Gluten Free Naan Bread that’s perfectly soft, pillowy, and full of beautiful blisters is no longer just a restaurant dream. This simple, no-fail recipe delivers that authentic chewy texture you crave, making it the perfect companion for any curry or dip.
Gluten Free Naan Bread Ingredients:
- Gluten-free flour
- Salt
- Sugar
- Yeast
- Plain yogurt
- Butter
- Egg
- Egg white
- Water
How to Make Gluten Free Naan Bread
Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, salt, cream of tartar, and sugar. Whisk to combine well. Add the yeast and whisk again.
Add Wet Ingredients: To the dry mixture, add the room-temperature yogurt, melted butter or ghee, beaten egg with egg white, and warm water. Mix on low speed until the ingredients are just combined.
Mix the Dough: Once the water is absorbed, increase the mixer speed to medium and mix for about 3 minutes. The dough will be fluffy and thick, but will not form into a tight ball like traditional wheat dough.
First Rise: Turn off the mixer and use a spatula to scrape the dough from the sides of the bowl, pressing it gently into a ball. Place the dough in a greased bowl or container with a tight-fitting lid. For same-day use, let the dough rise in a warm, draft-free spot for about 45 minutes, or until it has nearly doubled. After rising, refrigerate for at least 15 minutes to make it easier to handle. Alternatively, you can refrigerate the dough for up to 5 days and work with it cold.
Shape the Naan: Turn the risen dough out onto a lightly floured surface and sprinkle it with more flour. Divide your dough into 8 equal pieces (about 100 grams each). Working with one piece at a time, flour it generously and shape it into a smooth round.
Roll the Dough: Use a rolling pin to roll the dough into an elongated oval approximately 3-by-5 inches and about 3/8-inch thick. If the dough seems fragile or tears, gather it back together, work in a bit more flour, and roll it again.
Cook the Naan: While shaping the dough, heat about 1 tablespoon of ghee or coconut oil in a cast-iron skillet over medium heat. Carefully lift one piece of shaped dough and place it in the hot skillet. Cook for about 30 seconds, until large blisters begin to form.
Flip and Finish: Flip the naan and cook until the underside is golden brown and starts to blister. Flip it once more and cook for another 45 seconds, or until browned all over.
Keep Warm: Remove the cooked naan to a plate lined with a paper towel or tea towel and cover to retain heat and moisture. Repeat with the remaining dough, adding more fat to the skillet as needed. Stack the finished naan on top of one another and keep them covered until ready to serve.
Expert Tips:
- Dough Consistency: Don’t be alarmed that the gluten-free dough is sticky and doesn’t form a clean ball. This is normal and results in a soft, pliable final product.
- Chill the Dough: Chilling the dough after its initial rise makes it significantly less sticky and easier to shape and roll.
- Flour Your Surface: Be generous with the gluten-free flour on your work surface and rolling pin to prevent the dough from sticking.
- Skillet Heat: The temperature of your skillet is key. Medium heat on a cast-iron skillet or medium-low on a nonstick skillet will give you the characteristic bubbles without burning the naan.
- Keep Covered: Stacking and covering the cooked naan with a tea towel is essential for keeping them soft and warm.
Ingredient Substitutions
- Yogurt: You can use dairy-free plain yogurt as a 1:1 substitute. If using Greek yogurt, see the FAQ section below.
- Butter/Ghee: Virgin coconut oil or a dairy-free butter alternative can be used in place of butter or ghee.
Storage Instructions
Keep leftover naan in a zip-top bag or airtight container at room temperature for up to 2 days. For longer storage, you can freeze the naan. To freeze, stack the cooled naan with a piece of parchment paper between each one and place them in a freezer-safe bag. You can also freeze the naan for up to 3 months. Reheat in a toaster, a warm skillet, or a low-temperature oven.
More Gluten free Recipes to Make ASAP!
- Gluten Free Bread Recipe
- Gluten Free Cinnamon Pull-Apart Bread
- Gluten Free Lemon Blueberry Bread
- Gluten Free Sandwich Bread
- Gluten Free Sourdough Bread
- Gluten Free Banana Bread Recipe
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Gluten Free Naan Bread Recipe
Whip up soft, bubbly Gluten Free Naan Bread in minutes! No special tools needed, works in any skillet or oven. Perfect with curries. Dairy-free options included.
