This post may contain affiliate links. Please read our disclosure policy.
Gluten free Naan bread recipe, anyone? It’s hard to believe, but you can actually make amazing Gluten Free Yeast Free Naan Bread at home out of simple ingredients in just 20 minutes!
The gluten-free Naan of my dreams is easy to make, goes well with so many dishes, and keeps well in the freezer too. It’s tested, perfected, and tastes just like authentic naan!
Best Gluten-free Naan Recipe
Why You’ll Love This Gluten Free Naan Bread?
Naan makes any meal feel special with its smooth texture, pliability, and rich taste. The best part about naan is that it is great for soaking up every bit of your favorite Indian recipes.
Gluten-free naan bread is the perfect accompaniment for your preferred curries, stews, favorite dips, and soups. It also makes a fantastic side dish or a substitute for a pizza base!
These delicious gluten-free naans can also be prepared in under 20 minutes with only 5 ingredients—incredible, huh!
Moreover, they are much cheaper and tastier than the ones you buy from the grocery store.
Fluffy, Bubbly, and Delicious Naan!
Here’s All What You’ll Need
- Gluten free flour, or self rising gluten free flour: You can use gluten-free flour or you can use gluten-free self rising flour to make the dough! Both will work just the same. If you’re not on a gluten free diet, use regular all purpose flour or self rising all purpose flour if you prefer.
- Baking powder: Baking powder is an essential ingredient for any gluten free dough. Make sure your baking powder is not expired or this recipe will not work.
- Greek yogurt, or vegan Greek yogurt for vegans: You can use full fat or fat free Greek yogurt for the same results. If you’re vegan, use vegan Greek yogurt.
- Butter: You will need butter to brush your naan breads. If you’re vegan, use vegan butter.
- Garlic cloves: Brushing your dough with butter and minced garlic cloves adds a special taste to your gluten free bread.
- Parsley or cilantro: for garnish
Check the recipe card for quantities.
A Great Recipe from the Indian Cuisine
Frequently Asked Questions (FAQs)
Yes! Using lactose-free plain yogurt makes it simple to make this low FODMAP, making it safe for all phases of the FODMAP diet, including the elimination phase.
Certainly not! Just a bowl, a cast iron skillet, a rolling pin, parchment paper, and a well-floured surface to roll everything out on will suffice. No electronic equipment is required!
These naans are best eaten fresh as they will start to lose their crisp, freshly baked exterior unless eaten a few hours after baking. However, you can keep them in an airtight container in the fridge for up to 3-5 days. You can reheat in the microwave if you like.
Sure! You can double or triple the batch and keep them in the freezer in an airtight container for up to 2-3 months.
Yes! Whether your gluten-free naan breads are refrigerated or frozen, you can put them on a baking sheet and bake them at 200°C for 5 minutes if they are cold or for 10 to 12 minutes if they are frozen.
No, almond flour and coconut flour cannot be used in place of gluten free flour.
If you use different flour, the dough will become extremely sticky and will not cook properly. It will also take much longer to prepare and will lack the desired flavor.
What Goes with Naan Bread?
Naan bread makes a great appetizer with some classic hummus and veggies or muhammara. I also love to serve it with some spinach artichoke dip or tzatziki.
You can also serve this gluten free naan alongside some Carrot and sweet potato Thai soup, lentil soup or broccoli and mushroom soup. It would even be a great side for vegan coconut milk lentil stew.
It also makes a great side with kafta and potato stew and middle eastern salad.
Save, Pin & Share
Top Tips
- You can use gluten-free flour or you can use gluten-free self rising flour to make the dough! Both will work just the same.
- If you’re not on a gluten free diet, use regular all purpose flour or self rising all purpose flour if you prefer.
- Make sure your ingredients are sitting at room temperature before working with the dough.
Tips for Kneading the Dough
As you will notice in the video when you first mix the gluten free flour, baking powder, and the Greek yogurt, it will be sort of feel grumbly.
The way you want to knead this dough initially is by squeezing the ingredients together so they can combine well and then knead, squeeze and keep kneading until you have a dough that feels slightly damp, soft and it won’t be like the regular dough you make that isn’t gluten free.
This will be different but bare with me, the outcome is the same. If your dough still feels dry and hasn’t come together, add a little bit Greek yogurt until you have this consistency.
Wanna Have a Bite?
Substitutions
- Greek yogurt: You can use full fat or fat free Greek yogurt for the same results. Be sure to follow the directions as is and keep an eye on the notes. I have attached a video for visual learning.
- Plain yogurt: I tried using plain yogurt to make flat bread, although my kids enjoyed the taste, I wouldn’t recommend using plain yogurt because the dough stays slightly wet on the inside. It didn’t cook thoroughly. Definitely stick to Greek yogurt.
- Dairy Free Greek Yogurt: This worked well with the dough. So, if you have that on hand and you would like to make gluten free flatbreads, go for it!
- Labne: Labne is a soft cheese spread. It works perfectly with the same exact measurements.
- Vegan Greek yogurt: Vegan Greek yogurt can be used in this recipe for vegans or anyone who follows a dairy free diet.
Gluten Free Naan Bread Ingredients
- gluten free flour, or self rising gluten free flour
- baking powder
- Greek yogurt, or vegan Greek yogurt for vegans
- butter
- garlic cloves, minced
- parsley or cilantro, for garnish
Steps to Prep
First, in a medium bowl mix the dry ingredients (gf flour and baking powder), then add the Greek yogurt.
Next, using your hands squeeze the ingredients together. Although the ingredients will seem crumbly, squeezing will help combine them to form the dough ball. You will have a soft dough.
