Soft bread, perfect for eating with your favorite curry dishes, or even better used as a pizza crust or as a base for appetizers like brushetta or our Grilled Veggie Flatbread.
Another taste way to enjoy Naan bread is to cut into wedges and serve with hummus, artichoke dip, or olive tempanade.
- ½ cup warm water
- 1 Tbsp honey or agave syrup
- 2 tsp yeast
- ½ cup buttermilk or milk alternative (mixed with ½ tsp vinegar, let sit for 5 minutes)
- ¾ cup rice flour
- ¾ cup brown rice flour
- 6 Tbsp potato starch (plus extra for kneading)
- 6 Tbsp cornstarch
- 2 tsp xanthan gum
- 2 tsp salt
- ¼ tsp baking powder
- 2 eggs
- ¼ cup vegetable oil, for frying (divided)
- In a medium bowl dissolve warm water and honey, then sprinkle on yeast. Let sit for 10 minutes until foamy.
- In a large bowl, add dry ingredients, whisking well to mix all flours together. Set aside.
- In a dish, whisk together milk and eggs then pour into yeast mixture, stirring until combined then pour into dry ingredients.
- Using a spatula, stir until a soft dough is created (with the consistency of mashed potatoes). Let sit for 20 minutes to rest, and allow all dry ingredients to become fully absorbed by the liquid.
- Spread about ¼ cup of potato starch onto surface, and with dusted hands grab about ⅓ cup of dough and knead in starch until dough is no longer sticky and you can shape it into a oval shape with your hands. Try and press it out as thin as you can without ripping. Place shaped flatbreads onto individual pieces of parchment paper until ready to fry (they won’t stick to the parchment and you can slide them directly into the pan – the less you handle them the better).
- Over medium high heat, heat 2 tablespoons of oil in a skillet and add one flatbread at a time. Fry for about 2 minutes per side, or until golden. Then place in a 400°F oven for 10-15 minutes until slightly puffed and fully cooked (depending on the thickness).