Brilliant Gluten Free Naan Recipe Flour the mat baking paper well with extra gluten free flour and keep a little excess flour to the side. set a frying pan over a medium high heat (no oil) and allow to heat while you are shaping the first naan. flour your hands, then use a spatula to scoop out a quarter of the dough into your hands. form into a soft ball, flouring it well, then. Generously sprinkle gluten free flour on a clean surface and place 1 ball of dough (~3 tbsp in size) in the center. generously dust the top of the dough with gf flour. use a rolling pin to roll into a thin oval shape, about 1 4 inch thick. heat a skillet (cast iron is best, or non stick) over medium high heat.
Brilliant Gluten Free Naan Recipe Dust the surface with a gluten free all purpose flour blend and cut the dough into 8 equal pieces. turn each portion into a smooth ball. dust the surface with more flour so that nothing sticks. use a rolling pin to roll each ball into an oval, naan shape, about a quarter of an inch thick. To the dry ingredients in the mixer bowl, add melted butter (or ghee), egg, egg white, and warm water. mix slowly to allow the flour to begin to absorb the dry ingredients, and then turn the mixer up to medium speed and mix for about 3 minutes. Re heating gluten free naan (3 options): reheat in the microwave for 30 45 seconds. reheat on the stovetop. heat a large non stick frying pan or cast iron skillet over medium heat and lightly spray the naan with some water. then, cook it in the hot pan with the lid on, for about 45 seconds to a minute on each side. Knead until smooth and elastic. shaping flatbreads – divide the dough into four parts, roll each into a ball and flatten on a floured surface to about 1 8 inch thick. cooking – preheat a cast iron skillet and cook each flatbread for about 1 2 minutes per side until puffed and golden.
Brilliant Gluten Free Naan Recipe Re heating gluten free naan (3 options): reheat in the microwave for 30 45 seconds. reheat on the stovetop. heat a large non stick frying pan or cast iron skillet over medium heat and lightly spray the naan with some water. then, cook it in the hot pan with the lid on, for about 45 seconds to a minute on each side. Knead until smooth and elastic. shaping flatbreads – divide the dough into four parts, roll each into a ball and flatten on a floured surface to about 1 8 inch thick. cooking – preheat a cast iron skillet and cook each flatbread for about 1 2 minutes per side until puffed and golden. In a medium bowl add the flour, yeast, salt, and sugar and whisk to combine well. step 2: add in the wet ingredients and form the dough. add the yogurt, melted butter, and water. either with your hands or with a stand mixer fitted with the paddle attachment mix on medium speed for about 3 minutes. If the dough seems dry at all, fold in 1 more tablespoon of water. cover and set in the fridge for 1 hour. after 1 hour, take about 1 3 cup of dough and add to a piece of parchment paper that is lightly floured. flour your rolling pin and roll the dough out into about 1 2 inch thick piece.
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