This Gluten-Free Naan Bread is soft, slightly chewy, and full of buttery flavor. Made with simple ingredients and cooked in a skillet, it’s perfect for scooping up curry, dipping into hummus, or enjoying warm with dinner.
What Makes This Gluten-Free Naan Bread Recipe Special?
Nothing beats tearing into a warm piece of naan, especially when it’s brushed with melted garlic butter. I love making this recipe when we’re having curry for dinner because it turns a simple meal into something a little more special.
The best part is that you don’t need a fancy oven or special equipment. A hot skillet gives the naan those beautiful golden spots, while yogurt and butter help keep the inside soft and tender. It’s one of those gluten-free breads that’s especially good straight from the pan.
What Is Naan?
Naan is a traditional flatbread popular across South Asia, particularly in Indian cooking. It’s typically made with wheat flour and often includes yogurt, yeast, or another leavening agent for a soft, slightly chewy texture.
Traditionally, naan is baked against the hot walls of a tandoor, a clay oven that gives the bread its characteristic bubbles and lightly charred spots.
This gluten-free version skips the wheat flour and uses a cast-iron skillet instead. You still get a tender flatbread with golden-brown spots, and a little garlic butter makes it even more delicious.
Ingredient Notes
A few simple ingredients come together to make this soft, flavorful naan.
- Gluten-Free Flour: Use a good-quality gluten-free all-purpose flour blend that works well with yeast. A blend containing xanthan gum or another binder helps the dough hold together and keeps the naan from crumbling. Different blends absorb liquid differently, so you may need to adjust the flour or water slightly.
- Granulated Sugar: A little sugar balances the flavor of the bread and helps the yeast get started. You’ll need 2 tablespoons.
- Instant Yeast: Gives the naan a lighter texture and helps it puff up as it cooks. Instant yeast can be mixed directly with the dry ingredients.
- Lactose-Free Yogurt: Adds moisture and a gentle tang that makes the naan taste more traditional. Use plain, unsweetened yogurt at room temperature.
- Butter: Adds richness and helps keep the bread tender. Melt the butter and let it cool slightly before mixing it into the dough.
- Warm Water: Brings the dough together and activates the yeast. Aim for approximately 100–110°F so the water is warm but not hot enough to damage the yeast.
- Salt: Enhances the flavor of the naan and balances the sweetness.
- Oil or Butter for Cooking: A small amount prevents sticking and helps the outside develop golden-brown spots.
- Garlic: One fresh garlic clove is enough to give the finishing butter or oil a lovely garlic flavor.
- Fresh Herbs: Parsley, rosemary, or your favorite fresh herbs add color and freshness. I especially love parsley with garlic butter.
How to Make Gluten-Free Naan Bread
Making naan from scratch is surprisingly simple, even if you’ve never tried it before. Follow these simple steps for soft, golden flatbread.
Step 1: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the gluten-free flour, sugar, instant yeast, and salt until fully combined.
Step 2: Prepare the Dough
Add the room-temperature yogurt, melted butter, and warm water to the dry ingredients.
Mix by hand or use a stand mixer fitted with the paddle attachment. Beat on medium speed for about 3 minutes, until a soft, slightly sticky dough forms.
The dough should hold together when shaped into a ball. If it feels too wet to handle, add a little extra gluten-free flour, one tablespoon at a time.
Step 3: Let the Dough Rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap.
Leave it in a warm spot for 40–60 minutes, or until noticeably puffy and roughly doubled in size. Some gluten-free flour blends may not rise as dramatically as wheat dough.
Step 4: Divide and Shape
Transfer the risen dough to a lightly floured surface. Dust the top with a little more gluten-free flour to prevent sticking.
Divide the dough into 8 equal portions. Gently roll each piece into an oval about ⅜ inch thick.
Try not to roll the dough too thick, or the naan may have trouble forming bubbles in the skillet.
Step 5: Cook the Naan
Heat a cast-iron skillet over medium-high to high heat until hot. Lightly grease the surface with oil or butter.
Place one piece of dough in the skillet and cook for about 30 seconds, or until bubbles begin appearing on the surface.
Flip and continue cooking until the underside develops golden brown spots and a little charring. Adjust the heat as needed and cook each side long enough for the center to cook through.
Repeat with the remaining pieces.
Step 6: Keep the Naan Warm
As each naan finishes cooking, transfer it to a plate and stack the pieces together.
Cover the stack with a clean tea towel to help trap moisture and keep the bread soft while you cook the rest.
Step 7: Make the Garlic Butter
Add 3 tablespoons of butter or olive oil to a small skillet over medium heat.
Roughly chop the garlic clove and add it to the pan. Cook gently, stirring frequently, until the garlic softens and becomes fragrant. Avoid letting it burn.
Remove all the garlic pieces from the pan, then stir in your freshly chopped parsley, rosemary, or other herbs.
Step 8: Brush and Serve
Brush the warm naan generously with the garlic butter or herb-infused olive oil.
Serve immediately while the bread is still soft and warm. It’s wonderful alongside curry, grilled chicken, or your favorite homemade dip.
