This easy Gluten-Free Naan bread recipe requires no yeast and comes together in 30 minutes! Make it with any gluten-free flour blend, with or without egg. Tested-and-perfected, highly rated, and tastes like traditional naan!
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 for a few years).
But take it from me as I’m becoming quite the gluten-free taste testing connoisseur – these are a treat even for those who can have real naan.
This gluten-free naan bread recipe:
- Is easy to work with and roll out.
- Can be made with any gluten-free flour blend. I’ve tried several different ones (including ones with xanthan gum included), and the naan is always soft and pliable.
- Can be made with or without an egg. You can either use a flax egg (flax seed + water) or regular egg.
- Requires NO YEAST.
- Tastes delicious. My husband prefers this naan out of all the gluten-free flatbreads I make.
The best part? It takes a take a total of 30 minutes to make.
How to Prepare GF Naan
First, you make a flax egg by mixing ground flaxseed with water. Skip this step if using an egg.
Add yogurt and oil to the flax egg (or regular egg) and mix to combine.
Next, add this yogurt mixture to the dry ingredients, kneading the dough as you go. Then add (preferably) warm water, bit by bit, until you have a soft dough. If you used an egg, you may not need much water at all.
Divide the dough into 6 balls. If you want to make larger naan, divide the dough into 5 or even 4 pieces.
You can either make round naan, or form the balls into a teardrop shape by rolling one end of the dough between your hands.
Roll out the naan. Sprinkle the (optional) nigella seeds now or while you cook them.
Once you’re rolled them out, place them on a hot griddle, nonstick pan, or tava. Turn over and cook them with a lid on top to create steam. This allows the naan bread to cook quickly while charring the outside.
What Flour to Use for GF Naan Bread
Gluten-free breads usually benefit in texture and taste when various flours are combined. You’ll need 2 flours:
- 1 cup of any store-bought gluten-free flour blend. This recipe has been tested with King Arthur multi-purpose, Bob’s Red Mill 1:1 Baking Flour, and Dove’s Farm GF Flour available in the UK.
- A reviewer recently shared a quick recipe for a homemade gluten-free flour blend. I tested and found that it works beautifully with this recipe: 1/2 cup chickpea flour, 1/4 cup potato starch, and 1/4 cup brown rice flour (she used light buckwheat).
- 1/2 cup of another gluten-free flour of choice. I’ve tried almond flour, cassava flour, sorghum (jowar) and several others for different taste and texture. I typically use cassava or almond, but since everyone has access to and preference for different flours, I’ll leave that 1/2 cup up to you.
How to make this Naan Vegan or Dairy-free
Yogurt is intended to make the dough soft and moist. To make these naan dairy-free:
- Substitute whole milk yogurt with dairy-free yogurt, coconut milk, or more water.
- For brushing, replace butter or ghee with oil.
This recipe is quite forgiving and can take a fair amount of substitutions. Feel free to make adjustments and adaptations to suit your preference!
How to Freeze these Naan
These gluten-free naan freeze wonderfully, and I love to cook double the amount and then freeze half for later. Here’s how to freeze them:
- Wrap them in the cloth used to keep them warm.
- Place them inside an airtight container, large ziplock bag, or even a plastic grocery bag.
- Once ready to to use, place the naan only on a microwave-safe plate. Microwave (no need to thaw) for 60 seconds, or until heated through.
If you’d like to prepare the dough ahead of time, simply cover and refrigerate for 1-2 days. Then add a bit of water to soften and cook the naan as you normally would.
Some curries that go wonderfully with naan:
- Chicken curries like Chicken Karahi or Korma.
- Beef curries like Beef Kofta Curry (Meatball Curry) or this dump and go IP Beef Curry. Stews like Nihari or Haleem are also perfect with naan.
- Vegetarian curries like Baingan Bharta or Chana Masala.
Gluten-Free No Yeast 30 Minute Naan
- 1 cup multi-purpose gluten-free flour blend (see note) with or without xanthan gum
- 1/2 cup almond flour or cassava flour or other gluten-free flour of choice
- 1 tsp xanthan gum omit if GF flour blend includes
- 1 ½ tsp baking soda
- 1 tsp sugar
- 3/4 tsp salt
- 1 tbsp flaxseed meal or 1 egg
- 1/2 cup plain whole milk yogurt or vegan substitute
- up to ¼ cup (preferably warm) water or milk will need less if using egg
- 1 tbsp olive oil
- 1/2 tsp nigella seeds (kalonji) optional
- butter or ghee for brushing
- gluten-free flour for dusting and rolling
- Combine flaxseed meal and 2 tbsp water in a small bowl and set aside. 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.
- Add the yogurt mixture to the dry ingredients, kneading the dough as you go. Then add the warm water, bit by bit, as needed, making sure it is well absorbed before adding more. Depending on how watery your yogurt is or if you used an egg, 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 minutes.
- 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. You can either keep these round or form into a teardrop shape by rolling one end of the dough between your hands.
- To roll out 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.
- 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.
- Once you've rolled out the naan, sprinkle them with nigella seeds (kalonji) and lightly press the seeds so that they stick to the dough. (You can also do this after placing the naan is on the skillet.)
- Using a spatula, carefully lift the naan and place it on the hot skillet, seed side up. Add 1/4-1/2 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.
- A reviewer recently shared a quick recipe for a homemade gluten-free flour blend. I tested and found that it works beautifully with this recipe. To make your own, try this blend: 1/2 cup chickpea flour, 1/4 cup potato starch, and 1/4 cup brown rice flour (she used light buckwheat).
The method for preparing the naan is inspired by Aarti’s naan recipe.