One thing about being wheat-free is missing naan bread. This version tastes just as good as the real thing, and has the bonus of being yeast-free too.
1 cup warm water
2 Tbsp kefir (or lemon juice)
1 3/4 cup brown rice flour
2/3 cup arrowroot starch
1/3 cup tapioca starch
1 tsp xantham gum
1 tsp salt
1 tsp baking powder
In the morning (or the night before), mix water, kefir, flours and starches, and xantham gum, and let soak, covered. (The dough should be soft and sticky.) When ready to make, stir in salt and baking powder.
Heat broiler. Cut dough into four pieces. Roll/pat each piece on surface covered with brown rice flour into an 8″ long oval about 1/3″ thick, dusting dough with more rice flour as needed (the dough can be sticky and tricky to work with).
Cook, two pieces at a time, under broiler until bread becomes golden brown, or brown spots appear. Turn bread over and cook the other side, then cook remaining two pieces.
(Don’t forget to enter the cookbook giveaway!)