naan - Soft Gluten Free Flour Tortillas

By tinathorn

Ingredients

• 3/4 cup brown rice flour
• 1/4 cup potato starch + more for dusting
• 1/4 cup cornstarch (or more potato starch for corn-free)
• 1 teaspoon guar or xanthan gum
• 3/4 teaspoon fine sea salt
• 1/8 teaspoon gluten-free baking powder
• 1/4 cup hot water
• 1/2 Tablespoon honey
• 3 Tablespoons buttermilk* (or 1 1/2 teaspoons apple cider vinegar* + enough milk to make 1/4 cup) (gluten free rice milk for dairy-free/vegan)
• 3 Tablespoons cooking oil
• 1 large egg, beaten

Details

Adapted from glutenfreerecipebox.com

Preparation

Step 1

To a bowl, add the dry ingredients, whisk thoroughly, and set it aside.
In a larger bowl, dissolve the honey in the warm water; add the buttermilk, oil, and beaten eggs; and whisk well.
Add the dry ingredients to the wet ingredients; and using a rubber spatula, stir them until the dough reaches the consistency of creamy mashed potatoes. Allow the dough to rest for 20 minutes to prevent the rice flour from creating a gritty texture.
Once the dough is just about ready, preheat a heavy skillet, preferably made of cast iron, over medium heat.
Scatter at least 2 tablespoons of potato starch to a clean, flat surface; scoop 1/4 cup of dough at a time and add it to the floured surface. Knead the dough with dusted hands, adding additional potato starch as needed. Shape the dough into a disk shape as wide as your spatula. Using your spatula (a pizza spatula works well), transfer the dough disk to the preheated skillet.
Using your fingers or a pastry roller, immediately flatten and distribute the dough within the pan, working from the center, moving outwards. _Be careful not to burn your forearm on the pan. Then using the back of flat spatula push it down to even it out.
Fry each tortilla on each side for approximately 2 minutes.
Repeat with remaining dough adding additional potato starch as needed. Allow them to cool and store in a ziplocked bag in the refrigerator for as long as the expiration date on your buttermilk container states. They are best served once they are reheated in the microwave at a low temperature or steamed for a short period in colander over simmering water.
Store unused tortillas in the freezer as refrigeration dries food out.
Tips

* Vinegar contains yeast, therefore, if you are on a yeast-free diet, please avoid it.

The next time I make these I will be using less starch and more rice flour. I think that may perfect this recipe.