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Simple Gluten Free Naan

Soft, slightly chewy, and perfectly puffy—this gluten free naan is made without yeast and comes together in minutes. Ideal for scooping up curries or enjoying with garlic butter.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8
Course: Side Dish
Cuisine: Indian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups gluten free all-purpose flour blend with xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plain Greek yogurt or dairy free yogurt
  • 1/4 cup warm water plus more if needed
  • 2 tablespoons olive oil or melted butter
  • 1 clove garlic minced, optional
  • 2 tablespoons chopped fresh cilantro optional

Equipment

  • large mixing bowl
  • whisk
  • Rolling Pin
  • non-stick skillet or cast iron pan
  • pastry brush

Method
 

  1. In a large bowl, whisk together gluten free flour, baking powder, and salt.
  2. Add yogurt, warm water, and olive oil. Stir with a wooden spoon until a shaggy dough forms. If too dry, add water 1 tablespoon at a time. If too sticky, add a little more flour.
  3. Turn dough onto a lightly floured surface (use gluten free flour). Knead gently 3-4 times until smooth. Divide into 8 equal pieces and roll each into a ball.
  4. On a floured surface, roll each ball into a 6-inch oval or round, about 1/4 inch thick.
  5. Heat a non-stick skillet or cast iron pan over medium-high heat. Cook each naan for 2-3 minutes per side, until golden brown spots appear and it puffs slightly.
  6. If desired, brush hot naan with melted butter or olive oil and sprinkle with minced garlic and cilantro. Serve warm.

Notes

Store leftover naan in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat in a dry skillet or toaster for best texture. For dairy free, use plain coconut or almond yogurt. Add 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder to the dough for extra flavor.