Gluten-Free Naan Recipe
Easy homemade gluten-free naan recipe with dairy-free yogurt option. Fluffy, pillowy bread ready in 90 minutes. Perfect for curry night!
Remember the first time you realized you couldn’t just grab warm naan from your favorite Indian restaurant without stressing about cross-contamination? Yeah, that’s when I decided I was making my own at home. This gluten-free naan recipe has genuinely changed how I approach bread-making, especially on weeknights when my family craves something warm and comforting alongside dinner.
What makes this gluten-free dairy-free chicken recipes companion bread so magical is how forgiving it actually is. You don’t need fancy equipment, special skills, or hours of your time—just some simple ingredients, a little patience, and about 90 minutes total. The dough comes together in minutes, and before you know it, you’re pulling pillowy-soft naan off a hot skillet that rivals anything you’d order takeout.
Table of Contents
Gluten-Free Naan Recipe
Equipment
- Small mixing bowl
- Frying pan or skillet
- Rolling Pin
- Spatula
- Damp cloth
- Measuring cups and spoons
Ingredients
Dry Ingredients
- 2.5 cups Gluten-free flour blend Cup4Cup or similar brand
- 1.75 teaspoons Instant yeast not active dry
- 0.5 teaspoon Kosher salt optional
Wet Ingredients
- 1 cup Plain yogurt use dairy-free alternative if needed
- 2-3 tablespoons Extra virgin olive oil for dough
For Finishing
- 1 tablespoon Olive oil for cooking in pan
- 1-2 tablespoons Melted butter or olive oil for brushing
- To taste Sea salt for serving
- As needed Fresh parsley optional garnish
Instructions
- Step 1: Mix Your Base Pour the gluten-free flour and salt into a small bowl, then create a well in the center—think of it like a little flour volcano. Pour the yeast into that well, followed by the yogurt and olive oil. Don’t mix yet; just let everything sit for a moment so the yeast can begin its magic.
- Step 2: Combine and Knead Slowly begin mixing together, incorporating a bit of flour at a time until the mixture becomes shaggy. Turn everything out onto a clean countertop and knead for 1–2 minutes, forming the dough into a smooth ball that’s slightly shiny. If your dough feels too crumbly, you’ll find troubleshooting tips in the section below.
- Step 3: First Rise Cover the dough with a damp cloth in a small bowl and place it in a warm spot—a sunny window is perfect. Let it rest and rise for a full hour, watching as it grows and becomes puffy. This resting time is where all the flavor develops, so don’t skip it even though it feels like forever.
- Step 4: Shape Your Naan After the hour rise, cut the dough into quarters, then into eighths, giving you eight pieces total. Using a rolling pin, gently roll each piece into a circular disc about 6 inches in diameter—they don’t need to be perfect, just roundish. If the edges start to crack, pinch them back together gently with your fingers.
- Step 5: Cook the First Side Heat 1 tablespoon olive oil in a frying pan over medium-high heat until it’s hot and shimmering. Place one disc of dough into the pan and cook for about 3 minutes, watching for bubbles to appear and brown spots to develop on the bottom. Those golden, bubbly spots are exactly what you’re aiming for.
- Step 6: Flip and Finish Cooking Carefully flip the naan with a spatula and cook the other side for another 3 minutes until it’s golden and slightly puffy. Remove it to a plate and brush generously with melted butter or oil, then sprinkle with sea salt or fresh parsley. Don’t worry if your first naan isn’t perfect—the second and third usually turn out beautifully.
- Step 7: Repeat and Serve Continue cooking the remaining dough discs in the same way, brushing each with butter and seasonings as they come off the pan. Serve your gluten-free naan recipe warm, ideally straight to the table so everyone can enjoy them at their best. Stack them in a clean towel to keep them warm while you finish the batch.
Notes
Ingredients For Gluten-Free Naan Recipe
| Ingredient | Amount |
|---|---|
| Gluten-free flour blend (Cup4Cup or similar) | 2 ½ cups |
| Extra virgin olive oil | 2–3 tablespoons |
| Instant yeast | 1 ¾ teaspoons |
| Plain yogurt (dairy-free alternative works) | 1 cup |
| Kosher salt (optional) | ½ teaspoon |
| Melted butter or olive oil (for finishing) | 1–2 tablespoons |
| Sea salt (for serving) | To taste |
| Fresh parsley (optional garnish) | As needed |
Instructions For Gluten-Free Naan Recipe
Step 1: Mix Your Base
Pour the gluten-free flour and salt into a small bowl, then create a well in the center—think of it like a little flour volcano. Pour the yeast into that well, followed by the yogurt and olive oil. Don’t mix yet; just let everything sit for a moment so the yeast can begin its magic.
