Erin’s Recipe Rundown
Texture: Soft and pillowy inside with a slightly crisp crust.
Taste: Subtly rich and savory with a garlic butter coating.
Ease: Simple, yeasted gluten-free naan that comes together quickly.
Top Tip: The whole milk plain yogurt creates a soft and tender crumb, but this bread can be made dairy-free too!
Recommended GF Flour: This recipe specifically uses King Arthur Gluten-Free Bread Flour. No other gluten-free flour blend will work the same.
Would I make these again? This gluten-free naan is a family favorite — they disappear so quickly at my house that I always make a double batch. I think you’ll love them just as much!
xoxo erin
This gluten-free naan is delicate and airy with just enough crispiness on the outside for that perfect bite! I love brushing the garlic butter topping on when they’re right out of the skillet and still warm for irresistible flavor.
Naan is such a versatile bread — dip this gluten-free version in curries and soups, serve it with savory meals, or enjoy the naan by itself as the perfect snack!
Featured Comment
From Jamie: “As someone new to gluten free I have to thank you because this recipe is AMAZING. It’s so easy and it works so good. It’s amazing and it feels so real!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Naan
- Make-Ahead/Storage/Freezing Instructions
- Can this gluten-free naan be made dairy-free?
- How do I avoid the naan sticking to the skillet?
- What can I serve with the gluten-free naan?
- More Gluten-Free Bread Flour Recipes
- Gluten-Free Naan (5 Ingredient Recipe!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free naan. See the recipe card below for exact measurements.
- Gluten-free flour: I highly recommend King Arthur Gluten-Free Bread Flour. It’s the only way to get the perfect gluten-free naan!
- Instant yeast: I prefer using instant yeast instead of active dry yeast since it doesn’t require proofing before adding it to the recipe. It is key to a light, airy texture.
- Yogurt: The whole milk plain yogurt adds moisture to keep the naan tender and pillowy. It also adds a slightly tangy flavor for greater depth! For dairy-free, you can use unsweetened dairy-free yogurt.
- Boiling water: The water and yogurt are added to the dry mix very gradually to allow the temperatures to balance out and promote a faster rise. Plus the water ensures the smoothest dough possible!
- Optional topping: The butter, garlic, and cilantro combine to create a layer of rich, savory, and bright flavor to the gluten-free naan. For dairy-free, opt for dairy-free butter.
How to Make Gluten-Free Naan
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
- In the bowl of a stand mixer: Use a paddle attachment to combine all of the dry ingredients.
- With the mixer on low: Slowly add in the yogurt and water so that it combines gradually, then increase the speed to medium (3 minutes). If the dough looks like thick cookie dough, you’re on the right track!
- Cover and let rise: I like to use an oiled rubber spatula to scrape down the sides and bottom of the bowl before covering it tightly with plastic wrap. Let the dough rise in a warm place (45-60 minutes).
- On a lightly floured surface: Divide the dough into 4 equal portions and shape each portion into a dough ball.
- With a floured rolling pin: Roll out each ball into a large round or oval shape (about 8-9 inches in diameter). Dust off any excess flour. I like to trim the edges with a pizza cutter too so that the edges are all even (optional).
- Using a heavy-bottomed skillet: A cast iron skillet works well! Heat the skillet over high heat (at least 5 minutes). Once it’s very hot, gently transfer one of the rolled-out doughs to the skillet. Cover, cook (1-2 minutes), and then flip. Cook the other side uncovered until dark spots appear and it is cooked through (about 30 seconds). Transfer the naan to a plate and keep it warm by covering it with a kitchen towel or another plate. Repeat with each of the remaining dough balls. If using the optional topping, mix the ingredients and brush onto the warm naan. Serve immediately and enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: You can prep the dough, cover the bowl tightly with plastic wrap, and then refrigerate it for up to 24 hours. When ready to cook, let the dough sit out for 30-45 minutes before dividing it into the 4 portions and continuing with the recipe.
To Store: Store the naan by wrapping them in foil or placing them in an airtight container. They will keep at room temperature for up to 2 days.
To Freeze: Allow the naan to cool completely, then wrap each one in plastic wrap or foil before placing them in a freezer bag or airtight container. Freeze for up to 2 months. Reheat them in a skillet for a few minutes on each side.
Can this gluten-free naan be made dairy-free?
Yes! You can use unsweetened dairy-free yogurt and vegan butter to make this recipe dairy-free.
