Naan Bread

Naan Bread

We’re making more gluten free bread! This time, it’s gluten free flat bread. Naan!

Gluten Free Naan Bread

Yogurt in the dough makes it so fragrant and tasty. Even before you fry it!

Gluten Free Naan Bread

At first, the dough will really look like fluffy batter.

Gluten Free Naan Bread

Then you’ll add more flour by the tablespoon until it starts to pull away from the sides of the bowl. When you scrape down the mixing bowl with a spatula, it should come away clean. It will still be tacky to the touch, but hold together really well when you set it to rise.

Gluten Free Naan Bread

It’s so pretty. It’s honestly some of the prettiest, most fragrant gluten-free dough I’ve ever had the pleasure of spending time with.

I’m thinking of asking it out on a date, but I keep losing my nerve.

Gluten Free Naan Bread

Gluten Free Naan Bread

Once it’s risen, divide the dough into 8 portions, each about 95 grams.

Gluten Free Naan Bread

Heat some fat (I used ghee, since it has a high smoke point and I really like that) in a heavy bottom (cast iron if you have it) skillet.

Shape a piece of dough loosely into a round, and place on lightly floured parchment.

Gluten Free Naan Bread

Cover with another sheet of parchment and roll into an elongated oval.

Gluten Free Naan Bread

Dust both sides of the gluten free bread dough lightly with flour.

Gluten Free Naan Bread

Then place the dough in the hot skillet.

Gluten Free Naan Bread

If the pan isn’t hot enough, or the dough is rolled too thick, it won’t bubble. If you’re concerned, cover the skillet. But don’t make the skillet screaming hot, or it’ll just burn the bread.

Once it bubbles like this, let it cook another minute, and then …

Gluten Free Naan Bread

…flip to the other side. Cook for another minute, and remove it from the skillet. Repeat with the remaining 7 pieces. Serve warm.If you’ve never had naan, you’re in for a treat. If you have and you’re really missing it being gluten-free, you’re really in for a treat.

Gluten Free Naan Bread


Like this recipe?

Prep time: Cook time: Yield: 8 pieces


2 1/2 cups (350g) all purpose gluten-free flour, plus more for sprinkling

1 1/4 teaspoons xanthan gum (omit if your blend already contains it)

1/2 teaspoon kosher salt

1/4 teaspoon cream of tartar

4 1/2 teaspoons (18 g) granulated sugar

2 1/4 teaspoons (about 8 g) instant yeast

1/3 cup (76g) plain yogurt, at room temperature

3 tablespoons (45g) ghee, melted and cooled (can substitute an equal amount of olive oil)

1 egg (50 g, weighed out of shell) plus 1 egg white (25 g), at room temperature

3/4 cup (6 ounces) warm water, about 105°F

Ghee or butter for frying


  • In the bowl of your stand mixer fitted with the paddle attachment, place 2 1/2 cups flour, xanthan gum, salt, cream of tartar and sugar, and whisk to combine well. add the yeast and whisk again to combine. Add the yogurt, ghee, egg and egg white, and mix on low speed with the paddle attachment until just combined. With the mixer still on low speed, add the water in a steady stream. Once the water has been absorbed, turn the mixer up to medium speed and mix for about 3 minutes. The dough will most likely be quite fluffy. Add more flour by the tablespoon, mixing well after each addition, until the dough thickens and begins to pull away from the sides of the bowl in spots. It will not turn into a fully integrated ball of dough on its own.

  • Turn off the mixer and scrape the dough off the sides of the bowl and gently press it into a ball. The dough should be smooth and fragrant. Cover the bowl and place the dough in a warm, draft-free spot to rise until it is nearly doubled in volume, about 35 minutes.

  • Once the dough has finished rising, turn it out onto a lightly floured piece of parchment paper. Place about 2 tablespoons ghee or butter in a cast iron skillet, and melt over medium heat. Divide the dough into 8 pieces, each about 95 grams. With the pan is heating, lightly flour the first piece of dough. Cover it with another sheet of parchment paper, and roll into an elongated oval, about 3/8 inch thick. Dust both sides of the dough lightly with flour, and place in the hot pan. Fry on one side until large blisters begin to form, about 1 minute. Allow to continue to fry for another 30 seconds to one minute, or until the underside is golden brown. Flip the bread to cook on the other side until browned, about another minute. Remove to a paper towel. Repeat with the remaining pieces of dough.

  • Serve immediately. Freeze any unused portion.


Comments are closed.

  • May 31, 2012 at 6:47 PM

    […] dough is to prep the dough all the way until you cook it, and then freeze it. I tried this with Gluten Free on a Shoestring’s Naan bread recipe. Frozen naan bread […]

  • Kristi
    January 23, 2012 at 2:16 PM

    Making this tonight with curried fish, rice and green beans. Can’t wait!

    • January 23, 2012 at 2:19 PM

      That sounds great, Kristi!
      xoxo Nikki

  • January 19, 2012 at 7:41 PM

    Oh yeah…I love me some bread ;) :) :) Love and hugs from the ocean shores of California, Heather :)

  • January 18, 2012 at 7:43 PM

    It’s the bread I crave the most! I have to try this! Hugs and Kisses to you! Woo Hoo! Chicken Tikka Masala here I come!

