Gluten Free Naan

I used to use this recipe for naan, but the naan it produces is more bready than real wheaten naan. Lately I have experimented with my own recipe. The quantities in the ingredient are a bit of a "feel" thing, so be sure to experiment.

Serves 2

• 1.5 cups gluten free plain flour (I use Orgran Brand) plus extra for kneading
• 1/4 cup of milk
• 1tsp of sugar
• 1 tbsp of dried yeast
• 3 tbsp of greek yoghurt
• olive oil

1. Heat a non-stick baking tray in the oven on the highest temperature you can.
2. Warm the milk in the microwave for 30 seconds so tepid. Add the sugar and yeast and set aside for 5 minutes to allow yeast to activate.
3. Sift the flour into a medium sized mixing bowl. Add the yoghurt and enough of the milk/yeast mixture to make a fairly damp dough.
4. Turn out onto a floured board and using floured hands kneed until a smooth soft dough.
5. Divide the dough into two balls and flatten each one using the palm of your hand. When quite thin, set aside on a greased board. The naan is more fluffy if you set the dough aside in a warm place to prove for an hour, but this is not necessary. If you do this, only turn your oven on to pre-heat fifteen minutes before cooking.
6. Take the hot baking tray and lightly grease with olive oil. Place bread. When the bottoms are browned, turn the bread using a spatula.
7. When browned all over, brush with butter, garlic (optional) and salt. Serve hot.

Tip - if you are having trouble getting a nice crust on your naan but an oven proof bowl full of boiling water in your oven while you cook.