Naan.

During the last six months of pandemic-induced lock-down - yes, it really is six months already - I, along with a huge number of other people, have taken to baking bread.  The challenge in our house is to produce a tasty and well-textured loaf using Gluten Free flour.  It behaves differently and doesn't rise like regular flour. So it needs extra "juicing" of the yeast, additional baking powder and soda, and then things start to happen.  This is a second attempt at Indian naan, and I am pleased with the results so far.  The loaf is glazed with egg yolk before baking and sprinkled with white poppy seeds which contribute a nutty flavor to the mix.