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. You'll only need 9 simple ingredients to get gluten-free naan perfection!
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.
Notes
This recipe ONLY works with Hand + Heart Gluten-Free All-Purpose Flour, which you can find online at handandheartglutenfree.com. I've tested it with Bob's Red Mill 1-to-1 Gluten-Free Flour, and it doesn't work. The dough will be too wet, which will cause you to add more flour. The naan will not be soft and doughy as a result.Remember, gluten-free dough is sticky. Chilling makes it easier to handle and shape without breaking. You must chill the dough for at least two hours or overnight.If the dough didn't rise, the yeast might be old or expired. It could also mean that the ingredients or your house are 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.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.