Recipe: GF, Vegan Spiced Naan Free of: CF*, DF, EF, FF, GF, GaF, KF NSF, OF, PF, POF, SHF, SWF, TNF, WF, V, Veg The Vegan version of my Spiced Naan for all you animal lovers out there! This Naan is spiced to give it a good flavour, but still works well with any Indian dish and won't over power it. Soon, I will have many Punjabi inspired recipes on this website to accompany my Indian breads. *Allergy Notes: *For those with Legume allergy, use this recipe instead Works for Cereal, Corn allergy as well. LF Spiced Naan **Allergy Note: For Corn, Cereal and Soy Allergy, substitute Buckwheat or Amaranth Flour. *Read all labels to be sure it works for you. Xanthan Gum is Corn based. Ingredients: 1/2 cup GF Flour (See allergy** note above). 3/4 cup Chana Dal Flour 3/4 cup Dhoka Flour (See allergy note above). 1 tb Corn Starch (Skip for *Corn allergy). 1 tsp Cumin 1/2 tsp Coriander 1/4 tsp Nutmeg 1/4 Non-Iodized Salt (for Corn Free) or Kosher Sea Salt (Not Corn Free) 1 pkg Dry Active Yeast (or use 1 tsp. lemon juice, 1 tsp. baking soda whisked together) 2 tsp. Olive Oil 1/4 cup Soy Milk (or your fave milk) 2 TB Arrowroot mixed in 2 TB warm Water. (Vegan, Corn free) Olive oil for frying How to Make: 1) Activate the Yeast with the warm water, per instructions on packet. Let it sit in cup until frothy. 2) Sift the flours and the corn starch together. 3) Add in the spices. Mix well. 4) Add binder, oil, and some of the milk to the flour. 5) Mix the dough until well blended. Add more milk as needed. 6) Knead the dough until soft and somewhat spongy. Let dough rest for 10 minutes. 7) Divide into six pieces 8) Roll out on a floured surface as thin as you can without tearing it. 9) Cook over medium heat in a pan with some oil, about 2 minutes per side. 10) Each side should be golden brown. 11) Plop under the broiler for a few seconds, until it puffs. Serve immediately.