Gluten Free Naan

We had a wonderful Indian Food feast at our friend's house last night.  I made garlic naan for the group and I noticed that my yeast packet said "gluten free".  Since we had a two gluten free eaters, I wanted to make gluten free naan and it came out great I think.

I modified this recipe found online which is awesome too by the way!

There were only two gluten free eaters, so I scaled the recipe way down and since I made the naan bread bigger because I was running late, it made only 6 pieces (and unfortunately I dropped one).  Though I love the regular naan, I think I liked the gluten free version a little better. 

While I was making the other non-gluten free naan, to prepare for this recipe I put the milk in a measuring cup, sprinkled in some golden flax seed and placed the cup in the pot of warm water on the wood stove.  I've read before that they help gluten free recipes. 

When I make "regular" naan from the recipe in the link I only make HALF (it's huge) and it takes 3 FULL HOURS.  I don't know how you can prepare that entire recipe, even with two skillets going at once in 3 hours. 

This gluten free recipe is about 1/4 of the original plus amendments.  If you double the ingredients, don't double the egg (this recipe should call for 1/2 an egg - but come on!  I should also use 1/2 a pack of yeast for this recipe, but I don't) 

1/2 - 1 pack gluten free yeast (is all yeast gluten free?  I don't know, my pack said gluten free)
1/4 C warm water (with 1/4 tsp raw sugar)
1 Tbl raw sugar
1 Tbl milk (I use Meyenberg whole powdered goat's milk)
sprinkle of golden flax seed
1 egg whisked
1/2 tsp salt
1/2 tsp xantan gum
1 - 1/2 to 2 cups cup Bob's red mill gluten free all purpose baking flour (which includes garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour)
Butter, melted with a brush
One bowl for mixing
One bowl oiled and ready to go

On the side, put flax seeds in the milk and begin to warm.  When ready to use, the flax may be stuck to the bottom, just scrape them loose.

In a large bowl, dissolve yeast in warm water w/ 1/4 tsp sugar (110 - 115 degrees). Let stand about 10 minutes, until frothy. Stir in sugar, milk with flax seed, egg, salt, xantan gum and enough flour to make a soft dough. I needed more flour than this recipe called for and just kept adding flour by the pinches till just right.  Knead for 6 to 8 minutes in the bowl or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.  I was running very late and had to cut the rise time short, it did fine.

Punch down dough. Pinch off small handfuls of dough about the size of a golf ball, put a pinch of garlic into each piece. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. 

Roll balls of dough out into a thin-ish circle on a floured surface.  You can not roll these as thinly as you can the gluten recipe.  Be careful when rolling.  Lightly oil grill with butter. Place circles on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.