t wait to try it.
This looks wonderful however, neither my husband or I can have oat flour, is there an alternative please.
Yes, pretty much any other flour such as more coconut or almond will work
Wow! I can not get over the texture of this bread! It looks and sounds delightful, so amazing when we customize our own recipes …I can not wait to try this. Thank you with heartfelt thanks for sharing this. BTW really impressive photo’s as well. So gorgeous in everyway.
Hi Russell, as a muslim I found it very difficult to give up our way of eating.
Thank you very much for this recipe I love the taste. For my kids after it has been in the dehydrator I heat it and brown it in a non-stick pan.
They simply love it.
Much love, Rochelle from Portugal.
Great idea. I too will brown it a little yummy
Terrific, I’ve been waiting for this. I can now try out my coconut flour. Many thanks.
Louise
Looks great! But I am allergic to oats. Is there a substitute to the oat flower (gluten-free)? Thank you! I love your recipes!
Yep, more coconut flour or almond flour
It sounds a great recipe! I will definitely give it a go. Love it!!! Thank you for your wonderful culinary creativity!
Sounds delicious. Now I’ll HAVE to get a dehydrator!