I was craving Indian food again lately and of course I needed gluten free naan to go with it. I found this easy recipe and used my favorite GF flour blend in it. For the naan, I also added in crushed garlic and curry powder for great flavor. Wow! Let me tell you, I have made this a few times since (non flavored) to keep on hand because this "flatbread" is quite handy for all things you like in bread. I have rolled it out into oblong shape and round depending what I want to use it for. It's been great to take to the fair when we camped out there for the kid's racing. I made myself breakfast burritos in it, sandwiches, used it for hot dog buns (just cut it in half) and now burger buns (again cut a large one in half). It's soft, pliable and delicious, just reheat it up before using so it's nice and a little warm and will be flexible. I just love this!
Gluten Free Flatbread
adapted from Gluten Free on a Shoestring
2 1/2 cups high-quality all-purpose gluten-free flour, plus more
1 1/4 tsp xanthan gum (omit if your blend already contains it)
1/2 tsp kosher salt
1/4 tsp cream of tartar
3 tsp sugar
2 1/4 tsp instant yeast
1/3 cup plain greek yogurt, at room temperature
3 TBL butter, melted and cooled
1 egg plus 1 egg white, at room temperature
3/4 cup warm water, about 105°F
Butter for frying
In the bowl of your stand mixer fitted with the paddle attachment, place 2 1/2 cups flour, xanthan gum, salt, cream of tartar and sugar, and whisk to combine well. Add the yeast and whisk again to combine.
Add the yogurt, butter, egg and egg white, and mix on low speed with the paddle attachment until just combined.
With the mixer still on low speed, add the water in a steady stream. Once the water has been absorbed, turn the mixer up to medium speed and mix for about 3 minutes.
Add more flour by the tablespoon, mixing well after each addition, until the dough thickens and begins to pull away from the sides of the bowl in spots.
Turn off the mixer and scrape the dough off the sides of the bowl and gently press it into a ball. Cover the bowl and place the dough in a warm, draft-free spot to rise until it is nearly doubled in volume, about 35 minutes.
Once the dough has finished rising, divide it into 8 pieces (with wet hands). Place about 2 tablespoons ghee or butter in a cast iron skillet, and melt over medium heat.
With the pan is heating, take one piece of dough and lay on another piece of GF FLOURED DUSTED plastic wrap. Cover it with another sheet of plastic wrap, and roll into an elongated oval (or round), about 3/8 inch thick.
With wet hands (I also dust with GF flour), carefully peel dough off plastic wrap, and place in the hot pan. Fry on one side until large blisters begin to form, about 1 minute. Allow to continue to fry for another 30 seconds to one minute, or until the underside is golden brown. Flip the bread to cook on the other side until browned – another minute or so. Remove to a paper towel. Repeat with the remaining 7 pieces of dough. Serve immediately.
Freeze any unused portion with pieces of waxed paper between each flatbread, store flat in a freezer safe baggie. Reheat in microwave for maybe 30-40 seconds if frozen and 15 for thawed. It'll be warm and pliable.
dough ready to cut and roll out
if you have a rip in the flatbread, smooth it out with a spatula or dab it back together with your damp finger.
Hot dog buns!
Buns for burgers! This flatbread holds up nicely!