• 1-1/2 teaspoons active dry yeast
• 2 teaspoons granulated sugar
• 1/2 cup warm water (110-115 F)
• 1-1/2 cups brown rice flour, divided, plus more for rolling
• 1/2 cup potato starch
• 1/2 cup tapioca flour
• 1/3 cup sweet rice flour
• 1/4 teaspoon gluten-free baking powder
• 1-1/2 teaspoons xanthan gum
• 1/2 teaspoon fine salt
• 2 large eggs, room temperature
• 2/3 cup unsalted butter, melted and cooled slightly, divided
• 1/4 cup plain nonfat yogurt
1. Combine yeast, sugar, water, and 1/4 cup brown rice flour in bowl of stand mixer fitted with paddle attachment, and mix well. Set aside for about 10 minutes while yeast proofs.
2. Combine remaining brown rice flour, potato starch, tapioca flour, sweet rice flour, baking powder, xanthan gum, and salt in deep bowl, and whisk well.
3. When yeast mixture looks frothy, add eggs, 1/3 cup butter, and yogurt. Add dry ingredients, and beat at medium speed until combined. Increase speed to high, and beat for 3 to 5 minutes, or until dough reaches consistency of thick cake batter that would require spreading in cake pan. The batter should be too thick to pour.
4. Lightly grease inside of large mixing bowl with olive oil or butter. Scrape dough out of mixer bowl and into greased bowl, smoothing top with moistened fingers or rubber spatula dipped in water. Cover bowl loosely with oiled plastic wrap or damp tea towel, and place in warm, draft-free spot to allow dough to rise for 1 to 2 hours, or until doubled in bulk.
5. Have bowl of additional rice flour and bowl of tepid water ready on counter. Sprinkle some rice flour on counter.
6. Punch down dough and divide into 8 balls; dough will be sticky. Roll each ball in rice flour as you divide it, then roll out each ball into 7-inch circle.
7. Heat large skillet over high heat for at least 3 minutes, or until almost smoking. Dampen hands in water bowl, and rub both sides of piece of naan to lightly dampen it. Place dampened piece of dough in skillet, and cook for 1 minute, or until dough starts to bubble. Turn over with tongs, cover skillet, and cook for an additional 45 seconds to 1 minute, or until bottom is browned. Remove naan from skillet, and brush both sides with remaining melted butter. Repeat with remaining dough balls. Serve hot.
NOTE: The breads can be cooked up to 3 hours in advance and stored at room temperature. Just before serving, reheat them in a skillet placed over medium heat.