This Gluten-Free Naan Bread is fluffy, tender, and chewy with beautiful brown blisters, just like the one you would get in an Indian restaurant. The recipe is easy to follow and takes less than 30min to make. There is no doubt that it is the best recipe that you will find online!
What makes this recipe special?
It is easy. You can make this recipe even if you have no skills or experience with making bread.
It is authentic. This gluten-free naan bread has all the characteristics a traditional naan has. Big brown blisters and fluffy, pillowy soft, and lightly chewy texture.
Dairy-free and vegan option. You can easily make it dairy-free and vegan.
Simple ingredients. This recipe uses only easily accessible ingredients.
What is Naan?
Naan is a yeasted type of flat bread that originates from Central Asia. This bread is very popular in India and is usually always served with curry.
Traditionally Indian Naan is cooked in a very hot clay tandoor with charcoal or wood fire. In the modern-day kitchen, we do not have a tandoor so the next best thing is using a very hot cast iron skillet!
Ingredients and substitutes
Gluten-Free Flour. Different Gluten free flour blends are made with different gluten-free flours and starches, the type of flour that you use can affect the texture of your bread. I recommend using my homemade gluten-free flour blend or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. If you can’t get them you can use any gluten-free flour mix, just make sure it contains xanthan or guar gum. Note that starchy blends might need more water while other blends might need less, so you might need to adjust accordingly.
Sugar. You shouldn't omit it because it is needed to activate the yeast.
Instant yeast. I recommend using instant yeast because you can add it directly to all the other ingredients. If you want to make a yeast-free naan, then you can replace the yeast with ½ teaspoon of baking powder.
Natural yogurt. You can also use lactose-free or if you want to make it dairy-free or vegan, then you can use plant-based yogurt. If you don’t have yogurt you can also use sour cream or Cream Fraiche.
Butter. You need to use very softened or melted butter. For vegan or dairy-free versions, you can use plant-based butter or olive oil.
Lukewarm water. If you use a different flour blend than the ones I recommend, you might need to use slightly more or less water. Just add it gradually and see how the dough forms. If you add the water all at once and the dough feels very sticky, gradually add more flour until you reach a consistency where you can form a dough ball.
How to make gluten-free naan bread
STEP 1: MIX IN ALL THE DRY INGREDIENTS
- In a medium bowl add the flour, yeast, salt, and sugar and whisk to combine well.
STEP 2: ADD IN THE WET INGREDIENTS AND FORM THE DOUGH
- Add the yogurt, melted butter, and water. Either with your hands or with a stand mixer fitted with the paddle attachment mix on medium speed for about 3 minutes. The dough should be a little bit sticky but you should be able to form a ball.
- Press the dough into a ball, cover it and place it in a warm spot to rise until it doubles in volume. This can take between 40 to 60 minutes, depending on your environment.
STEP 3: DEVIDE THE DOUGH
- Once the dough has finished rising, turn it out onto a lightly floured surface and sprinkle lightly with more flour. Divide the dough into 8 pieces. (In the step-by-step photos I have only 4 pieces because I’ve made only half a dose)
STEP 4: FORM THE NAAN
- Using a rolling pin, roll each piece into an oval shape about ⅜ inch thick. If you roll it too thick, it won’t bubble.
STEP 5: FRY THE NAAN BREAD
- Heat a cast-iron skillet over high heat and lightly grease the surface with some oil to prevent the dough from sticking to the skillet.
- Cook one naan at a time. Let it fry on one side until it starts to bubble, about 30 seconds then flip and fry until the other side starts to get brown and slightly charred.
- Repeat with the remaining pieces of dough. Brush the naan with garlic oil or melted butter.
Troubleshooting:
My dough is dry and crumbly
There are 3 reasons why this might happen
- You haven't kneaded the dough properly. Take out the dough and knead it on a lightly floured surface. You need to make sure that all the ingredients are well incorporated.
- You didn’t measure correctly. That is why I recommend ALWAYS using a kitchen scale. If you are using cups, it can often happen that you measure incorrectly.
- You use different flour blends than the ones I recommend. You can usually fix this by adding a little more water. Make sure to add it gradually, stopping to knead and see whether you have reached the desired consistency.
My dough was too wet and sticky to roll.
There are 2 possible reasons behind this:
- You have made a mistake in the measuring.
- You use different flour blends than the ones I recommend. This has happened to me as well when I was trying a new gluten-free flour blend. But it is easily fixable. Just add more flour. Make sure to add it gradually, stopping to knead and see whether you have reached the desired consistency.
