A soft, easy to roll gluten free naan that you have to try to appreciate. Made dairy-free or not, these are the talk of the gluten-free community!
- 118.29 ml water, heated to 110 degrees F
- 14.79 ml honey or 14.79 ml agave syrup
- 9.85 ml instant yeast
- 118.29 ml buttermilk
- 177.44 ml rice flour
- 177.44 ml brown rice flour
- 89.90 ml potato starch, plus more for dusting
- 89.90 ml cornstarch
- 9.85 ml guar gum or 9.85 ml xanthan gum
- 7.39 ml salt
- 1.23 ml baking powder
- 59.14 ml cooking oil
- 2 large eggs, beaten (or use gluten free egg replacer or substitute)
- unsalted butter, for buttering tops of naan (or Earth Balance spread)
- If using milk, whether cow's or rice milk, with vinegar, mix and set aside for 15 minutes until thick. If it does not reach the consistency of butter milk, use less than 1/2 cup.
- Add warm water to a medium sized bowl; add sugar or honey; stir to dissolve; add yeast; stir; and set aside until frothy, about 5 minutes. If it does not bubble start over with fresh yeast.
- In a large bowl, add remaining dry ingredients; whisk thoroughly.
- Add buttermilk, beaten eggs, to yeast mixture; whisk well.
- Add dry ingredients to wet ingredients; using a rubber spatula, stir until it reaches a soft dough the consistency of creamy mashed potatoes; allow to rest for 20 minutes.
- Scatter 2 tablespoons potato starch to a clean, flat surface; scoop 1/3 cup at a time of dough; add to floured surface; knead with dusted hands; shape into a disk as wide as your spatula.
- Using a wide, thin spatula, transfer to preheated cast iron skillet.
- Using the back of your fingers or a pastry roller dusted with starch, immediately flatten and distribute dough in pan working from the center, moving outwards.
- Fry on each side for approximately 2 1/2 minutes; coat tops of fully cooked naan with salted butter.
- Repeat with remaining dough adding additional potato starch as needed for kneading.
- Serve warm and store uncooked dough covered in the refrigerator for up to 3 days.