- 1 1/2 teaspoons active dry yeast
- 2 teaspoons granulated sugar
- 1/2 cup water, heated to 110 to 115 degrees Fahrenheit
- 1 1/2 cups brown rice flour, plus more for rolling
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 1/3 cup sweet rice flour
- 1/4 teaspoon gluten-free baking powder
- 1 1/2 teaspoons xanthan gum
- 1/2 teaspoon fine salt
- 2 large eggs, at room temperature
- 2/3 cup unsalted butter, melted and cooled, divided
- 1/4 cup plain nonfat yogurt
- Combine the yeast, sugar, water, and 1/4 cup of the brown rice flour in the bowl of a stand mixer fitted with the paddle attachment and mix well. Set aside for about 10 minutes while the yeast proofs. Combine the brown rice flour, potato starch, tapioca flour, sweet rice flour, baking powder, xanthan gum, and salt in a deep mixing bowl and whisk well.
- When the yeast looks frothy, add the eggs, 1/3 cup of the butter, and the yogurt. Add the dry ingredients and beat at medium speed until combined. Increase the speed to high and beat the dough for 3 to 5 minutes, or until the dough has the consistency of a thick cake batter that would require spreading in a cake pan; it is too thick to pour.
- Lightly grease the inside of a large mixing bowl with olive oil or butter. Scrape the dough out of the mixer bowl and into the greased bowl, smoothing the top with moistened fingers or a rubber spatula dipped in water. Cover the bowl loosely with a sheet of oiled plastic wrap or a damp tea towel and place it in a warm, draft-free spot. Allow the dough to rise for 1 to 2 hours, or until it has doubled in bulk.
- Have a bowl of additional rice flour and a bowl of tepid water on the counter. Punch down the dough and divide it into 8 parts; the dough will be sticky. Roll each ball in the flour as you divide it, and sprinkle flour on your counter, too.
- Roll out each ball into a 7-inch circle.
- Heat a large skillet over high heat for at least 3 minutes, or until it is almost smoking. Dampen your hands in the water bowl and rub both sides of a piece of naan to lightly dampen it. Place the dampened piece of dough in the skillet and cook for 1 minute, or until the dough starts to bubble. Turn the bread with tongs, cover the skillet, and cook for 45 seconds to 1 minute, or until the bottom is browned. Remove the naan from the skillet and brush both sides with the remaining melted butter. Repeat with the remaining dough balls. Serve hot.
Note: The breads can be cooked up to 3 hours in advance and kept at room temperature. Before serving, reheat them in a skillet placed over medium heat.
Looking for more gluten-free recipes? Check out Gluten-Free Bread Baking 101.
Reprinted with permission from Gluten-Free Bread © 2013 by Ellen Brown, Running Press, a member of the Perseus Books Group. Buy this book from our store: Gluten-Free Bread.
There’s nothing better than the comforting taste of homemade bread straight from the oven. But with a gluten-free diet, suddenly this tasty treat seems out of reach. Learn how you can make delicious brioche, sandwich bread, flatbread and much more with the recipes and tips in Ellen Brown’s Gluten-Free Bread (Running Press, 2013). The following excerpt for gluten-free naan was taken from chapter four, “Flatbreads.”
You may purchase this book from the Mother Earth Living store: Gluten-Free Bread.
There’s no question that naan is my favorite flatbread. First of all it has a lighter texture than most flatbreads, and it contains butter. That’s always a plus for me. The great news is that you really don’t need a tandoor oven to make delicious naan. It’s true that when using a cast iron skillet, you don’t have the experience of slapping up hunks of dough onto the hot stone walls of the oven. But you also don’t risk burning your on the stone walls of a hot oven.