However note that if the dough feels slightly sticky but you are still able to form a ball, that’s exactly how it is supposed to be. You will roll it out on a floured surface and it will be ok.
My rolled-out dough breaks when I try to transfer it to the pan.
- Don’t roll it out too thin, I recommend the thickness to be ⅜inch.
Storage
The naan is best eaten on the same day, however, you can store it in a sealed container at room temperature for up to 2 days. On the 2nd day you might need to reheat it, I like doing it in the microwave or the oven. You can also freeze it for up to 3 months.
Make Ahead
- You can make the dough ahead of time and store it in a sealed container in the refrigerator for up to 3 days. Shape it right from the refrigerator and continue with the recipe as directed.
- You can also freeze this naan dough. Simply pop your dough into an airtight container and freeze for up to 2-3 months. You can portion it out for faster defrosting. What I like to do is prepare 8 portions and freeze them separately so I can defrost as much or as little dough as I like at a time.
What goes with naan bread
You can serve naan with some classic hummus as an appetizer.
You can also use it to make gluten-free chicken gyro. Or serve it alongside main dishes such as vegan lentil curry or chili con carne.
Recipe tips
- Kitchen scale. I recommend using a kitchen scale to make sure all the ingredients are measured correctly.
- Don’t roll it too thick. Roll the dough into an oval shape about ⅜inch thick. If you roll the dough too thick it won’t bubble.
- The pan should be hot, but not too hot. If the pan is not hot enough it won’t bubble, but if it is too hot it will burn the bread. Once it starts to bubble immediately film on the other side.
- Don’t use too much flour. The dough is a little bit sticky so you need to use a bit of extra flour when you are forming and rolling the dough, however, if you use too much the naan won’t come out fluffy.
FAQ
Yes as I mentioned in the “Ingredients & Substitutes” section, you can easily make this bread dairy free. Simply substitute the butter and yogurt for a plant-based alternative.
The best would be to use a cast iron skillet, however, I have successfully made naan bread in a non-stick pan.
Unfortunately no, xanthan gum helps bind the dough together. Without it, your dough simply won’t come together.
I only recommend using a gluten-free flour blend. Using a singular type of flour won’t work for this recipe.
Yes, you can make it yeast-free. Instead of yeast, you will need to use ½ teaspoon of baking powder.
Equipment
More Gluten-free bread recipes
- Gluten-Free Dinner Rolls
- Gluten-Free Garlic Knots
- Gluten-Free Focaccia Bread
- Gluten-Free Soft Pretzels
- Gluten-Free Bagels
Recipe
Gluten Free Naan Bread - fluffy & tender
Equipment
- Cast Iron Pan
Ingredients
- 2½ cups gluten-free flour
- 2 tablespoon white granulated sugar
- 2¼ teaspoon instant yeast
- ⅓ cup lactose-free yogurt (at room temperature) * for vegan, use plant-based
- 3 tablespoon butter (melted or softened) * for vegan, use plant-based butter or olive oil
- ¾ cups warm water
- ½ teaspoon salt
- oil or more butter for frying
For the Low FODMAP Herby Butter or Olive oil Dip
- 3 tablespoon butter or olive oil
- 1 garlic clove
- freshly chopped parsley, rosemary or any other herbs of choice.
Instructions
- In a medium bowl add the flour, yeast, salt, and sugar and whisk to combine well. Add the yogurt, melted butter, and water, either with your hands or with a stand mixer fitted with the paddle attachment mix on medium speed for about 3 minutes. The dough should be a little bit sticky but you should be able to form a ball.
- Press the dough into a ball, cover it and place it in a warm spot to rise until it doubles in volume. This can take between 40 to 60 minutes, depending on your environment.
- Once the dough has finished rising, turn it out onto a lightly floured surface and sprinkle lightly with more flour. Divide the dough into 8 pieces. Using a rolling pin, roll each piece into an oval shape about ⅜ inch thick. If you roll it too thick, it won’t bubble.
- Heat a cast-iron skillet over high heat and lightly grease the surface with some oil to prevent the dough from sticking to the skillet.Cook one naan at a time. Let it fry on one side until it starts to bubble, about 30 seconds then flip and fry until the other side starts to get brown and slightly charred.Repeat with the remaining pieces of dough.
- Stack the pieces of naan one on top of another, keeping them covered with a tea towel to maintain freshness
- Brush the naan with garlic oil or melted butter.
- Serve it warm.
