Hello, Food Lovers! If you’ve been missing real, soft naan bread, you’re in the right place. So many gluten-free versions end up stiff, dry, or like a cracker.
This recipe is the game-changer. It creates a genuinely soft, pliable, and puffy naan that bubbles up beautifully in the skillet, just like the real thing. Gluten Free Naan Bread.
Table of Contents
A Little Story About This Dish
Indian food is one of my greatest joys, but after going gluten-free, I deeply missed having a proper naan to complete the meal. My own homemade attempts were total failures.
Refusing to give up, I was determined to get that signature soft texture. After countless experiments, I finally cracked the code. The moment I fried a piece of this dough and saw it puff into a beautiful, bubbly pillow, I knew I had finally created the perfect gluten free naan bread. You might also like these other gluten-free suggestions Gluten Free Peach Cobbler, Gluten Free Zucchini Banana Bread.
What to Expect
This recipe for gluten free naan bread is a simple yeasted dough that comes together easily in a stand mixer. You will need about 45 minutes for the dough to rise, and then the shaping and frying process is very quick, taking only a minute or two per piece. It’s a fun, hands-on recipe that is much easier than you might think.
Before You Begin
For the softest, most pliable naan, the dough consistency is key. It will be very soft, fluffy, and slightly sticky before it rises—don’t be tempted to add too much extra flour. After rising, a short chill in the fridge makes the dough much easier to handle and roll out. Also, using a hot, well-oiled cast-iron skillet is the secret to getting those beautiful brown spots and characteristic bubbles.
Gluten Free Naan Bread: Soft, Pillowy, and Perfect for Dipping
- Total Time: 95
- Yield: 8 naan 1x
Description
This recipe creates a genuinely soft, pliable, and puffy gluten free naan bread that bubbles up beautifully in the skillet. It’s the authentic, chewy, restaurant-quality naan you’ve been missing!
Ingredients
FOR THE DOUGH:
2 ½ cups (350 g) all-purpose gluten-free flour blend
2 ½ teaspoons xanthan gum (omit if your blend already contains it)
½ teaspoon kosher salt
¼ teaspoon cream of tartar
4 ½ teaspoons (18 g) granulated sugar
2 ¼ teaspoons (8 g) instant yeast
⅓ cup (76 g) plain yogurt, room temperature
3 tablespoons (42 g) butter or ghee, melted and cooled
1 large egg, room temperature, beaten
1 egg white, room temperature
¾ cup (6 fluid ounces) warm water (about 95°F)
FOR FRYING:
Ghee or virgin coconut oil, for the skillet
Instructions
1. Mix Dry Ingredients: In the bowl of a stand mixer with the paddle attachment, whisk together the flour, xanthan gum, salt, cream of tartar, and sugar. Add the yeast and whisk again.
2. Add Wet Ingredients & Mix Dough: Add the yogurt, melted butter, egg, egg white, and warm water. Mix on low until combined, then increase to medium speed for 3 minutes. The dough will be soft and fluffy.
3. Rise: Scrape the dough into a ball and place it in a greased, covered container. Let it rise in a warm spot for about 45 minutes, until nearly doubled. Then, refrigerate for at least 15 minutes to make it easier to handle.
4. Shape the Naan: Turn the chilled dough onto a lightly floured surface. Divide it into 8 equal pieces. Roll each piece into an oval or teardrop shape, about 3-by-5 inches.
5. Fry the Naan: Melt about 1 tbsp of ghee in a cast-iron skillet over medium heat. Place a shaped naan in the hot skillet. Cook for about 30 seconds, until large bubbles form.
6. Finish Cooking: Flip the naan and cook until the underside is golden brown. Flip once more and cook for another 45 seconds until browned all over. Remove to a plate and cover with a tea towel.
7. Repeat and Serve: Repeat with the remaining dough, adding more ghee as needed. Stack the cooked naan and keep them covered to stay soft. Serve warm.
Notes
Flour Blends: For best results, use a high-quality gluten-free flour blend like Better Batter or a similar robust blend. If using Bob’s Red Mill 1-to-1, add an extra ¾ tsp of xanthan gum.
Dough Consistency: The dough should be quite soft and fluffy before it rises. Chilling it after the rise is a key step that makes it much less sticky and easier to roll out.
Keep Warm: Stacking the cooked naan and covering them with a clean tea towel traps steam and is the secret to keeping them soft and pliable.
Storage & Reheating: Store leftovers in an airtight container for up to 2 days. To reheat, sprinkle with a little water and warm in a hot, dry skillet for 30 seconds per side.
