Gluten-Free Naan
Ingredients:
17 g whole psyllium husk
360 g warm water
235 g millet flour
130 g potato flour
25 g olive oil
1/2 tbsp coconut nectar (or your sweetener of choice)
1½ tsp baking powder
1 tsp salt
75 g unsweetened plain yogurt (used vegan yogurt)
You will also need:
45 g vegan butter, melted
Garlic minced, olive oil and parsley finely chopped - mix together
Instructions:
Start by mixing the psyllium gel by adding psyllium husk and warm water and mix. Set aside.
In a large bowl mix the millet flour, tapioca starch, sugar, baking powder and salt.
Add the yogurt and olive oil to the psyllium gel, mix well.
Add in all the dry ingredients.
Start mixing with a rubber spatula until the dough starts coming together. Then knead by hand. It will take a minute and really work those lumps out.
Shape the dough in a ball and make 8 equal portions.
Roll out your naan bread. Naan should measure about 7-8 inches in diameter, with a thickness of about ⅛-¼ inch.
Pre-heat a cast iron skillet over medium-high heat.
Place a naan into the skillet and cook it for about 1-2 minutes, until bubbles form on the top surface.
Flip and cook on the other side for about 1 minute.
If naan bread is cooking too fast, lower the heat. If it's not puffing up quickly, raise the heat.
Brush with butter mix immediately after cooking them.