To make the garlic butter/oil
- Add the butter or the olive oil in a pan over medium heat. Chop the garlic clove roughly and add it in the pan. Fry over medium heat, stirring frequently. Once the garlic starts to soften. Take out the garlic bits (make sure you take all of them). Now add your fresh herbs of choice.
Stephanie says
Hi when do u add the salt? Also hard to figure out conversions without a kitchen scale. Do you have any other suggestions? I used about 6 tbs of yogurt but my batter was runny.
Gluten Free Stories says
Hi Stephanie.
It's best to add the salt in the first stage when you mix the dry ingredients. Flour, cream of tartar, and sugar. And regarding the conversions. I always use a kitchen scale and sometimes when a recipe is given in cups or tablespoons I do conversions online. 85ml should be about 5 or 5 1/2 tablespoons yogurt. But if the batter is too runny just add a bit more flour until you reach the desired consistency. I hope this was helpful.
For future recipes, I will try to include conversion to US Customary units.
Enca says
These were fantastic! I ended up having to sub a couple of things in the recipe due to what I had on hand, sour cream instead of yogurt, and baking powder instead of cream of tartar. I will absolutely make these again. Thank you so much for posting this recipe!
Gluten Free Stories says
Hi Enca, I'm very happy to hear that!????????
NAMA says
Hi! Is it possible to replace cream of tartar with baking powder or soda baking powder? Thanks ????
Gluten Free Stories says
Hi, yes you can replace it with baking powder
Jenn says
Are you aware that garlic is not low fodmap?
Gluten Free Stories says
Hi Jennifer,
Yes, I am aware that garlic is not low FODMAP. In the instructions of the recipe, you would see that garlic is only used to make garlic-infused butter or olive oil dip. The garlic is fried in the olive oil or butter (and once it starts to soften is removed). And then you get garlic-infused olive oil, which is low FODMAP. It is all written in the instructions of the recipe. I hope this helps.
Kelly says
My dough did not seem to rise. I went ahead and made them anyway with a garlic butter and the taste was amazing and they still had a bread like consistency. I just didn’t see any other bubbles when I put them in the pan. Any suggestions?
Gluten Free Stories says
Hi Kelly. Hmm, how long did you leave the dough to rise? And was it in a warm place? Because if you left it in colder temperature it might need a longer time to rise.
Michele says
I didn’t think that flour would rise at all with out gluten. That’s what traps the carbon dioxide gas and prevents it from escaping so it rises up.
Gluten Free Stories says
Hi Michele, It rises perfectly well.
Sami says
Can you bake these instead of frying them? If so, what temperature and duration would you recommend? Thanks!
Gluten Free Stories says
Hi Sami, yes you can. 180C degrees (350F), for about 12 to 15 minutes.
Amy says
This is the best gluten free naan bread that I've tried in my life! Thank you so much for the amazing recipe ❤️
Danielle Dahl says
What temp do you fry them on?
Gluten Free Stories says
Hi Danielle, I fry them on medium heat
Vanessa says
Can you use greek yogurt?
Gluten Free Stories says
Hi Venessa, yes you can use Greek Yogurt, you may need to thin it with water or milk to get the same consistency as natural yogurt.
Emma says
Can you freeze these?
Gluten Free Stories says
Hi Emma, Yes you can freeze this naan bread.
Heather says
I see a lot of comments about baking soda and cream of tartar. Are either in the recipe? I don't see the listed
Gluten Free Stories says
Hi Heather, I have recently re-worked and updated the recipe. This new version doesn't require baking soda or cream of tartar.
Mary says
Can't wait to make this for Christmas day!
Keira says
Can't wait to make this for Christmas day.
Mickie says
I'd like to measure the ingredients with a scale, but, the recipe only shows the measurement by cups. Could you please provide the weights? Thank you
Tina P says
Best gluten free Naan recipe EVER! I use the Red Mill 1-to-1 flour and it was soft and fluffy. It's a bit bland for my taste, so I'd add more salt and maybe some garlic powder. Excellent recipe!
Kristine says
My only issue was the dough falling apart when I tried to put in pan to cook. I even added extra gf flour , they taste great and will definitely make them again if I can keep the dough from falling apart thanks
Tina says
These were so soft and enjoyable! I made the full batch of 8 for a salmon and rice dinner and my partner and I ate 3 each, they were so good!
I truly wonder why commercial kitchens can't get good GF stuff like this!!
Stefani Weiss says
Hi Tina! I'm so glad that you liked them! 😊