Soft and Chewy Gluten-Free Naan (Dairy-Free Option!)

If you have missed naan bread since going gluten free, I am excited to share my new gluten free naan recipe with you! I tested my recipe with two gluten-free flour blends, so you have some choices. Each blend needed some specific tweaks, and we will talk about those, so you have success with this recipe.

This gluten free naan can be made dairy-free, and one of the flour blends I tested is gum-free, so you can make naan without xanthan gum if you prefer. If you love to make bread, I have a lot of easy gluten free bread recipes to try!

Why I love this gluten free naan:

1. This is the best gluten free naan recipe. Enjoy it with just the melted butter, or add some garlic for extra flavor! This will quickly become one of your favorite recipes!
2. I tested this recipe with two gluten free flour blends.
3. This gf naan freezes easily, so you can make a big batch and then enjoy it any time. Just thaw it in your microwave oven.
4. Naan is traditionally dipped in Indian food, but I tried dipping it in my gluten free pasta sauce, and it was incredible.
5. You can use this naan as a pizza crust for flatbread pizza!

Allergen Information:

This homemade naan is gluten-free, soy-free, nut-free, and oat-free. Make it dairy-free by using dairy-free butter.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten Free Flour – I tested this recipe with the two blends listed above. Be sure to use a flour blend that works with yeast. See the Gluten Free Flour Blend and Comparison below for detailed information about these blends.
• Yeast – Most yeast is gluten free, but Red Star Platinum is NOT gluten free! I used Fleischman’s Rapid Yeast to make this naan. Active dry yeast will work, but you will need to activate the yeast before adding it to the wet ingredients.
• Yogurt – I used plain Greek Yogurt in my recipe. The yogurt helps give some structure and moisture to the dough. Plain dairy-free yogurt also works.
• Butter – Use salted or unsalted. If you use salted butter, omit the added salt.
• Egg – Use size large.
• Sugar – I used just a tiny bit of sugar to help activate the yeast. Honey will also work to activate the yeast.
• Salt – Feel free to use kosher or sea salt.
• Water – When using yeast, I usually recommend using filtered water. I find chlorine affects yeast growth negatively in bread recipes.

Please see my Guide to Gluten Free Flour Blends to learn more about gluten free blends that work with yeast recipes.

Step 1: Prepare the Dry Ingredients. Add the gluten free flour, salt, and rapid yeast to a large mixing bowl. Use a whisk to blend them.

Step 2: Mix the Wet Ingredients. Add the melted butter, water, yogurt, and egg to a smaller bowl and whisk to blend.

👀 Sandi Says: Ensure the water is warm (between 100-110°F) to activate the yeast properly. If it’s too hot, it can kill the yeast; if it’s too cold, the dough may not rise properly.

Step 3: Combine the Ingredients. Pour the wet ingredients into the dry ingredients, stirring with a spatula or wooden spoon until a soft, sticky dough forms.

Step 5: Prepare the naan dough for Rolling. Remove the plastic wrap and evaluate your dough. If your dough is really sticky, add more flour. If using Cup4Cup flour, you may need to add more flour at this stage if the dough is too sticky to roll out. Lightly dust a clean work surface or a silicone baking mat with gluten-free flour to prevent sticking.

Step 6: Shape the Naan. Divide the dough into 5-6 equal portions, depending on how large you want your naan pieces. Roll each portion into a ball, then flatten slightly with your hands.

Step 8: Cook the Naan. Heat a cast iron skillet over medium heat. Carefully place a rolled-out naan piece onto the hot skillet and cook for 2-3 minutes, or until bubbles form and the bottom is golden brown. Flip the naan over and cook for another 1-2 minutes.

If the naan isn’t forming charred bubble spots, slightly increase the heat.

Step 9: Transfer the cooked naan to a plate and cover with a clean towel to keep warm while you cook the remaining pieces.

Add Flavor & Serve. Melt some butter in a small microwave-safe dish. In a small microwave-safe bowl, melt the butter (or dairy-free butter alternative). I recommend microwaving it for 20-25 seconds. If desired, mix in minced garlic for extra flavor. Use a pastry brush to brush butter over the naan, then sprinkle a little salt over the tops. Everyone will love this delicious gluten free naan! It has the same texture and flavor!

Serve warm with your favorite curries, dip, or as a flatbread for wraps or pizzas

Popular recipes to serve with naan:

1. Curry: Naan is often served with a variety of curries, such as Chicken Tikka Masala, Butter Chicken, and vindaloo.
2. Kebabs: Grilled kebabs, such as chicken tikka or seekh kebab, pair well with naan.
3. Dips and spreads: Naan is great for dipping into sauces and spreads, such as hummus, baba ganoush, roasted eggplant dip, or tzatziki.
4. Stews and soups: Naan is a great accompaniment to hearty stews and soups, such as lentil soup or beef stew.
5. Chana masala: Chana masala, a popular Indian dish made with chickpeas, is often served with naan.
6. Biryanis: Biryanis, an Indian rice dish, is often served with naan.
7. Vegetable dishes: Vegetable dishes, such as Instant Pot Saag Paneer, aloo gobi, or baingan bharta, are often served with naan.

Frequently Asked Questions:

How To Store Gluten-Free Naan:

• Refrigerate: Store any leftover naan in an airtight container in the fridge for up to 3 days.
• Freeze: Place the cooled naan in a zip-top freezer bag with parchment paper between each piece to prevent them from sticking together. Freeze for up to 2 months.
• Reheat: Warm the naan in the microwave for 30 seconds or reheat the naan in a dry skillet for a fresher texture.