Naan bread

In my previous post I claimed that the pita bread dough could be used to make naan bread. I lied. This one is much better. It has the slight sour taste that real naan has, and is nice and soft, too. The most important step is the cooking process - a dry cast iron pan is essential for getting the nice, charred bubbles.

Naan bread fresh from the pan

Naan bread - gluten free, soy free, eggless, corn free etc

250 g water
30 g coconut milk
1 tsp vinegar
2 tsp yeast
2 tsp sugar
1 tsp salt
1 tbsp psyllium husk

100 g starch (eg. half potato and half tapioca)
100 g white rice flour
100 g brown rice flour

Flattening the dough 

Mix together the coconut milk, water and vinegar. Let sour for a moment. Add the rest of the ingredients, then let rise for about an hour. Separate into 5-6 parts. Flatten into a nice shape and then cook on a hot and dry cast iron pan until it bubbles slightly, then flip. Brush with your equivalent of butter for a more authentic taste. 

First taste by the hubby, he approved