GF Naan bread is a favorite Passover food but I will admit that this cornmeal version was even easier to make. In five minutes with an eleven year old sous chef to grate the cheese, we had this in the oven. We could return to our gardening while it baked to a lightly browned crisp on the outside, chewy inside to compliment our beans for lunch. Naan bread is worth the time invested however it takes awhile to fry them individually to satisfy our large family. I needed easy. The sun is out. There is not time to waste indoors. This was it.
2 T melted butter, coconut oil or palm kernal oil
1 cup of GF all purpose flour or paleo flour blend* 1/2 teaspoon xanthum gum (unless your flour mix has it)
1 cup finely ground cornmeal
1/2 tsp sea salt or pink salt
1 egg or vegan egg alternative
3/4 cup of coconut milk, cow's milk
1/2 tsp crushed red pepper or 1/2 minced jalepeno minus the seeds (opt)
1 small onion or half of a medium onion, diced
3 T sucanut or honey
1/2 cup of shredded jalepeno or cheddar cheese or cheese alternative (opt)
Preheat oven to 400 degrees. Grease a ten inch cast iron skillet well.
Mix all ingredents well. The mixture should be the consistency of pancake batter or slightly thicker. Add a little more milk or water if necessary to acheive the right consistency. Pour/press into the skillet. Bake for about an hour. The flatbread will be browned on top and firm to the touch. Let cool for 5-10 minutes before cutting it. Serve.
Our favorite ferment to pair with this is Mexican Slaw.
*A simple GF flour blend for this recipe is: 2/3 cup of brown rice flour and 1/3 cup of tapioca or arrowroot flour