Step 2: Combine and Knead
Slowly begin mixing together, incorporating a bit of flour at a time until the mixture becomes shaggy. Turn everything out onto a clean countertop and knead for 1–2 minutes, forming the dough into a smooth ball that’s slightly shiny. If your dough feels too crumbly, you’ll find troubleshooting tips in the section below.
Step 3: First Rise
Cover the dough with a damp cloth in a small bowl and place it in a warm spot—a sunny window is perfect. Let it rest and rise for a full hour, watching as it grows and becomes puffy. This resting time is where all the flavor develops, so don’t skip it even though it feels like forever.
Step 4: Shape Your Naan
After the hour rise, cut the dough into quarters, then into eighths, giving you eight pieces total. Using a rolling pin, gently roll each piece into a circular disc about 6 inches in diameter—they don’t need to be perfect, just roundish. If the edges start to crack, pinch them back together gently with your fingers.
Step 5: Cook the First Side
Heat 1 tablespoon olive oil in a frying pan over medium-high heat until it’s hot and shimmering. Place one disc of dough into the pan and cook for about 3 minutes, watching for bubbles to appear and brown spots to develop on the bottom. Those golden, bubbly spots are exactly what you’re aiming for.
Step 6: Flip and Finish Cooking
Carefully flip the naan with a spatula and cook the other side for another 3 minutes until it’s golden and slightly puffy. Remove it to a plate and brush generously with melted butter or oil, then sprinkle with sea salt or fresh parsley. Don’t worry if your first naan isn’t perfect—the second and third usually turn out beautifully.
Step 7: Repeat and Serve
Continue cooking the remaining dough discs in the same way, brushing each with butter and seasonings as they come off the pan. Serve your gluten-free naan recipe warm, ideally straight to the table so everyone can enjoy them at their best. Stack them in a clean towel to keep them warm while you finish the batch.
Substitutions
Gluten-Free Flour Blends
Cup4Cup works wonderfully in this gluten-free naan recipe, but honestly, any quality gluten-free all-purpose blend with xanthan gum works beautifully. Bob’s Red Mill 1-to-1 and King Arthur’s gluten-free blend are solid alternatives I’ve tested multiple times. Just make sure your blend is designed for bread-baking, as some lighter blends meant for cakes won’t give you the same structure.
Yogurt Options for Dairy-Free Versions
This is where making dairy-free curry chicken at home gets easier—swap the plain yogurt for any dairy-free yogurt you love. Coconut yogurt, cashew yogurt, or oat-based versions all work beautifully and give slightly different flavor notes. The dough will behave the same way, and your naan will turn out just as fluffy and delicious.
Yeast Substitutions
If you only have active dry yeast instead of instant, use the same amount but let your dough rise for an extra 15–20 minutes. The difference is minimal, and honestly, you probably won’t notice it in the final bread. Just give your dough a little extra time to compensate for the slightly slower activation.
Oil Alternatives
You can use melted butter, coconut oil, or any neutral cooking oil in place of olive oil, depending on what you have and your dietary needs. Each brings slightly different flavors—butter adds richness, coconut oil adds subtle sweetness, and neutral oil lets the dough shine. Experiment and find what resonates with your kitchen.
Looking for the perfect naan pairing? Check out this complete guide to dairy-free curry chicken for your next Indian-inspired dinner, or explore this easy roasted veggie and lentil bowl for a plant-forward meal
Troubleshooting On Gluten-Free Naan Recipe
My Dough Is Too Crumbly and Won’t Hold Together
This usually means you need a splash more yogurt or water. Add just a teaspoon or two of water at a time, mixing gently until the dough comes together smoothly. Gluten-free dough is more forgiving than wheat dough, so don’t be afraid to adjust the liquid a bit.
The Dough Isn’t Rising Much After an Hour
Your kitchen might be chilly, which slows yeast activity. Try placing your dough in a slightly warmer spot—an oven with just the light on works great, or even on top of your refrigerator. If you’ve waited longer than an hour and it’s still not puffy, it’s fine to proceed; it’ll still cook beautifully.
My Naan Comes Out Tough or Chewy Instead of Fluffy
You might be cooking it too long or on heat that’s too high. Aim for medium-high heat and watch closely for those brown bubbles—that’s your signal to flip. If you’re cooking longer than 3 minutes per side, dial back the heat slightly and try again.
The Dough Sticks to My Hands When Shaping
Dust your work surface and hands lightly with gluten-free flour before shaping, and don’t be shy about using a rolling pin instead of your hands. A little extra flour on the outside keeps things manageable without affecting the final texture.
Storage & Meal Prep
Keeping Naan Fresh
Store any leftover naan in an airtight container at room temperature for up to two days. Stack them with parchment paper between each piece so they don’t stick together. To reheat, warm them gently in a dry skillet for about a minute per side, and they’ll taste almost as good as fresh.
