Gluten Free Naan Bread
This homemade gluten free naan bread is light, fluffy and even made without yeast! It’s incredibly easy to make with just a few simple, everyday ingredients. Perfect for curries, dal or paired with your favorite dips!
This gluten free naan recipe has been a long time coming! I share so many curries and dals and other Indian inspired dishes that I figured it was time for this bread!
I have never had luck finding gluten free naan bread in grocery stores, especially since I prefer it dairy free, so I finally decided to make my own! It took some trial and error, but this recipe is fluffy, yeast-free, dairy free and made with just a few simple ingredients.
Serve it with your favorite curry, or enjoy it with your favorite dips. It doubles as a flatbread so it’s a very versatile recipe. Try my gluten free pizza crust or gluten free focaccia next!
Why you’ll love this recipe
- Easy to make
- Dairy free friendly
- Soft & fluffy
How to make gluten free naan
In a large mixing bowl, whisk together the yogurt, water, egg and melted butter until combined.
Fold in the flour, baking powder and salt until a dough forms. be sure to spoon and level the flour to measure, don’t scoop from the bag or you will end up with more than you need and the dough will be too dry.
It will likely seem sticky at this point, but don’t add more flour! If the dough seems dry at all, fold in 1 more tablespoon of water.
Cover and set in the fridge for 1 hour. This will make it less sticky and easier to work with without needing extra flour that could dry out the dough.
After 1 hour, take about 1/3 cup of dough and add to a piece of parchment paper that is lightly floured. Flour your rolling pin and roll the dough out into about 1/2 inch thick piece.
Heat a cast iron skillet (I lightly greased mine before the first piece, but did not continue to grease between pieces) and add the dough.
Cook on each side until the top begins to bubble up, about 2-3 minutes on each side. Repeat until all dough has been used.
Brush the tops with melted butter and sprinkle with chopped cilantro and chives. Enjoy and try my gluten free sandwich bread next!
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Key Ingredients
Gluten Free Flour. I used the Bob’s Red Mill 1:1 All Purpose Baking Flour, which I recommend for this recipe. You can try another blend with varying results, just make sure it has xanthan gum in the mix. I do not recommend almond, oat or another type of GF flour.
Greek Yogurt. Greek yogurt is key for adding moisture and texture to the naan. I used regular greek yogurt, but whatever you have is fine, just make sure it is unsweetened and unflavored. Yogurt is traditionally used in naan to leaven it. For dairy free, I like Kite Hill Greek Style Yogurt.
Egg. Since this gluten free naan recipe is yeast free, an egg is really helpful for providing a fluffy texture.
Water. You can also use a plain non-dairy milk, but this is to help bind everything together.
Butter. Just a bit of melted butter (I used dairy free) helps add a richer flavor and moisture to the recipe.
Baking Powder. Since we aren’t using yeast, a generous teaspoon of baking powder will provide lots of fluff to the naan!
Variations
DAIRY FREE: You can make this gluten free naan dairy free by using dairy free butter and the Kite Hill Greek Style yogurt which is almond based.
EGG FREE: I have not tested this recipe with an egg substitute as it is a key ingredient for the fluffy texture of the bread and to prevent it from feeling gummy. If you want to make this vegan, you can try subbing the egg for a flax egg or using 1/4 cup more yogurt (so 3/4 cup total) in place of the egg.
MAKE IT HERBY: Yes! I like to add fresh cilantro and chives to the naan when serving, but you can also add dried or fresh herbs right into the dough to add more flavor.
Does it keep?
Once prepared, this bread will keep in the fridge for about 3 days or in the freezer for up to 1 month. I like to reheat it in the oven or toaster for the best texture.
Enjoy with these recipes!
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Gluten Free Naan Bread
by: claire cary
Ingredients
- 2 cups gluten free all purpose baking flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup plain greek yogurt dairy free or regular
- 7 tablespoons water
- 1 egg
- 2 tablespoons melted butter
Instructions
- In a large mixing bowl, whisk together the yogurt, water, egg and melted butter until combined.
- Fold in the flour, baking powder and salt until a dough forms. be sure to spoon and level the flour to measure, don’t scoop from the bag or you will end up with more than you need and the dough will be too dry.
