Naan Bread (gluten-free)
- 1 cup unsweetened non-dairy milk
- 1/2 cup homemade non-dairy yogurt
- 1 tablespoon olive oil
- 2 cups all-purpose gluten-free flour
- 1/4 cup cornstarch
- 1 teaspoon Healthworks Psyllium Husk Powder
- 1-1/2 teaspoon sugar
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
- 1/4 cup olive oil, for brushing
- 1 tablespoon black sesame seeds or cumin seeds, for sprinkling
- 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 1/8-inch thick.
- Lightly brush a thin layer of olive oil on top of the naan and sprinkle with sesame seeds or cumin seeds.
For the 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.
For the 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 1/2-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.
Via One Green Planet