Gluten-Free Naan Bread
Published
This gluten-free naan bread recipe creates a soft, chewy, and flavorful flatbread that’s perfect for any meal. Made with simple ingredients, this homemade Indian flatbread is incredibly easy to prepare. The yeast dough requires just 30 minutes to rise, making it one of the quickest gluten-free bread recipes you can make at home.
Gluten-Free Naan Bread Recipe
Naan is the perfect side dish for any meal—Indian or not. I’ll often make a large batch of these and keep them to use for breakfast, lunches, and dinners. Naan is a delicious grilled flatbread, traditionally cooked in a tandoor (clay oven). I used my cast iron skillet and 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. It’s so easy to make with pantry staples you already have, especially if you’ve been hanging around here for a while. I love using naan as my sandwich bread or with my eggs in the morning. It’s delicious, and this recipe is so simple.
Gluten-Free Cooking Tips
- I tested the recipe with Better Batter (original), Better Batter Artisan, and Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Not all brands of gluten-free flour are recommended for yeast baking. Please check the brand’s website.
- If the warm water is too hot, it will kill the yeast. Don’t use water over 115°F. If the water is too cold, the yeast won’t activate. You have to aim to use water between 110°F and 115°F.
Gluten-Free Naan Bread
Equipment
- 1 Cast iron skillet, non-stick pan, or griddle
Ingredients
- 1 tablespoon sugar
- 1/2 cup warm water, (100-110°F) If your water is to hot, it will kill the yeast. The water should feel like a warm bath.
- 2 1/4 teaspoons rapid rise yeast, One packet of rapid rise yeast.
- 2 1/4 cups all-purpose gluten-free flour with xanthan gum, I tested the recipe with Better Batter (original), Better Batter Artisan, and Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Not all brands of gluten-free flour are recommended for yeast baking.
- 1 large egg, room temperature and whisked.
- 1/2 cup plain yogurt, Or dairy-free plain yogurt.
- 3 teaspoons baking powder
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 2 tablespoons butter, melted, For dairy-free, use Smart Balance.
Instructions
- 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 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.
- 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.
- Add the whisked egg, yogurt, oil, salt, and yeast mixture to the gluten-free flour mixture in the well made in the middle. With a large spoon, stir the dough until well combined. 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). Cover the bowl with plastic wrap and a cloth and let it rise in the warm oven for 30 minutes.
- 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.
- Roll the dough portions into 8 dough balls.
- Using a floured rolling pin, roll out the dough balls until flat.
- 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. Flip the dough over with a spatula and cook the other side for 1 minute until golden brown. Repeat until all dough is cooked.
- Brush the naan with the melted butter and serve warm.
Notes
- Divide the dough evenly, so you have symmetrical-sized naans.
- Make sure your cast iron pan or griddle pan is hot before cooking the naan. I heat my cast iron on medium-high heat for about 5 minutes before grilling my first bread.
- Add herbs or garlic to the melted butter to add variation to the flavors. My family loves garlic butter, thyme, and a sweet honey butter flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Naan Step by Step
Gather all ingredients together.
Prep your oven: Preheat the oven to the proofing setting or to 200°F. Once the oven heats up to 100°F, turn it off. Warm ½ cup of water to 110°F-115°F using a glass measuring cup or bowl in the microwave. Use a thermometer to check the temperature. Don’t use water over 115°F.
In a small mixing bowl, stir together the ½ cup of warm water and 1 tbsp sugar. Pour 2 ¼ tsp rapid yeast or 1 packet of rapid-rise yeast into the water and sugar mixture. Cover the bowl with a towel and allow the yeast to activate and get bubbly for about 1-2 minutes.
In a large mixing bowl, mix together 2 ¼ cups of all-purpose gluten-free flour and 3 tbsp baking powder. Create a well in the middle of the flour mixture.
Add 1 large whisked egg, ½ cup yogurt, 1 tbsp vegetable oil, ½ tsp salt, and the yeast mixture into the well. Using a large wooden spoon, mix all the ingredients until fully combined.
Continue mixing dough: Use your hand to continue mixing until the dough starts to form. No kneading is required. Place the dough into a greased, heat-proof bowl and cover with plastic wrap and a towel. Place the bowl into the warmed oven and proof and rise for 30 minutes.
Once risen, turn the dough out onto a lightly gluten-free floured piece of parchment paper. Use a bench scraper or knife to cut the dough into 8 equal portions.
Lightly flour your hands, and for each equal piece, place them into a dough ball.
Flour a rolling pin and roll out the dough balls until they’re flat.
Cook the dough: Heat a cast iron pan over high heat with 2 tbsp of oil. Allow the cast iron to heat up fully before grilling the naan. Place one piece of rolled-out dough into the skillet and cook for about 2 minutes.
The dough should bubble, and the bubbles should puff up and brown. Flip over and repeat the process on the other side until both sides are bubbly and browned. Repeat with the remaining rolled-out dough.
Brush the warm naan with melted butter and serve warm. Enjoy!
Serving Suggestions
Naan is so versatile; you can serve it as a side dish, use it as sandwich bread, or dip it in soup. My family loves this grilled bread recipe when I make my butter chicken or turmeric coconut curry. It’s also great with their favorite sandwich ingredients.
Storage Instructions
If you have any leftovers, store them in an air-tight container and reheat them before eating. You can reheat in the oven at 350°F for 10 minutes or individually in the microwave for 20-30 seconds.
If my flower doesn’t have xanthan gum in it can I just add some? How much?
Hi Denise, as a general rule, we recommend 1/4 teaspoon of xanthan gum per cup of gluten-free flour!
When baking Naan, what type of egg substitute would you recommend? Thank you, this looks delicious!
Hi Haley! I use Bob’s Red Mill egg replacer for egg-free baking.