Oh the dream of naan again with our Indian food….well here it is. There is salt added to this recipe but it is needed for the rising process and it still will remain low salt (under 120mg/100g).
Ingredients
1/2 cup water, heated to approx 45° C
1 tbsp honey or sugar
2 tsp instant dry yeast (1 sachet)
1/8 tsp reduced sodium salt
1/2 cup buttermilk (or 1 tbsp apple cider vinegar + enough milk to make 1/2 cup)
1 ½ cups gluten free flour + flour for dusting
2 tsp guar gum (or xanthan gum)
1/4 tsp gluten free baking powder (omit for tortillas)
1/4 cup ghee (or oil)
2 large eggs, beaten
Instructions
To Make the Skillet Version
Combine warm water, honey, salt, and yeast in a medium-size bowl; and set aside until frothy, about 5 minutes.
In a separate, large bowl, add flour, gum and baking powder (omit baking powder when making thin tortillas); whisk thoroughly, and set aside.
Add buttermilk, oil, and beaten eggs, to yeast mixture; and whisk well.
Add dry ingredients to the wet ingredients.
Using a rubber spatula, stir until it reaches a soft dough, the consistency of creamy mashed potatoes.
Allow the batter to rest for 20 minutes.
Place a sheet of baking paper on a flat surface.
Add up to 1/3 cup of the dough and pat out to a thin patty, using flour-dusted hands.
Add additional flour as needed. Preheat a heavy skillet over medium heat, preferably a cast iron pan.
Transfer the patty to the skillet using the baking paper.
Fry for 1 ½ to 2 ½ minutes on each side and until patches of golden colour show up.
Wipe the pan with paper towel and add more ghee between batches.
If desired, using a stick of butter, coat each side and set aside.
To Make the Baked Version
Follow the above instructions except preheat your oven with a pizza stone on 260°C for 20 minutes.
Form 1/2 the dough into a pear shape on a large piece of parchment paper by dust the dough generously with potato starch a few times while you pat out the dough.
Transfer the dough along with the parchment using a large pizza peel/spatula.
Bake for about 5 minutes.
Remove immediately and coat the top with butter or garlic butter.
Tips
If you like a dryer naan, cut the buttermilk back as much as half.
