These mini naan breads are delicious. Like all gluten free mixes, there is little elasticity so care needs to be taken when pressing them into shape. They fry really well in a heavy cast iron pan with no oil. You could use a non stick pan but they make take longer to brown. Dip them into dal, your favourite curry or my Indian Mulligatawny soup!
INGREDIENTS
1 cup brown rice flour
½ cup potato flour
½ cup tapioca flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon panela sugar
1 teaspoon psyllium husk powder
1 tablespoon flaxseed meal
1 teaspoon salt
½ cup soy yoghurt
½ cup plant based milk of choice
METHOD
Mix dry ingredients well. Add soy yoghurt and plant based milk. Mix well until a dough forms. Roll
balls the size of a large walnut and flatten with palm of the hand. The dough will want to split at the
edges so just push it back to smooth edges. Dry fry in a cast iron or non stick frying pan for 2-3 mins each
side or until golden brown. Enjoy with some dal or Indian Mulligatawny soup!