Gluten Free Naan Roti Indian Flat Bread Version 1 Recipes

Steps:

• If using milk, whether cow's or rice milk, with vinegar, mix and set aside for 15 minutes until thick. If it does not reach the consistency of butter milk, use less than 1/2 cup.
• Add warm water to a medium sized bowl; add sugar or honey; stir to dissolve; add yeast; stir; and set aside until frothy, about 5 minutes. If it does not bubble start over with fresh yeast.
• In a large bowl, add remaining dry ingredients; whisk thoroughly.
• Add buttermilk, beaten eggs, to yeast mixture; whisk well.
• Add dry ingredients to wet ingredients; using a rubber spatula, stir until it reaches a soft dough the consistency of creamy mashed potatoes; allow to rest for 20 minutes.
• Scatter 2 tablespoons potato starch to a clean, flat surface; scoop 1/3 cup at a time of dough; add to floured surface; knead with dusted hands; shape into a disk as wide as your spatula.
• Using a wide, thin spatula, transfer to preheated cast iron skillet.
• Using the back of your fingers or a pastry roller dusted with starch, immediately flatten and distribute dough in pan working from the center, moving outwards.
• Fry on each side for approximately 2 1/2 minutes; coat tops of fully cooked naan with salted butter.
• Repeat with remaining dough adding additional potato starch as needed for kneading.
• Serve warm and store uncooked dough covered in the refrigerator for up to 3 days.

Steps:

• In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.
• Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.
• Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking).
• Preheat a heavy baking tray in oven. Remove tray and put the naan on it. Return to the oven for 3 minutes or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.
• Brush with ghee or olive oil before serving.

Steps:

• Sift flour, baking powder and salt together; add water to make a soft dough.
• Knead well; cover and leave for 1/2 hour.
• Divide dough into 4 portions, form into balls.
• Roll out dough to thin thicknesses on floured board.
• Apply shortening or oil to the surface of dough.
• Fold up each dough and set aside. Heat large skillet or griddle; wipe with grease. Roll out dough again on floured board until thin thickness and place on hot griddle or in skillet, turning frequently from side to side and rubbing surface of dough with oil or shortening.
• Cook over medium heat until dough has a lightly brown color.
• Put into a towel and press to give a leafy effect.

Steps:

• Place the flours and salt in a bowl, making a "well" in the centre. Pour in the water and mix until a soft dough forms.
• Gentley knead the dough on a hard surface that has been lightly dusted with additional amaranth flour. Knead for 3 minutes or until smooth. Divide the mixture into 8 equal portions. Roll out each portion into a circle.
• Using a non-stick frypan, cook over a medium heat until cooked and golden on both sides. Cook one at a time.
• Lightly brush with meted butter and keep warm while you cook the remaining roti.