- Prep Time: 25
- Cook Time: 25
- Category: Bread, Side Dish
- Method: Pan-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 275
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
The Heart of the Dish: Ingredients You’ll Need
This soft and pillowy gluten free naan bread comes together with a specific combination of ingredients designed to create the perfect texture.
| Ingredient | Amount | Notes |
| DRY INGREDIENTS | ||
| All-Purpose Gluten-Free Flour Blend | 2 ½ cups (350g) | See notes for recommended blends. |
| Xanthan Gum | 2 ½ tsp | Omit if your flour blend already has it. |
| Kosher Salt | ½ tsp | |
| Cream of Tartar | ¼ tsp | Helps create a tender texture. |
| Granulated Sugar | 4 ½ tsp (18g) | Feeds the yeast and adds a hint of flavor. |
| Instant Yeast | 2 ¼ tsp (8g) | |
| WET INGREDIENTS | ||
| Plain Yogurt | ⅓ cup (76g) | Must be at room temperature. |
| Butter or Ghee, melted | 3 tbsp (42g) | Cooled slightly after melting. |
| Egg + Egg White | 1 large egg + 1 egg white | Both should be at room temperature. |
| Warm Water (95°F) | ¾ cup (6 fluid oz) | |
| FOR FRYING | ||
| Ghee or Virgin Coconut Oil | For the skillet |
Let’s Get Cooking! Step-by-Step Guide
Follow these simple steps to create authentic, restaurant-quality naan at home.
Step 1: Combine the Dry Ingredients
In the bowl of a stand mixer fitted with the paddle attachment, place your gluten-free flour blend, xanthan gum (if using), salt, cream of tartar, and sugar. Whisk them together to combine. Add the instant yeast and give it one more whisk.
Step 2: Mix the Dough
To the bowl of dry ingredients, add the room-temperature yogurt, melted butter, beaten egg and egg white, and the warm water. Using a low speed, mix everything together just until it’s blended. Then, increase the speed to medium and let it mix for about 3 minutes. The dough will be soft and fluffy but will come together into a thick, cohesive mass.
Step 3: Let the Dough Rise
Scrape the dough off the sides of the bowl and gently press it into a ball. Place it in a greased bowl or container with a tight-fitting lid. Let the dough rise in a warm, draft-free spot for about 45 minutes, or until it has nearly doubled in size. Once risen, pop it in the refrigerator for at least 15 minutes to make it less sticky and easier to handle.
Step 4: Shape the Naan
Turn the chilled dough out onto a lightly floured surface and sprinkle a little more flour on top. Divide the dough into 8 equal pieces. Working with one piece at a time, roll it into a smooth ball. Then, use a rolling pin to roll it into a teardrop or oval shape, about 3-by-5 inches and roughly 3/8-inch thick.
Step 5: Fry the Naan Bread
While you shape the dough, melt about 1 tablespoon of ghee or coconut oil in a cast-iron skillet over medium heat. Carefully lift your first piece of shaped dough and place it in the hot skillet. Cook for about 30 seconds on the first side, or until large bubbles start to form.
Step 6: Finish Frying and Keep Warm
Flip the naan and fry the other side until it’s golden brown and beginning to blister. Flip it once more and cook for another 45 seconds or so, until it’s browned all over. Remove the finished naan to a plate and cover it with a clean tea towel to keep it warm and soft. Repeat with the remaining dough, adding more fat to the skillet as needed. Stack the finished gluten free naan bread and serve warm.
Mastering the Dish: Pointers for Perfection & How to Store
The success of your gluten free naan bread heavily depends on the flour you use. My preferred blends for this recipe are Better Batter’s original blend or Nicole’s Best multipurpose blend. Bob’s Red Mill 1-to-1 will also work, but you’ll need to add an extra ¾ teaspoon of xanthan gum to ensure the dough holds together properly.
Don’t be afraid of the soft, slightly sticky dough. This high moisture content is what makes the final naan pillowy and pliable, not dry. Chilling the dough after it rises is a non-negotiable step that makes it much easier to roll out without adding too much extra flour.
For best results, keep your cooked naan stacked and covered with a clean tea towel. This traps the steam and keeps them wonderfully soft. If you have leftovers, keep them in a sealed container on the counter for up to two days. To bring them back to life, simply sprinkle with a tiny bit of water and warm them in a hot, dry skillet for about 30 seconds per side. Here are some other gluten-free choices you may want to try: Gluten Free Pasta Salad, Gluten Free Zucchini Banana Bread.
Your Burning Questions Answered!
Is traditional naan gluten-free?
No, traditional naan bread is not gluten-free. It is made with wheat flour, which is a primary source of gluten. To enjoy naan on a gluten-free diet, you must use a specially formulated recipe like this one.
What is the best flour for gluten-free naan?
The best flour is a high-quality all-purpose gluten-free blend that contains a mix of starches and grains. As mentioned in the notes, blends like Better Batter or my custom blends work exceptionally well because they create a strong yet pliable dough.
Can I make this recipe dairy-free or vegan?
Yes, you can! To make a dairy-free version, use a dairy-free plain yogurt (like a thick coconut or almond-based yogurt) and substitute the butter with a neutral oil or a vegan butter alternative. For a vegan version, you would also need to use a vegan egg replacer, though the texture may vary slightly.
Can I bake this naan instead of frying it?
While you can bake it on a very hot pizza stone or steel in a preheated oven (around 500°F), it will result in a texture that is more like a flatbread or pita. The pan-frying method in a hot skillet is what creates the signature soft texture and characteristic bubbles of a true gluten free naan bread.
Dig In & Enjoy!
You are now ready to bring one of the world’s most beloved breads back to your gluten-free table. This recipe proves that you never have to miss out on the simple joy of tearing into a piece of warm, fluffy bread.
This is more than just a recipe; it’s a way to complete a beautiful meal and impress your family and friends. Go ahead, get cooking, and get ready to enjoy the most authentic gluten free naan bread you have ever made.
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