Magical Gluten Free Naan Recipe That Wows in 1 Hour

Oh, how I missed naan when I first went gluten-free! That pillowy soft bread I used to tear apart and scoop up curry with seemed lost to me forever. Then one rainy afternoon, flour dust flying everywhere, I cracked the code for perfect gluten-free naan. And let me tell you, this version? It’s so good my gluten-eating friends actually prefer it. The secret is in the yogurt – it gives that signature chew without any weird grittiness. In just about an hour (most of that’s hands-off resting time), you’ll have warm, buttery gluten-free naan that’s flexible enough to wrap around kebabs yet sturdy enough to handle the sauciest chicken tikka masala. Trust me, once you’ve made this, you’ll never believe it’s gluten-free.

Why You’ll Love This Gluten Free Naan

This isn’t just any gluten-free bread – it’s the naan you’ve been craving! Here’s why it’s about to become your new favorite:

• No yeast, no waiting: Skip the lengthy rise times – this dough comes together in minutes!
• Impressively soft: That perfect chew? We’ve got it nailed with our yogurt trick.
• Curry’s best friend: Scoops up sauce just like the real deal (but no gluten hangover).
• Weeknight easy: From mixing bowl to skillet in under an hour.
• Customizable: Add garlic butter, cilantro, or keep it classic.

The first time I bit into one fresh off the skillet, I may have done a little happy dance – you’ve been warned!

Gluten Free Naan Ingredients

Here’s everything you’ll need to make magic happen – I swear by these exact measurements for the perfect texture:

• 2 cups gluten-free flour blend (I use Bob’s Red Mill 1-to-1, but see notes below for others)
• 1 tsp xanthan gum (only if your blend doesn’t already include it)
• 1 tsp sugar – just a pinch to balance flavors
• 1 tsp salt – don’t skip this flavor booster!
• 1 tsp baking powder – our rising agent
• 1/2 cup plain yogurt (dairy or non-dairy, at room temperature)
• 1/2 cup warm water (110°F – think baby bottle warm)
• 2 tbsp olive oil – for that dreamy pliability
• 2 tbsp melted butter (unsalted, for brushing – ghee works too!)
• 1 clove garlic, minced (optional but oh-so-good)
• 2 tbsp fresh cilantro, chopped (optional pop of color)

Ingredient Substitutions & Notes

About xanthan gum: This acts like gluten’s stand-in, helping the dough hold together. If your flour blend already contains it (check the label!), you can omit the extra teaspoon. No xanthan gum? Try 1/2 tsp psyllium husk powder instead – it works wonders!

Flour alternatives: Not all GF blends are created equal! For best results, use a mix containing rice flour and tapioca starch. Avoid coconut flour – it’ll make your naan too dense. If you’re feeling adventurous, try blending 1 cup sorghum flour + 1/2 cup tapioca starch + 1/2 cup potato starch.

Dairy-free options: Coconut yogurt works beautifully here – just make sure it’s unsweetened. For the butter brushing, swap in vegan butter or even olive oil with a pinch of salt. The garlic-cilantro topping still tastes amazing without dairy!

Pro tip: Always measure GF flour by spooning it into the cup and leveling off – packing it down leads to dry, crumbly naan. And that warm water? Crucial for activating the baking powder properly!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this gluten-free naan! Just gather these kitchen basics (I bet you already have most of them):

• A good mixing bowl – mine’s that trusty ceramic one that’s seen more dough than I can count
• Cast iron skillet – the secret weapon for that perfect golden crust (but any heavy pan works in a pinch)
• Rolling pin – or an empty wine bottle in a pinch (we’ve all been there!)
• Pastry brush – for that glorious buttery finish
• Spatula – to flip your naan without drama
• Clean kitchen towel – to keep the dough from drying out while you work

See? Nothing weird or specialty here. Though I will say – if you’ve been on the fence about getting a cast iron skillet, this recipe might just push you over the edge. The even heat makes all the difference for getting those gorgeous charred spots!

How to Make Gluten Free Naan

Okay friends, let’s get our hands messy and make some gluten-free magic happen! I’ll walk you through each step – it’s easier than you think, promise.

1. Mix it up: In your trusty mixing bowl, whisk together all the dry ingredients (flour, xanthan gum if using, sugar, salt, baking powder). Make a well in the center and pour in the yogurt, warm water, and olive oil. Use your hands to mix until it forms a shaggy dough – it’ll feel sticky at first but keep going!
2. Knead with love: Turn the dough onto a lightly floured surface (I use my countertop with a sprinkle more GF flour). Knead for about 2 minutes until it becomes smooth and elastic. The dough should feel soft like a baby’s cheek – if it sticks to your fingers, add a tad more flour.
3. Patience is key: Place the dough back in the bowl, cover with a damp kitchen towel, and let it rest for 30 minutes. This lets the flour hydrate fully and makes rolling so much easier. Go put your feet up!
4. Divide and conquer: After resting, divide the dough into 6 equal portions – I eyeball it, but you can weigh them if you’re feeling precise. Roll each piece into a ball between your palms, then flatten slightly into discs.
5. Roll it out: On that same lightly floured surface, roll each disc into an oval shape about 1/4 inch thick. Don’t stress about perfection – rustic ovals have character! If the dough springs back, let it rest another 5 minutes before rolling.
6. Skillet magic: Heat your cast iron skillet over medium-high heat until a drop of water sizzles immediately. Cook each naan for 2-3 minutes per side until golden brown spots appear and bubbles form on the surface. Brush with melted butter immediately after cooking – the steam helps it absorb beautifully.

