If you want to see tears of joy on your gluten free mama's face on Mother's Day, make these delicious little flat breads!! I swear if I didn't know how to cook and someone made these for me I would cry! That's how yummy they are! Did I mention they are also dairy free! I have been trying to make these for quite some time and have tried many different flours. These are by far the best I have made and so worthy of being posted.
I have tried several different white rice flours. My absolute favorite white rice flour was one I found in Home Goods. Unfortunately, I threw the empty bag away and forgot to take a picture of it. I am hoping to find it again. In any event, the one thing I did learn from this experience is that not all white flours are created equal and each of them had different amounts of liquid to flour ratio. So when you make this recipe use Bob's Red Mill if you want it to work. I tried Arrowhead Mills but I found it to be too gritty.
I ate these plain but I served them with a side of garlic rosemary oil for my family. The oil definitely kicked the flavor up a few notches but if you're counting points leave it out, they are great on their own.
The dough is light and billowy. The best way to make them is using plastic wrap and an empanada press. I rolled the dough into cigars, pressed them and then rolled them down a bit with the rolling pin. This recipe comes together really easy.
I tried baking them too. However, they come out best on the cast iron pan, cause you get the nice charred crust.
I absolutely love the texture and the bite on these Naans and they are so easy to make, you'll never want a store bought packaged one again! I also made them larger and used them like a wrap/pita bread for falafals, recipe coming!
Gluten Free Naan Flatbread
- 1 envelope of yeast (I used Red Star)
- 1 tsp fine sugar
- 2 tbsp warm water
- 236g Bob's Red Mill white rice flour (1.5 cups)
- 33g tapioca flour (1/4 cup)
- 1 tsp xantham gum
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 2 eggs (room temp)
- 3 tbsp coconut milk (full fat)
- 2 tsp coconut oil (melted)
1. Proof the yeast. Add an envelope of yeast, tsp of sugar and 2 tbsp of warm water in a small bowl and let sit for 10 min. It will rise to the top of the bowl so you'll know it's ready
2. Mix you dry ingredients, flour thru the salt. make sure the flours are well combined
3. Whisk the wet ingredients: eggs, milk and oil
4. Make a space (small well) in the middle of the flour and and pour the wet ingredients, including the proofed yeast. Using your hands, start mixing the dough until it comes together. Knead the dough with the palms of your hands and make a ball out of it. This made a 483g ball (1 lb 1oz)
5. Place the ball in a bowl and cover with a damp towel for at least 2 hours
6. Heat a cast iron pan on low while you are getting your Naan's ready
7. Prepare your empanada press. Cover it with plastic wrap. you want to press the dough between 2 pieces of plastic wrap
7. Place your ball of dough onto a rolling matt, add one more tbsp of white rice flour if it feels a little damp. separate the dough into 12 equal sized balls (about 1.4oz each). Roll each ball into a cigar shape.
8. Place your cigar in the empanada press and flatten. use your rolling pin to flatten it a little more.
9. Raise the heat on your cast iron pan to medium and place the Naan's two at a time on pan. Time it for only one minute each side. Check to make sure it's a little charred before you turn it over. If it's not leave it another 30 seconds. Repeat until they are all done.
Yields: Servings: 12, Serving Size: 1 Naan, Smart Points: 4, Calories: 110, Fat: 2.5g, Saturated Fat: 1.6g, Cholesterol: 31mg, Sodium: 263mg, Carbs: 18.9g, Fiber: .5g, Sugar: .5g, Protein: 2.3g