Gluten-Free Naan Bread – recipesshubb

Gluten-Free Naan Bread (Soft, Chewy & Easy)

This gluten-free naan bread is soft, chewy, and beautifully flexible—everything naan should be, without the gluten. Traditionally, naan is made with wheat flour and yeast, but this version uses simple gluten-free ingredients and cooks quickly on the stovetop. The result is a pillowy flatbread with golden bubbles, perfect for scooping up curries, wrapping grilled fillings, or brushing with garlic butter.

Whether you’re new to gluten-free baking or a seasoned home cook, this naan recipe is approachable, reliable, and incredibly satisfying.

Why You’ll Love This Gluten-Free Naan

No yeast required – ready in under 30 minutes
Soft and bendable – not dry or crumbly
Stovetop recipe – no oven needed
Perfect for curries, wraps, and dips
Easily customizable – dairy-free and vegan options included

Many gluten-free breads turn out stiff or brittle, but this naan stays tender thanks to yogurt and a carefully balanced gluten-free flour blend.

Ingredients

Dry Ingredients

1 ¾ cups gluten-free all-purpose flour (with xanthan gum)
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 teaspoon sugar (optional, but recommended for flavor)

Wet Ingredients

¾ cup plain Greek yogurt (or dairy-free yogurt)
2 tablespoons olive oil or melted butter
2–4 tablespoons milk (as needed)

For Brushing (Optional but Recommended)

Melted butter or dairy-free butter
Minced garlic
Chopped fresh cilantro or parsley

Choosing the Right Gluten-Free Flour

For best results, use a gluten-free all-purpose flour blend that already contains xanthan gum. Xanthan gum is essential for structure and elasticity in gluten-free dough. If your flour does not contain it, add ¾ teaspoon xanthan gum to the dry ingredients.

Avoid single-ingredient flours like almond flour or coconut flour for this recipe—they won’t provide the correct texture.

How to Make Gluten-Free Naan Bread

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar. Whisking helps distribute the leavening evenly and prevents dense spots in the dough.

Step 2: Add the Wet Ingredients

Add the yogurt and olive oil to the bowl. Stir with a spoon or spatula until a shaggy dough forms. Gradually add milk, one tablespoon at a time, just until the dough is soft and slightly sticky but not wet.

The dough should be easy to handle and pliable. Gluten-free dough is typically softer than wheat dough, so avoid adding too much flour.

Step 3: Rest the Dough

Let the dough rest for 5–10 minutes. This allows the flour to fully hydrate, improving texture and making the naan easier to roll out.

Step 4: Divide and Shape

Lightly flour a clean surface with gluten-free flour. Divide the dough into 6 equal portions. Roll each portion into a ball, then gently flatten it into an oval or teardrop shape about ¼ inch thick.

If the dough sticks, dust lightly with more flour—but use a light hand.

Step 5: Cook the Naan

Heat a large skillet or cast-iron pan over medium-high heat. Once hot, place one naan into the dry pan. Cook for 1–2 minutes, until bubbles form and the underside develops golden brown spots.

Flip and cook the second side for another 1–2 minutes. Remove from the pan and cover with a clean kitchen towel to keep warm. Repeat with remaining dough.

Step 6: Brush and Serve

Brush warm naan with melted butter or garlic butter, and sprinkle with fresh herbs if desired. Serve immediately for best texture and flavor.

Tips for Perfect Gluten-Free Naan

Don’t overcook – gluten-free breads dry out quickly if cooked too long
Use a hot pan – this creates bubbles and charred spots
Cover cooked naan – keeps them soft and steamy
Roll gently – pressing too hard can make the bread dense

Variations & Add-Ins

Garlic Naan

Mix ½ teaspoon garlic powder into the dough, or brush cooked naan with melted butter and fresh minced garlic.

Dairy-Free / Vegan Naan

Use unsweetened dairy-free yogurt (coconut or almond works well) and plant-based butter or oil.

Herb Naan

Add chopped cilantro, parsley, or chives directly into the dough for extra flavor.

Stuffed Naan

Spread a thin layer of dairy-free cheese or spiced mashed potatoes inside before rolling and cooking.

How to Store and Reheat

Storage: Keep leftover naan in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days.
Freezing: Freeze cooked naan with parchment between each piece for up to 2 months.
Reheating: Warm in a dry skillet or wrapped in foil in a low oven. Avoid microwaving, as it can make the bread rubbery.

What to Serve with Gluten-Free Naan

This naan pairs beautifully with:

Indian curries and dals
Hummus or baba ganoush
Grilled chicken or roasted vegetables
Soups and stews

It also makes an excellent gluten-free flatbread for wraps and sandwiches.

Final Thoughts

Making gluten-free naan at home is easier than you might think. With simple ingredients and a quick stovetop method, you can enjoy soft, flavorful naan anytime—no special equipment required. Once you try this recipe, it’s sure to become a staple in your gluten-free kitchen.