Shaping and Cooking Tips

Here’s how to nail that perfect gluten-free naan texture every time:

Rolling secrets: If your dough sticks while rolling, sprinkle just a whisper more flour – too much will make your naan dry. Rotate the dough 90 degrees after each roll to keep an even thickness. And here’s my grandma’s trick: roll from the center outward in one direction rather than back-and-forth for smoother edges.

Skillet science: Finding the right heat is crucial! Your skillet should be hot enough that the naan starts sizzling immediately but not smoking. I test by flicking a few drops of water – they should dance across the surface before evaporating. If your naan burns before cooking through, turn the heat down slightly.

Avoid overbaking: Gluten-free naan goes from perfectly soft to cardboard quickly. Watch for those golden brown spots and bubbles forming on top – that’s your cue to flip. They’ll continue cooking slightly after removing from heat, so err on the side of underdone. And whatever you do, don’t walk away – these cook fast!

Extra flourish: Want garlic naan? Mix that minced garlic right into the melted butter before brushing. For herbed naan, sprinkle cilantro or parsley immediately after brushing while the butter’s still wet. The heat wakes up those flavors beautifully!

Serving Suggestions for Gluten Free Naan

Oh, the delicious possibilities! My gluten-free naan absolutely shines with:

• Curry feasts: Scoop up butter chicken, tikka masala, or dal like a pro
• Dippable delights: Pair with hummus, baba ganoush, or roasted garlic yogurt sauce
• Wrap star: Fold around grilled veggies and tzatziki for an easy lunch
• Breakfast twist: Top with avocado and soft-boiled eggs

My personal favorite? Warm naan brushed with garlic butter alongside a steaming bowl of lamb rogan josh – pure comfort!

Storing and Reheating Gluten Free Naan

Here’s the good news – this gluten-free naan stays surprisingly soft even after storing! The secret is keeping it airtight. I always stack the cooled naan with parchment paper between each piece (so they don’t stick together) and tuck them into a zip-top bag or container. They’ll stay fresh at room temperature for about a day, or up to 3 days in the fridge.

Now for the real magic trick – bringing leftovers back to life! For that just-made taste:

• Skillet method: My absolute favorite! Heat a dry skillet over medium, warm each naan for about 30 seconds per side, then brush with fresh butter. It regains that perfect chew.
• Oven refresh: Wrap a stack in foil and warm at 350°F for 5-8 minutes – great for feeding a crowd.
• Emergency microwave: Dampen a paper towel, wrap the naan, and zap for 15-20 seconds. Not quite as crispy but gets the job done!

Freezing works like a charm too! Just cool completely, separate with parchment, and freeze in an airtight bag for up to 2 months. To reheat, no need to thaw – straight from freezer to hot skillet (add an extra minute per side). I always keep a stash for last-minute curry cravings!

Gluten Free Naan FAQs

Let me answer the questions I get asked most about this gluten-free naan – because trust me, I’ve made every mistake possible so you don’t have to!

Can I freeze gluten-free naan?
Absolutely! In fact, I always make a double batch just for freezing. Let the naan cool completely, stack them with parchment paper in between, and pop them in a freezer bag. They’ll keep beautifully for up to 2 months. When the craving hits, just toss a frozen naan straight into a hot skillet – no thawing needed!

Why is my naan turning out crumbly?
Oh honey, we’ve all been there! Crumbly naan usually means one of three things: 1) Not enough moisture – try adding an extra tablespoon of yogurt next time, 2) Overbaking – pull them off the skillet as soon as golden spots appear, or 3) Packing the flour too tightly when measuring. My trick? Spoon the flour into your measuring cup and level it off – no tapping!

Is xanthan gum really necessary?
Here’s the scoop: If your gluten-free flour blend already contains xanthan gum (most 1:1 blends do), you can skip it. But if you’re mixing your own flours or using a blend without it, that little teaspoon acts like culinary magic – it gives the dough that stretchy, naan-like texture we’re after. No xanthan gum on hand? Psyllium husk powder (about 1/2 tsp) makes a decent stand-in!

Nutritional Information

Now, let’s talk numbers – but remember, these are estimates since ingredients can vary (especially with gluten-free flours!). Here’s the breakdown per glorious piece of naan:

• 180 calories – perfect for scooping up that extra curry sauce
• 7g fat (mostly from the good stuff – olive oil and butter)
• 25g carbs – and 3g of that is fiber!
• 4g protein – thank you, yogurt!
• 2g sugar – just enough to balance the flavors
• 320mg sodium – but you can reduce the salt slightly if needed

A little nutrition pro tip from me? The garlic butter topping adds about 15 extra calories but SO much flavor – totally worth it in my book! And if you’re watching carbs, these naan make fantastic vehicles for protein-packed toppings like grilled chicken or chickpea mash.

Remember, these values can change based on your exact ingredients – especially if you use different flours or dairy alternatives. But one thing’s for sure: every bite tastes like victory when you nail gluten-free bread this delicious!

Share Your Gluten Free Naan Experience

Did this recipe bring back your naan joy? I’d love to see your creations! Snap a photo, tag me with #GlutenFreeNaanMagic, and let me know what you paired it with. Your reviews make my day – happy scooping, friends!

Print