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.

Gluten Free Naan Bread: Soft, and Perfect for Dipping

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

Scale

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

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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