Gluten-free Naan Recipe
makes 4 large naan
In a large bowl, whisk together:
250g - about 1 Cup - warm kefir or yogurt
1 small package psyllium husk (or half a large package)
2 tsp apple cider vinegar
When the mixture has thickened, add to the bowl:
1 package Rustic Boule Bread Mix (or substitute 225 g bread flour, 12 g sugar and 1/2 tsp salt)
1/2 tsp baking soda
1/2 tsp yeast
Mix everything until it starts to come together, then knead or use the paddle attachment of your stand mixer to combine everything thoroughly. Let rest for 5 minutes. Divide the dough into four parts and roll out on floured parchment paper.
At this point you can let the dough rise for 30 minutes or you can cook it right away.
Place a dutch oven or large cast-iron skillet on the stove.
Turn the heat to medium-high and heat the dutch oven until it starts smoking. Be careful - you are working with extremely hot temperatures. Put in the pan and swirl around to coat the bottom:
high-heat oil or ghee
When the oil is hot, peel the parchment paper off the naan and flip it onto the bottom of the dutch oven. Cook for one minute, covered. Brush the uncooked side with oil and flip the bread over with a metal spatula. Cook the other side one minute, covered. Remove to a plate and cook the rest of the naan in the same manner.
Enjoy your naan with some delicious Indian food!