Gluten Free Na'an Bread

This recipe is adapted from Gluten Free on a Shoestring. 

1. In a small mixing bowl place flour, salt, cream of tartar, sugar and yeast. Whisk then set aside.
2. In large mixer, whisk together regular yogurt, butter, egg plus egg white, and warm water (or milk; roughly 95 degrees or a little warmer). 
3. Switch mixer to paddle attachment, then slowly add dry mix until, combined. 
4. Turn mixer up to medium and stir for 3 minutes. The dough will slowly come together but will not make a ball on its own. DON'T PANIC it will be wetter than regular gluten-y Na'an Bread recipes.
5. Turn off the mixer and scrape dough off the sides of the bowl and gently press into a bowl. Place dough in a greased bucket with a lid or a bowl with a lid that can be covered tightly. Allow to rise in a warm and draft free place (ie near your stovetop) until your dough has almost doubled (45 min or so).
6. Once the dough has finished rising, turn it out onto a lightly floured surface (GF!) and divide into 6-8 pieces. 
7. While you're shaping the dough, heat about 1-2 tbsp of coconut oil in a skillet over medium-low heat. Roll out one portion to about 3/8 inches thick. Place the first piece of shaped dough in the heated skillet and fry until large blisters begin to form. Flip and fry the other side until golden brown. 
8. Remove from heat and place on plate lined with paper towel. Put in oven to keep warm. 
9. Repeat steps 7-8 until you have no dough remaining. 

Enjoy with Chicken Tikka Masala!