Ingredients
- 2 ½ cups all-purpose gluten-free flour blend (350 g)
- 2 ½ teaspoons xanthan gum
- ½ teaspoon kosher salt
- ¼ teaspoon cream of tartar
- 4 ½ teaspoons granulated sugar (18 g)
- 2 ¼ teaspoons instant yeast (8 g)
- ⅓ cup plain yogurt, at room temperature (76 g)
- 3 tablespoons butter or ghee, melted and cooled (42 g)
- 1 egg, at room temperature, beaten (50 g, weighed out of shell)
- 1 egg white, at room temperature (25 g)
- ¾ cup warm water, about 95°F (6 fluid ounces)
- Ghee or virgin coconut oil, for frying
Instructions
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, salt, cream of tartar, and sugar. Whisk to combine well. Add the yeast and whisk again.
- Add Wet Ingredients: To the dry mixture, add the room-temperature yogurt, melted butter or ghee, beaten egg with egg white, and warm water. Mix on low speed until the ingredients are just combined.
- Mix the Dough: Once the water is absorbed, increase the mixer speed to medium and mix for about 3 minutes. The dough will be fluffy and thick, but will not form into a tight ball like traditional wheat dough.
- First Rise: Turn off the mixer and use a spatula to scrape the dough from the sides of the bowl, pressing it gently into a ball. Place the dough in a greased bowl or container with a tight-fitting lid. For same-day use, let the dough rise in a warm, draft-free spot for about 45 minutes, or until it has nearly doubled. After rising, refrigerate for at least 15 minutes to make it easier to handle. Alternatively, you can refrigerate the dough for up to 5 days and work with it cold.
- Shape the Naan: Turn the risen dough out onto a lightly floured surface and sprinkle it with more flour. Divide your dough into 8 equal pieces (about 100 grams each). Working with one piece at a time, flour it generously and shape it into a smooth round.
- Roll the Dough: Use a rolling pin to roll the dough into an elongated oval approximately 3-by-5 inches and about 3/8-inch thick. If the dough seems fragile or tears, gather it back together, work in a bit more flour, and roll it again.
- Cook the Naan: While shaping the dough, heat about 1 tablespoon of ghee or coconut oil in a cast-iron skillet over medium heat. Carefully lift one piece of shaped dough and place it in the hot skillet. Cook for about 30 seconds, until large blisters begin to form.
- Flip and Finish: Flip the naan and cook until the underside is golden brown and starts to blister. Flip it once more and cook for another 45 seconds, or until browned all over.
- Keep Warm: Remove the cooked naan to a plate lined with a paper towel or tea towel and cover to retain heat and moisture. Repeat with the remaining dough, adding more fat to the skillet as needed. Stack the finished naan on top of one another and keep them covered until ready to serve.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 171Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 137mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 4g
FAQs About Gluten Free Naan Bread Recipe
If I don’t have a cast-iron skillet, can I use a regular skillet?
Yes, you can absolutely use a regular nonstick skillet. The instructions note that if you use a nonstick skillet, you should heat it to medium-low instead of the medium heat recommended for cast iron.
Will this work with Greek yogurt?
Yes, this recipe can work with Greek yogurt. However, since Greek yogurt is typically thicker than regular plain yogurt, you may need to add a little extra water (a teaspoon at a time) to the dough to achieve the correct fluffy, thick consistency.
Can these be baked in the oven?
While pan-frying creates the classic soft texture and browned blisters, you can bake this naan. For best results, preheat a baking stone or steel in your oven to 450°F (232°C). Place the shaped dough directly onto the hot surface and bake for 3-5 minutes, until puffed and lightly golden. Note that baked naan may have a slightly drier, more bread-like texture compared to the fried version.
Do I need to let the dough rise after shaping?
No, this recipe does not require a second rise. You can proceed directly to cooking the naan immediately after you have rolled out each piece. This makes the process quicker and more efficient.
