Cauliflower takes center stage in this flavorful cauliflower flatbread (naan) recipe. This vegan and lower-calorie twist on traditional naan is the perfect choice for those seeking a healthier alternative to flat-breads made with just flour. The flavor of cauliflower is completely unnoticeable since cauliflower has such a neutral flavor. Also, it's incredibly easy to prepare! With the help of a food processor, all the ingredients come together effortlessly, resulting in a delectable flatbread that's lighter on calories but not on taste.
Ingredients
2 cups / 240gm all purpose flour
1 tsp instant yeast
1 tsp salt
1 tbsp sugar
2 cups cauliflower florets / 172gm , completely thawed from frozen
2 tbsp warm water , more if needed
1 tbsp oil
Instructions
Combine the Dough Ingredients
In a food processor, combine all dry ingredients: bread flour, yeast, sugar, salt. Add the cauliflower. Pulse the food processor a few times until the mixture resembles wet, coarse sand. Add the water and oil and process for
15-20 seconds until the mixture comes together. The dough surface will
be shaggy and rough. NOTE: If
dough won’t come together after 20 seconds, add water ONE TABLESPOON at
a time until the dough comes together. The dough should feel a little
dense, but keep in mind that cauliflower will also contribute a lot of
moisture when cooked. Once done, scrape the dough into a clean bowl. Cover the dough loosely and let rise for 1 hour at room temperature until puffy. If you don't have a food processor, you may pulse the cauliflower in your blender/ mixer, then put the ingredients in a big bowl and knead to form a smooth dough adding little water at a time. Last smear oil on the bowl and over the dough, cover and rest to rise.
After the First Rise (Choose ONE method below) For overnight method: without
deflating the dough, cover the bowl with plastic wrap loosely so that
air can escape. Transfer the bowl to the fridge and chill overnight, at
least for 8 hours and up to 48 hours. Let the dough come to room
temperature before shaping. For the quick method: deflate the dough completely and let the dough rise in a warm place for 2-3 hours until the size doubles.
Shaping the Dough Gently
scrape the risen dough from the bowl using a silicone scraper or
spatula. DON’T PUNCH DOWN THE DOUGH. Divide into 4 pieces and use your
hands to gently stretch out the dough. (this shaping process is enough
to deflate the dough). Use your hands or a rolling pin to stretch out each of the divided dough into rounds. For the best texture, let the flat-breads rise for another 15-20 minutes more before cooking
Cook the Flat-breads Preheat a skillet with 1 Tbsp of olive oil or coconut oil One
at a time, cook the flat-breads in the skillet at low-medium heat (I
used setting 4 with the 10 being the highest heat setting). Cook for 2-3 minutes on each side, and use a lid to minimize oil splatters and also speed up the cooking process. Once the flat-breads are cooked in the center, and golden brown, remove from the skillet. Repeat with the rest of the flatbread dough. Enjoy! The
flat-breads can be stored wrapped, at room temperature, for 3-5 days.
For longer storage, you can place them in a plastic freezer bag or
airtight container and freeze up to 3 months, then defrost them at room
temperature or microwave before eating.
Combine the Dough Ingredients
In a food processor, combine all dry ingredients: bread flour, yeast, sugar, salt. Add the cauliflower. Pulse the food processor a few times until the mixture resembles wet, coarse sand. Add the water and oil and process for 15-20 seconds until the mixture comes together. The dough surface will be shaggy and rough. NOTE: If dough won’t come together after 20 seconds, add water ONE TABLESPOON at a time until the dough comes together. The dough should feel a little dense, but keep in mind that cauliflower will also contribute a lot of moisture when cooked. Once done, scrape the dough into a clean bowl. Cover the dough loosely and let rise for 1 hour at room temperature until puffy. If you don't have a food processor, you may pulse the cauliflower in your blender/ mixer, then put the ingredients in a big bowl and knead to form a smooth dough adding little water at a time. Last smear oil on the bowl and over the dough, cover and rest to rise.
After the First Rise (Choose ONE method below) For overnight method: without deflating the dough, cover the bowl with plastic wrap loosely so that air can escape. Transfer the bowl to the fridge and chill overnight, at least for 8 hours and up to 48 hours. Let the dough come to room temperature before shaping. For the quick method: deflate the dough completely and let the dough rise in a warm place for 2-3 hours until the size doubles.
Shaping the Dough Gently scrape the risen dough from the bowl using a silicone scraper or spatula. DON’T PUNCH DOWN THE DOUGH. Divide into 4 pieces and use your hands to gently stretch out the dough. (this shaping process is enough to deflate the dough). Use your hands or a rolling pin to stretch out each of the divided dough into rounds. For the best texture, let the flat-breads rise for another 15-20 minutes more before cooking
Cook the Flat-breads Preheat a skillet with 1 Tbsp of olive oil or coconut oil One at a time, cook the flat-breads in the skillet at low-medium heat (I used setting 4 with the 10 being the highest heat setting). Cook for 2-3 minutes on each side, and use a lid to minimize oil splatters and also speed up the cooking process. Once the flat-breads are cooked in the center, and golden brown, remove from the skillet. Repeat with the rest of the flatbread dough. Enjoy! The flat-breads can be stored wrapped, at room temperature, for 3-5 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Options
Add more flavor! A few tablespoons of chopped herbs or a teaspoon or two of nutritional yeast (or Parmesan cheese) would go really well with this flatbread and add more flavor.
Add more texture! Adding chopped nuts, seeds, or dried fruits or oats is a fantastic way to increase the nutrition and flavor in flat-breads.
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