150 ml warm water (5.072 oz which is a little more than 1/2 cup)
2 tsp sugar
2 tsp active dry yeast
275 g white rice flour (I used 2 cups)
60 g tapioca starch (1/2 cup) - NOTE: one time, I eliminated this and it still came out great!
1/2 tsp salt
1 tsp baking powder
1 tsp xanthan gum
2 tsp vegetable oil
150 ml (5.072 oz which is a little more than 1/2 cup) plain soy yogurt, toffuti sour cream, or regular dairy sour cream
1 egg, lightly beaten (or 1 tbsp flaxseed meal mixed with 3 tbsp warm water)
olive oil (optional)
extra rice flour for rolling and forming naan
Preheat the oven to the highest setting (mine is 500 degrees). Place a heavy baking tray or pizza stone in the oven to heat while you prepare the recipe.
In a measuring bowl or cup, mix water with 1 teaspoon of the sugar and the yeast. Cover with plastic wrap and allow to sit in a warm place while you prep the rest of the ingredients.
Sift the rice flour (and tapioca if using), salt, baking powder, and xanthan gum into a medium-sized bowl. Add the remaining 1 teaspoon of sugar, oil, yogurt (or sour cream), egg, and the water/yeast mixture. Blend until smooth. It will be very thick.
NOTE: When you begin working with this dough in the next step of the recipe instructions, if it is very sticky and uncooperative, wet your hands. Also, try sprinkling some white rice flour onto your hands and/or the dough before handling it.
Divide the dough into six equal portions. Sprinkle some white rice flour onto your rolling surface. If possible, roll your dough on a silicone mat as it is an excellent surface for keeping gluten free doughs from sticking. Even so, I still recommend sprinkling a little white rice flour onto your first piece of dough as well as on your rolling pin (alternatively, use your hands to press the dough into a round pita-shape). Roll the dough until it is about 1/4" thick. Sprinkle more white rice flour as needed onto the dough and/or the rolling pin to keep it from sticking.
When you are ready to bake the naan, carefully place each piece of dough onto your baking pan or stone which you've removed from the oven. Avoid putting one pan or stone on a rack below another pan or stone. It is best to do one pan or stone at a time, as you'll need to broil the naan in order for it to get browned.
The original recipe calls for baking the naan for 3 minutes, but I found it best to bake for 8 minutes, then turn them over with a tongs and bake for another 2 -3 minutes. They were pretty browned by this time, but I turned on my broiler and broiled them for another minute.
Brush them with the optional olive oil before serving.