Gluten-Free Naan / Roti (Indian Flat Bread) - Version #1

What's Cooking?'s Note:

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 Celiac.com. When I try it, I will probably post a new version with adjustments (and convert it into American measurement units).

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 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 ¼ 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.

Reviews

[Chef #1118363]

I love this bread and am very happy to have it GF. One issue - I think the milk/sugar/yeast mixture was left out of the instructions once after the first paragraph. And, once I added it I had to add a lot more rice and tapioca flour to get the dough to the right consistency.

[Fairy Nuff]

Excellent gf naan. I made a couple of changes due to the ingredients I had on hand - I used low-fat milk and in place of the yoghurt I used lite sour cream.
The dough was very sticky (just like all gf dough!). I used a freezer bag dusted heavily with rice flour, then dredged the dough each side in the flour and put another freezer bag on top, before rolling out.
Thanks for the recipe, it works really well and tastes almost like real bread.

[carmenona]

My family loved it. I made it along side Curry Chicken and it was wonderful. It was not that hard to make. The stickiness of the doe was made easier to handle by adding lots of rice flower to the hands, rolling pin and table. It was nice to have bread on the table with dinner since me and my youngest have celiac disease.