Easy Gluten Free Naan Bread

Ingredients

• 1/4 cup (60 ml) warm water (warmed to 110°F/43°C)
• 3/4 teaspoon active dry yeast
• 1/2 teaspoon granulated sugar
• 1 cup (128 grams) 1 to 1 all-purpose/plain gluten-free flour (see note)
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup (32 grams) plain Greek yogurt
• 1 1/2 tablespoons vegetable oil plus a teaspoon

Instructions

1. 1

   To a bowl add the water and stir in the yeast and sugar. Allow to sit for 5 minutes.

2. 2

   Meanwhile, to a large mixing bowl add the flour (xanthan if using) baking powder, baking soda and salt, mix well.

3. 3

   Once the yeast has foamed add to the flour mix along with the yogurt and 1 ½ tablespoons vegetable oil. Start mixing with your fingers or a fork and add a little water and mix until the dough comes together form a ball and the bowl is clean of any flour. If too dry, add a little water until it forms a ball that is not soft and not crumbly and holds together well. It will not be stretchy like gluten dough.

4. 4

   Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel.

5. 5

   Place in the oven (without turning it on) or a warm space for 1 hour until the dough has increased in size.

6. 6

   Once risen, heat a large cast iron or non-stick pan over medium-high heat.

7. 7

   Divide the dough into 4 equal balls. Take one ball and smooth out onto a piece of parchment paper. Because of the lack of gluten, the dough will not be stretchy, so smooth the dough by pressing with your hands into a long, oval shape using your hands. Smoothing any cracks.

8. 8

   Use the parchment paper to transfer the dough to the pan. Cook for 2-3 minutes until you start to see bubbles form on the top. Check that that underside is not burning using a spatula. When it is a little charred on the bottom, flip and cook for a further couple of minutes until a little charred. Remove and repeat with the other dough pieces.