Gluten-Free Naan / Roti (Indian Flat Bread) - Version #1 |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I haven't tried this but it looks promising. This recipe is adapted from the original which was created by Arvinder Malhotra and published on . When I try it, I will probably post a new version with adjustments (and convert it into American measurement units). Ingredients:
150 ml tepid whole milk |
275 g rice flour |
60 g tapioca flour |
1/2 teaspoon salt |
1 teaspoon gluten free baking powder |
2 teaspoons caster sugar |
2 teaspoons active dry yeast |
2 teaspoons vegetable oil |
150 ml plain yogurt |
1 egg, lightly beaten |
1 teaspoon xanthan gum |
ghee (optional) or olive oil (optional) |
Directions:
1. In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.
2. Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.
3. Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is 1/4 inch thick (use rice flour if necessary to prevent sticking).
4. Preheat a heavy baking tray in oven. Remove tray and put the naan on it. Return to the oven for 3 minutes or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.
5. Brush with ghee or olive oil before serving.
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