Onion Parsley Naan Bread Gluten-Free & Vegan

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit LaurieRichardone.com

Naan bread is a versatile base that can enhance many Autumn dishes.

Here are a few ways to incorporate it into seasonal cooking:

• Naan with curry pumpkin soup.

• Naan with pears, sliced radishes & gorgonzola cheese.

• Caramelized onions and wilted greens, pumpkin seeds.

These ideas make naan bread a great canvas for rich comforting flavors, perfect for autumn dishes.

Ingredients

2 1/2 cups + 2 tablespoons all-purpose gluten-free flour

1 teaspoon psyllium husk

4 teaspoons baking powder

2 teaspoons salt

24 oz dairy-free yogurt for vegan, or Greek yogurt

1 cup chopped fresh parsley

1 onion, minced

1/4 cup olive oil, or coconut oil for frying

Method

Whisk together all the dry ingredients in a large bowl. Fold in the yogurt. Fold in the chopped parsley and minced onion. Mix well. Roll the dough into a ball and then divide into 6 equal pieces.

Roll them out between two pieces of parchment paper to flatten, and shape them as you’d like. Dust some flour on the top and bottom of the dough, so it doesn’t stick. Heat a non-stick, or cast iron skillet over low-medium heat.

Laurie Richardone