- It will likely seem sticky at this point, but don’t add more flour! If the dough seems dry at all, fold in 1 more tablespoon of water.
- Cover and set in the fridge for 1 hour.
- After 1 hour, take about 1/3 cup of dough and add to a piece of parchment paper that is lightly floured. Flour your rolling pin and roll the dough out into about 1/2 inch thick piece.
- Heat a cast iron skillet (I lightly greased mine before the first piece, but did not continue to grease between pieces) and add the dough.
- Cook on each side until the top begins to bubble up, about 2-3 minutes on each side.
- Repeat until all dough has been used.
- Brush the tops with melted butter and sprinkle with chopped cilantro and chives. Enjoy!
Notes
Comments
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These came out so so so good! I was about to give up because so many other recipes like to over complicate it but these were simple and delicious!
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Thank you, Karla! So glad you found a winner!
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Easy recipe that turned out perfectly! I’m using this to make gluten free mini pizzas for a couple GF grand nephews.
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This was a successfully delicious gf Naan! I’ve tried several gf Indian flat breads with no success. Your directions were spot on too!
Patting the dough out with my floured hand was easier than the rolling pin.Yes it was sticky, but the chilled in fridge really helped. I had leftover dough in the fridge for two days and that rolled out even better!
I added garlic powder to the mixture, as well as on the finished product! Yum!
Had no trouble substituting King Arthur gf flour and dairy free yogurt and butter!
Wonderful! Thank you!
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So glad it worked out well for you! Thanks for the review, Wendy!
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Wow! Glad I found you! So delicious!!
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So glad you loved it!
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I’ve made this several times and really enjoy it. I use one for one GF flour and it comes out very nice.
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Thank you, Connie!
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Have you ever converted your flour measurement to grams? I made these today using 296 g of Bob’s 1:1 (2 c per packaging). The dough was quite crumbly so I added quite a bit more water and even a bit more yogurt. The naan came out quite stodgy. Does it seems like that was because I converted to grams and your spoon method results in less flour? Since becoming celiac I now weigh everything so maybe I messed this up! 😁
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I would stick with the spoon and level method here! I create all my recipes using cups because that is what most of my audience uses.
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Does the Greek Yogurt need to be full fat or fat free?
Thanks!-
I prefer full fat but either will work!
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I made these tonight and they were great! I didn’t read the whole instructions before starting and missed the chilling for an hour part. So I just scooped them into the pan and then wet my fingers and flattened them down inside the pan. Turned out great! So if anyone is short on time – it’s still possible to make these!
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Perfect! Glad it worked well without the chilling.
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The mix was easy to make, but the dough is very sticky and trying to add the dough once rolled from the parchment paper to the skillet was a fiasco, that was my first attempt, I have read in some of the comments that someone used their hands instead to shape it and that worked better, I also lightly oiled the skillet like the instructions said that also didn’t work, so I had to add more oil. Eventually the Naan came out ok, but maybe next time would be better
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Did you chill the dough? Key to make it easier to work with! You can try adding more flour if it still seems too sticky.
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I’m not sure where the positive ratings come from. These come out dry, quite hard, without bubbles and nothing like an actual naan bread. I will be trying a chickpea flour recipe next, as apparently that’s how naan was originally made.
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Sorry it didn’t work out for you! Did you make any chances to the recipe? How did you measure the flour?
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I take my review back! I used a gf flour mix that wasn’t well balanced, the brand was called Just About Foods. I switched to another brand and got much better results. My daughter loves this recipe, she will even eat the naan cold, for a snack.
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Appreciate that! In the future, if you make any changes to the original recipe (even the brand of flour), please indicate that in the review!
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Hello,
I’m new to GF, and I typically don’t make any kind of bread products…LOL. I see you said: Greek yogurt is key for adding moisture and texture to the naan. Would non greek style plant based yogurt work? Or that’s what you meant by needed for texture (Greek style as opposed to yogurt generally)?Gratefully,
Gerry-
A dairy free greek style should be fine! I like the one from Kite Hill.
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This looks yummy! Could I freeze this? If yes, do you know how long it will keep in the freezer?
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Up to a month!
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