Monday, September 16, 2013

Gluten Free Naan Bread

Gluten Free Naan Bread

Gluten free Naan is a delicious addition to almost any meal.  According to Wikipedia, my source for almost everything I want to learn more about, naan both resembles pita and is leavened with yeast like pita.  It is cooked in a tandoor which distinguishes it from roti which is typically cooked on a flat surface.   I've adapted a naan recipe to make it gluten free but I've cooked it on a cast iron griddle which now begs to question whether I've actually made roti and not naan.  Opinions are always welcomed.  Gluten free bread making is a process I’ll be learning about for the rest of my life.  What I do know is that this leavened flat-bread was delicious and I’ll be making it again for sure.   

Gluten Free Naan Flat-Bread
Prep time: 4 hours min
Cook time: 4 min

  • 2 cups gluten free flour blend.  (See notes)
  • 1 tsp salt
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 3 tbsp Greek yogurt
  • 2 tbsp olive oil
  • ¾ cup warm water
  • 1 tsp yeast
  • 1 tbsp sugar
Video Tutorial

  1. In a large bowl stir together the gluten free flour, salt, baking powder and baking soda.
  2. Stir the yeast water and sugar together then set it aside for 10 minutes until the yeast gets frothy then stir in the yogurt and oil. 
  3. Add the wet mixture to the dry ingredients and and mix until you have formed a soft dough.
  4. Knead the dough for a few minutes then roll it into a ball and let it rest in an oiled bowl covered with plastic wrap for three or four hour to ley it rise and allow the flavors to mature a little.
  5. Turn it out onto a floured surface and divide the ball into 4-6 equal pieces depending on how large you want them. 
  6. Roll each section into a ball and return them to the oiled bowl. 
  7. To roll them out, dust your work surface with bench flour then roll one of the balls in flour and use a rolling pin to roll into a flat oval shape about 6 x8-inches.
  8. Pick up one the naan and slap it onto a hot ungreased cast iron griddle or large skillet and let it cook for 1-2 minutes on the first side or until that side begins to blacken and the surface bubbles a little.  Flip the naan ans cook it for another 1-2 minutes on the second side. 
  9. Remove from the griddle, place on a serving plate then brush with melted butter or drizzle with olive oil and sprinkle with your favorite seasonings.

  • For the gluten free flour blend stir together 1 ¼ cup Sweet Sorghum Flour, 1 cup of Corn Flour (sometimes I substitute White Rice Flour), ¾ Tapioca Flour (also called Tapioca Starch) and 1 tsp Xanthan Gum.
  • This mixture will yield 3 cups of the flour.  The recipe calls for 2 cups.  After blending the flours together set aside 1 cup to use as bench flour.

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