I’ve been trying my hand at gluten-free naan every second day since I got home and this was the first one I was happy about. It’s not perfect and still needs to be worked on, but it’s darn good. The flavor is there, the shape is there, but the texture needs some attention. If anything, it reminds me a bit of bajra roti but then again, perhaps I’m being too critical.
Preheat oven to the highest setting it will go (many conventional ovens have a maximum temperature of 550F)
Oil a large cast iron pan with coconut oil and set aside.
Combine warm milk, sugar, and yeast. Place in a warm place for 5 minutes.
To prepare wet ingredients, blend water with vinegar and sunflower seeds. Pour into a small bowl and add oil and egg.
Place dry ingredients in one bowl and whisk to combine.
Combine wet to dry and add in yeast. Stir to mix, then roll into 6 balls. The dough will be sticky, just keep working with it, adding white rice flour to make it more pliable. Place dough balls on a plate and cover with plastic wrap.
Place cast iron in preheated oven for 5 minutes. Remove, place 1 ball of dough on the side of the pan and press firmly into pan with floured fingers. Flatten out into a teardrop shape, about ¼-inch thick. I was able to fit 2 balls on the pan at once. Return back to oven and cook for 3 minutes/side.
One complete, wrap finished naan in a clean kitchen cloth. If you want it a bit softer, steam it for 10 seconds, or microwave in a glass container with the lid on for about 45 seconds per piece.
Repeat with remaining dough, oiling the pan as necessary between each batch.
Notes
I haven’t tried to make these vegan, but you could attempt by using a flax egg (1 tablespoon freshly ground flax mixed with 2 tablespoon of warm water and set to rest for 5 minutes)
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/03/flavors-of-india-malai-kofta-sauce-vegan-meatballs-and-gluten-free-naan/