Gluten-Free, 30-Minute, Yeast-Free Naan
I’m in love with these naan. My husband even more so. He says they taste just like real naan. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! I know better since I’ve had naan more recently (he has been gluten-free for a few years). But take it from me as I’m becoming quite the gluten-free taste testing connoisseur – these are a treat even for those who can have real naan.
This gluten-free naan bread recipe:
The best part? It takes a take a total of 30 minutes to make.
How to Prepare GF Naan
What Flour to Use for GF Naan Bread
Gluten-free breads usually benefit in texture and taste when various flours are combined. You’ll need 2 flours:
1 cup of any store-bought gluten-free flour blend. This recipe has been tested with King Arthur multi-purpose, Bob’s Red Mill 1:1 Baking Flour, and Dove’s Farm GF Flour available in the UK. A reviewer recently shared a quick recipe for a homemade gluten-free flour blend. I tested and found that it works beautifully with this recipe: 1/2 cup chickpea flour, 1/4 cup potato starch, and 1/4 cup brown rice flour (she used light buckwheat). 1/2 cup of another gluten-free flour of choice. I’ve tried almond flour, cassava flour, sorghum (jowar) and several others for different taste and texture. I typically use cassava or almond, but since everyone has access to and preference for different flours, I’ll leave that 1/2 cup up to you.
How to make this Naan Vegan or Dairy-free
Yogurt is intended to make the dough soft and moist. To make these naan vegan and dairy-free:
Substitute whole milk yogurt with dairy-free yogurt, coconut milk, or more water. For brushing, replace butter or ghee with oil.
This recipe is quite forgiving and can take a fair amount of substitutions. Feel free to make adjustments and adaptations to suit your preference!
How to Freeze these Naan
These gluten-free naan freeze wonderfully, and I love to cook double the amount and then freeze half for later. Here’s how to freeze them:
Wrap them in the cloth used to keep them warm. Place them inside an airtight container, large ziplock bag, or even a plastic grocery bag. Once ready to to use, place the naan only on a microwave-safe plate. Microwave (no need to thaw) for 60 seconds, or until heated through.
If you’d like to prepare the dough ahead of time, simply cover and refrigerate for 1-2 days. Then add a bit of water to soften and cook the naan as you normally would.
Some curries that go wonderfully with naan:
Chicken curries like Chicken Karahi, Authentic Chicken Curry or Korma. Beef curries like Beef Kofta Curry (Meatball Curry) or this dump and go IP Beef Curry. Stews like Nihari or Haleem are also perfect with naan. Vegetarian curries like Baingan Bharta or Chana Masala.
The method for preparing the naan is inspired by Aarti’s naan recipe.
