2 level teaspoons xanthan gum
1 teaspoon salt
1 teaspoon onion seeds
1 teaspoon sugar
1 1/2 sachets of fast-action dried yeast
50ml dairy-free milk
125g dairy-free plain yogurt
1 large egg, beaten
50g dairy-free margarine
2 tablespoons sesame seeds, optional
Gently warm the milk and after reserving 1 tablespoon of dairy-free yoghurt, add the rest to the milk and blend well.
Beat the eggs and set aside.
Melt the dairy-free margarine.
Add the milk and yoghurt mixture, egg and dairy-free margarine to the gluten-free flour.
Knead with your hands or with an electric mixer using the dough hook, until well mixed.
Cover the dough with clingfilm and place somewhere warm to rise until doubled in size.
With well-floured hands divide the dough in to 8 balls, cover them and leave to rise for another 10-15 minutes.
Preheat your oven to 230'C / 450'F / Gas 8. Also, preheat an ungreased baking sheet in the oven for 10 minutes. Line the baking sheet with greaseproof paper.
Take one of the balls and place it on the baking sheet. Gently stretch it with your hands to about 6-7 inches in length, making the traditional teardrop shape as you go. Make 2-3 similar shapes at a time and brush the tops with a little of the reserved yoghurt.
Sprinkle with the sesame seeds, if using, and bake on the top shelf of your oven for 10-12 minutes until golden.
Serve with any meat, chicken or vegetable curry.
Tip: Can be frozen!