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Naan is an Indian soft flat-leavened bread that is cooked very quickly and served with delicious curries and dhals. Traditionally, they are baked by slapping them on an inside wall of a very hot clay oven or tandoor oven. For practical purposes, a hot grill/broiler is used for preparing gluten-free naans.

A split gluten-free naan bread showing the inside of the naan
What to serve with naan bread

These puffy naans with beautiful brown blisters are perfect for tearing off pieces and scooping up saucy dishes like my Chana Dhal (Slow-Cooked Lentil Curry)

or Butter Chicken

A table setting of butter chicken in a silver bowl with a platter of yellow basmati rice and a naan on the side

Making your own gluten-free naan is not only easy but very rewarding to see them puffing up and catching colour under the grill. If you are willing to go the extra mile, throw the naans on a charcoal BBQ/grill on direct high heat for that extra smoked flavour.

An adobe photo of several gluten-free naans on a platter
a pile of gluten-free naans on a platter

Gluten-Free Naan Bread

by Sandra - Fun Without Gluten
Naan is an Indian soft flat-leavened bread that is cooked very quickly under a grill and topped with melted garlic butter and fresh coriander leaves.
Converting this popular bread gluten-free only requires a few essential ingredients such as gluten-free plain flour and xanthan gum or psyllium husk powder to bind the flour.
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Naan Dough Resting Time 1 hour 15 minutes
Total Time 2 hours
Course Basics, bread, Side Dish
Cuisine Indian
Servings 6 naans



    Dry Ingredients

    Wet Ingredients

    • 150-200 ml warm milk
    • 140 ml Greek or thick yoghurt
    • tbsp coconut, vegetable or olive oil


    • tapioca flour, for kneading and rolling out

    Naan Toppings

    • 3 tbsp melted ghee or butter
    • 3 garlic cloves, slivered
    • 1 red or green chilli, sliced thinly
    • 3 tbsp fresh coriander, chopped coarsely
    • coarse or flaked sea salt, to taste
    • 1 tbsp nigella seeds or black cumin seeds/kalonji (optional)



    • In a medium bowl, combine the dry ingredients together.
    • In a measuring jug, mix the wet ingredients together.
      The wet and dry ingredients mixed in different bowls for the gluten-free naan bread recipe.
    • With a wooden spoon, combine the wet ingredients with the dry ingredients.
    • Once all the ingredients have come together as a slightly sticky dough, cover the bowl with plastic wrap and allow to rest for one hour in a warm place.

    Kneading the dough

    • Using tapioca floured hands, knead the dough for 5 minutes. Press the dough against the bowl to catch all the excess dough and flour.
    • Transfer the dough to a tapioca flour-dusted surface and roll equal balls measuring similar to the size of a tennis ball.
      Rolling equal balls measuring similar to the size of a tennis ball.
    • Cover the dough balls with a tea towel and allow to rest for 10 minutes.
    • Roll out the naans one at a time measuring no larger than 25cm by 12cm. Any larger and it will be too thin and tear easily.
      Rolling out the naans one at a time

    Naan Toppings

    • Melt the ghee or butter in a small bowl. Keep warm.
    • Slice the garlic into thin slivers, coarsely chop the fresh coriander, finely slice the red or green chilli and measure out the nigella seeds or black cumin seeds and coarse or flaked sea salt. Set aside.

    Grilling the naan bread

    • Turn your grill/broiler on to a high heat of 250°C/480°F.
    • Place an ungreased oven tray on the highest rack and heat up the tray for 5 mins.
    • Remove the tray from the grill and brush the surface lightly with oil. Place one or two naans on the tray and immediately brush the tops with the melted ghee or butter, followed by all remaining toppings.
      Brushing the tops of the naans with the melted ghee or butter, followed by all remaining toppings
    • Return the tray back to the highest rack and allow to grill for 2-3 mins, then carefully flip the naan over to grill for a final 1½ mins. The naan should bubble up in places and have some charred or brown bits. If necessary (as many ovens behave differently) grill slightly longer to achieve this appearance.
      A grilled gluten-free naan bread with the melted butter and toppings on it.
    • Transfer the grilled naan bread to a plate or tray and cover with foil to keep warm while grilling the remaining naan bread.


    • Best eaten on the same day as grilling
    • Can be reheated in a moderate oven covered in foil for 5 mins
    • Suitable to freeze
    Keyword gluten-free bread, gluten-free indian, gluten-free naans
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    a row of made gluten-free naans on a platter
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