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
- 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
- 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
- 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.
95 Comments on “Gluten-Free No Yeast Naan in 30 Minutes”
I made this recipe last night with cassava flour and Bob’s Red Mill 1:1 Gluten Free Flour Blend. It was great! My husband I fought over the last two pieces this morning. I was pleasantly surprised by how much they actually tasted like bread. I will be making these again soon – maybe even tonight! 🙂
That’s so sweet 🙂 Happy you both enjoyed it. Thanks for sharing, Victoria!
The best GF naan I’ve made yet. I used cassava flour instead of almond flour. Out of baking soda so substituted extra baking powder. Let sit for about 1.5 hours before cooking. Brushed with garlic oil.
Thank you, Gayle! That sounds delightful. Also thanks for sharing your baking powder + garlic oil tip!
hi i am planning to make this tonight to go with your nihari recipe but i dont have xanthum gum and making my own glutenfree mix (chick pea, potatoe starch and kasavsa and rice flour) how important is the gum?
thanks will keep you posted
Unfortunately all I could taste was salt and baking soda, a waste of ingredients 🙁
So sorry, Elis. I’ve had a few complaints about the baking soda so I’ll be trying it soon with a lower amount. I’ll update as soon as I do.
I made this! It came out wonderfully. I did make two additions from past experience with other recipes: 1 tbsp ground psyllium husk and olive oil until the dough came together. This helps with chew and the gummy texture some gluten free flatbreads are known for.
Thank you for sharing that, Brent!
I. Followed the recipe exactly, could taste the baking sofa in the naan. Not a good taste.
Hi Azra, I’ve used it for a lighter texture. You could try reducing it or even omitting! I might try a smaller amount and see if it still works!
Have made this more than 5 times now. Using almond flour for the 1/2 cup and Krusteez GF flour for the main. I also use the egg instead of flax. Had to order the Nigella seeds of Amazon, nearest Indian grocery an hour away. Lovely, so happy! I make 1-2 and put the rest of the dough in the fridge for the next day they are even better. I had jowar atta roti in Mumbai and the world of GF flat breads has opened my life to bread again🤗.
I’m so glad you liked it enough to make it again and again. Thanks for sharing your review and tips, Barbara!
I just made this quick, simple and delicious recipe. I didn’t have yogurt so I substituted with 1/4 cup of almond milk and a tsp of vinegar. It turned out great! Thanks for the recipe!
Hi Becky! Wonderful to hear it. Thanks for your review and for sharing how you substituted yogurt. Helps others on the same boat.
Thank you so much for this recipe! I made these for the first time tonight, they were DELICIOUS! I used coconut yoghurt and gram flour for the second flour and they were seriously delicious and very easy. These will become a new staple for me, I’m sure!
So glad to hear that, Holly! Thanks for sharing what you used and for taking the time to review!
Amazing- I used gluten free oat flour, coconut milk and added garlic slices will definitely make these again!
Sounds so delicious. Thank you for sharing, Suzanne!