Naan is my love language! These mushroom spinach almond flour naans are the perfect accompaniment to curries and dals.
- Blanched almond flour - Tapioca starch - Non dairy yogurt - Green onion - Mushrooms - Frozen spinach
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Add the almond flour, tapioca starch, baking powder, and salt in a bowl and mix really well. Press and mix to break down the almond flour lumps.
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Then add the non-dairy yogurt, oil, and 1/2 cup of non-dairy milk and mix really well. Press and mix again until no lumps are left and the mixture is really smooth.
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Then add in more non-dairy milk, one tablespoon at a time until the batter has a pancake batter consistency. You don’t want it to be too thick but also not overly thin and runny. It should be able to spread on the pan.
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Heat a skillet over medium-high heat and add the oil. Then add the mushrooms, green onion, and a good pinch of salt. Cook until the mushrooms are golden on some sides. Add the spinach and the seasoning and cook for a few minutes until somewhat dry.
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To make the stuffed naan, preheat the skillet over medium-high heat until the skillet is hot, and add a few drops of oil. Spread about 3 tablespoons of batter onto the hot skillet then top it with the mushroom filling and add some vegan cheese if you’d like.
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Spread the filling around evenly then drizzle some batter on top of the filling and cover the pan with the lid.
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Cook for 1 to 1.5 minutes depending on your stove and pan. Keep checking on it; if it turns brown too quickly then flip it. Otherwise, let it cook until is golden brown on the bottom.
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Flip the naan, cover the pan and continue to cook until golden brown on that side as well. Then remove the naan from the skillet. Garnish and serve!
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