Gluten-Free Naan Bread – tender & fluffy

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 1/2 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 3/8 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

1. 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. 
2. 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.
3. 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:

1. You have made a mistake in the measuring.
2. 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.

1. Don’t roll it out too thin, I recommend the thickness to be 3/8inch. 

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 3/8inch 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

Equipment

• Rolling Pin
• Cast-iron Skillet

More Gluten-free bread recipes

• Gluten-Free Dinner Rolls
• Gluten-Free Garlic Knots
• Gluten-Free Focaccia Bread
• Gluten-Free Soft Pretzels
• Gluten-Free Bagels