How do I avoid the naan sticking to the skillet?
The key to preventing sticking is to make sure the skillet is very hot before adding the rolled out dough. Make sure to use a heavy-bottomed skillet for the best heat distribution. A cast iron skillet works great for this recipe!
What can I serve with the gluten-free naan?
The naan goes well with savory dishes like curries, soups, stews, plus meat and vegetable dishes. You can also dip them in hummus or other fun dips. Or simply enjoy them on their own — the garlic butter topping is all the flavor needed!
More Gluten-Free Bread Flour Recipes
Gluten-Free Naan (5 Ingredient Recipe!)
Ingredients
Naan Dough
- 2 cups (300g) King Arthur Gluten-Free Bread Flour
- 1½ teaspoons kosher salt
- 1 teaspoon instant yeast
- ½ cup (120g) whole milk plain yogurt
- ¾ cup (180ml) boiling water
Garlic Butter Topping, optional
- 3 tablespoons butter melted
- 1 clove garlic minced (or ½ teaspoon garlic salt)
- 1 tablespoon fresh cilantro finely chopped
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the gluten-free bread flour, salt, and instant yeast.
- With the mixer running on low, slowly pour in the yogurt and water. Increase the speed to medium and mix for 3 minutes. The dough will resemble thick cookie dough, this is normal.
- Using an oiled rubber spatula, scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and let rise in a warm place for 45-60 minutes.
- Turn the dough out onto a lightly floured work surface. Divide into 4 equal portions, then shape each portion into a ball.
- Using a rolling pin dusted in gluten-free flour, roll each ball into a large round or oval shape, about 8-9 inches in diameter. Dust off any excess flour. (I like to trim the edges with a pizza cutter so they’re even.)
- Heat a large, heavy-bottomed skillet (cast iron works great) over high heat for at least 5 minutes.
- When the skillet is very hot, carefully transfer one rolled-out dough to the skillet.
- Cover and cook for 1-2 minutes. Flip, and cook for another 30 seconds uncovered until dark brown spots appear and the naan is cooked through.
- Transfer the naan to a plate and cover with a kitchen towel or another plate to keep warm. Repeat with the remaining dough.
- Mix together the ingredients for the garlic butter topping, if using. Brush onto the warm naan and serve immediately.
Amazing recipe! First time ever making GF Naan and it turned out great!
Yay! We’re so pleased to hear you loved the recipe so much, Danica! Thank you for sharing your positive review with us!
We love this recipe, been using it for about a year, have made it with nonfat yogurt, Greek yogurt, and sour cream. We use King Arthur Gluten-Free Measure for Measure flour. We mix the dough with a fork, instead of a stand mixer. We divide into eight portions, instead of four. We use extra flour, a piece of parchment paper, and our hands to shape the bread, instead of a rolling pin. It always turns out great. Thank you!!
Hi Ryan, we’re so pleased to hear this recipe has become such a go-to for you all! Thank you for sharing your positive experience with us!
This was so yummy. I too used a hand mixer and active dry yeast ( not instant) since that is what I had at home. I looked it up and activated it first putting 1 1/4 tsp yeast, plus 1/8 warm water, plus 1/4 tsp sugar and waited 10 minutes. Then I added it to dry ingredients, mixed yogurt and water together so it was again warm (120 degrees) and then waited. Next time I am going to use instant yeast for ease but it still came out amazing. Thank you!
We’re so pleased to hear you enjoyed the recipe, Christina! Thank you for taking the time to share your positive experience with us!
This was so easy and so good! The first one I rolled out too thick (it still turned out) but I quickly got the hang of it for the next one. FYI I used dairy free yogurt (coconut) and a hand mixer!
Hi Vanessa, we’re so pleased you enjoyed the recipe! Thank you for sharing your positive experience with us!
Sorry, my first attempt wasn’t clear…. If you are making it ahead of time, do you refrigerate the dough after step 2 or step 4 ? This looks so good. I am making this tomorrow night for a friend with celiac disease.
Hi Lynn, thank you for your question! You would refrigerate the dough after step 2. Then the dough will need to sit out for 30-45 minutes before you proceed with step 4. We hope you and your friend enjoy the naan!
As someone new to gluten free I have to thank you because this recipe is AMAZING. It’s so easy and it works so good. It’s amazing and it feels so real!
