Yogurt in the dough makes it so fragrant and tasty. Even before you fry it!
At first, the dough will really look like fluffy batter.
Then you’ll add more flour by the tablespoon until it starts to pull away from the sides of the bowl. When you scrape down the mixing bowl with a spatula, it should come away clean. It will still be tacky to the touch, but hold together really well when you set it to rise.
It’s so pretty. It’s honestly some of the prettiest, most fragrant gluten-free dough I’ve ever had the pleasure of spending time with.
I’m thinking of asking it out on a date, but I keep losing my nerve.
Once it’s risen, divide the dough into 8 portions, each about 95 grams.
Heat some fat (I used ghee, since it has a high smoke point and I really like that) in a heavy bottom (cast iron if you have it) skillet.
Shape a piece of dough loosely into a round, and place on lightly floured parchment.
Cover with another sheet of parchment and roll into an elongated oval.
Dust both sides of the gluten free bread dough lightly with flour.
Then place the dough in the hot skillet.
If the pan isn’t hot enough, or the dough is rolled too thick, it won’t bubble. If you’re concerned, cover the skillet. But don’t make the skillet screaming hot, or it’ll just burn the bread.
Once it bubbles like this, let it cook another minute, and then …
…flip to the other side. Cook for another minute, and remove it from the skillet. Repeat with the remaining 7 pieces. Serve warm.If you’ve never had naan, you’re in for a treat. If you have and you’re really missing it being gluten-free, you’re really in for a treat.
1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
1/2 teaspoon kosher salt
1/4 teaspoon cream of tartar
4 1/2 teaspoons (18 g) granulated sugar
2 1/4 teaspoons (about 8 g) instant yeast
1/3 cup (76g) plain yogurt, at room temperature
3 tablespoons (45g) ghee, melted and cooled (can substitute an equal amount of olive oil)
1 egg (50 g, weighed out of shell) plus 1 egg white (25 g), at room temperature
3/4 cup (6 ounces) warm water, about 105°F
Ghee or butter for frying
In the bowl of your stand mixer fitted with the paddle attachment, place 2 1/2 cups flour, xanthan gum, salt, cream of tartar and sugar, and whisk to combine well. add the yeast and whisk again to combine. Add the yogurt, ghee, egg and egg white, and mix on low speed with the paddle attachment until just combined. With the mixer still on low speed, add the water in a steady stream. Once the water has been absorbed, turn the mixer up to medium speed and mix for about 3 minutes. The dough will most likely be quite fluffy. Add more flour by the tablespoon, mixing well after each addition, until the dough thickens and begins to pull away from the sides of the bowl in spots. It will not turn into a fully integrated ball of dough on its own.
Turn off the mixer and scrape the dough off the sides of the bowl and gently press it into a ball. The dough should be smooth and fragrant. Cover the bowl and place the dough in a warm, draft-free spot to rise until it is nearly doubled in volume, about 35 minutes.
Once the dough has finished rising, turn it out onto a lightly floured piece of parchment paper. Place about 2 tablespoons ghee or butter in a cast iron skillet, and melt over medium heat. Divide the dough into 8 pieces, each about 95 grams. With the pan is heating, lightly flour the first piece of dough. Cover it with another sheet of parchment paper, and roll into an elongated oval, about 3/8 inch thick. Dust both sides of the dough lightly with flour, and place in the hot pan. Fry on one side until large blisters begin to form, about 1 minute. Allow to continue to fry for another 30 seconds to one minute, or until the underside is golden brown. Flip the bread to cook on the other side until browned, about another minute. Remove to a paper towel. Repeat with the remaining pieces of dough.