Gluten-Free Naan Bread

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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.

Prep Time45

Cook Time10

Total Time55

Course: Appetizer, Side Dish

Cuisine: Indian

Keyword: gluten-free naan bread

Servings: pieces

Author: Audrey Roberts

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.

Video

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