This recipe comes to us from Arvinder Malhotra.
150 ml tepid milk
275g (10 oz.) rice flour
60 grams tapioca flour
½ teaspoon salt
1 teaspoon gluten free baking powder
2 teaspoons caster sugar
2 teaspoons dried active yeast
2 teaspoons vegetable oil
150 ml plain/natural yogurt
1 egg, lightly beaten
1 teaspoon xanthan gum
In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.
Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.
Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking).
Preheat a heavy baking tray in oven. Remove tray and put the naan on it. Return to the oven for 3 mins, or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.