There is a chicken curry bubbling on the stove, saffron rice steaming away in the rice cooker: how can I not think of naan bread?
I surfed up a recipe for gluten-free naan bread, and this is what I found:
I spent less than 30 minutes from start to finish, and in the end we had 2 large and 3 smaller naan breads.The final recipe looked like this:
- 150 ml warm (but not hot) milk
- 60 g tapioca flour
- 85 g buckwheat flour
- 90 g brown rice flour
- 100 g white rice flour
- 1 tsp gluten free baking powder
- 1/2 tsp salt
- 1 generous tsp xanthan gum
- 1 tsp caster sugar
- 1 packet (about 2 tsp) active dry yeast
- 2 tsp olive oil (infused with rosemary and peppercorns)
- 1 egg, lightly beaten
- 150 ml plain yoghurt
- extra rice flour to prevent sticking
- Preheat the oven to 500 fahrenheit; preheat baking trays
- Heat the milk on a simmer burner until it’s just warm, but not hot.
- Remove from heat and stir in sugar and yeast. Let it sit for about 5 minutes
- While waiting for the yeast mixture, combine in a large bowl: flours, baking powder, salt, xanthan gum. If you don’t have a sifter, whisk them around until evenly blended.
- Add to the flour mixture: yoghurt, egg, oil, and the milk mixture, and combine until smooth.
- If the dough is sticky, dust your hands with rice flour and shape the dough into balls, then spread out until they are uniform patties about 1 cm thick. Shape them as you please, but try to make all roughly the same size and thickness.
- Place the patties on the pre-heated baking tray and place in the oven for 3 minutes, or until they are puffy and slightly browned.
- Broil them for about a minute, or until nicely golden.
- Optional: brush them with olive oil, ghee, or anything else that strikes your fancy. As with the mixture, I used olive oil infused with rosemary and peppercorns.
Ready to bake!
After about 3 minutes, the bread had puffed up nicely and were ready for browning under the broiler.