Gluten Free Naan Bread


3 cups sorghum flour
1 cup tapioca flour
1/2 tsp gf baking powder
1 tsp sea salt
1/2 cup milk
1 tbsp honey
1 egg
4 tbsp olive oil
1 tsp nigella seeds or try a different seed like sesame or cumin


Sift the flours, salt and baking powder into a bowl and make a well in the middle.

Mix the honey, milk, eggs 2 tbsp of oil in a bowl.

Pour this into the center of the flour and knead adding water if necessary to form soft dough.

Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes.

Knead the dough again and cover and leave for 2-3 hours.

About half an before the naan are required, turn on the oven to maximum heat.

Divide the dough into 8 balls and allow rest for 3-4 minutes.

Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.

Shape each ball of dough with the palms to make an oval shape.

Bake at 350 degrees F until puffed up and golden brown.

Serve hot.


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