Once the dough has formed, cover it with a kitchen towel as you grab the rolling pin parchment paper and flour.
Then, cut parchment paper into 2. You will use one under the dough and one on top of the dough. Place one of the parchment papers on your working table, sprinkle some extra flour on it. Divide your dough into four.
After that, take one piece of dough, using your hands gently roll into a ball.
Turn the heat on high to the cast iron for about 3-4 minutes then lower the heat to low.
Place the ball of dough on to the floured parchment paper then roll it in the flour.
Then, top the dough with the second parchment paper, using a rolling pin gently roll flat but don’t press too hard. Then, turn the parchment paper and roll the dough in width (see video below).
Allow the dough to rest for 5-10 minutes.
After that, place the dough on heated cast iron or skillet for about 1-2 minutes. (Lift and check the bottom of the bread to make sure it is cooked.) then flip and cook for another 1-2 minutes or until done. You should be able to see brown spots on both sides.
Add 3 tablespoons of melted butter, two minced cloves of garlic, and 1 tablespoon of minced parsley to a small bowl. Place in the microwave for 15-20 seconds.
Finally, brush the gluten-free naan bread on both sides. Enjoy warm.
More Gluten Free Recipes to Try:
- Gluten Free All Purpose Dough (Quick 10 Minute Dough)
- Gluten-Free Flat Bread-10 Minute Dough (No Yeast)
- Gluten-Free Zaatar Flat Bread (No Yeast)
- Brownie Baked Oatmeal (gluten free- Vegan)
- Creamy Vegan Rice Pudding (Dairy & Gluten Free)
- Creamy Brown Lentil Dahl (Vegan & Gluten-Free)
- Gluten Free Cookies
- Gluten Free Pancakes
- Best Almond Flour Chocolate Chip Cookies
- Viral Chocolate Rice Cake Bites with Peanut Butter
Gluten Free Yeast Free Naan Bread
Equipment
- 1 cast iron or skillet
Ingredients
- 1 cup gluten free flour, or self rising gluten free flour
- ½ cup + 3 tablespoons Greek yogurt, or vegan Greek yogurt for vegans
- 1½ teaspoons baking powder
- 2 tablespoons butter
- 2 garlic cloves
- 2 tablespoons parsley or cilantro, for garnish
Instructions
- First, in a medium bowl mix gluten free flour, baking powder and Greek yogurt.
- Next, using your hands squeeze the ingredients together. Although the ingredients will seem crumbly, squeezing will help combine them to form the dough.
- Once the dough has formed, cover it with a kitchen towel as you grab the rolling pin parchment paper and flour.
- Then, cut parchment paper into 2. You will use one under the dough and one on top of the dough.
- Place one of the parchment papers on your working table, sprinkle some flour on it. Divide your dough into four.
- After that, take one piece of dough, using your hands gently roll into a ball. Turn the heat on high to the cast iron for about 3-4 minutes then lower the heat to low.
- Place the ball of dough on to the floured parchment paper then roll it in the flour. Then, top the dough with the second parchment paper, using a rolling pin gently roll flat but don’t press too hard. Then, turn the parchment paper and roll the dough in width (see video below).Allow the dough to rest for 5-10 minutes.
- After that, place the dough on heated cast iron or skillet for about 1-2 minutes (Lift and check the bottom of the bread to make sure it is cooked). Then flip and cook for another 1-2 minutes or until done.
- Add 3 tablespoons of butter, two minced cloves of garlic and 1 tablespoon of minced parsley to a small bowl. Place in the microwave for 15-20 seconds.
- Finally, brush the gluten- free naan bread on both sides. Enjoy warm.
Notes
- You can use gluten-free flour or you can use gluten-free self rising flour to make the dough! Both will work just the same.
- If you’re not on a gluten free diet, use regular all purpose flour or self rising all purpose flour if you prefer.
- As you will notice in the video when you first mix the gluten free flour, baking powder, and the Greek yogurt it will be sort of feel grumbly.
- The way you want to knead this dough initially is by squeezing the ingredients together so they can combine well and then knead, squeeze and keep kneading until you have a dough that feels slightly damp, soft and it won’t be like the regular dough you make that isn’t gluten free.
- This will be different but bare with me, the outcome is the same. If your dough still feels dry and hasn’t come together, add 1/2 tablespoon of Greek yogurt at a time until you have this consistency.
- Greek yogurt: You can use full fat or fat free Greek yogurt for the same results. Be sure to follow the directions as is and keep an eye on the notes. I have attached a video for visual learning.
- Plain yogurt: I tried using plain yogurt to make flat bread, although my kids enjoyed the taste, I wouldn’t recommend using plain yogurt because the dough stays slightly wet on the inside. It didn’t cook thoroughly. Definitely stick to Greek yogurt.
- Dairy Free Greek Yogurt: This worked well with the dough. So, if you have that on hand and you would like to make gluten free flatbreads, go for it!
- Labne: Labne is a soft cheese spread. It works perfectly with the same exact measurements.
- Vegan Greek yogurt: Vegan Greek yogurt can be used in this recipe for vegans or anyone who follows a dairy free diet.
You keep amazing me with your recipes. This one came out realllly good. I never though I would make naan at home, but since I’m on a gluten free diet I decided to give it a shot and it was delicious
Music to my ears!!!
Made these last night along with lentil soup. They came out just perfect. The whole family loved them and making them was much easier than I expected.
The best Naan I’ve ever tasted! I was really amazed by the result and the ingredients are simple
Where are the measurements?
You can tap on “jump to recipe” at the top of the page and it will take you to the recipe card or you can scroll down until you get to the recipe card.