Tips for Making the Best Gluten-Free Naan Bread
Choose the right flour. Not all gluten-free flour blends behave the same way. Look for a blend suitable for yeast baking, preferably one that already contains a binder such as xanthan gum.
Don’t add too much extra flour. Gluten-free dough is naturally stickier than traditional bread dough. Adding too much flour while shaping can leave your naan dry and dense.
Give the yeast time to work. Let the dough become visibly puffy before shaping. A warm, draft-free spot helps it rise more consistently.
Watch the thickness. Rolling the dough to approximately ⅜ inch gives the naan enough structure while allowing it to bubble and cook through.
Make sure your skillet is hot. A properly heated pan helps create those lovely brown spots. If the naan browns too quickly while the middle is still undercooked, turn the heat down a little.
Keep the cooked naan covered. Stacking the warm pieces beneath a kitchen towel helps prevent them from drying out.
Brush with garlic butter while warm. The warm bread absorbs the buttery garlic flavor beautifully, making every bite even better.
FAQs
Can I make it dairy-free?
Yes! You can make this gluten-free naan dairy-free with a few simple swaps.
Replace the lactose-free yogurt with plain, unsweetened dairy-free yogurt, such as coconut or soy yogurt. Use dairy-free butter or olive oil instead of regular butter in both the dough and the garlic topping.
For the best texture, use a thick, creamy dairy-free yogurt. Depending on its consistency, you may need to adjust the amount of water slightly.
What kind of pan do I need to use?
I recommend a cast-iron skillet because it holds heat well and gives the naan those beautiful golden-brown spots.
However, you can also use a heavy-bottomed nonstick skillet or a stainless-steel frying pan. The most important thing is to preheat the pan properly before adding the dough.
You don’t need a tandoor or pizza stone to make delicious homemade naan.
Can I make it yeast-free?
Yes, but you’ll need to adjust the recipe slightly.
For a yeast-free version, omit the instant yeast and replace it with about 2 teaspoons of gluten-free baking powder. Make sure your flour blend doesn’t already contain a leavening agent.
Mix the dough as directed, then let it rest for about 15–20 minutes before shaping and cooking.
The finished naan won’t have quite the same airy texture or yeasty flavor, but it can still be soft, tender, and delicious.
More gluten-free recipes to make ASAP!
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Gluten-Free Naan Bread (Soft, Fluffy & Easy)
Soft, fluffy, and perfectly golden, this Gluten-Free Naan Bread is easy to make in a skillet. Each piece is tender, slightly chewy, and brushed with homemade garlic butter. Perfect for serving with curries, soups, or your favorite dips!
Ingredients
For the Naan Dough
- 2½ cups gluten-free all-purpose flour blend (with xanthan gum or another suitable binder)
- 2 tablespoons granulated sugar
- 2¼ teaspoons instant yeast
- â…“ cup plain lactose-free yogurt, room temperature
- 3 tablespoons butter, melted or softened
- ¾ cup warm water (100–110°F)
- ½ teaspoon salt
- Oil or additional butter, for cooking
For the Garlic Butter
- 3 tablespoons butter or olive oil
- 1 garlic clove, roughly chopped
- Freshly chopped parsley, rosemary, or herbs of choice
Instructions
- Mix the dry ingredients. In a medium bowl, whisk together the gluten-free flour, sugar, instant yeast, and salt.
- Make the dough. Add the yogurt, melted butter, and warm water. Mix by hand or with a stand mixer fitted with the paddle attachment for about 3 minutes, until a soft, slightly sticky dough forms.
- Let it rise. Shape the dough into a ball, place it in a lightly greased bowl, and cover. Leave in a warm spot for 40–60 minutes, until noticeably puffy and approximately doubled in size.
- Shape the naan. Place the dough on a lightly floured surface, then cut it into 8 evenly sized portions. Shape each portion of dough into an oval, rolling it out to roughly ⅜ inch thick.
- Heat the skillet. Heat a cast-iron skillet over medium-high heat until it’s nice and hot. Lightly grease with oil or butter.
- Cook the naan. Place one piece in the hot skillet. Cook for about 30 seconds, until bubbles begin to appear. Flip and cook until golden brown with lightly charred spots. Continue flipping if necessary until cooked through. Repeat with the remaining dough.
- Keep warm. Place the cooked naan on a plate, stacking each piece on top of the other, and cover with a clean kitchen towel to keep them warm and soft.
- Prepare the garlic butter. Heat 3 tablespoons of butter or olive oil in a small skillet over medium heat until the butter melts or the oil is warm. Add the chopped garlic and cook gently until fragrant and softened. Remove all the garlic pieces, then stir in the fresh herbs.
- Brush and serve. While the naan is still warm, lightly brush each piece with garlic butter or herb-infused oil. Serve immediately.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 393Total Fat: 11gSaturated Fat: 4gUnsaturated Fat: 7gCholesterol: 12mgSodium: 193mgCarbohydrates: 65gFiber: 3gSugar: 4gProtein: 9g
