Ingredients
-
150
-
275
-
60
-
1/2
-
1
-
2
-
2
-
2
-
150
-
1
-
-
-
-
-
Directions
Gluten-Free Naan / Roti (Indian Flat Bread) – Version #1,I haven’t tried this but it looks promising. This recipe is adapted from the original which was created by Arvinder Malhotra and published on Celiac.com. When I try it, I will probably post a new version with adjustments (and convert it into American measurement units).
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Steps
|
1
Done
|
In a Bowl Mix Tepid Milk With 1 Teaspoon Sugar and the Yeast, Then Sit Bowl in Warm Place For 4-5 Minutes. |
|
2
Done
|
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
Done
|
Preheat Oven to the Highest Setting. Make Dough Into 6 Equal Sized Balls. Roll Out Balls Into a Tear Shape That Is Inch Thick (use Rice Flour If Necessary to Prevent Sticking). |
|
4
Done
|
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
Done
|
Brush With Ghee or Olive Oil Before Serving. |
