|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
- In a large bowl stir together the gluten free flour, salt, baking powder and baking soda.
- 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.
- Add the wet mixture to the dry ingredients and and mix until you have formed a soft dough.
- 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.
- Turn it out onto a floured surface and divide the ball into 4-6 equal pieces depending on how large you want them.
- Roll each section into a ball and return them to the oiled bowl.
- 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.
- 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.
- 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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