* For best results, it is best to measure rice flour by weight. If this is not possible for you, use about 1 ¾ cups.
Preheat the oven to the highest setting below broil (yep it’s hot). Put a heavy baking tray into the oven to pre-heat. You want this pan HOT.
Combine the sugar, milk and yeast in the bottom of a blender and let sit for 5 minutes. Add the oil, yoghurt, and egg to the yeast mixture in the blender and blend until smooth.
Place the rice flour, tapioca flour, xanthan gum, salt and baking powder in the bowl of your food processor. Pulse until blended together. Turn the food processor on to the low setting and in a steady, slow stream pour in the wet ingredients. Turn the speed up once all the wet ingredients have been added and blend until smooth.
Dust a pastry board or your counter with some rice flour. Pull the dough out of the food processor and split the dough into 6 roughly equal gobs. Remember to use the rice flour liberally to keep the gobs from sticking to you, the board, etc.
Roll the gobs into tear shaped naan pieces, about ¼-inch thick. Remove the tray from the oven and put the naan onto it. Bake for 3 - 4 minutes, or until the naan puffs up and turns light brown.
Place the tray with the naan on it under the broiler for 30 seconds to 1 minute for extra browning. Consume with your favorite curry and plenty of rita.
NOTES: Do not skimp on the quality of the yoghurt- it does make a difference. Recommend eating the naan within 48 hours of baking them.
