NAAN BREAD

Naan Bread image

Gluten-free Naan Bread

Provided by @MakeItYours

Number Of Ingredients 11

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Ingredients

2 1/2 cups (350g) all-purpose gluten-free flour, plus more (I use Better Batter)
1 1/4 teaspoons xanthan gum (omit if using Better Batter)
1/2 teaspoon kosher salt
1/4 teaspoon cream of tartar
4 1/2 teaspoons (18g) sugar
2 1/4 teaspoons instant yeast
1/3 cup (76g) plain yogurt, at room temperature
3 tablespoons (45g) ghee, melted and cooled (can substitute equal amount of olive oil)
1 extra-large egg plus 1 extra-large egg white, at room temperature
3/4 cup warm water, about 105 degrees F
Ghee or butter for frying

Steps:

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, ghee, 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. The dough will most likely be quite fluffy. 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. It will not turn into a fully integrated ball of dough on its own.
Turn off the mixer and scrape the dough off the sides of the bowl and gently press it into a ball (see photo). The dough should be smooth and fragrant. Cover the bowl and place the dough in a warm, draft-free spot to rise until it is nearly doubled in volume (see photo), about 35 minutes.
Once the dough has finished rising, turn it out onto a lightly floured piece of parchment paper. Place about 2 tablespoons ghee or butter in a cast iron skillet, and melt over medium heat.
Divide the dough into 8 pieces, each about 95 grams. With the pan is heating, lightly flour the first piece of dough. Cover it with another sheet of parchment paper, and roll into an elongated oval, about 3/8 inch thick (see photo). Dust both sides of the dough lightly with flour, 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.