Gluten-Free No Yeast Naan in 30 Minutes
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!
“These DO NOT TASTE GLUTEN FREE.. in the best way!!”
Kelly
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 vegan and 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, Authentic Chicken Curry 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
Video
Ingredients
Dry:
- 1 cup (~150 g) 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
Wet:
- 1 tbsp flaxseed meal , or 1 egg
- 1/2 cup plain whole milk yogurt, or vegan substitute
- 1/4 cup or less (preferably warm) water or milk, will need much less if using egg
- 1 tbsp olive oil
For cooking:
- 1/2 tsp nigella seeds (kalonji), optional
- butter or ghee, for brushing
- gluten-free flour, for dusting and rolling
Instructions
- 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.
Notes
- 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.
97 Comments on “Gluten-Free No Yeast Naan in 30 Minutes”
Reading all these wonderful comments I am sure I have screwed up somewhere in making these! I think it is the GF flour blend I used? I used Bob’s Red Mill, (not the one to one which I have heard is the preferred), then I used casava instead of almond. Since the Bob’s Red Bill did not have the xanthan gum, I added it.
It was super dense, almost like a bean or nut paste. So, Since it is clear this is a very successful recipe you have done that has great reviews, do you think the flour blend I used could be problematic? It is called the Bobs Red Mill All Purpose Baking flour (ingredients say garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum flour, and fava bean flour).
I appreciate such a positive comment as I’m sure that was frustrating. Sorry about that, Christy! It seems the flour could be the issue as the blend includes a couple bean flours. I’d suggest trying a different flour and if you get the same results, then we can troubleshoot some more.
This was a very easy, very tasty recipe! My hubby is intolerant of wheat and we went GF about 2 1/2 years ago, so we’ve missed things like a good naan. (We do NOT miss the combined 125 pounds we’ve lost together so far lol.) My 5 year old daughter said it was the yummiest bread! Thank you for the recipe; it’s printed and now a permanent part of my “in rotation” portfolio (we had this with your Chana Masala – so good, and also saved!). For others who are looking at flour options – I used 1/4 C potato starch, 1/2C chickpea flour, and 1/4 C light buckwheat flour for the blend portion of the recipe, plus the 1/2 C almond flour and the xanthan gum noted in the recipe. They were light and fluffy, and perfect for mopping up the curry I served them with. We love your site and I’ll definitely be back!!!
What a wonderful compliment to receive, Jamie. Made my day. And your flour mixture sounds on point!! Thank you so much for sharing it. I’ll be trying it for myself as well. Thanks once again and I hope you get a chance to try more recipes!
I’m on a low carb/no simple carb diet for health reasons so could I replace the white flour with alternatives, such as coconut flour, chickpea flour, buckwheat flour, more almond flour (I was already going to use 1/2 cup as directed) or even brown rice flour? Or would this make the dough too crumbly?
I haven’t had Indian breads for years and I used to be a chapati addict!! Thanks 🙂
Hi Reanna. GF flour blends generally contain some kind of starch (tapioca, potato, etc.). These could affect the carb content. You can go ahead and try subbing those but you’re right, it may affect the pliability a bit. I hope you get to try these!
I loved naan and was never able to eat it after I got diagnosed with celiac five years ago. So I just wanted to say that this was so delicious. I’ve made it three times so far, and while we’ve eaten it with curries, I’ll just snack on it because it’s so good. Thank you, thank you for this recipe.
I’m so delighted to hear that. Thank YOU, Sarah! Means a lot to me!
I am just wondering if you have tried this recipe with your own gluten free flour blend ?
If you have, can you please let me know the blend you have used.
Can you please also try the gluten free golgappe recipe?
I would really appreciate your efforts
Hi Vasudha! Yes, I have tried it with my own GF flour blend but I can’t remember the exact quantities I used. I’d say around 2 cups brown rice flour, and then around 2 cups total of tapioca flour, potato starch, and cornstarch.
And I love golgappe but haven’t ever made them. I’ll add it to my list of GF things to try! Thank you!
It’s good you took a break, and we missed you! take care!
Thanks so much, Laura!
5 stars i used sour cream did not have yogurt i triple the recipe
Thanks for sharing your substitution and for the nice review, Adela!
hi i forgot to say i didnot have xanthan gum , i added an egg- didnot have to use water or milk made it with a side Chicken Shawarma as i gave it 5 stars if i could give more i would. i have made this recipe 7 times thank you for a great recipe
Ah, so wonderful to hear that, Adela! Thank you so much for sharing and for the nice review!!
I have tried the recipe but I think I have done something wrong as it tastes like soda could you help with that
Sorry to hear that, Menna. Try reducing the baking soda…I think that should resolve it.
I tried these and they came out AMAZING! I had to cook them a little longer than the directions called for on lower heat because I was using olive oil spray instead of butter, but they were delicious. I already have a few ideas for how to spice them up next time. Homemade garlic butter should make things interesting… Thanks for the fantastic recipie! One of my housemates is GF and we all eat mostly GF to avoid rubbing it in her face, so it was really nice to make something we could all enjoy.
I can relate, Theo! Garlic butter sounds too delicious. Thanks for sharing and taking the time to leave such a nice review! 🙂
Thank you so much for this recipe. I tried two variations in place of all-purpose flour: 1.) With 1 cup coconut flour and 1/2 cup corn flour, 2.) 1 cup corn flour and 1/2 cup coconut flour, but with all the other ingredients and steps the same. My wife is intolerant to yeast,gluten and egg, which made your recipe a winner for sure. I especially like the flax seed flour as egg replacement.
Can these be prepared a day ahead then reheated.? If so, microwave or on the skillet?
A bit salty. Used buttermilk instead of yogurt as that is what I had. They were good!