Gluten-Free Naan Bread

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There’s something truly special about warm, fluffy naan bread straight from the pan — soft on the inside, slightly crispy on the outside, and perfect for scooping up your favorite curries, stews, or dips. Traditional naan, however, is made with wheat flour, which makes it off-limits for those who follow a gluten-free lifestyle. Luckily, this gluten-free naan bread recipe delivers all the classic flavor and texture you crave — without a hint of gluten. It’s soft, chewy, buttery, and so satisfying that no one will believe it’s gluten-free.

Why You’ll Love This Recipe

  • 100% Gluten-Free: Perfect for anyone with celiac disease or gluten intolerance.

  • Easy to Make: No yeast, no rising time — just mix, roll, and cook.

  • Flexible: Can be made dairy-free and vegan with simple swaps.

  • Delicious Texture: Slightly crisp on the outside, pillowy and tender inside.

This recipe makes about 6 medium-sized naan breads, and they can be made on the stovetop in just a few minutes per side.

Ingredients

For the Dough:

  • 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum included)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup full-fat plain Greek yogurt (or dairy-free yogurt)

  • 2 tablespoons olive oil or melted butter

  • ¼ cup warm water (adjust as needed for dough consistency)

Optional Flavor Add-Ins:

  • 1 teaspoon minced garlic or garlic powder

  • 1 tablespoon finely chopped cilantro or parsley

  • ½ teaspoon nigella seeds or cumin seeds for traditional flavor

For Cooking and Serving:

  • 2 tablespoons melted butter or ghee (or dairy-free butter for vegan)

  • Optional toppings: chopped herbs, garlic butter, or a sprinkle of sea salt

Step-by-Step Instructions

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. These dry ingredients form the base of your naan dough. Be sure to use a high-quality gluten-free blend — ideally one that includes rice flour, potato starch, and tapioca flour — to achieve the right softness and elasticity.

If your blend does not contain xanthan gum, add 1 teaspoon of xanthan gum to help bind the dough and create a chewy texture.

Step 2: Mix the Wet Ingredients

In a smaller bowl, whisk together the yogurt and olive oil until smooth. Gradually pour this mixture into the dry ingredients. Use a spoon or your hands to begin forming a dough. Slowly add warm water, one tablespoon at a time, until the dough comes together. It should be soft, slightly sticky, but not runny.

If the dough feels too wet, add a tablespoon of flour; if too dry, add a splash of water. Gluten-free doughs can vary based on the flour blend, so don’t be afraid to adjust as needed.

Step 3: Rest the Dough

Once the dough has formed, cover the bowl with a clean kitchen towel or plastic wrap. Let it rest for 15–20 minutes. This step helps the flours absorb moisture, resulting in a more pliable and easy-to-handle dough.

Step 4: Divide and Shape

After resting, divide the dough into 6 equal balls. Lightly dust your work surface and rolling pin with gluten-free flour. Roll each ball into an oval or round shape, about ¼ inch thick.

If you prefer a rustic look, you can simply flatten the dough with your hands. Don’t worry if the shapes aren’t perfect — part of naan’s charm lies in its handmade, uneven edges.

Step 5: Cook the Naan

Heat a cast-iron skillet or nonstick pan over medium-high heat. When it’s hot, lightly brush it with oil or butter. Place one rolled naan onto the skillet. Cook for 1–2 minutes, until bubbles begin to form on the surface and the underside develops golden brown spots.

Flip and cook the other side for another 1–2 minutes. For extra flavor, brush with melted butter or ghee while it’s still hot.

Repeat this process with the remaining dough balls. Keep cooked naan covered with a clean towel to stay soft and warm.

Optional Step: Add Garlic Butter or Herbs

For restaurant-style garlic naan, melt butter with minced garlic and a pinch of salt. Brush it generously over the warm naan right after cooking. Sprinkle with chopped cilantro, parsley, or a pinch of nigella seeds for added aroma and presentation.

Storage Tips

  • To Store: Keep leftover naan in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

  • To Freeze: Wrap each naan in parchment paper and place in a zip-top bag. Freeze for up to 2 months. Reheat in a skillet or toaster oven until warm and soft.

Serving Ideas

This gluten-free naan pairs beautifully with a variety of dishes:

  • Serve with chicken tikka masala, butter chicken, or lentil curry.

  • Use as a base for naan pizzas — top with sauce, cheese, and veggies.

  • Enjoy as a side for soups or stews.

  • Or simply spread with honey, garlic butter, or hummus for a tasty snack.

Tips for Success

  1. Use full-fat yogurt for the best texture — it keeps the naan moist and tender.

  2. Don’t skip resting the dough — it allows hydration and makes it easier to roll.

  3. Cook on high heat — this gives naan that signature char and soft center.

  4. Keep warm under a towel — steam helps maintain that pillowy texture.

  5. Experiment with flavorings like cumin, garlic, or even cheese for unique variations.

Final Thoughts

This Gluten-Free Naan Bread recipe proves that you don’t have to sacrifice taste or texture when avoiding gluten. It’s delightfully soft, flavorful, and versatile — ideal for soaking up rich sauces or enjoying as a warm, buttery side. Whether you follow a gluten-free diet or simply love homemade flatbreads, this naan will quickly become a staple in your kitchen. Once you’ve made it from scratch, you’ll never look at store-bought naan the same way again.

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