Ingredients
Scale
- 1/2 cup warm water
- 2 teaspoons Red Star yeast
- 2 cups gluten free flour
- 3/4 teaspoons sea salt
- 1/8 teaspoon xanthan gum
- 1/8 teaspoon garlic powder
- 1/2 Tablespoon fennel seeds
- 1 whisked egg
- 2 tablespoons almond milk
- olive oil
Instructions
- In a small bowl, combine ½ cup warm water and 2 teaspoons of yeast. For the warm water, you want to be in the 105º range – think hot tub temperature. Set aside for 5-10 minutes while yeast activates.
- In a large bowl, mix together 2 cups gluten free flour, ¾ teaspoon salt, ⅛ teaspoon xanthan gum, ⅛ teaspoon garlic powder, and ½ tablespoon of fennel.
- Add whisked egg, yeast mixture, and 2 tablespoons of almond milk to dry ingredients.
- Use a spoon to mix together until a thick dough forms.
- Preheat the oven to 275º and line two baking sheets with parchment paper.
- Scoop the dough into ¼ cup chunks.
- Use your hands to shape and flatten into roughly circular shapes.
- As you finish each naan, spritz both sides with olive oil. Cover the pans with saran wrap and allow to rise for 10-15 minutes.
- In a large skillet, heat 1 tablespoon of olive oil on medium/high.
- Toss dough rounds into the skillet and toast 1-3 minutes per side.
- After toasting, place back onto the baking sheets and bake 5-8 minutes in the oven.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main