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Naan is an Indian soft flat-leavened bread that is cooked very quickly and served with delicious curries and dals. 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 oven is used for preparing these gluten-free naans.

A split gluten-free naan bread showing the inside of the naan
WHAT TO SERVE WITH NAANS

These puffy naans with beautiful golden puffy blisters are perfect for tearing off chunks and scooping up saucy dishes:

Chana Dal (Slow-Cooked Lentil Curry)

or Butter Chicken

COOKING THE NAANS

Making your own gluten-free naan is not only easy but very rewarding to see them puffing up and catching colour in the hot oven. Make sure your oven is at the hottest setting with the baking tray well preheated to slide the naans onto.

If you are willing to go the extra mile, throw the naans on a charcoal BBQ/outdoor grill on direct high heat for that smoky flavour.

COOKING THE NAANS

Making your own gluten-free naan is not only easy but very rewarding to see them puffing up and catching colour in the hot oven. Make sure your oven is at the hottest setting with the baking tray well preheated to slide the naans onto.

If you are willing to go the extra mile, throw the naans on a charcoal BBQ/outdoor grill on direct high heat for that smoky flavour.

An adobe photo of several 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 in a hot oven and topped with your favourite toppings such as garlic butter, fresh coriander, fresh chillis and/or nigella or mustard seeds.
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 4 votes
Prep Time 30 minutes
Cook Time 20 minutes
Naan Dough Resting Time 1 hour 15 minutes
Total Time 2 hours 5 minutes
Course Basics, bread, Side Dish
Cuisine Indian
Servings 6 naans

Ingredients
  

GLUTEN-FREE NAAN BREAD

    Dry Ingredients

    Wet Ingredients

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

    Assembling

    • tapioca flour or gluten-free plain flour, for kneading and rolling out

    Naan Toppings

    • 3 tbsp melted butter
    • 3 garlic cloves, slivered
    • 1 red or green chilli, sliced thinly
    • 3 tbsp fresh coriander, chopped coarsely or left whole
    • 1 tbsp nigella seeds or black mustard seeds
    • coarse or flaked sea salt, to taste

    Extra

    • some olive oil to brush the baking tray

    Instructions
     

    GLUTEN-FREE NAAN BREAD

    • In a medium bowl, combine the dry ingredients together.
    • In a measuring jug, mix the wet ingredients together.
    • 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 it to rest for one hour in a warm place.
      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 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 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.
      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.

    Naan Toppings (Use all or some suggested toppings or customise your naan)

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

    Baking the naan bread

    • Preheat the oven to a high heat of 250°C/480°F.
    • Place an ungreased oven tray on the second highest shelf and heat it for 20 mins.
    • Carefully remove the tray from the oven and brush the surface lightly with olive oil. Place one or two naans on the tray and immediately brush the tops with the melted butter, followed by some or all the toppings.
      Place one or two naans on the tray and immediately brush the tops with the melted butter, followed by some or all the toppings.
    • Return the tray back to the second-highest rack and allow to bake for 5-6 mins. The naan should bubble up in places and have some charred or brown bits. If needed (as many ovens behave differently), bake slightly longer to achieve this appearance.
      Return the tray back to the highest rack and allow to grill for 5-6 mins
    • Transfer the baked naan bread to a plate or tray and cover with foil to keep warm while baking the remaining naan bread.
      Transfer the baked naan bread to a plate

    Notes

    • Best eaten on the same day as baking
    • Can be reheated in a moderate oven covered in foil for 5 mins
    • Suitable to freeze
    Keyword gluten-free bread, gluten-free breadmaking, gluten-free indian, gluten-free naans
    Tried this recipe?Let us know how it was!
    Please mention @fun_without_gluten or tag #funwithoutgluten!
    a row of made gluten-free naans on a platter

    by | Jan 8, 2021 | Bread, Egg-Free, Snacks | 0 comments

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