Naan Bread {gluten free}

Instructions

1. In a small mixing bowl, sift the gluten free plain flour and corn flour, add the psyllium husk, sugar, yeast and salt. Mix together and create a well.
2. Whisk together the milk, yoghurt and olive oil. Add to the well in the dry ingredients and mix with a spoon until just combined. Don't over mix! The dough should be still be slightly sticky. Add an extra 1 tsp of milk if you're not sure.
3. Cover the bowl with cling wrap or a tea towel. Place in a warm, draft free area to rise for 4-6 hours. When finished the dough should smell fermented from the yeast and have risen slightly.
4. Lightly dust your bench with gluten free flour. Divide the dough into 8-10 portions. Use a rolling pin to roll out the divided dough into oval shapes. Roll to a thickness of 0.5 to 1 cm, depending on your preference. Try both thicknesses if you're unsure to see what you like best (I prefer thinner).
5. Brush the rolled dough lightly with olive oil, sprinkle with garlic (if using) and chia or sesame seeds.
6. Heat a heavy based pan that has a lid on the stove top. Lightly brush it with oil. Place the dough, into the pan (only cook one at a time). Cover immediately with the lid and reduce the heat to medium. Cook for 1-2 minutes each side, keeping the lid on apart from when you're turning the dough. Remove cooked naan, place on a plate and cover with foil to keep it warm until serving. Enjoy!