Gluten-Free Naan Bread

If you’ve been missing soft, pillowy flatbread since going gluten free, this Gluten-Free Naan Bread will bring it back to your table. Cooked in a hot skillet until lightly blistered and golden, these chewy rounds are perfect for scooping up curries, wrapping around grilled meats, or enjoying warm with a brush of melted butter and fresh herbs.

Why You’ll Love This Recipe

Making gluten-free naan at home is easier than you might think, and the results are far better than most store-bought options.

First, it delivers that classic chewy texture and signature bubbles you expect from traditional naan. Thanks to a balanced blend of gluten-free flour, xanthan gum, and psyllium husk, the dough has structure and stretch.

Second, it cooks entirely on the stovetop. There’s no need to heat the oven, making it quick and convenient for weeknight meals.

It’s also versatile. You can keep it plain, add garlic or herbs to the dough, or brush it with butter and sprinkle with cilantro for extra flavor.

Finally, it pairs beautifully with everything from chicken curry and rice dishes to wraps, sandwiches, and even flatbread-style pizzas.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/4 cups (280 grams) gluten free 1:1 flour blend (such as Measure for Measure style blend)
2 1/4 teaspoons instant yeast (1/2 ounce packet)
1 teaspoon granulated sugar
1/2 teaspoon fine salt
1/2 teaspoon xanthan gum
1/4 teaspoon whole psyllium husk
1 large egg
1/3 cup (80 grams) plain yogurt (whole milk or low-fat, unsweetened)
2 tablespoons (28 grams) butter, melted
3/4 cup lukewarm milk or water
1 to 2 tablespoons oil for greasing the bowl and skillet
Additional melted butter, chopped cilantro, and minced garlic for topping (optional)

Directions

In the bowl of a stand mixer fitted with a dough hook, combine the gluten-free flour, instant yeast, sugar, salt, xanthan gum, and psyllium husk. Mix briefly until evenly blended.

In a separate bowl, whisk the egg until smooth. Add the plain yogurt and melted butter, then whisk again until fully combined.

Pour the wet mixture into the dry ingredients. Mix on low speed until incorporated.

With the mixer still running on low, slowly stream in the lukewarm milk or water. Continue mixing until most of the liquid is absorbed, scraping down the sides of the bowl as needed.

Increase the mixer speed to medium and knead for 5 minutes. The dough should be sticky but not overly wet. It should hold together and pull away slightly from the sides.

Lightly oil a clean bowl and transfer the dough into it. Cover with a towel or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.

Turn the dough out onto a lightly floured surface. If it feels too sticky to handle, sprinkle 1 to 2 tablespoons of flour on top and gently work it in.

Divide the dough into 8 equal portions. Shape each portion into a smooth ball, handling gently to avoid deflating the dough. Cover the balls with a towel while you prepare to cook.

Heat a cast iron skillet over medium heat for 3 to 5 minutes until hot. Lightly oil the surface.

Working with one dough ball at a time, roll it into an oval or circle about 1/8 inch thick. Use a small amount of flour if needed to prevent sticking.

Place the rolled dough into the hot skillet. Cook for 2 to 3 minutes on the first side. Bubbles should form and the underside should develop golden-brown spots.

Flip and cook the second side for 1 to 2 minutes. Press gently with a spatula to encourage light charring and bubbling.

Remove from the skillet and wrap in a clean kitchen towel to keep warm. Repeat with the remaining dough.

Brush with melted butter and sprinkle with chopped cilantro or minced garlic, if desired. Serve warm.

Servings and timing

Servings: 8 naan breads

Prep time: 10 minutes
Proof time: 1 hour
Cook time: 15 to 20 minutes
Total time: Approximately 1 hour 25 minutes

Variations

Garlic Naan: Add 1 to 2 teaspoons minced garlic directly into the dough with the wet ingredients, or brush cooked naan with garlic butter.

Herb Naan: Mix 1 tablespoon finely chopped fresh herbs such as cilantro or parsley into the dough before rising.

Dairy-Free Option: Substitute melted butter with ghee or a plant-based butter alternative, and use a thick dairy-free yogurt. Replace milk with water or unsweetened plant-based milk.

Whole Milk Yogurt Version: Using full-fat yogurt creates a slightly softer and richer naan.

Mini Naan: Divide the dough into 10 to 12 smaller portions for appetizer-sized breads.

Storage/Reheating

Store cooled naan in an airtight container at room temperature for up to 2 days. Place parchment paper between each piece to prevent sticking.

For refrigeration, store in an airtight container for up to 3 days.

To freeze, place fully cooled naan in a freezer-safe bag with parchment between each piece. Freeze for up to 3 months. Thaw in the refrigerator before reheating.

Reheat in a dry skillet over low heat for 1 to 2 minutes per side, or warm in a toaster oven until heated through. You can also wrap in foil and warm in a low oven.

FAQs

Is traditional naan gluten free?

No, traditional naan is typically made with wheat flour, which contains gluten. This recipe uses a gluten-free flour blend to recreate the texture without wheat.

Why do I need xanthan gum and psyllium husk?

Both ingredients help mimic gluten’s elasticity. They provide structure, chewiness, and flexibility in gluten-free dough.

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to proof it first in warm liquid with sugar before adding it to the dough.

Why didn’t my dough rise?

Check that your yeast is fresh and that the dough is placed in a warm, draft-free environment. Expired yeast or a cold room can prevent proper rising.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it after the first rise. Bring it back to room temperature before shaping and cooking.

What type of skillet works best?

A cast iron skillet works best because it retains high heat and creates the characteristic blistered surface.

Can I bake this instead of cooking on the stove?

While possible, stovetop cooking provides better bubbles and browning. Baking may result in a drier texture.

Is this naan suitable for wraps?

Yes, it is soft and flexible when warm, making it perfect for wraps and sandwiches.

Can I make it without egg?

The egg helps with structure and softness. Removing it may change the texture, and additional binding ingredients may be needed.

How do I keep naan soft after cooking?

Wrap the cooked naan in a clean kitchen towel immediately after removing it from the skillet. This traps steam and keeps the bread tender.

Conclusion

This Gluten-Free Naan Bread proves that you don’t have to miss out on soft, chewy flatbread when following a gluten-free diet. With simple pantry ingredients and an easy stovetop method, you can enjoy warm, freshly cooked naan whenever you like. Whether served alongside your favorite curry, used as a wrap, or brushed with garlic butter for a flavorful side, this homemade version delivers authentic texture and taste every time.

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