I struggled so much giving up bread, roti and naan this past year. Being pre-diabetic forced me to become very carb conscious and I would constantly try to get my dietitian to give it to me.

In fact I even made a list of things I wanted to eat again and presented it to her with no grace. I demanded to know why I couldn’t snack on peanuts and eat roti. She laughed at me at first but entertained me with various other options. But I still missed eating my flatbread. So I decided to experiment. At first I only used quinoa flour, but I later started mixing in oat flour and Xanthan gum for a more elastic dough. This is the result.

PS. You can also make your own Quinoa flour if you’re lazy like me and don’t want to go to the shops. In a pan/skillet toast 1 cup of raw quinoa until it browns. Blend in a NutriBullet or a blender until it resembles a fine powder.

Ingredients

1/2 cup of oat flour

1 cup of quinoa flour

1 tsp Xanthan gum

1 cup of plain greek yogurt

1 cup of cold water

Method

1. Pre-heat oven to 150 degrees.

2. Mix all the dry ingredients together.

3. Add yogurt and water and mix. The batter shouldn’t be too runny but add a little bit of water if it’s too thick.

4. Like you would a pancake, pour 3/4 of a cup of batter on a griddle. The thickness of the naan should be roughly 1 centimeter.

5. Cook for 1 minute each side until you get a bit of colour on your naan. The inside will still be raw.

6. Wrap naan in a foil and make sure it’s completely sealed off.

7. Bake in the oven for 10 minutes or until the inside is cooked.