Gluten-Free Naan Bread

• Vegetarian
• Gluten free

• Refrigerated

  • 1 cup Milk or non-dairy milk

• Baking & Spices

  • 1 tsp Active dry yeast
  • 2 cups All purpose gluten free flour
  • 1/4 cup Cornstarch
  • 1 tsp Psyllium husk powder
  • 1/2 tsp Salt
  • 1 1/2 tsp Sugar

• Oils & Vinegars

  • 5 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Black sesame seeds or cumin seeds

• Dairy

  • 1/2 cup Milk kefir or plain yogurt, homemade

Found on lightorangebean.com

Description

Ingredients

• 1 cup milk or non-dairy milk for vegan option
• ½ cup homemade milk kefir or plain yogurt, use non-dairy yogurt for vegan option
• 1 tablespoon olive oil
• 2 cups (300 grams) all-purpose gluten-free flour (see note)
• ¼ cup cornstarch
• 1 teaspoon psyllium husk powder
• 1-1/2 teaspoon sugar
• 1 teaspoon active dry yeast
• ½ teaspoon salt
• ¼ cup olive oil for brushing
• 1 tablespoon black sesame seeds or cumin seeds for sprinkling

Directions

• In a small mixing bowl, mix together all wet ingredients. In a large mixing bowl, whisk the dry ingredients together. Add the wet ingredient mixture into the dry ingredient mixture and use a spatula or clean hand to form the dough. If you are using a different all-purpose gluten-free flour than indicated in the Note, the wetness of your dough might be different. Add 1 tablespoon of extra milk at a time, if necessary, to form a slightly sticky dough but not too wet. Cover the mixing bowl and let the dough rise in a warm place for 5 hours. The dough should smell yeasty at the end of the fermentation.
• Lightly dust a working surface with some gluten-free flour and transfer the yeast dough onto the surface. Roll the dough gently to form a smooth ball and then flatten the ball to form a disc.
• Divide the dough into 8 pieces and roll each piece into a small smooth ball. Use a rolling pin to form each ball into an oval-shaped disc, approximately ⅛ inch thick.
• Lightly brush a thin layer of olive oil on top of the naan and sprinkle with sesame seeds or cumin seeds.
• Stove Top Method: Heat a cast-iron pan over high heat. When the pan is smoky hot, lightly brush some oil and place the flattened naan dough into the pan, one at a time. Cover with lid and reduce the heat to medium. Cook each side for 1-1/2 minutes. Repeat the process until the dough disks are finished.
• Oven Method: Set the oven to broil. Lightly grease a metal baking sheet. Place a few dough disks on the baking sheet and keep them ½ inch apart. Place the baking sheet on the top rack. Bake each side for 1 to 1-1/2 minutes depends on your oven setting. When you see the dough is forming large bubbles, it’s ready to flip to the other side.
• These gluten-free naan breads are best when served hot. They can be kept in a freezer up to a month. Leftovers can be reheated in a microwave oven to regain the soft texture.