Naan (Indian Flatbread)

I am so excited about this recipe!!  I love naan, and I have been trying to get it right, and today I finally did.  Each time I tried to make it, it ended up too firm or tasting too much like flour.  This naan is soft, slightly chewy, and a bit sweet from the agave, milk and yogurt.

Naan is a flatbread served with foods from the Middle East and South Asia.  It's commonly served in Indian Restaurants with Garlic and Parsley.

Naan

1 3/4 Cups White Rice Flour (Plus more for dusting)
1/2 Cup Tapioca Flour
1 tsp Xantham Gum
1/2 tsp Salt
1 tsp Baking Soda
2 tsp Soy Protein
1 Egg Replacer (1 1/2 tsp replacer + 2 Tbsp Warm Water)
3/4 Cup Non-Dairy Milk (I used Hemp Milk)
1 (6oz) Container Plain Soy Yogurt
1 tsp Agave
1 Tbsp Oil

Sift together the dry ingredients (white rice flour through soy protein) in a large mixing bowl.  Add egg replacement, non dairy milk, soy yogurt, agave and oil and mix on slow speed until well combined.  If the dough is too wet, sprinkle more rice flour until the dough sticks to itself and is no longer sticking to the sides of the bowl.  Usually it balls up on the stirring blade when it's ready.

Preheat a griddle or a large non stick skillet on medium heat and coat with a cooking spray.  Generously flour the surface you will be rolling the dough on, I use a bamboo cutting board.  Wet hands when handling the dough to prevent it from sticking to your hands.  Grab a piece of dough about the size of a golf ball and place it on the floured surface and cover with plastic wrap.

With your rolling pin, roll the dough out into an elongated oval that is pretty thin.  I rolled it to be only a couple millimeters thick.  Pull off the plastic wrap and carefully lift the dough onto the preheated griddle and cook for 3-5 minutes on each side.  If the dough sticks to the surface you are rolling on, you need to flour it more.  Keep a scrapper by your side in case you need to scrape the dough off of the cutting board.

You will know when it is time to flip the dough because it will begin to get bubbly on the surface.  In the picture below, the top bread had just been flipped and the bottom one is starting to get bubbly and will need a couple more minutes before it gets flipped.

Serve warm with a garlic butter, hummus, or with your favorite Indian Dish.