Soft and fluffy gluten free naan bread that is so easy to make! Pillowy soft, pairs with so many recipes, and is made in one bowl in only 30 minutes!
Getting a good gluten free naan bread is waaaay easier than you think! Enjoy it as an appetizer, with a hearty meal, or just as a snack.
Free from: wheat, gluten, dairy (optional), casein (optional), fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
This gluten free naan bread recipe is delicious and tastes so similar to traditional naan! It has a beautiful fluffy texture. It requires no yeast to make it, so it doesn't take a long time to rise and bake. That means I can get dinner on the table quicker! The first time making this recipe may go a little slowly, but you'll soon be a pro at mixing this together!
What’s so wonderful about this recipe is how easy it is to make with simple ingredients. Here is what you’ll need for this recipe:
- Gluten free flour
- 1 egg
- Greek Yogurt (dairy or plant based!)
Milk (dairy or plant based)
- Olive Oil
- Baking powder
- Salt + Sugar
- Butter for frying
Best Gluten Free Flour
Different gluten free flour blends have different ingredients and different proportions of those ingredients.
I’ve tested this recipe with so many different gluten free flours and have discovered that one stands above the others for flavor, texture, and ease of working with.
My favorite flour blend to use is Bob’s Red Mill 1 to 1 Baking Flour. It provides the best blend of sweetness and savoriness. This flour is also the easiest to work with. It never split while rolling out or while cooking in the pan. I strongly recommend that you use this flour. What I love best about this gluten free flour is that it has a good ratio of starches (like tapioca starch) to flours (like rice and sorghum).
You are welcome to use other flours, just know that you may get different results.
Note that for this recipe you need to use a blend of flour. A single flour like almond flour or coconut flour will not work in this recipe.
If your gluten-free flour blend does not contain any xanthan gum, you will want to add 1 teaspoon to every cup of gluten free flour used in this recipe.
Making gluten free naan it is essential that you have a skillet that can handle medium heat and has a lid! We steam the bread to get it so soft and fluffy and that requires a lid.
My favorite pan that I use all the time for making naan is this flat bottomed ceramic pan with a lid. The bread never sticks to it and I use it for so many other meals that it sits on my stove top all the time. It’s my favorite pan hands down.
You could also use a cast iron skillet as long as you have a lid to cover the skillet completely. Again, it is the steam that does the magic on this bread!
Making the Dough
The full instructions and measurements are written in the recipe card below.
In a medium sized mixing bowl, combine all the wet ingredients of yogurt, milk, oil, egg, salt, and sugar. Mix it well until it is homogenous.
In a smaller mixing bowl, sift together all the dry ingredients: baking powder and flour. Now add the flour mixture to the wet ingredients. Stir together until a dough forms. Press it together and let it rest for 15 minutes.
On a piece of parchment paper, gently sprinkle it with extra flour. Divide the dough into 8 equal portions. The dough should be tacky but not sticky. If it is sticky, use a little more flour to press the bread pieces out.
One by one, press with your fingers or gently roll with a small rolling pin until each naan piece is about the size of your hand. Set aside on a lightly floured surface until all of them are rolled out. The soft dough shouldn't stick to anything, however, I like to place mine on pieces of parchment paper. Then none of them will stick to each other and won't stick to the plate while I am cooking the rest. I get the best results this way.
Cooking the Naan
In your skillet or frying pan, begin to melt 1 teaspoon of butter. Make sure it covers where the bread will go. Now, working quickly, place the bread in the pan. In my skillet, I can place 2 at a time. Grab a half tablespoon of water and toss the water into the pan before quickly covering with the lid.
This steam is what makes the bread! I like to cook with the lid in my left hand and the tablespoon in my right hand. That way I can quickly toss the water in the pan and cover with the lid right away.
Let the naan cook for about 3 minutes. You’ll know it’s ready to flip when large bubbles appear in the bread. When you gently lift the bread, the bottom should be golden brown and look fully cooked. If it is soft looking, or hasn't developed a dark enough color, let it continue to cook.
Flip the naan over, place another half tablespoon of water and quickly close the lid again. Let this cook for another 3 minutes.
Depending on how hot your stove is, the bread may be done. Check it for color. If you like your bread a little darker, let it cook a little longer! A naan is fully cooked when the internal temperature has reached 190F.
Remove from the pan and place a tiny bit of butter on top.
Repeat until all the naan is cooked.
If you want to make this naan dairy free, it can be super delicious! Replace the milk with your favorite plant based substitute (I like rice milk in this recipe) and use your favorite non-dairy yogurt. I suggest you use a plain, vanilla, or coconut flavor to best compliment the bread.
Variations - Naan Pizza!
One of my favorite things to do is use this naan bread as a base for pizza! This can make for such a quick and easy lunch or dinner.
Remove a frozen naan from the freezer (or use a fresh naan) and top it with your favorite sauce and toppings.
Pop it into a 400F oven for 10 minutes and you have a quick and healthy meal anytime!
How to Store
These naan are best fresh the day you make them. You can wrap them up tight and store in the fridge for up to 5 days. To warm them up from the fridge, mist them with a little water and either microwave for 30-45 seconds or warm them in a skillet with a little butter.
You can freeze these gluten free naan to keep for later! Wrap them up individually so they don’t stick together. I place mine in between parchment paper and then seal them in a freezer safe container. They will keep for up to 3 months.
To warm from frozen, allow to thaw in the fridge for 4 hours and prepare as directed for fridge naan. You can also defrost in the microwave according to your microwave's instructions.
When making naan pizza, you can use the naan from frozen. Just add a few extra minutes for cooking time.
More recipes to love
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- Skillet with lid
- mixing bowl
- mixing spoons
- measuring cups
- measuring spoons
- parchment paper
- Cup of water
- 1 ½ cup gluten free flour Bob’s Baking Flour strongly recommended
- 1 ½ teaspoon baking powder
- 2 teaspoons sugar
- ⅓ teaspoon kosher salt
- 1 egg
- 5.3 oz yogurt dairy or plant based (this is the amount in one yogurt cup)
- ¼ cup milk dairy or plant based
- 1 tablespoon oil
- 3 tablespoons butter
- In a medium sized mixing bowl, combine the egg, salt, sugar, yogurt, milk, and oil. Mix well. Add the flour and baking powder. Mix until combined. Let rest for 15 minutes.
- On a sheet of parchment, or other flat surface, sprinkle a little gluten free flour. Divide the dough into 8 equal portions. Using your hands, press each naan into desired size. Try to make at least 5 to 6 inches in length.
- In a flat skillet over medium-high heat, melt one half teaspoon of butter. Place naan in the pan, add 1 tablespoon of water, and immediately cover with a lid.
- Let the naan cook undisturbed for about 3 minutes. You will know it is time to flip when bubbles have formed in the dough. The time will depend on the heat of your stove and how large you made your naan.
- Flip naan and add an additional half to a full tablespoon of water to the pan. Again, cover with the lid and let this side steam as well for at least 2 minutes.
- When the naan has reached the color you desire, remove from the pan and onto a clean plate. Dollop with more butter if desired. Wipe out the pan (carefully!) and repeat with remaining bread.