If you miss naan and want to enjoy a soft, doughy, rip-apart piece of flatbread, you’ve come to the right place! This naan recipe is by far one of the most delicious and authentic gluten-free naan recipes I’ve ever made, and it’s all because I used the right flour for the job. Lorraine’s Gluten Free sponsored this post, and it contains affiliate links. Please see my disclosures.
If you’re looking for an irresistibly delicious and super easy gluten-free naan recipe, get ready to go on this journey with me.
As you know, I love creating foods I can no longer enjoy now that I’m on a gluten-free diet free from wheat, barley, rye, and sometimes oats.
Naan is a leavened Indian flatbread typically made with wheat flour, water, sugar, and yeast. It’s baked inside a Tandoor oven, a large urn-shaped oven made of clay.
Of course, most people don’t have a Tandoor oven in their house, but the good news is you can get similar results by cooking the naan in a cast-iron or skillet pan over high heat.
As traditional naan cooks, the dough bubbles and browns. Even the gluten-free naan dough bubbles and browns. The bubbles aren’t as distinct, but you can still see them.
This gluten-free naan recipe is delicious and highly addicting, especially for anyone who misses the taste and texture of soft, warm, and doughy bread.
Essential Ingredients
You’ll need a few key ingredients to make this delicious flatbread:
Lorraine’s All-Purpose Gluten-Free Flour: I’ve used a lot of different flours in my 10+ years on the gluten-free diet, and I know that using the right flour the job is essential! For making gluten-free naan, and other yeast-risen recipes, I exclusively use Lorraine’s All-Purpose Gluten-Free Flour. It adds structure to the dough so you can knead and handle it. It also nets a soft and stretchy texture like no all-purpose or one-to-one gluten-free flour. I tested this recipe with another 1-to-1 flour blend, and it didn’t work. There’s definitely something special about this flour!
Baking Powder: Baking powder aids in the rise of the dough and add air pockets and puffiness when the naan cooks.
Yeast: Yeast also helps the naan dough rise, resulting in a lighter and more pillowy dough.
Sugar: Sugar feeds the yeast and aids in the rise of the naan. It also adds a touch of sweetness, which is common in traditional naan.
Water: Many gluten-free naan recipes contain milk or yogurt because it helps to add texture and structure to the naan. Without it, many naan recipes made with other gluten-free flour would crumble. When you use Lorraine’s All Purpose Gluten-Free Flour, the blend of flour, starches, and xanthan gum give you all the structure you need, so all you need is water.
Apple Cider Vinegar: ACV or rice vinegar helps the naan rise, adds texture, and improves the longevity of the naan, so it lasts longer. This article helped me see all the benefits of adding ACV to my recipes, and I do it all the time now.
Oil: You can use any vegetable oil for this recipe. I use avocado oil because of its neutral taste.
Egg: I add an egg to my naan recipe to give it structure, rise, and a final soft texture.
How to Make Gluten-Free Naan
Get ready to make the easiest naan of your life. You won’t believe you made this traditional pull-apart bread with such few ingredients and effort! This recipe is simple and works beautifully.
(1) Start by combining the flour, baking powder, salt, sugar, and yeast in a small bowl. Whisk to combine the ingredients and set them aside.
(2) Combine the warm water, vinegar, oil, and egg in the bowl of a standing mixer fitted with a paddle attachment. Mix on low until the ingredients are combined, about 30 seconds.
(3) Add the dry ingredients to the wet mixture and mix on low for a few seconds until the flour is incorporated, then blend at high speed for five minutes until the dough is smooth. The dough will be wet and sticky to the touch.
(4) Place the dough into a lightly oiled bowl using a silicone spatula to scrape down the sides. Cover the bowl with plastic wrap. Allow the dough to rise at room temperature for one hour before placing it in the refrigerator to chill for at least two hours or overnight. Cold dough will be easier to knead, shape, and roll.
(5) Remove the dough from the fridge and knead it on a floured surface, adding just enough extra flour, so it doesn’t stick to your hands when shaping it. Form the dough into a six-inch log, then divide the dough into six sections. Form each section into a ball.
(6) On a well-floured surface, roll each dough ball into an oblong shape until it’s about 1/4-inch thick and about seven inches long.
(7) Heat a large skillet pan or cast-iron pan over medium-high heat until it’s smoking. Add one of the flattened doughs and cook it for about 1 to 2 minutes on each side, flipping once or twice until the dough is dry, bubbles appear, and the naan appears toasted on a few areas. Remove the naan from the heat and place it on a plate. Repeat until all the dough has been cooked.
(8) While the naan is warm, brush it with butter or olive oil. You can also sprinkle fresh herbs or garlic on top (optional).
Enjoy the naan immediately, or store leftovers in a sealed container or bag in the fridge. Reheat the naan in a pan or microwave. The naan tastes good for several days when reheated.
Why We Love this Naan
The Texture is Amazing: The naan is soft, pillowy, and tender. If you love fluffy, pull-apart bread, you’ll love this naan recipe made with Lorraine’s All-Purpose Gluten-Free Flour. You can even fold the bread in half without it breaking! This is virtually unheard of in gluten-free breadmaking.
