Melted coconut oil or ghee (don't use butter as it will burn)
Instructions
In a mixing bowl, combine the warm water, lemon juice, buckwheat flour and rice flour. Cover and allow to sit in a warm place 8-24 hours.
When you're ready to make the bread, pre-heat an enameled cast-iron or cast iron skillet over medium heat.
Whisk together the starches, xanthan gum, rapadura, salt and baking powder and stir into the soaked flour. Add more flour or water, as needed, to get the dough into a rollable consistency. Divide the dough out into 8-12 pieces.
Flour a silpat or your kitchen counter. Flour each piece and roll or pat it out into a ¼” thick circle or rectangle.
Coat the pre-heated cast iron pan with melted coconut oil and add the bread to the pan. Coat the top side with melted oil. Cook for 2-3 minutes per side, flipping once.
Serve warm.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/soaked-gluten-free-naan-bread/