Gluten-Free Naan / Roti (Indian Flat Bread)

Name: Gluten-Free Naan / Roti (Indian Flat Bread)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 150 ml tepid whole milk; 275 g rice flour; 60 g tapioca flour; 0.5 tsp salt; 1 tsp gluten free baking powder; 2 tsp caster sugar; 2 tsp active dry yeast; 2 tsp vegetable oil; 150 ml plain yogurt; 1 egg; 1 tsp xanthan gum; ghee or olive oil

Tepid milk, yogurt and xanthan gum come together in this South Asian bread, baked in the oven.

20 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 5 min · 20 min total
Difficulty: medium

1
In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.
5 min
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.