I love Indian food, but eating at my favorite Indian restaurant just isn’t possible anymore. This naan recipe is gluten and dairy free. Coconut milk yogurt makes the perfect substitute for regular yogurt. It’s great with Indian dishes, for sandwiches or just nibbling for a snack. You could also add some tomato sauce and your favorite toppings for a small personal pizza.
Naan Flat Bread
1/2 c. Warm water
1 Packet 0r 2tsp. Active dry yeast
1 Tb. Evaporated cane sugar, separated
2 c. Brown rice flour + extra for handling dough
1/2 c. Tapioca flour
1 tsp. Sea salt
1 tsp. Baking powder
1 1/2 tsp. Xanthan gum
1/2 c. Coconut yogurt, plain
1 Tb. Olive oil + extra for oiling pan
1 Egg, lightly beaten
Preheat oven to 500 F.
Add yeast packet and 1 tsp sugar to warm water. Let sit.
In separate mixing bowl, combine flours, salt, baking powder, xanthan gum and 2 tsp sugar.
In another small bowl, mix egg, olive oil and yogurt.
Combine yeast mixture and egg mixture.
In bowl of flour mix, make a whole in the center and add egg yeast mixture.
Slowly blend wet ingredients into dry. Dough will be thick.
Flour hands, use about 1/3 of the dough and spread thinly onto oiled baking pan.
A toaster oven pan is the perfect size. If you don’t have one just make the dough the size you want on whatever baking sheet you have.
Bake about 5 minutes on one side, or until bottom is slightly browned and you are able to flip dough.
Bake about 3 more minutes, remove from oven and cool.
Repeat with remaining dough.
Cut to desired size.