This homemade gluten-free naan bread is light, fluffy. It is beyond incredibly easy to make with just a few simple, everyday ingredients. It pairs perfectly with curries, dal, or with your favorite dips!
I love making recipes that no one thinks could be gluten-free. This gluten-free naan bread is one of those recipes. There is just something about fresh homemade bread that makes a meal a little more special. Making a homemade gluten-free bread recipe the whole family will enjoy makes it even better.
This gluten-free naan recipe comes together quickly with only a few simple ingredients. So let's get ready to make some!
Is Indian naan bread gluten-free?
Traditionally most Indian recipes are actually naturally gluten-free. That, however, does include things like naan bread. Most Indian naan bread is made with wheat flour but don't worry. I've tested this gluten-free naan bread a lot so that you can enjoy it with all your favorite recipes.
Ingredients to make gluten-free naan.
- 1:1 Gluten-free Flour - I have tested this recipe with King Author 1:1 flour with xanthan gum in the blend.
- Xanthan gum - Omit if your blend already has it.
- Arrowroot Starch
- Sugar or Honey
- Baking Powder
- Warm Water
- Olive Oil for Frying
Tips for making the best gluten-free naan bread recipe.
This naan recipe is already gluten-free. You can switch out the yogurt for a dairy-free alternative to make it dairy-free naan. Instead of brushing the finished naan with butter, you can brush it with ghee or even a bit more olive oil if you prefer.
I find the best results for cooking naan bread are in cast iron. If you don't have cast iron or don't want to use it, you will still get beautiful results in another skillet.
Naan bread dough can be made up to 2-3 days before you plan on cooking it. Just punch down the dough to release gases and then wrap the dough tightly in plastic wrap. Place the dough in the fridge until you are ready to shape and cook the naan bread.
Cooked naan be wrapped and frozen in a freezer-safe container for up to 3 months. When you are ready to eat the frozen naan, place the naan still frozen on a parchment-lined baking sheet in a 400-degree oven for about 5 to 6 minutes, and it's warmed through.
How to make homemade naan bread.
- Bloom the yeast.
- Combine the dry ingredients.
- Add the wet ingredients to the yeast.
- Mix the wet and dry ingredients together to make a dough.
- Cut the dough into equal portions and shape the dough.
- Heat the oil in the skillet.
- Brush any butter or flavors into the naan if desired. (optional)
- Cook the naan bread.
- Repeat until all the dough is cooked.
Adding more flavor to naan bread.
While plain naan bread is delicious, sometimes I like to add a little bit more flavor. This can be as simple as brushing the cooked naan bread with a little bit of melted butter or even pressing a little bit of minced garlic and chopped parsley into the naan bread before cooking it.
Storing leftover gluten-free naan.
To store leftover naan, wrap it tightly with cling wrap or place it in a container and place it in the fridge for up to three days.
How to eat naan bread.
Naan is delicious with all kinds of things including curries and dal. I love making it to enjoy homemade gyros or serving it alongside some hummus and veggies. If I am feeling a little extra I will toss some of my greek salad with feta dressing in for an easy lunch.
Want more? If you've been around here for a while you know my love for pizza and this naan bread makes the perfect base for making gluten-free flatbread pizza.
Gluten-free Naan Bread Recipe
- 2 ¾ Cups 1:1 Gluten-free Flour
- 1 Teaspoon Xanthan Gum Omit if your blend has it.
- ½ Teaspoon Baking Powder
- ¼ Cup Arrowroot Starch
- 1 Teaspoon Sugar or Honey
- 1 Tablespoon Yeast
- 1 Cup Warm Water
- ¼ Cup Plain Yogurt Use a dairy-free alternative if desired.
- ½ Teaspoon Salt
- Olive Oil for frying You can use another type of oil if you prefer.
Bloom the yeast.
- Combine the warm water, yeast, and sugar in a small bowl and gently mix until combined.1 Tablespoon Yeast, 1 Cup Warm Water, 1 Teaspoon Sugar
- Set the bowl aside for about 10-15 minutes to allow the yeast to bloom.
Mix the dry ingredients.
- Combine the 1:1 flour, arrowroot starch, baking powder, (xanthan gum if needed), and salt in a separate bowl and whisk it together.2 ¾ Cups 1:1 Gluten-free Flour, ½ Teaspoon Baking Powder, ¼ Cup Arrowroot Starch, ½ Teaspoon Salt, 1 Teaspoon Xanthan Gum
Combine the wet ingredients.
- Mix the yogurt into the yeast mixture.¼ Cup Plain Yogurt
Make the dough.
- Fold the wet ingredients into the dry and knead until a pliable dough is formed.
- Let the dough rest for about 5 minutes.
Shape the naan dough.
- Separate the naan dough into equal portions.
- Gently flatten the dough into desired shapes.
Cook the naan dough.
- Heat the oil in a skillet over high heat.Olive Oil for frying
- Place a piece of the flattened naan dough into the hot oil. Let the naan cook for about 45 seconds before flipping and repeating on the other side. You are looking for a little char on the outside of the bread. The bread will puff and air bubbles might form, this is nornmal.
- Brush the cooked naan with butter if desired before setting it aside on a plate under a kitchen towel to keep the naan bread warm until serving.
- Repeat cooking the pieces of naan bread until all pieces are done.