Naan
2½ cups America’s Test Kitchen flour blend or 1 cup Bob’s Red Mill all purpose GF flour + 2/3 cup white rice flour + ½ cup millet flour or 2 ½ cups of your favorite GF flour blend
3 tsp tsp xanthan gum (omit if your flour already contains it)
½ tsp kosher salt
¼ tsp cream of tartar
4½ tsp sugar
2¼ tsp rapid rise yeast
1/3 cup plain Greek yogurt, at room temperature
3 tbsp butter, melted & cooled
1 egg & 1 egg white, at room temperature, slightly beaten together
¾ cup warm water (about 100-110°)
Butter for frying (optional - see below)
In mixing bowl whisk together GF flour, xanthan gum, salt, cream of tartar, sugar & yeast.
In a small bowl, whisk together yogurt, melted butter & eggs.
With mixer on low speed with paddle attachment, add yogurt mixture & warm water until just combined.
Increase mixer speed to medium-high & beat for about 3 minutes, scrape dough from sides of bowl one time. (The dough will not come together in a ball, but it will look fluffy & start pulling away from sides of bowl in places.)
Gently press dough into ball with slightly wet hands – the dough is very sticky! Place in bowl lightly sprayed with olive oil or GF baking spray. Cover tightly & place in warm place until dough is almost double, about 45 minutes.
Before rising
After rising
When dough has risen, you have 2 options:
1. Use dough right away. It will be sticky & fragile, & a little hard to roll out. But you can also flatten with a spatula.
2. Place dough in refrigerator for at least 1 hour. This makes the dough a little easier to work with. But it will still be a little sticky, but less fragile. (This is my preferred option.)
When you are ready to work with the dough, turn it out on a lightly floured surface. Divide the dough into 8 pieces – you can just use your hands to pull it apart or you can cut it with a very sharp knife.
Work with one piece of dough at a time. Lightly dust top of dough with flour. Either roll out dough or flatten with spatula into oblong shape, about 3/8 inch thick.
2 options for cooking:
1. Heat cast iron skillet over medium-high heat. When hot, which may take a good 10 minutes, place dough in dry skillet.
2. Melt about 1 tbsp of butter in pan. Place dough into the pan when butter is melted – but don’t let the butter burn.
I prefer using a dry skillet. But that’s mostly because I tend to burn the butter!
With either option, cook until blisters form, about 30 seconds. (If your dough doesn’t blister, the most likely reason is that your cast iron skillet is not hot enough. But it could also be because your dough isn’t quite thin enough.) Flip dough over & cook until browned, then flip back over & cook until browned.
Remove dough from pan & place on paper towel or tea towel & wrap to keep warm. (I use a tortilla warmer & that works well for me.)
Repeat with the remaining dough shapes. You will need to add more butter as you go if you are using that option.
Serve while still warm.
I have also used it as a pizza crust! It works well for a quick single pizza, just throw on your favorite toppings & bake at 450° (I like to use a pizza stone) for 5-8 minutes, just until the cheese is melted & bubbly.
Notes:
This recipe is a combination of a couple different recipes, but is primarily based on a recipe from https://glutenfreeonashoestring.com/naan-bread. Thanks Nicole!
Regarding the GF flour you use. I like don’t really have a preference between ATK & the Bob’s Red Mill blend. My taste testers (my family) didn’t really have a preference of one over the other regarding taste or texture. Except for the family member with the most sensitive sense of taste, they found a very slight after taste in the version using Bob’s Red Mill flour. If you are using another GF flour blend, try to choose one that you have found to be more sturdy.
My kitchen can be a little chilly, so I turn my oven on to 200-300° & set the bowl on top of the stove to rise. And if it’s really chilly, I throw a kitchen towel over the bowl. This creates a nice warm environment for the dough to rise in.