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My Easy Gluten Free Naan Bread is made using 1 to 1 gluten-free flour. This naan bread is just as soft, fluffy, easy and delicious as regular naan bread.

Rounds of gluten free naan bread on a board

I have looked and I have yet to find a good gluten-free naan bread so what is my option? I make it myself! Unlike my no-yeast naan bread, this recipe has yeast to give it more leavening to help rise, lighten and soften. If you choose to do so, you can leave out the yeast but just know that the bread will come out denser and not as fluffy, given the lack of gluten.

What is 1 to 1 gluten-free flour?

It’s simply the gluten-free version of all-purpose/plain flour and acts almost the same, however, it’s usually made with rice flour and potato starch. 1 to 1 means it can be used in the same measurement as the all-purpose flour. Some GF flours do not have xanthan gum (which helps replace the gluten for stability and elasticity) so it needs to be added.

Yogurt in naan bread

Yogurt is a big part of naan bread as helps keep it soft and fluffy. In traditional Indian cooking they use curd (dahi), which is a thick fermented milk product and since it is to be thick, Greek yogurt is better than regular.

Do you need eggs in naan bread?

Traditionally there are no eggs used in naan as the egg whites will make it tough.

Dipping naan bread into raita

Yeast in naan

In my Traditional Naan Bread, there is no yeast, but for this gluten-free version it needs the yeast to help fluff it up and give the bread the signature bubbles, as well as keeping it soft. Without this yeast it is essentially Indian flatbread.

This recipe makes 4 individual size servings. The recipe can be doubled if you have a larger crowd to feed.

Naan Serving Suggestions

Perfect for mopping all curries (let’s face it, if you’re having a curry, mopping is a big part of the equation!). Chicken Tikka Masala, Chicken Madras and Lentil Dal are all perfect with this naan bread. Even my newest Tandoori Masala Chicken Wings recipe (pictured below) is ideal as is dipping the naan in raita.

A wooden plate of Indian chicken wings with naan bread
Yield: 4

Easy Gluten Free Naan Bread

Naan bread pieces served with raita

Gluten free naan bread, just as good as regular naan.

Prep Time 1 hour
Cook Time 7 minutes
Total Time 1 hour 7 minutes

Ingredients

  • ¼ cup warm water, warmed to 110°F/43°C
  • ¾ teaspoon active dry yeast
  • ½ teaspoon granulated sugar
  • 1 cup (128 grams) 1 to 1 all-purpose/plain gluten-free flour * see note
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (32 grams) plain Greek yogurt
  • 1 ½ tablespoons vegetable oil plus a teaspoon

Instructions

  1. To a bowl add the water and stir in the yeast and sugar. Allow to sit for 5 minutes.
  2. Meanwhile, to a large mixing bowl add the flour (xanthan if using) baking powder, baking soda and salt, mix well.
  3. Once the yeast has foamed add to the flour mix along with the yogurt and 1 ½ tablespoons vegetable oil. Start mixing with your fingers or a fork and add a little water and mix until the dough comes together form a ball and the bowl is clean of any flour. If too dry, add a little water until it forms a ball that is not soft and not crumbly and holds together well. It will not be stretchy like gluten dough.
  4. Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel.
  5. Place in the oven (without turning it on) or a warm space for 1 hour until the dough has increased in size.
  6. Once risen, heat a large cast iron or non-stick pan over medium-high heat.
  7. Divide the dough into 4 equal balls. Take one ball and smooth out onto a piece of parchment paper. Because of the lack of gluten, the dough will not be stretchy, so smooth the dough by pressing with your hands into a long, oval shape using your hands. Smoothing any cracks.
  8. Use the parchment paper to transfer the dough to the pan. Cook for 2-3 minutes until you start to see bubbles form on the top. Check that that underside is not burning using a spatula. When it is a little charred on the bottom, flip and cook for a further couple of minutes until a little charred. Remove and repeat with the other dough pieces.

Notes

If your flour does not have xanthan gum, add ¼ teaspoon for each cup of flour. This is needed for stability and elasticity to replace the gluten.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 170Total Fat 6gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 5gCholesterol 1mgSodium 248mgCarbohydrates 25gFiber 1gSugar 1gProtein 5g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Indian / Category: Side dishes