This recipe is so similar to traditional naan bread that even the most diehard wheat-eaters will never guess it’s gluten-free! Soft and chewy, moist and flavorful, this bread is excellent as a wrap or as the traditional side to a spicy curry.
- 1 cup brown rice flour
- 1 cup sweet rice flour plus more for rolling
- 1 cup tapioca flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. xanthan gum
- 1 cup milk
- 2 Tbsp. honey
- 1/2 cup gluten-free sourdough starter
- 1 large egg
- Olive oil for drizzling over cooked breads
- In a medium bowl, whisk the flours, salt, baking soda, and xanthan gum. Make a well in the center of the dry ingredients for the milk, honey, gluten-free sourdough starter, and egg.
- Pour the wet ingredients into the well, whisk with a fork and then pull the dry ingredients into the wet. Once all of the dry ingredients have been hydrated, continue to mix the dough for at least two minutes. This can be done with the paddle attachment of a stand mixer or the dough can be kneaded with wet hands. Avoid adding additional flour while kneading.
- Brush the top of the dough with oil and cover tightly with plastic wrap or a tight-fitting lid.
- Allow to ferment for 6-18 hours, or until doubled. This dough can be prepared in the evening and allowed to ferment until the middle of the following day, if you prefer a longer fermentation period.
- Punch down the dough and divide it into eight equal pieces. The dough will be slightly sticky so flour your hands and a clean work surface with sweet rice flour.
- Preheat a griddle or heavy skillet over medium heat until very hot. Sprinkle sticky dough balls with additional flour, if needed, and roll them out to approximately 1/16 inch thickness. They can be rolled into a circle or the traditional oval shape of naan bread.
- Carefully transfer rolled naan to preheated griddle and cook for 2-4 minutes on the first side or until the top has bubbled up and the bottom and edges have started to brown. Flip and cook an additional 2-3 minutes. Remove to a clean cloth or paper towel. Drizzle cooked bread with olive oil and repeat with remaining naan dough.
- Serve warm with a curry, stew, or as a wrap for your favorite fillings.
Any leftovers should be sealed in an airtight container and warmed briefly on a hot griddle before reserving.