Do you know naan? Of course you do. It’s a traditional flatbread that’s popular in many countries.
This gluten free naan is made without xanthan gum or eggs, getting it’s elasticity instead with the help of tapioca starch in the form of a gel. The tapioca gel as egg/xanthan gum substitute idea is adapted from Cake and Commerce, a fantastic blog that’s definitely worth reading.
Unsweetened yogurt in the dough gives the naan a slightly tangy and somewhat sourdough-like flavor. Sound familiar? Except . . .
Instead of the mix and bake method, an overnight stay in the fridge will substantially enhance the bubbly texture and flavor of the naan. Yeast needs time to work its magic in the refrigerator. A small amount of leavening stirred into the dough just before cooking will ensure a bread that rises to any occasion.
Be sure to read all the instructions before you begin. The cooking process is different from most breads. What starts in a skillet, ends in an oven. Why? I didn’t want to flatten the bubbles that formed on top. Instead of flipping and flattening those bubbles, I finished cooking the breads by baking them in the oven. And if that sounds like naansense, and it just did to a seasoned naan maker, flip your bread in the skillet and cook an additional 2-3 minutes.
Since I’m still in the google doghouse, you might want to bookmark this recipe.
Gluten Free Naan Bread
In a microwave safe bowl, combine:
1 teaspoon tapioca starch
1/3 cup water
Heat for 30 seconds at full power in the microwave. Stir. Heat for another 15 seconds. Let gel cool slightly before continuing.
Add to tapioca gel in bowl:
1/3 cup unsweetened Greek or coconut yogurt
3 tablespoons olive oil
3 tablespoons water
Sprinkle dry ingredients over liquid and blend:
2 cups sorghum flour blend
1 tablespoon sugar
1 teaspoon instant yeast
½ teaspoon salt
Tomorrow, stir in:
1/4 teaspoon instant yeast dissolved in 1 tablespoon of water
After mixing thoroughly, cover dough and let sit at room temperature for one hour. Then store dough in the fridge overnight (about 8 – 12 hours). The next day, remove dough from fridge and let sit at room temp for one hour before using. Now is when you’ll stir in 1/4 teaspoon instant yeast dissolved in 1 tablespoon of water.
Shape naan using a #10 disher to drop dough into a heated, oiled pan. Use the back of a spoon to quickly spread dough out in the pan, flattening to about ¼ inch high. Let cook for 2-3 minutes on medium heat until bubbles appear on top. Flip bread over and cook an additional 2 minutes or so to finish.
OR transfer naan to a parchment lined pan and bake for 10 minutes in a 375 oven (if you don’t want to flatten those bubbles). Yield: 6 breads
I’ve heard that the best naan includes cumin and asafoetida. What’s your favorite way to spice up naan?