Terra Americana

Naan is a light bread with a recorded history dating back to the 1300's. A staple with hot meals throughout south and central Asia it is both fried and baked according to local custom. In China the standard starches are rice, noodles and millet. With the rise of consumerism and western style hustle and bustle many no longer find the time for tradional breakfast foods.  As a result European bakeries have invaded the market place with convienent breads people can stop to buy on their way in to school and work.  Local entrepreneurs have followed this trend by setting up carts and shops to sell Chinese alternatives.  One is a thin rice flour bread with scallions and sesame seeds that is baked on a griddle, in a large pizza like circle and cut accordingly.  I have taken a page from that book to create a gluten and yeast free version of Jeffery Alford & Naomi Duguid's Oasis Naan.

• 1/2 tsp baking soda
• the juice of 1/2 lemon
• 2 tbsp yogurt
• 2 tbsp water
• 1/2 tsp salt
• 1/4 cup sesame seeds (or caraway)
  
• 1/4 cup chopped scallions, chives or 1/8 cup Fines herbs
• 1/2 cup mashed potato
• 1 beaten egg
• 2 tbsp water
  
• 1 cup Sweet Potato Flour
• 1 cup Brown Rice Flour
• Vegetable oil
  

Mix Baking soda, lemon juice, and milk together.  Let sit until bubbles form.

In a large bowl combine salt, sesame seeds, scallions, potato.  Blend in the egg and water followed by the lemon juice mixture.  Slowlu add the rice flour to create a dough out of the batter.  It is easiest to use your hands to form the dough.  Form 6 balls and roll out each into ovals.  Lightly coat with oil and fold.  Roll out into another oval, coat with oil, fold and roll one final time. 

At home I would bake for 12 minutes on a baking stone at 400f.  As I only have a wok in china, I cooked each naan on medium low setting, covered for about 6 minutes and then flipped to baked the final side covered for another 6 minutes or until they were browned to my liking.

Serve on it's own, with a meal or schmered with tzajiki, hummus, goats milk cheese or Lyonnaise garlic and herb cheese.

You can find the original recipe shared on the PBS Special Baking with Julia or at these sites;  Always Add More Butter and Of Cabbages & King Cakes

More from Baking with Julia:

• Rugelach
• Irish Soda Bread
• Pizza Rustica
• Lemon Loaf Cake

Listen to - Talk of the Nation - Dorie Greenspan - 011712

Photo Credit:  Julie Cecchini