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).