Brown Rice Naan
We sometimes dine at the Himalayan Restaurant near San Diego, and they have the most fantastic naan bread there. Here is my version, using brown rice flour and baked on a buttered griddle.
- 1/4 c buttermilk
- 3/4 c warm water
- 1/4 c sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 egg, lightly beaten
- 1 1/2 tsp salt
- 2 Tbsp gluten flour
- 1 1/4 c brown rice flour
- 2 c all purpose flour
- 2 Tbsp melted butter (for grilling)
- In a large bowl, combine buttermilk and warm/hot water to get a tepid temperature of 105-110 degrees F. With a wooden spoon, stir in the sugar and yeast. Allow to stand and foam for 10 minutes.
- Add egg, salt, gluten flour, brown rice flour and all purpose flour and stir until thick. Knead in bowl for about 5 minutes, or until very elastic and smooth. Cover bowl with plastic wrap and allow to double in volume (about 1 hour).
- Remove the plastic wrap and place it flat on the counter. Punch down dough and divide it into 16 equal parts. Roll each in a ball, using your palms, and place on the plastic wrap. Cover loosely with wax paper and allow to double (about 30 minutes). Preheat the griddle to about 350 degrees F (medium high) during the last few minutes.
- On a lightly floured surface and using a lightly floured rolling pin, roll out several dough balls into elongated oval shapes. Brush the griddle lightly with butter and place the rolled dough on it. Bake a few minutes, brush the tops with butter, and flip over. Bake until the bottoms are speckled. Remove to paper toweling or a wire rack to cool. Repeat process until all the dough balls are baked. Serve warm or at room temperature. Wrap unused bread or place it in an air-tight container.