  • Dana Coughlin
    January 18, 2012 at 6:08 PM

    I went to the store and grabbed some yogurt, came home and saw that I bought vanilla yogurt instead of plain! :)

    • January 18, 2012 at 9:07 PM

      Oh, no, Dana! That’s definitely something I would do. Have done. It’s not a good feeling when you get home and read that label…
      xoxo Nicole

  • Peggy
    January 18, 2012 at 3:31 PM

    I’m not a fan of Indian food but Naan sounds like a great choice to go with a bowl of chili. Spread a bit of garlic butter on it & top the chili with some chopped onions & grated cheese. A great cold weather meal!

    • January 18, 2012 at 4:29 PM

      Hi, Peggy,
      Naan isn’t spicy or anything. It’s just a really flavorful, yeasted flatbread. It would be great with a bowl of chili. It’s soft, too, so you can even fill it and fold it over into a sandwich.
      xoxo Nicole

      • Peggy
        January 18, 2012 at 4:57 PM

        I love the sandwich idea! Lots of love from my kitchen to your kitchen! Thanks for all your great recipes & ideas!!!

  • bookladyDavina
    January 18, 2012 at 2:58 PM

    ooh.. def gonna have to give this a try. Hubby feel in love with Naan while he was stationed in Kosovo a few years ago. I’ve never had it, so trying to recreate it for him hasn’t been going well. All the recipes I’ve found so far, he didn’t like or just weren’t right.. here’s hoping this one will satisfy him!!

    • January 18, 2012 at 4:28 PM

      Hi, Davina,
      This recipe is definitely a keeper. I think you’ll both really like it. But all I can really say for sure is that my family and I loved it. :)
      xoxo Nicole

  • Pamela G
    January 18, 2012 at 2:32 PM

    Naan pizza…mmmmmmmmmmm :) Thank you!!!

    • January 18, 2012 at 4:26 PM

      Hi, Pam,
      Good idea!
      xoxo Nicole

  • Jane Edie MacKenzie Lumsden on Facebook
    January 18, 2012 at 1:40 PM

    Awesome! Thanks, Nicole! Naan is one of those things I have not found a substitute for! Our favorite Indian restaurant has a lot of GF options, so I am going to make this and bring it with me! Sooooo excited!!!

  • Linda
    January 18, 2012 at 10:19 AM

    Ah, you are an enabler! Now I think I need that bread dough proofer! And, having found a bottle of ghee in my pantry – maybe I need to make some naan bread… but first that bread proofer – living in the not so cold wastelands of Ontario, Canada… I need this…

    • January 18, 2012 at 11:12 AM

      I prefer to think of myself as a facilitator, Linda. Enabler is too mild. :)
      If you get that bread proofer, I’m sure you won’t be disappointed. I really love it.
      xoxo Nicole

      • Linda
        January 18, 2012 at 2:04 PM

        Thanks to your facilitation, my bread proofer will soon be on its way to me!

      • January 18, 2012 at 4:26 PM

        Thank you for upgrading my role, then, Linda. It sounds much more respectable. Enjoy the proofer!
        xoxo Nicole

  • January 18, 2012 at 10:09 AM

    Thank you thank you! Naan is my #1 craving since going GF!

  • Pam Grant
    January 18, 2012 at 10:01 AM

    never have enough breads….keep all the recipes coming!! :)

    • January 18, 2012 at 10:06 AM

      Good to know! Thanks, Pam. :)
      xoxo Nicole

  • Karen Langley
    January 18, 2012 at 10:00 AM

    Can’t wait to try this one Nicole! I love love love naan! My 25lb bag of flour arrives today. Wonder what my afternoon activity will be? Is Ghee the more traditional thing to use? I have Olive Oil but could go out and find some ghee if it adds that little bit extra.

    • January 18, 2012 at 10:07 AM

      Hi, Karen,
      I have sort of fallen out of love with olive oil unless I’m using it raw, to be honest. It degrades quite easily. I really like ghee for its high smoking point, especially for frying. But you can absolutely use olive oil with very good results.
      xoxo Nicole

      • Tiffanny
        January 19, 2012 at 10:07 AM

        Why not use butter?

      • January 19, 2012 at 10:11 AM

        Hi, Tiffany,
        You could use butter. It burns more easily, though, so if you use butter, I would use some oil with it, too.

  • gfnoor
    January 18, 2012 at 9:52 AM

    Wow, another awesome recipe!
    I have to make gluten-y stuff for my hubs and kids, and gee eff for me, so last night we had curry and naan. I was too tired after making the gluten full naan, and wiping down and cleaning everything to make any gf ones for me, but I am so going to try this out today. Yum! They look so good. I love naan, we eat it like a snack in my home, my boys love rottis and naans.
    Thank you for answering my naan prayers,

    • January 18, 2012 at 10:10 AM

      Hi, gfnoor,
      I can’t believe you went to all the trouble of making gluten-full naan for your family! If I’m making it, I need at least be able to eat it. GF naan for all!
      xoxo Nicole

  • Missy Smith on Facebook
    January 18, 2012 at 9:42 AM

    Can you make w/o yeast or possibly a favorite alternative?

    • January 18, 2012 at 10:11 AM

      No, sorry, Missy. :(
      xoxo Nicole

  • Dana Baker Coughlin on Facebook
    January 18, 2012 at 9:39 AM

    Love naan bread, I have all the ingredients except plain yogurt, might have to run out and get some before the snow storm hits.

  • January 18, 2012 at 9:38 AM

    Naan is awesome. And as I just received my first shipment of xanthan gum here in the Netherlands, I shall be baking this weekend.

  • Becky Swora on Facebook
    January 18, 2012 at 9:37 AM

    That’s what I’m talking about! I was just thinking about making curry soon. Perfect timing.

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