Naan Bread

Ingredients

• 1 1/2 cups Gluten-Free All-Purpose Flour Blend
• 1/2 cup Tapioca Starch
• 1/4 cup Potato Starch
• 1 tsp Xanthan Gum
• 1 tsp Instant Yeast
• 1 tsp Sugar
• 1/2 tsp Salt
• 1/2 cup Plain Yogurt (full-fat)
• 1/2 cup Warm Water
• 2 tbsp Olive Oil
• 2 tbsp Ghee or Melted Butter
• 1 tsp Nigella Seeds (Kalonji)
• 1 tbsp Chopped Cilantro
• 1 clove Garlic (minced)

Instructions

1. 1

   In a large bowl, whisk together the gluten-free flour blend, tapioca starch, potato starch, xanthan gum, yeast, sugar, and salt.

2. 2

   In a separate bowl, combine the yogurt, warm water, and olive oil. Mix well.

3. 3

   Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Knead the dough for 3-5 minutes until it becomes smooth and elastic (it will still be slightly sticky).

4. 4

   Cover the dough with plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.

5. 5

   Divide the dough into 4 equal portions. On a lightly floured surface (using gluten-free flour), roll each portion into an oval shape, about 1/4 inch thick.

6. 6

   Heat a cast-iron skillet or griddle over medium-high heat. Lightly brush the skillet with oil.

7. 7

   Carefully place one naan bread onto the hot skillet. Cook for 2-3 minutes per side, or until golden brown and slightly puffed up. Optionally, brush with ghee or melted butter, sprinkle with nigella seeds, garlic and cilantro.

8. 8

   Repeat with the remaining naan breads. Serve warm.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.