Yeast Naan

Description

This is a recipe in progress. Things may change drastically while I get things worked out. Try at your own risk. This is a Gluten-free version of my favorite Yeast Naan recipe. I found the original wheat flour version in a book called "Let's Eat Indian at Home" ( Gupta, Lal & Singh). This recipe is Gluten-free and contains no preservatives.

Ingredients

• 1 teaspoon dried yeast
• 3 tablespoon warm water
• 1 teaspoon sugar
• 2 1/3 cups white rice flour, 2/3 & 2/9 cups potato starch, 1/3 & 1/9 cups tapicoa flour, 2 teaspoons xanthum gum ( substitution for 4 cups plain flour)
• 1 teaspoon salt
• 3 tablespoon vegetable oil
• 2 eggs, lightly beaten
• 2 cups natural yoghurt

Method

1. Mix the yeast, water and sugar and leave stand until the mixture becomes frothy.
2. Mix the flours, salt, vegetable oil and eggs. Add the yeast mixture and mix thoroughly. Add enough yoghurt to make a soft, elastic dough (start with 4 heaping tablespoons, or 6 for wheat flour) and knead well. Cover and leave in a warm place to rise for about 6 hours or until the dough has doubled in size.
3. Knead again and leave to stand for 10 minutes
4. Divide the dough into about 12 pieces and roll each one out to a circle about the size of your palm.
5. Arrange the naans on greased (optional) baking sheets and bake in a preheated oven at 425F for about 10 minutes until they are puffy and just beginning to turn brown. Serve hot.

Variations

• None yet, the base version is still being tweaked.