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I made this a while back, and I thought i would share the recipe.
2 1/2 cups (350g) high-quality all-purpose gluten-free flour, plus more
1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
1/2 teaspoon kosher salt
1/4 teaspoon cream of tartar
4 1/2 teaspoons (18g) sugar
2 1/4 teaspoons instant yeast
1/3 cup (76g) plain yogurt, at room temperature
3 tablespoons (45g) ghee, melted and cooled (can substitute equal amount of olive oil)
1 egg plus 1 egg white, at room temperature
3/4 cup (6 ounces) warm water, about 105°F
Ghee or butter for frying
In the bowl of your stand mixer fitted with the paddle attachment, place 2 1/2 cups flour, xanthan gum, salt, cream of tartar and sugar, and whisk to combine well. add the yeast and whisk again to combine. Add the yogurt, ghee, egg and egg white, and mix on low speed with the paddle attachment until just combined. With the mixer still on low speed, add the water in a steady stream. Once the water has been absorbed, turn the mixer up to medium speed and mix for about 3 minutes. The dough will most likely be quite fluffy. Add more flour by the tablespoon, mixing well after each addition, until the dough thickens and begins to pull away from the sides of the bowl in spots. It will not turn into a fully integrated ball of dough on its own.
Turn off the mixer and scrape the dough off the sides of the bowl and gently press it into a ball. The dough should be smooth and fragrant. Cover the bowl and place the dough in a warm, draft-free spot to rise until it is nearly doubled in volume, about 35 minutes.
Once the dough has finished rising, turn it out onto a lightly floured piece of parchment paper. Place about 2 tablespoons ghee or butter in a cast iron skillet, and melt over medium heat. Divide the dough into 8 pieces, each about 95 grams. With the pan is heating, lightly flour the first piece of dough. Cover it with another sheet of parchment paper, and roll into an elongated oval, about 3/8 inch thick. Dust both sides of the dough lightly with flour, and place in the hot pan. Fry on one side until large blisters begin to form, about 1 minute. Allow to continue to fry for another 30 seconds to one minute, or until the underside is golden brown. Flip the bread to cook on the other side until browned another minute or so. Remove to a paper towel. Repeat with the remaining 7 pieces of dough.
for the dhal i dont use a recipe. I usually just take a mixture of pink, and black lentils and let then soak for 5 hours. after that I fry and onion or two and then add ghee, water and the lentils and let them simmer for a couple of hours. I then add some masala and other spices. my recipe always changes depending on my mood. you can add baby spinach to it(tastes nice)
Source link: http://glutenfreeonashoestring.com/naan-bread/