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Gluten-Free Naan Bread on a platter with cilantro sprinkled on top and yogurt on the side

Gluten-Free No Yeast 30 Minute Naan

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This easy gluten-free naan recipe requires no egg or yeast and comes together in 30 minutes. 
Cuisine Indian, Pakistani
Diet Gluten Free, Halal, Kosher, Vegetarian
Keyword Gluten-Free No Yeast Naan
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 6 small naans (or 4 larger)
Calories 163



  • 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
  • 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


  • 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.



Note: Most store-bought gluten-free flour blends will work with this recipe.
  • 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).
See post for more detail on what GF flour to use.


Calories: 163kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 630mg | Potassium: 41mg | Fiber: 4g | Sugar: 3g | Vitamin A: 20IU | Calcium: 61mg | Iron: 1mg