Soft Gluten Free Naan (Indian Flatbread)

• 1/2 cup water, heated to 110Au0b0F
• 1 Tablespoon honey, (or agave syrup) (or sugar)
• 2 teaspoons instant dry yeast
• 1/2 cup buttermilk
• 1 1/2 cups white and/or brown rice flour
• 3/4 cup potato starch and/or cornstarch, plus more for dusting
• 2 teaspoons guar gum (or xanthan gum)
• 1 1/2 teaspoons salt
• 1/4 teaspoon gluten free baking powder (optional)
• 1/4 cup cooking oil
• 2 large eggs
• Butter, for tops (optional)

1. Combine warm water, honey, and yeast in a medium-size bowl; and set aside until frothy, about 5 minutes.
2. In a separate, large bowl, add rice flour, starch, gum, salt and baking powder (omit baking powder when making thin tortillas); whisk thoroughly, and set aside.
3. Add buttermilk, oil, and beaten eggs, to yeast mixture; and whisk well.
4. Add dry ingredients to the wet ingredients. Using a rubber spatula, stir until it reaches a soft dough, the consistency of creamy mashed potatoes. Allow the batter to rest for 20 minutes.
5. Place a sheet of plastic wrap on a flat surface. Add up to 1/3 cup of the dough and pat out to a thin patty, using starch-dusted hands. Add additional potato starch, as needed.
6. Preheat a heavy skillet over medium heat, preferably a cast iron pan.
7. Transfer the patty to the skillet using the plastic wrap. Avoid touching the plastic wrap on the skillet. Fry for 1 A1/2 to 2 A1/2 minutes on each side and until patches of golden color show up.
8. If desired, using a stick of butter, coat each side and set aside.

water, honey, yeast, buttermilk, white andor, potato starch, guar gum, salt, gluten free, cooking oil, eggs, butter

Taken from www.epicurious.com/recipes/member/views/soft-gluten-free-naan-indian-flatbread-53096671 (may not work)