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Gluten-Free Naan Bread

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This Gluten-Free Naan Bread is soft, pillowy, and perfect for scooping curries, wrapping grilled meats, or enjoying warm with butter and herbs. Made with a blend of gluten-free flour, xanthan gum, and psyllium husk, it mimics the traditional chewy texture and bubbles of classic naan, cooked entirely on the stovetop for quick, easy, and delicious results.

  • Total Time: 1 hour 25 minutes
  • Yield: 8 naan breads

Ingredients

  • 2 1/4 cups (280 g) gluten-free 1:1 flour blend
  • 2 1/4 teaspoons instant yeast (1/2 oz 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 g) plain yogurt, whole milk or low-fat, unsweetened
  • 2 tablespoons (28 g) butter, melted
  • 3/4 cup lukewarm milk or water
  • 1–2 tablespoons oil for greasing the bowl and skillet
  • Optional toppings: additional melted butter, chopped cilantro, minced garlic

Instructions

  1. In a stand mixer with dough hook, combine flour, instant yeast, sugar, salt, xanthan gum, and psyllium husk. Mix briefly to blend.
  2. In a separate bowl, whisk egg, then add yogurt and melted butter. Mix until smooth.
  3. Pour wet mixture into dry ingredients and mix on low until incorporated.
  4. Slowly stream in lukewarm milk or water while mixing until most liquid is absorbed.
  5. Increase speed to medium and knead 5 minutes until dough is sticky but holds together.
  6. Lightly oil a bowl, place dough inside, cover, and let rise 1 hour in a warm place until doubled.
  7. Turn dough onto lightly floured surface; sprinkle 1–2 tablespoons flour if sticky.
  8. Divide dough into 8 equal balls and cover with a towel while preparing to cook.
  9. Heat a cast iron skillet over medium heat 3–5 minutes; lightly oil the surface.
  10. Roll each dough ball into an oval or circle about 1/8 inch thick. Cook 2–3 minutes first side until bubbles form and golden brown spots appear.
  11. Flip and cook 1–2 minutes. Press gently for light charring and bubbling.
  12. Remove and wrap in a clean kitchen towel to keep warm. Repeat with remaining dough.
  13. Optionally brush with melted butter and sprinkle cilantro or garlic before serving.

Notes

  • Use a cast iron skillet for authentic blistered naan texture.
  • Egg adds structure and softness; omit only if necessary, but may affect texture.
  • Keep cooked naan warm in a towel to retain softness.
  • Customize dough with garlic or herbs, or brush with butter and cilantro for extra flavor.
  • Store cooled naan in airtight container with parchment paper between layers to prevent sticking.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15–20 minutes
  • Category: Bread
  • Method: Stovetop cooking
  • Cuisine: Indian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 naan bread
  • Calories: 180 kcal
  • Sugar: 2 g
  • Sodium: 220 mg
  • Fat: 5 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 30 mg

Find it online: https://cooksplash.com/gluten-free-naan-bread/