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Homemade Gluten-Free Naan Bread

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Level: Intermediate

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Description

Homemade Naan Bread with directions to make it gluten free, with wheat flour, or splitting up the batch to make some of each.

Ingredients

  • 1 teaspoon Granulated Sugar
  • ¼ cups Hot Tap Water
  • 1 teaspoon Active Dry Yeast
  • 1 cup White Rice Flour
  • ½ cups Tapioca Starch
  • ½ cups Potato Starch
  • 3 teaspoons Xanthan Gum
  • 2 teaspoons Unflavored Gelatin Powder
  • 2 cups Wheat Flour
  • 1 teaspoon Baking Powder, Divided
  • 1 teaspoon Baking Soda, Divided
  • 1 cup Plain Greek Yogurt, Divided
  • ¾ cups Milk Of Choice (I Used Almond Milk), Divided
  • 1 pinch Salt (optional)
  • 1 pinch Garlic Powder (optional)

Preparation

This recipe is written to make half of the batch gluten-free and half of the batch with wheat flour. You can easily adjust quantities to make more or less or each.

1. Dissolve the sugar in the hot tap water. Add the yeast, and let this mixture sit for about 10 minutes. It will foam.

2. While the yeast mixture is sitting, make the flour mixtures. In one bowl, combine white rice flour, tapioca starch, potato starch, xanthan gum, and gelatin powder. This is the gluten-free bowl. (Keep it covered to avoid cross contamination.) In the second bowl, preferably on a different table/countertop area than the gluten-free bowl, measure out the wheat flour. If making the entire batch gluten-free, then simply prepare another bowl of gluten-free dough.

3. Add half of the baking powder and baking soda to each bowl, adding to the gluten-free bowl first. Once again, be wary of cross contamination.

4. Add half of the yogurt to each bowl, and half of the milk (just measure out 3/4 cup and then eyeball half—that’s what I’ve always done and it’s turned out fine each time), again, adding each to the gluten-free bowl first.

5. By now, the yeast mixture should be foamy. Eyeballing it, add half of the mixture to each bowl, starting with the gluten-free bowl.

6. Using separate spoons, stir the contents of each bowl thoroughly.

7. Cover each bowl with a towel and let rise, at least 1 hour and up to overnight.

8. After the dough has risen, divide the gluten-free dough into 4 pieces. Flatten each piece into an oblong shape. If the dough is sticky, spray your hands and working area with a bit of cooking spray. Spray each uncooked piece of bread with cooking spray and sprinkle with salt and/or garlic powder, if desired.

9. Heat a nonstick skillet (that has a fitting lid) to medium high heat (I set my stove top to 6 on a 1–10 dial). When the skillet is warm, place a piece of uncooked bread in the skillet and cover immediately. Check the bottom of the bread after a minute or two, and flip when the bottom has blackened in a few spots. Let cook for another minute or two on the other side, with the lid on the pan. Repeat the cooking process with the remaining gluten-free bread pieces.

10. When the gluten-free bread has cooked, form the wheat dough into 4 oblong shapes and repeat the exact same cooking process.

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