Sausages with Gluten Free Garlic Naan

Recipe by: Luke Hines

Time:1 hour

Serves: 4

Ingredients:

SIMPLE GARLIC NAAN

• 1 1/2 cups YesYouCan Gluten Free Self-Raising Flour
• 1/2 cup coconut yoghurt (or Greek-style dairy-free yoghurt)
• 1 tbsp extra virgin olive oil (plus more for brushing)
• 1/2 tsp sea salt
• 2 cloves garlic, finely grated or crushed
• 1 tbsp chopped fresh parsley or coriander
• Melted beef-tallow, ghee, butter, or olive oil, for brushing

• Sausages

FOR THE RAITA

• 1 cup (280g) Greek yoghurt or plain dairy free yoghurt
• 1 Lebanese cucumber, halved, seeds removed, finely chopped
• 1/2 cup mint leaves or coriander, finely chopped, plus extra leaves to serve

FOR THE PINEAPPLE AND CHILLI SALSA 

• 1/4 pineapple, cut into 1 cm cubes 
• 1 long red chilli, seeds removed, finely chopped
• 1/4 bunch coriander, leaves picked, chopped, plus extra leaves to serve
• 1 tsp extra virgin olive oil 
• Pinch of salt
  

Directions:

1. For the raita, combine all listed ingredients in a bowl and season to taste. Set aside. 
2. For the salsa, combine all ingredients in a bowl and season with salt. Set aside.
3. For the garlic naan, to make the dough, in a bowl, mix flour, salt, garlic, yoghurt, herbs and olive oil until it forms a soft dough.
4. Knead gently with your hands for 1 to 2 minutes until smooth.
5. Let it rest for 5 to 10 mins (optional, but helps texture).
6. Shape the naan by dividing dough into 4 equal balls.
7. Lightly dust a clean surface with flour and roll each ball into a naan shape, about 5 mm thick and round.
8. Cook it hot by heating beef-tallow, or fat of your choice, a non-stick or cast iron pan over medium-high heat.
9. Cook each naan for 1 to 2 mins on the first side, bubbles will appear.
10. Flip and cook another 1 to 2 mins until golden brown with charred spots. Sprinkle with more garlic and fresh herbs if you’re feeling fancy.
11. To serve, top the naan with sausages and scatter with extra herbs, serve with raita and pineapple and chilli salad.

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