Gluten free Garam Masala Flatbread

This Sunday my husband cooked a deliciously satisfying Channa Masala -- my favorite dish to order at an Indian restaurant.  He tweaked his dish a bit by adding more veggies, which made his taste tester (me) very happy.  While we were eating this nourishing dish, he mentioned wanting naan with hummus to complete the meal, perhaps to sop up the lingering broth in our bowls or that last bite of chickpeas.  The next day, I thought I'd experiment and see if I could devise a spiced up yet gluten-free and yeast-free version of naan -- Garam Masala Flat bread

I tried cooking these two ways -- the traditional oven method and the skillet method, reminiscent of pancakes.  For some reason, with what I had in mind for taste and texture, the skillet method seemed more logical -- and it yielded a better flat bread, in my opinion.  Here's the recipe I came up with:

• 1 cup of milk
• 1 cup millet flour
• 1/2 cup brown rice flour
• 3/4 cup light buckwheat flour
• 1/2 teaspoon of salt
• 1/2 teaspoon baking powder
• 3 teaspoons honey
• 4 tablespoons melted butter
• 1 cup yogurt
• Garam Masala more information on this spice combination below

Mix all of your dry ingredients together in a large mixing bowl.  Create a well and add in your wet ingredients, combining together thoroughly until a nice dough is formed.  It should be just at the point of being too sticky -- if it is at a stickiness level that is difficult to work with, add a little bit more flour.  On a floured surface, place a small handful of dough and roll it out into a circle.  With your lovely circles of dough, do one of two things:
1.  Put the circles onto a greased baking sheet, and shake a bit of garam masala onto the tops of each piece of dough.  Bake in a preheated 400 degree oven for about 8 minutes.  Flip over the flat breads, sprinkling garam masala on the new topside of the bread and bake for an additional 2 minutes.  No one likes food that's spiced only on one side -- double it up!

2.  Form circles and place individually on a liberally buttered cast iron skillet.  Shake a bit of garam masala onto the tops of each flat bread.  Flip over after about 3 minutes or almost completely cooked.  Sprinkle garam masala on the new topside of the bread and let cook for an additional 2 minutes or so.

Why garam masala?  Because I love it's warmth.  Reminiscent of cinnamon, garam masala -- which translates into "hot mixture" is a blend of spices, usually consisting of peppercorns, cloves, cumin, cardamom, nutmeg, anise, and coriander.  Deliciously spicy, but not too overwhelming.  It's perfect blend of sweet and savory make it a welcoming surprise on these flatbreads.  Below is what I served it with -- a spicy and saucy vegetable mixture and homemade paprika hummus.  The bread sopped up the sauce and held up to the hummus perfectly.