It’s Dairy-Free: Many gluten-free naan recipes use yogurt or whole milk to add structure and elasticity. However, with Lorraine’s All-Purpose Gluten-Free Flour, the texture is already amazing.
It’s Versatile: While naan is traditionally used to scoop up delicious curry famous in Indian cuisine, it can also be used as a flatbread to enjoy with my lemon dill hummus or warm eggplant salad.
It’s Hard to Mess Up: When you use the right flour for the job, this naan recipe is hard to mess up. I’ve made it many times and every time I achieve naan perfection!
Tips and FAQs
Allow the Dough Time to Chill: Gluten-free dough is sticky, but chilling makes it easier to handle and shape without breaking.
Do Not Use Other Flours: I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Flour because I use that blend in many of my baked goods. The flour didn’t work with this recipe, and the dough was too sticky and hard to handle. When I added more flour, the resulting naan lost its fluffiness. This recipe is perfect with the right flour for the job, no substitutions, please.
Help! My Dough Didn’t Rise: If your dough didn’t rise, it might mean the yeast is old or expired. It could also mean that the ingredients were cold or your house is cold. Did you use warm water and a room-temperature egg? Did you proof the dough in a warm place? I use the proofing setting on my oven to ensure a good rise every time, especially on cold winter days.
Use Dry Heat: Remember, naan is meant to be cooked using dry heat; do not add oil to your pan. After the naan is heated, brush it with melted butter (preferred) or olive oil and top with herbs of choice.
Where Can I Find Lorraine’s Flour? Shop online at lorrainesglutenfree.com.
Gluten-Free Naan
Equipment
- Standing mixer
- Rolling pin
- Cast iron or skillet pan
Ingredients
Dry:
- 1 3/4 cups Lorraine's All Purpose Gluten-Free Flour 242 grams + extra for kneading
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 1 1/2 tsp instant dry yeast about 7 grams or 1 packet
Wet:
- 3/4 cup water warm (warm milk okay too)
- 1 tsp apple cider vinegar or rice vinegar
- 3 tbsp vegetable oil
- 1 large egg room temperature
Instructions
- Combine the flour, baking powder, salt, sugar, and yeast in a small bowl. Whisk to combine. Set aside.
- Combine the warm water, vinegar, oil, and egg in the bowl of a standing mixer fitted with a paddle attachment. Mix until combined, about 30 seconds.
- Add the dry ingredients to the wet mixture and mix on low for a few seconds until the flour is incorporated, then mix at high speed for five minutes until the dough is smooth. The dough will be wet and sticky to the touch.
- Add the dough mixture into a lightly oiled bowl (use a silicone spatula to scrape the sides), cover with plastic wrap, and allow the dough to rise at room temperature or inside a proofing oven for one hour before placing it in the refrigerator to chill for at least two hours or overnight. Cold dough will be easier to knead, shape, and roll.
- Remove the dough from the fridge and lightly knead it on a floured surface, adding just enough extra flour so it doesn't stick to your hands when shaping it. Form the dough into a six-inch log, then divide the dough into six sections. Form each section into a ball.
- On a well-floured surface, roll each dough ball into an oblong shape until it's about 1/4-inch thick and about seven inches long.
- Heat a large cast-iron or skillet pan over medium-high heat until smoking. Add one of the flattened doughs and cook for about 1 to 2 minutes on each side, flipping once or twice until the dough is dry, bubbles appear, and the naan appears toasted on a few areas. Remove the naan from the heat and place it on a plate. Repeat until all the dough has been cooked.
- While the naan is warm, brush it with melted butter or olive oil. You can also top it with herbs, garlic, flaky salt, etc. (optional)
- Enjoy the naan immediately and store leftover naan in a sealed container in the fridge. Reheat it in a pan or microwave. The bread tastes good for at least three days when reheated.
Having said all of that, I do have a question:
The original, for 6 naan reads:
1 1/2 tsp instant dry yeast (about 7 grams or 1 packet)
If you double the recipe online, changing “6” to “12” in the automatic thingamabob, it changes to:
3 tsp instant dry yeast (about 7 grams or 1 packet)
See the problem? The # of tsps change, but the second part does not. Now, you might say, just go with the tsps, the parenthetical part is simply telling you how much 1 ½ tsp is. HOWEVER, 7 grams of yeast = 1 packet is true, but that is generally accepted to = 2 ¼ tsp, not 1 ½ tsp.
I’m about to make a batch of 48 and I can’t decide whether to use 12 tsps (as the online calculator suggests) or 56 gm (I have a digital scale). I’ll probably go with the higher amount, by mass, figuring excess to be preferable to deficiency. But I’m very curious on your thoughts.
I am also going to try baking a few at high heat, and broiling a few, see what I end up with….
Thanks!
Unbelievable. I did not use Lorraine’s (used Namaste Organic) but they are truly amazing – not just “amazing for gluten-free” but amazing compared to anything. Honestly, mine, at least, came out more like GREAT pita, not puffy-fluffy like naan, but who cares?! Unlike every other GF flatbread (and many other breads) I’ve made it is pliable, soft, and absolutely delicious, and remains that way even after sitting out for a few hours, and after freezing and defrosting! I honestly cannot say enough. My two kids both said yesterday that they could eat these every single day for the rest of their lives.