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Gluten-Free Naan / Roti (Indian Flat Bread) – Version #1
At a Glance
- Prep
- 15 minutes
- Cook
- 7 minutes
- Total
- 20 min
- Yield
- 6.00 serving(s)
Categories
- Bread
Cuisine
- Indian
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Gluten-free
Allergens
- Possible Milk — check ingredient labels
- May contain soy — check ingredients
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Gluten-Free Naan / Roti (Indian Flat Bread) - Version #1 brings together 150 ml tepid whole milk, 275 g rice flour, 60 g tapioca flour in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 150 ml tepid whole milk
- 275 g rice flour
- 60 g tapioca flour
- 1/2 teaspoon salt
- 1 teaspoon gluten free baking powder
- 2 teaspoons caster sugar
- 2 teaspoons active dry yeast
- 2 teaspoons vegetable oil
- 150 ml plain yogurt
- 1 egg, lightly beaten
- 1 teaspoon xanthan gum
- ghee (optional) or olive oil (optional)
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Instructions
In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.
Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.
Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking).
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.
Brush with ghee or olive oil before serving.
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