Gluten-Free, 30-Minute, Yeast-Free Naan.
I’m in love with these naan. My husband even more so. He says they taste just like real naan.
I know better since I’ve had naan more recently (he has been gluten-free since last year).
But take it from me as I’m becoming quite the gluten-free taste testing connoisseur – these are a treat even for us folks who can have real naan.
These gluten-free naan:
- Are easier to manage than my gluten-free rotis (since they’re not as thin).
- Don’t need an oven, just a “tava” or cast-iron pan and a lid to cover the naan.
- Are super pliable. I mean you can make naan rolls all day with these.
- Can be made with or without an egg. If you’d like to use egg, feel free to replace the flax seed + water with one egg in the recipe.
- Require NO YEAST.
- Taste delicious. My husband prefers them out of allll the gluten-free flatbreads I make.
The best part? They take a total of 30 minutes to make. And guess what? Most of those 30 minutes will be spent with the dough resting.
You can rest during that time too, maybe clean the kitchen up a bit or heat up the curry you’ll serve these with.
To make this gluten-free naan, you will need the following equipment:
- A rolling pin
- A tava specifically used to make roti/naan, a cast-iron pan, or nonstick griddle
- A lid wide enough to cover the naan (it will be placed on top of the naan during cooking)
- A spatula
I have experimented with this naan, and I’ve left one part flexible. I like to use one cup of store-bought gluten-free flour (without xanthan or other gum) as the main flour, along with 1/2 cup of various other gluten-free flours. I’ve used almond flour, cassava flour (affiliate link), sorghum (jowar) and several others for different taste and texture. I generally use almond flour, but then I realize people all over the world will have access to various flours, so I’ll leave that 1/2 cup up to you.
Some curries that go wonderfully with naan:
Gluten-Free No Yeast 30 Minute Naan
This easy gluten-free naan recipe contains no egg or yeast and comes together in 30 minutes.
- 1 cup multi-purpose gluten-free flour without xanthan gum
- 1/2 cup almond flour or cassava flour or other gluten-free flour of choice
- 1 tsp xanthan gum
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp flaxseed meal or 1 egg
- 1/2 cup plain whole milk yogurt
- up to ¼ cup (preferably warm) water or milk if needed
- 1 tablespoon olive oil
- 1/2 tsp nigella seeds (kalonji) optional
- butter or ghee for brushing
- rice flour or other gluten-free flour for dusting and rolling
Combine flaxseed meal and 2 tbsp water in a small bowl and set aside for a couple minutes. Skip this step if using an egg.
Meanwhile, in another medium bowl, mix together all the dry ingredients.
Add the yogurt and oil to the flaxseed mixture (or egg) and stir to combine.
Start adding the yogurt mixture to the dry ingredients bit by bit, kneading the dough as you go. Then start adding warm water, bit by bit, as needed, making sure it is well absorbed before adding more. Depending on how watery your yogurt is, you may not need water at all.
Knead for a couple of minutes until the dough is well combined and soft. Cover and set aside for 15-20 minutes.
Now you will need to divide the dough into 6 balls. You can do this by rolling the dough into a log shape and then slicing it into 6 pieces. Or you can take pieces of dough and roll them into balls. Form the balls into a teardrop shape by rolling the bottom of the balls between your hands.
Heat a tava, griddle or non-stick (preferably cast iron) pan over high heat. Have butter/ghee and rice flour or other gluten-free flour nearby.
To shape the naan, use a combination of rolling out the dough with a rolling pin and gently pressing it with your hands. It should be around 5-6 inches long and 1/4 inch thick. Use a little rice flour or other gluten-free if the dough is sticky. Press in the edges gently to make them smoother.
Once you've rolled out the naan, sprinkle them with nigella seeds (kalonji) seeds and lightly press the seeds so that they stick to the dough.
Using a spatula, carefully lift the naan and place it on the hot skillet, seed side up. Add 1/4 tsp of butter or ghee to the top of the naan. After about 30-40 seconds, use your spatula to flip over the naan.
Once you’ve flipped the naan, cover it immediately with a lid large enough to cover the naan. Wait for 30-45 seconds and then remove it from the pan.
Brush with more butter or ghee, if desired. Cover with a cloth to keep warm while preparing the other naan. Serve hot.