Yay! We’re so pleased to hear how much you love this recipe, Jamie! Thank you for such positive feedback!
I’ve made these twice and for some reason the middle is still doughy and won’t cook through or fluff up. I was using active yeast and not instant- could that be it? Or maybe I ‘m not rolling it out thin enough?
Hi Heather, we’re sorry you had this experience. Active yeast can’t go straight into the mixture like instant yeast can, as the active yeast needs to be activated in warm water before being added to the dough. Beyond that, yes not rolling out the dough thin enough can play a part as well as cooking them at the right skillet temperature. We hope these ideas help!
Hello,
I made this recipe yesterday and hoped for feedback since it was my first time making bread.
My dough turned out to be super gooey and liquid, so much so that I couldn’t roll it flat. It stuck to my hands, so I couldn’t turn it into a ball. It was closer to pancake batter mix, like a dense pancake batter.
I put the batter on the hot cast iron pan in parts at a time, as if I were frying a pancake, and I ended up with something tasty, edible, and somewhat naan-like. So it didnt go to waste, and I’m hoping I can learn what went wrong so I can give it another go.
For reference: I used an electric mixer. I also used DF yogurt. Otherwise I followed the recipe as written. I live at 6,500 above sea level, so I’m not sure if it was an altitude thing.
Hi Andrea, we’re sorry you had this experience! This definitely sounds like it could be an altitude situation. This recipe was designed at sea level. You’ll want to first try increasing the flour incrementally to get that thick cookie dough consistency. A general guideline is to add 1 more tablespoon at 3,500 feet, then for each additional 1,500 feet, add another tablespoon. With yeast breads at high altitudes, sometimes the yeast needs to be decreased by as much as 25%. We hope these ideas help!
I am new to the gluten cooking and have tried 5 or 6 naan recipes and none of them turn out good at all. This recipe is perfect, and the naans taste so good and with a soft texture. I will definitely continue to make them this way. Now I just need a good bread recipe. Thanks for sharing.
Hi Joe, we’re so happy to hear how much you loved this recipe! Thank you for such kind feedback! For bread recipes, you may enjoy this gluten-free artisan bread or this gluten-free sandwich bread recipe. Happy baking!
What type of pain yogurt would you recommend? Greek yogurt is usually my go to for its high protein content.
Hi Jeannette, we recommend whole milk plain yogurt as it adds a bit more moisture to the dough. Greek yogurt may produce a thicker dough which can cause a denser texture once they’re cooked. We hope this helps!
It seems like we’re missing a few directions… I’m pretty certain you’re not going to cook the naan in the skillet on high for a full five minutes, so are you turning it down after you’ve heated the skillet and added the naan? It’s a little confusing.
Hi Janine, in step 6 the skillet is being preheated for 5 minutes on high heat. The naan then gets placed in the skillet in step 7. In step 8, it is cooked covered for 1-2 minutes on the first side and another 30 seconds uncovered on the other side. We hope this helps!
The whole family loved it. It was easy and so good. My kids asked when we were going to have it again.
Aww, we’re so happy to hear it was a hit with the whole family, Makayla! Thank you for sharing with us!
I had all the ingredients on hand, so decided to make this quick recipe before our Indian food was delivered. It was amazing, my fiancé said my naan was better than the restaurant naan that he had delivered. It was so easy and delicious. I’d attach a picture if I could!!!! Thank you Erin!!!!
Wow! Thank you for such kind feedback, Cayla! We’re so happy to hear both you and your fiancé loved the new recipe!
Hi there..can I use KAF – not gluten free with the same measurements?
Hi Cindy, we typically don’t bake with regular flour so we haven’t tested it out ourselves, but it should work as a 1:1 swap. If you decide to give it a try, we’d love to hear how it goes! Happy baking!
King Arthur Gluten Free Flour..according to package 2 cups weight would be 240 grams. Your recipe says 300g. Which is correct?
Hi Joan, good question! The measurements in the recipe are correct despite King Arthur’s label. We find that 1 cup of KAF weighs much closer to 150 grams. At the end of the day a cup measurement is subjective – and we think the manufacturer doesn’t realize gluten-free flour is denser than traditional wheat flour (traditional wheat flour is 120 grams/cup). Erin likes to make her recipes so they will turn out for both people using cup measurements and grams measurements. Her measurement for the KAF flour is consistent across all of her recipes, even though it’s not the same as KAF. We hope this helps!