Gluten Free Naan

This flat bread goes good with curries, stews, soups, chili etc.  Give yourself enough time to let the dough rise.  You can also puff them and use as a pita.

Gluten Free Naan
11/4 cup fine rice flour
1/2 cup tapioca flour
1/4 cup sweet rice flour
1 large egg
2 tablespoons oil
1 teaspoon sugar
1/2 teaspoon salt
1 cup mashed potatoes
1/2 cup slightly warm water
2 teaspoons yeast
1 teaspoon sugar
Method:
Wisk flours sugar and salt together.  Add yeast and sugar to warm water and let sit until yeast starts to grow 5-10 minutes.  Add the yeast mixture, egg, oil and mashed potatoes.  Using hands mix well, kneading it into a nice dough.  Cover and let rise in warm place for 30 minutes.  Shape into golf ball,size balls and flatten to less than 1/4″.  I flatten on parchment paper.  Could also flatten on plastic wrap or floured counter.  Cover and let rise 30 minutes until you can see bubbles just beginning to form.  Heat a cast iron skillet over medium heat until hot.  Add one naan at a time and fry until brown spots appear on underside – 1-2 minutes.  Flip and fry another minute or two.  Poke the sides and top a bit with the flipper to creat air pockets.  To puff naan place a folded dish towel in microwave – place fried naan on it and microwave on high for 10-20 seconds until puffed.  Place hot naans under clean dish towel until served.

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