I tried a new recipe for dinner last night. Given the dish was called Chicken Tikki Masala, I knew I would have to make Naan bread to go with it. I had planned on taking a picture but . . . It seems the bread was popular and it was gone before it had time to cool down.
Gluten-Free Naan Bread
Approximately 1 cup milk (I use lactose-free)
½ cup plain yogurt (If you are out, I just added a tablespoon of vinegar to ½ cup milk and allowed it to thicken)
2 cup all-purpose gluten-free flour (I always use BetterBatter)
1 ½ teaspoon psyllium husk powder
1/4 cup cornstarch
1/4 cup tapioca starch
1 teaspoon sugar
1 tablespoon active dry yeast
½ teaspoon salt
First, stir the yeast into a quarter cup of just warm water and stir to dissolve. Mix together the dry ingredients in a large mixing bowl. Add the dissolved yeast, yogurt and enough milk to form a dough that is soft but still holds its shape. Cover and let sit in a warm place for an hour.
Heat a heavy frying pan or a cast iron one if you have it, and heat.
Divide the dough into eight to ten balls of dough. Dust your surface with some of the BetterBatter and roll out one of the balls of dough to about 1/4-inch thick. Place in the heated pan and brush the top with olive oil. When the top forms bubbles, turn it over and brown the other side. Brush the already-browned side with some olive oil. Flip it, again, to set the oil and removed to a plate while you make the rest of the breads.
These are great freshly baked from the pan but you can bake them all and then cover with plastic wrap and a towel to keep warm and supple until serving. A brief zap in the microwave works, too.
These are great for serving with stews dishes with gravy. No manners allowed when it comes to dipping up a chunk of meat between a pinch of the Naan.