Ingredients and tools:
1 packet (2 1/4 t) instant dry yeast
1 t sugar
1/2 cup warm milk (cow, rice, soy, nut)
1/2 cup white rice flour
1/2 cup potato starch
1/2 t salt
1/2 t onion powder or flakes
1/2 t xanthan gum
1/2 t guar gum
1/4 cup plain yogurt or soy yogurt
1/4 cup unsalted butter or buttery spread (I used Earth Balance sticks)
White rice flour for dusting
Cooking spray, bacon grease, or ghee
- In a small bowl, dissolve the yeast and sugar in warm milk (can use microwave set to under 1 minute). Set aside to foam for ~5 minutes.
- In a mixing bowl combine white rice flour, potato starch, salt, onion powder, xanthan gum, and guar gum. Use a whisk to mix these ingredients well.
- Add dry ingredients and yogurt and butter to a food processor or kitchen aid mixer. Process. Add yeast-milk mixture and process until mixed well.
- Prepare cast iron frying pan, grease with grease of choice, and preheat.
- Make 6 even piles on a sheet of parchment paper (about 1/4 cup each). Set out two other pieces of parchment paper (these two will be used to sandwich a dough ball and roll with the rolling pin). Dust one of the unused pieces of parchment paper with flour, set dough ball on the parchment paper and dust with flour. Place other piece of paper on top and roll flat.
- Fry naan one at a time in pan, making sure the heat is hot enough to create bubbles, but not too hot to evaporate all of the grease.
- Serve hot with dinner.
- These may be reheated by placing on a cookie sheet in a 350 degree oven for a couple minutes.