Soft pillowy gluten-free sourdough flatbread cooked in a pan. Naan-style, perfect with curries.
Ingredients
- 200g brown rice flour
- 80g buckwheat flour
- 20g tapioca flour
- 15g psyllium husk
- 5g fine sea salt
- 5g baking powder
- 200g plain yogurt (dairy or coconut)
- 80g warm water
- 100g active GF sourdough starter
- 25g melted butter or ghee
- Extra butter or oil for cooking
Method
- Combine dry. Whisk all flours, psyllium husk, salt and baking powder in a bowl.
- Combine wet. Mix yogurt, water, starter and melted butter in a separate bowl.
- Mix. Combine wet and dry. Knead in the bowl 2-3 minutes to a soft, slightly sticky dough. Let rest covered 2-3 hours until visibly puffy.
- Divide + shape. Divide into 4 equal balls. On a rice-floured surface, press each into a rough oval 5mm thick.
- Cook. Heat a heavy pan over medium-high heat. Brush with butter. Cook each flatbread 2-3 minutes per side, pressing down gently, until golden brown with a few dark spots and puffed.
- Finish. Brush hot flatbreads with more melted butter, sprinkle with coriander or nigella seeds if desired. Serve warm.
Baker's tip: Yogurt is what gives the naan-like softness. Coconut yogurt works well for dairy-free. Cook the flatbreads one at a time so the pan stays hot.
Frequently asked questions
Can I make these without yogurt?
Yogurt gives the characteristic tender texture. If avoiding, substitute 200g of oat milk mixed with 1 tbsp lemon juice (rested 5 minutes to sour). Not quite as pillowy but very good.
Can I bake these instead of pan-cooking?
Yes — bake at 250°C on a preheated stone for 4-5 minutes per side. Pan cooking gives more traditional naan-style char.
