Recipe

Gluten-Free Naan / Roti – Indian Flat Bread (Gluten-Free)
Ingredients
1 cup tepid milk (i used soy milk, but any kind of milk is fine)
1/2 cup brown rice flour (superfine)
1/2 cup white rice flour
1/2 cup sweet rice flour
3 tbsp. teff flour
1/2 cup tapioca flour
1/2 teaspoon salt
1 teaspoon gluten free baking powder
2 teaspoons sugar
2 teaspoons dried active yeast
2 teaspoons vegetable oil
1 cup or more plain/natural yogurt
1 egg, lightly beaten
1 teaspoon xanthan gum
Directions
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 round shapes that are about 1/4 in. thick .[my note: I rolled the dough out on parchment paper- you can then peel off parchment paper after transferring or bake directly on paper. I also put my hand inside a small plastic ziploc to pat out the dough rather than using a rolling pin, using liberal amounts of extra teff flour to decrease stickiness.]

Preheat a heavy baking tray in oven to 550 or so. Remove tray and put the naan on it [on or off of parchment paper]. 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.

(my oven only heats to 550 and the first time it took me more like
5 minutes or six to get it brown. But then the second time i almost
burned it, so watch it carefully. My hubby liked it better the
browner it got.)