Wheat-Gluten Free Naan Bread
Dry Ingredients:
¼ cup plus 2 TBSP Potato Flour
¼ cup plus 2 TBSP Arrowroot Flour
¾ cup “Sweet White” Wheat-Gluten Free Sorghum Flour
2 tsp Xanthan Gum
1 ½ tsp Orsa or Himalayan Salt
¼ tsp Aluminum free Baking Powder
Yeast Mixture:
½ cup warm water
1 TBSP raw Honey
2 tsp dry active yeast
2 Large Organic Eggs
1 TBSP organic cold pressed Olive Oil
½ cup organic plain Yogurt
To begin start with the yeast mixture:
Combine the honey into the warm water and stir until the honey dissolves then add the Olive Oil. In a separate bowl whisk the eggs, then pour the water, honey and olive oil mixture into the eggs. Mix well. Then gently stir in the dry yeast into the egg, water, honey and olive oil mixture. To help the yeast grow, set this mixture into a warm place and allow the yeast to rise and become nice and frothy. This will take 15 minutes or longer.
While the yeast is rising continue with the dry ingredients.
In a mixer add the potato flour, arrowroot flour, sorghum flour, xanthan gum, salt, and baking powder. Mix on low to incorporate all the flours well.
Once the yeast has become nice and frothy, gently fold the yogurt in, then with the mixer on low slowly pour the yeast-yogurt mixture into the flour mixture. Once the yeast-yogurt mixture is incorporated into the flour turn the speed of the mixer higher and mix for several minutes to allow air to beat into the dough. Then remove the bowl from the mixer and prepare to roll out the dough.
Items needed to roll out the dough:
1 flat dish towel (this is a heavier weave than cheesecloth)
1 bowl of water
1 bowl with ¼ cup plus 3 TBSP potato flour
1 large ice-cream scoop
Cooking sheets that have been lightly floured with potato flour
Begin by spreading about 3 TBSP of the potato flour on the dish towel. This will prevent the dough from sticking to the towel and if the dough begins to stick add more potato flour. Next, dip the ice-cream scoop into the bowl of water and scoop out some dough and drop it into the potato flour. With your fingers gently roll the dough in the flour then roll the dough well in your hands. Drop this onto the floured towel and cover with the floured towel and roll the dough to about ¼ inch thick. Place the rolled out dough onto the floured pan. Repeat until all the dough has been rolled out. Then allow the dough to rise in a warm area for 15-20 minutes.
Heat the oven to a Lo Broil and place the cooking rack on the second level from the top. Cook for 3-5 minutes on each side. Flip when they are golden brown like in the video. Allow to cool then serve like pita bread.
If you have additional questions refer to the video presentation.