Freezing for Later
This gluten-free naan recipe freezes beautifully for up to a month. Cool them completely, wrap each piece individually in plastic wrap, then store in a freezer-safe bag. Thaw at room temperature for about 30 minutes, then warm briefly in a skillet before serving.
Make-Ahead Dough
You can prepare the dough up to 12 hours ahead and keep it in the refrigerator, covered. When you’re ready to cook, let it come to room temperature for about 30 minutes, then proceed with shaping and cooking. This is a game-changer for busy weeknights when you want fresh naan without the full time commitment.
Serving Suggestions
Perfect Pairings with Curries
Serve your warm naan alongside any curry—this is the ultimate healthy homemade curry chicken companion bread. Use it to scoop up creamy sauces, wrap around seasoned proteins, or simply tear it apart and dip it into rich, spiced gravies. The soft, chewy texture catches every bit of sauce.
Build Your Own Naan Wraps
Fill warm naan with roasted vegetables, grilled chicken, fresh herbs, and your favorite spreads for a completely customizable dinner. This works wonderfully for casual family meals or even entertaining, as guests can assemble exactly what they want.
Breakfast or Brunch Twist
Top warm naan with scrambled eggs, fresh herbs, and a drizzle of olive oil for a gluten-free breakfast that feels special. During holiday mornings, I’ve even served this alongside fruit and yogurt for a complete meal that everyone loves.
Variations For Gluten-Free Dairy-Free Chicken Recipes
Garlic and Herb Version
Well, who doesn’t love garlic naan? Mix minced garlic and dried herbs (oregano, basil, or Italian seasoning) into your melted butter, then brush generously on each piece right off the pan. The aromatics transform this everyday bread into something restaurant-worthy.
Cheesy Naan for Non-Dairy Folks
Sprinkle dairy-free cheese (or regular cheese if you’re not avoiding dairy) onto the hot naan right after flipping it the first time, then cook until melted. By the time you flip it back, you’ll have a gorgeous, cheesy crust that’s absolutely irresistible for kids and adults alike.
Spiced Naan with Cumin Seeds
Toast a teaspoon of cumin seeds lightly in your dry pan before cooking the naan, letting them release their aroma. Remove them temporarily, then proceed with cooking as normal—the subtle spice in the air will infuse your bread beautifully. This is especially lovely paired with hearty lentil dishes.
Kid-Friendly Sweet Version
Man, oh man, my kids go wild for naan topped with a light drizzle of honey and a sprinkle of cinnamon. Make it fun by letting them sprinkle their own toppings before serving, turning cooking into a family activity that builds confidence around the kitchen.
FAQs About Gluten-Free Naan Recipe
Can I make this dough without yogurt?
Not really—the yogurt adds essential moisture and a slight tang that creates the perfect texture. However, you could try Greek yogurt mixed with a splash of water, or a dairy-free yogurt if you’re avoiding dairy. The dough needs that creamy element to come together properly.
How do I know my yeast is fresh and active?
If your dough doesn’t rise noticeably after an hour, your yeast might be expired. Always check the expiration date before starting, and store yeast in the refrigerator to extend its life. If you’re unsure, do a quick test: mix yeast with warm water and a pinch of sugar—if it gets foamy within 10 minutes, it’s good to go.
What’s the best gluten-free flour blend for bread-making?
Cup4Cup is excellent because it’s specifically designed for baking and includes xanthan gum for structure. King Arthur and Bob’s Red Mill 1-to-1 are also reliable options that deliver consistent results. Just avoid lightweight cake blends, as they won’t provide the structure this bread needs.
Why is my first naan always less perfect than the others?
The pan needs time to reach the ideal temperature, and you’re building confidence with the flipping technique. By piece two or three, you’ll have the rhythm down perfectly, so don’t stress about that first one. Honestly, they all taste delicious regardless of how they look.
Can I use a cast iron skillet instead of a regular pan?
Absolutely—cast iron actually works beautifully for naan because it distributes heat so evenly. Just make sure it’s well-seasoned, and you might need to adjust your heat slightly since cast iron retains temperature differently. The results are often even more golden and delicious.
Final Thoughts
There’s something deeply satisfying about pulling warm, pillowy naan off your stovetop, knowing you made it from scratch in less than two hours. This gluten-free naan recipe proves that keeping bread in your gluten-free rotation doesn’t have to be complicated or intimidating.
Whether you’re serving this alongside dairy-free curry chicken on a random Tuesday, feeding a crowd at your next dinner party, or just treating yourself to the coziness of homemade bread, this recipe delivers every single time. Your kitchen is going to smell absolutely incredible, and honestly, that’s half the joy right there.
