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Gluten-free Naan

Who doesn’t love nice, chewy freshly-made flatbread? Even if you can’t eat wheat, you can enjoy this dietary staple.
Servings 6 pieces

Equipment

  • small bowl
  • medium bowl
  • baking sheet or pizza stone
  • rolling pin

Ingredients

  • ⅔ c. cow's milk tepid
  • 2 tsp. dried active yeast
  • 1 tsp. sugar divided in 2
  • 10 oz. rice flour
  • 60 grams tapioca flour
  • 1 tsp. xanthan gum
  • ½ tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. sugar
  • 2 tsp. vegetable oi ghee, olive oil, sesame oil
  • ⅔ c. plain yogurt
  • 1 egg lightly beaten

Instructions

  • Preheat the oven to its highest setting with a heavy baking tray or baking stone in it.
  • In a small bowl combine the milk with ½ tsp. sugar and yeast. Allow to sit in a warm place for 4–5 minutes.
  • Sift the flours, xanthan gum, salt, and baking powder into a medium bowl. Mix them together in a separate bowl, and add the remaining ½ tsp. sugar, oil, yogurt, egg. Mix until smooth.
  • Add the yeast mixture to the flour mixture.
  • Form the dough into 6 equal-sized balls. Roll out the balls into a tear shape that is ¼ inch thick (use rice flour, if necessary, to prevent sticking).
  • Place the rolled-out dough onto the baking surface. Bake for 3 minutes, or until the naan puffs up and turns light brown. You may need to cook it on both sides.