An easy recipe for gluten-free naan bread. This homemade soft gluten-free flatbread is a great side dish for any meal.

Gluten-Free Naan Recipe

This gluten free naan bread recipe makes a soft and chewy gluten-free flatbread. Homemade gluten-free naan is made with simple ingredients and is cooked in just a few minutes. The gluten-free yeast dough also has a short rising time of just 30 minutes.

Naan is traditionally cooked in a tandoor, which is a cylindrical clay oven. I easily cooked the gluten-free naan bread in a greased cast iron skillet. I was able to get the nice charred blisters that you see with naan bread served in Indian restaurants.

This homemade gluten-free flatbread is so much more delicious than store-bought. You can see just how easy this gluten-free naan bread is to make in the detailed recipe steps or in the recipe video.

Ingredients In Gluten-Free Naan Bread

Warm Water: This helps activate the yeast and is important for adding moisture to the dough.

Granulated Sugar: Sugar helps activate the yeast quicker (think about it as yeast insurance).

Rapid-rise yeast (instant yeast): I like baking with instant yeast because the dough needs less time for rising. Also, there is no ‘proofing’ required for instant yeast, so you do not need to activate it and make sure it bubbles. However, I still dissolve it in warm water and sugar to help get it started.

Gluten-Free Flour: The most important thing in making this gluten-free naan bread is the gluten-free flour blend that you choose. Not all brands of gluten-free flour are recommended for gluten-free yeast baking. I cannot express this enough!

Egg: This is an important addition of protein that helps in gluten-free yeast baking.

Yogurt: It not only adds moisture and protein, but also acid to help the dough rise.

Baking Powder: It helps support the rise of the of the gluten-free yeast dough.

Vegetable Oil: Adds a little bit of fat to the dough.

Salt: It is added to increase the flavor of the dough.

How To Make Gluten-Free Naan Bread

Preheat the oven to the proofing setting or to 200°F. Once it gets to 100°, turn off your oven.
Warm the water to 110°-115°F. I microwave the water in a glass measuring cup for 30-45 seconds. I also use a thermometer to check the temperature. If your water is too hot, it will kill the yeast. The water should feel like warm bathwater.
In a small bowl or glass measuring cup, stir together the sugar and warm water.
Pour the instant yeast into the water mixture. Cover with a kitchen towel and allow it to bubble up for 1-2 minutes. (photo 1)
Add the gluten-free flour and baking powder to a large bowl and stir to combine the ingredients. Make a well in the middle of the gluten-free flour mixture. (photo 2)
Add the whisked egg, yogurt, oil, salt, and yeast mixture to the gluten-free flour mixture in the well made in the middle. (photo 3)
With a large spoon, stir the dough until well combined. (photo 4)
With your hands, bring the gluten-free dough together into a ball. No kneading is required.
Place the dough in a greased, heat-proof bowl (I use a heat-proof glass or metal bowl). (photo 5)
Cover the bowl with plastic wrap and a cloth and let it rise in the warm oven for 30 minutes. (photo 6)
Turn the gluten-free dough ball onto a gluten-free flour dusted piece of parchment paper.

Using a bench scraper or knife, divide the dough into 8 equal portions. (photo 7)
Roll the dough portions into 8 dough balls. (photo 8)
Using a floured rolling pin, roll out the dough balls until flat. (photo 9)
Add 2 tablespoons of oil to a skillet (cast-iron preferred) over high heat.
Place one piece of rolled out dough in the skillet. Cook for about 2 minutes until the dough bubbles and the bubbles puff up. (photo 10)
Flip the dough over with a spatula and cook the other side for 1 minute until golden brown. (11)
Repeat until all dough is cooked.
Brush the naan with the melted butter and serve warm.
If you have any leftovers, store them in an air-tight container and reheat before eating. You can reheat in the oven at 350°F for 10 minutes or individually in the microwave for 20-30 seconds.

Is Yeast Gluten-Free?

The most common kinds of yeast used for baking are active dry yeast and instant yeast. Both of these types of yeast are gluten-free. I like baking/cooking with Fleischmann’s RapidRise yeast or Red Star Quick·Rise instant yeast.

Gluten-Free Flour

Gluten-free yeast dough is tricky and you cannot just use any brand or type of gluten-free flour. It is really important that you use gluten-free flour that is recommended for yeast recipes!

I tested this recipe with three different brands of gluten-free all-purpose flour blends. I test baked with Better Batter (original blend), Better Batter Artisan blend, and Pillsbury gluten-free.

All three of these gluten-free flour blends are recommended for gluten-free yeast doughs. Not all brands of gluten-free flour are recommended for yeast dough.

Make sure to check the brand of gluten-free flour to see if it is recommended for yeast recipes. You can find that information on the brand’s website (example: Bob’s Red Mill 1-to-1 ) or sometimes on the brand’s packaging (example: King Arthur Measure for Measure).

I really appreciate that the King Arthur Measure for Measure states that it is “not ideal for yeasted recipes” on both their website and their packaging. I have not tested my recipe with the King Arthur All-Purpose gluten-free flour.

This recipe was developed with a gluten-free all-purpose flour blend made with rice (Better Batter and Pillsbury gluten-free). I also test-baked with the Better Batter Artisan blend which is an excellent rice and gum-free flour.

All-purpose gluten-free flour blends already have starches and xanthan gum included. Do not add more xanthan gum to the recipe or you will get gummy naan bread. All-purpose gluten-free flours are also often called a “cup for cup” or “1 to 1” gluten-free flour.

This recipe will not work with almond, coconut, or oat flour. I also do not recommend gluten-free flour blends made with bean flour.

Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Please remember that not all brands of gluten-free flours are recommended for yeast baking.

Ingredient Substitutions for Gluten-Free Naan Bread

I have tested this gluten-free naan bread recipe with dairy-free ingredient substitutions.

For Dairy-Free:

For the yogurt, you can substitute with dairy-free yogurt.
For the butter, you can use dairy-free butter. I like Smart Balance buttery spread.

Easy Gluten-Free Naan

Making homemade gluten-free naan bread is easier than you think! In less than an hour, you can enjoy this warm gluten-free bread. This gluten-free flatbread is the perfect side dish to serve with your next meal.

Gluten-Free Naan Bread