Who doesn’t love nice, chewy freshly-made flatbread? Even if you can’t eat wheat, you can enjoy this dietary staple.
Servings 6 pieces
- small bowl
- medium bowl
- baking sheet or pizza stone
- rolling pin
- ⅔ c. cow's milk tepid
- 2 tsp. dried active yeast
- 1 tsp. sugar
- 10 oz. rice flour
- 60 grams tapioca flour
- 1 tsp. xanthan gum
- ½ tsp. salt
- 1 tsp. baking powder
- Preheat the oven to its highest setting with a heavy baking tray or baking stone in it.
- In a small bowl mix the milk with the sugar and yeast, then allow to sit in a warm place for 4–5 minutes.
- Sift the flours, xanthan gum, salt, and baking powder into a medium bowl. Mix them together in a separate bowl, and add the remaining sugar, oil, yogurt, egg. Mix until smooth.
- Add the yeast mixture to the flour mixture.
- Form the dough into 6 equal-sized balls. Roll out the balls into a tear shape that is ¼ inch thick (use rice flour, if necessary, to prevent sticking).
- Place the rolled-out dough onto the baking surface. Bake for 3 minutes, or until the naan puffs up and turns light brown. You may need to cook it on both sides.