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.
These turned out just perfectly! I had only fat free yogurt and was going to stop and get full fat on the way home from church but forgot and drove right past! OOPS! Also just had regular yeast not the instant. We cooked them on our flat top griddle. Definitely a do again and probably double or triple kind of recipe. They didn’t even seem gluten free, which is always high praise.
Thank you for such amazing feedback, Julie! We’re so happy to hear that they worked well with those substitutions and that you all enjoyed them enough to make them again! High praises, indeed!
I didn’t yogurt on hand, so I subbed sour cream and it turned out great! Used the naan to make chicken shawarma by Half Baked Harvest. My kids loved it!
We love to hear this, Anne! It’s great to know that the sour cream worked well for you too. Thank you for sharing with us!
Can I use non-fat Greek yogurt? It’s what I have in my fridge right now.
Hi Alison, we haven’t tried non-fat Greek yogurt, but another reader said it worked well, though they added an egg yolk too. If you decide to give it a try, we’d love to hear how it goes!
It was so exciting to have real naan again!!! Delicious! I only had nonfat yogurt, so I put an egg yolk in my doubled recipe.
Yay! We’re so pleased you enjoyed the recipe and that the modification worked well for you, Alyson. Thank you for sharing!
if you are making a big batch of naan, say a triple recipe, can I put them on a baking sheet and bake them in the oven?
Hi there, good question! We haven’t tried that, but the stovetop heat is important to get the right texture. I’m assuming they won’t have quite the same nice chewiness, but let us know if you give it a try!
I followed the recipe exactly as written, and am delighted to share that they turned out perfectly! They taste and feel just like regular naan. My GF kiddo is going to be thrilled. Thank you!
Hi Adriane, that’s wonderful to hear! So glad you and your family can enjoy them!