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.