Gluten-Free Naan Bread – Soft & Easy!
This Gluten Free Naan Bread takes about 45 minutes to make and is the best I’ve ever had! You can serve it with curry, use it as a wrap, or simply enjoy it on its own. This naan bread is the perfect canvas for just about anything.
For the best results, use a kitchen scale to measure out the ingredients. This little tip really helps the dough come together beautifully—not too wet and not too dry. This GF naan bread is best enjoyed warm but remains soft for a few hours after cooling. You can store it in an airtight container for up to 3 days, and when you’re ready to enjoy it again, simply reheat it to bring back that wonderful, fluffy texture. To reheat naan, choose one of three methods: microwave it for 30 to 45 seconds, use a hot pan on the stovetop with a lid for 45 seconds to 1 minute on each side, or place it in the oven at 350 ºF (180 ºC) for 3 to 5 minutes after sprinkling with water. Each method helps keep its flavor and texture.
To make the Gluten Free Naan Bread, you will need the following ingredients:
Steps to make Gluten-Free Naan Bread – Soft & Easy!
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1
Make psyllium gel
1min
In a bowl, whisk together 4 tablespoons whole psyllium husk and 1 ½ cups warm water. Set aside for 30-45 seconds, until a gel forms.
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2
Combine dry ingredients
1min
In a separate large bowl, whisk together 1 ¾ cups millet flour, 1 cup and 2 ½ tablespoons tapioca starch, 1 tablespoon sugar, 1 ½ teaspoons baking powder and 1 teaspoon salt.
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3
Add yogurt and oil to psyllium gel
1min
Add ⅓ cup Greek yogurt and 2 tablespoons olive oil to the psyllium gel and mix well.
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4
Make dough
2min
Add the psyllium gel mixture to the dry ingredients. Mix with a wooden spoon or a rubber spatula until the dough starts to come together. Then, knead it thoroughly by hand until smooth and uniform. The dough should be springy and supple to the touch.
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5
Divide dough
2min
Pour the dough out onto a lightly floured surface and shape it into a ball. Divide the dough into 8 equal portions.
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6
Pre-shape dough
2min
Roll the pieces of dough into balls. Keep the dough balls covered with a kitchen towel to prevent them from drying out.
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7
Roll out
5min
Place a dough ball onto a lightly floured surface and dust its top with more flour. Using a rolling pin, gently roll it out into a round or oval shape about 7-8 inches (18-20 cm) in diameter, with a thickness of about ⅛-¼ inch (4-6 mm). To prevent sticking, rotate the naan frequently while rolling. If needed, add more flour to both the surface and the top of the dough. Roll out all the naan breads first, then cook them. To keep them from sticking together or drying out, layer them with parchment paper in between and cover with a clean kitchen towel.
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8
Cook
30min
Preheat a large cast iron skillet over medium-high heat until it’s very hot. Cook one naan on one side for about 1-2 minutes, or until it starts to bubble and the underside is deep golden or slightly charred. Then use a spatula to flip it over and cook the other side for about 1 minute, checking to make sure that it does not burn. Repeat with the remaining naan breads. Adjust the heat as needed: lower it if the naan is browning too quickly before puffing up, and raise it if the naan is not puffing and taking too long to brown.
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9
Brush with ghee
1min
Immediately after cooking, brush each naan with ghee or melted butter, mixed with finely chopped cilantro or parsley.
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10
Serve
Serve warm with hummus, curry, or baba ganoush for a hefty meal.
Recipe Reviews
I've made this naan bread and it was absolutely delicious and so easy! Thanks!
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