Gluten-Free Naan Bread

Ingredients
Wet

• 1 cup milk or non-dairy milk for vegan option
• ½ cup homemade milk kefir or plain yogurt use non-dairy yogurt for vegan option
• 1 tablespoon olive oil

Dry

• 2 cups 300 grams all-purpose gluten-free flour (see note)
• ¼ cup cornstarch
• 1 teaspoon psyllium husk powder
• 1-1/2 teaspoon sugar
• 1 teaspoon active dry yeast
• ½ teaspoon salt

For Garnishing and Cooking

• ¼ cup olive oil for brushing
• 1 tablespoon black sesame seeds or cumin seeds for sprinkling

Instructions

1. In a small mixing bowl, mix together all wet ingredients. In a large mixing bowl, whisk the dry ingredients together. Add the wet ingredient mixture into the dry ingredient mixture and use a spatula or clean hand to form the dough. If you are using a different all-purpose gluten-free flour than indicated in the Note, the wetness of your dough might be different. Add 1 tablespoon of extra milk at a time, if necessary, to form a slightly sticky dough but not too wet. Cover the mixing bowl and let the dough rise in a warm place for 5 hours. The dough should smell yeasty at the end of the fermentation.
2. Lightly dust a working surface with some gluten-free flour and transfer the yeast dough onto the surface. Roll the dough gently to form a smooth ball and then flatten the ball to form a disc.
3. Divide the dough into 8 pieces and roll each piece into a small smooth ball. Use a rolling pin to form each ball into an oval-shaped disc, approximately 1/8 inch thick.
4. .............
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