Gluten Free Naan bread


3 cups Sorghum flour
1 cup Tapioca flour
1/2 tsp Baking powder
1 tsp Sea Salt
1/2 cup Rice Milk (or other milk substitute or water)
1 tbsp Honey
1 Egg
4 tbsp Olive Oil
1 tsp Nigella seeds (Kalunji) {Naan is traditionally topped with these, but if you can’t find them, try a different seed like sesame or cumin seeds.)

How To Make Naan: Sift the flours, salt and baking powder into a bowl and make a well in the middle. Mix the honey, rice milk, eggs 2 tbsp of oil in a bowl. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours. About half an before the naan are required, turn on the oven to maximum heat. Divide the dough into 8 balls and allow rest for 3-4 minutes. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. Shape each ball of dough with the palms to make an oval shape. Bake the indian bread naan until puffed up and golden brown. Serve hot.

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