Easy Gluten Free Naan Bread Recipe: Your New Favorite! (Print Version)

Master the Easy Gluten Free Naan Bread Recipe! Fluffy, soft, and perfect every time. My personal tips & kitchen stories make it simple for home cooks.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Indian
Dietary: Gluten-Free, Vegetarian

# Ingredients:

→ Naan Base

01 - 2 ¼ cups (270g) gluten-free all-purpose flour blend (with xanthan gum)
02 - 1 tbsp psyllium husk powder
03 - 1 tsp active dry yeast
04 - 1 tsp granulated sugar
05 - ½ tsp salt

→ Liquid & Fat

06 - ¾ cup (180ml) warm water (105-115°F / 40-46°C)
07 - ½ cup (120g) plain yogurt (dairy or non-dairy)
08 - 2 tbsp olive oil

→ Flavor & Finishing

09 - 1 tsp garlic powder (optional)
10 - 2 tbsp fresh cilantro, chopped (optional, for garnish)
11 - 2 tbsp unsalted butter, melted (for brushing)

# Instructions:

01 - First things first, let's wake up our yeast! In a small bowl, combine your warm water, sugar, and active dry yeast. Give it a gentle stir. Now, walk away for about 5-10 minutes. This is where the magic starts – you'll see a foamy layer form on top. If it doesn't foam, your yeast might be dead, or your water wasn't the right temperature. Don't move on until you see that lovely foam, or you'll end up with flat discs!
02 - While your yeast is doing its thing, grab a large mixing bowl. Whisk together your gluten-free flour blend, psyllium husk powder, and salt. Make sure everything is well combined. I always give it an extra whisk, just to be sure there are no clumps, especially with the psyllium. This step sets the stage for a smooth dough for your Easy Gluten Free Naan Bread Recipe.
03 - Once your yeast mixture is foamy, pour it into the dry ingredients. Add the yogurt and olive oil to the bowl as well. Now, grab a sturdy spoon or a spatula and start mixing. It'll look a little shaggy at first, but keep going. This is where I sometimes get impatient, but trust the process! You're aiming for a cohesive, sticky dough.
04 - Turn the dough out onto a lightly floured (with GF flour!) surface. Knead it for about 5-7 minutes. Gluten-free dough won't develop gluten like regular dough, but kneading helps distribute the psyllium husk and create a smoother texture. It should become less sticky, but still soft. If it's too sticky, add a tiny bit more flour, but don't overdo it. My kitchen always looks like a flour explosion at this point, but it's worth it for this Easy Gluten Free Naan Bread Recipe!
05 - Lightly oil your mixing bowl, place the dough back in, and turn it to coat. Cover the bowl with a clean kitchen towel or plastic wrap. Find a warm spot in your kitchen – maybe near a sunny window or a warm oven. Let it rise for about 1 to 1.5 hours, or until it has noticeably increased in size. It won't double like traditional dough, but it will puff up. This step is crucial for that soft, airy texture.
06 - Heat a cast iron skillet or a non-stick pan over medium-high heat. While it's heating, divide your dough into 6-8 equal pieces. On a lightly floured surface, roll out each piece into an oval or round shape, about 1/4 inch thick. Don't make them too thin, or they'll be crispy, not chewy. Place one naan onto the hot pan. Cook for 1-2 minutes per side, until bubbles form on top and the bottom is golden brown with some lovely charred spots. Flip and cook the other side. This is where the magic happens and your Easy Gluten Free Naan Bread Recipe comes to life!
07 - As each naan finishes cooking, transfer it to a plate. Immediately brush the hot naan with melted butter, and if you're using it, sprinkle with garlic powder and fresh cilantro. The butter will seep in and make it so incredibly delicious. I honestly love watching the butter melt into the hot bread – it smells heavenly! Serve warm and enjoy your perfectly puffed Easy Gluten Free Naan Bread!

# Notes:

01 - Don't skimp on the kneading, even with gluten-free dough. It really helps the texture.
02 - Leftover naan? Pop it in an airtight bag. Reheating in a pan works wonders, microwave makes it tough.
03 - Tried almond flour once, oops! It was too dense. Stick to a good GF blend.
04 - Serve this naan warm, straight off the pan, with a dollop of hummus or your favorite curry.

# Tools You'll Need:

01 - Large mixing bowl
02 - small bowl
03 - whisk
04 - spatula
05 - rolling pin
06 - cast iron skillet or non-stick pan

# Nutrition Facts (Per Serving):

Calories: 250
Total Fat: 8g
Total Carbohydrate: 38g
Protein: 5g

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