Ingredients

1 cup tepid soymilk
1/2 cup brown rice flour (superfine)
1/2 cup white rice flour
1/2 cup sweet rice flour
3 tbsp. teff flour
1/2 cup tapioca flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons dried active yeast
2 teaspoons vegetable oil
1 cup plain soy yogurt or soy mayonnaise
1 flax egg, (add 1 T. ground flaxseed to 3 T. boiling water and stir until gelatinous)
1 teaspoon xanthan gum

Directions

In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.

Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, soy yogurt, flax egg and mix until smooth.

Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into round shapes that are about 1/4 in. thick between parchment paper, using enough flour mix to keep from being too sticky.

Preheat a heavy baking tray in oven to 550 or so. Remove tray and put the flatbread on it (on or off of parchment paper). Return to the oven for 3 mins, or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.

Can sprinkle with toasted sesame seeds.

Because this is gluten free, it won't be as pliable as regular flatbread, but can be used for the top and bottom of sandwiches or used to spread your favorite hummus on!