Naan Bread

I've been working on this recipe for awhile. When I started eating GF, it was difficult to find GF naan bread which I love to eat alongside dal. This recipe comes together quickly and can be easily used for tortilla shells if you increase the water till the desired consistency is reached. I often halve the recipe but these do freeze well. Feel free to add a teaspoon or two of dried herbs or spices to mix up the flavour. I usually always add 1 tsp garlic powder unless I plan to eat the leftovers with nut butter!

Naan Bread (or Tortilla Shells)

Ingredients

1 cup chickpea flour

1/2 cup tapioca flour

1 tsp baking powder

3/4-1 cup water

1/2 tsp salt

Optional add-ins:

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cumin

1/2 tsp of your favourite herb

Instructions

Whisk all ingredients together starting with 3/4 cup water if you want to make naan bread; use more water for thinner tortilla shells.
Heat a non-stick pan over medium heat. Pour about 1/2 cup of the mixture into the pan, spreading with a spatula if needed.
Cook for 3-4 minutes on low-medium heat, then flip and cook on the other side for a couple of minutes until golden.