My oven is broken. It’s a simple statement but a debilitating problem for any baker. I have been working on this flatbreads recipe for weeks, baking it so many times in so many different ways, that it has even occupied my dreams. (There’s hardly a dream worse for a baker than nightmares of burned bread!)
My GF Naan was a big hit at the elementary school’s international night, where it drew people to the India table!
After baking this recipe out at temperatures ranging from broiling to 300° F, in commercial gas heat ovens, electric home ovens and even a gas grill, the net result is that, to get these beautiful breads to puff up enough to part the middles for soft pita bread to envelop your favorite sandwich filling, but crisp up enough on the outside to have a slight crunch and a gorgeous lightly browned hue typical of Indian Naan, the dough needs to be mixed as little as possible and the oven temperature needs to be just right — a perfect 425° F oven will do nicely.
Of course I must sheepishly admit that each time I baked this recipe out as I perfected the recipe for you, I and all others present ate each batch, polishing off every one of these breads, regardless of whether we deemed the results “less than perfect.” Even when these were cooked too long or not long enough or at a not-ideal temperature, they were still amazingly delicious! So don’t be daunted by my trials and tribulations – you can even bake this recipe in a miscreant oven and come out with pleasing results!
I baked this recipe at our church with the 2nd grade Sunday School class and we all got our hands in the dough – it’s a wonderful, tactile experience that should be shared! Keep in mind that if 2nd graders can spread this dough into delicious rounds, you can too. Vegan, yeast-free, dairy-free, and of course, gluten-free, there should be nothing keeping you from making this recipe soon and often!
- 2 cups Jules Gluten Free™ All Purpose Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. coarse sea salt
- 1/4 tsp. fine sea salt
- 3/4 cup warm milk (dairy or non-dairy soy, coconut, almond, etc.)
- 1/4 cup warm yogurt (dairy or non-dairy soy, coconut, almond, etc.)
- 1 Tbs. vegetable oil or coconut oil, melted
- Additional oil for hands
Preheat oven to 425° F.
Whisk the dry ingredients together in a large bowl. Warm milk and yogurt, then add with oil to the bowl and blend, just until integrated. Do not over-mix or the breads may become gummy when baked. The dough will hold together once mixed, and be slightly sticky. It should not be dry.
Sprinkle more Jules Gluten Free Flour onto a parchment-lined baking sheet. Using a large spoon or ice cream scoop, place six balls of dough onto the prepared, lined pan. Pour a teaspoon of oil into your hands and then press with your palms to spread each ball into a 5-inch circle, flattening with your palms; add more oil to your hands as necessary. The dough should be approximately 1/8 inch thick. Repeat with other balls of dough.
I recommend monitoring this recipe in your oven the first time you try it. Bake for 10 minutes, OR until the breads are puffing up and browning slightly. Flip to the other side and bake for an additional 3-4 minutes. If you tear open one of the breads, it should be fully cooked and have some pockets of air; it should not be gummy or look uncooked inside. If it is gummy or not fully cooked, return to the oven and monitor until fully cooked. Note the times and temperatures for your oven, so that next time you bake these flatbreads, you will know what produces the best results with your oven.
Makes 6 flatbreads. Use for personal pizza crusts, naan, pita breads or cut into triangles and toasted or broiled for crisp toast points.