Gluten-Free Naan (5 Ingredient Recipe!)

gluten-free naan in a parchment lined baking pan.

Meaningful Eats

Gluten-Free Naan (5 Ingredient Recipe!)

This simple 5-ingredient gluten-free naan recipe yields naan that is soft and tender.

If you eat gluten-free and miss soft, pillowy naan - this is the recipe for you! Brush them with garlic butter right out of the skillet for the most irresistible flavor.

Course Bread

Cuisine Indian

Diet Gluten Free

Prep Time 15

Cook Time 10

Rising time 45

Total Time 1 10

Author Erin Collins

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.

Notes

Recommended Flour: This naan recipe was specifically designed to work with King Arthur Gluten-Free Bread Flour. Unfortunately, no other flour can be substituted with the same results.

Dairy-Free: Use unsweetened dairy-free yogurt and dairy-free butter.

Nut-Free: This naan recipe is naturally nut-free.

To Make-Ahead: Prep the dough, cover the bowl tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to cook, let the dough sit out for 30-45 minutes before continuing with the recipe.

To Store: Store by wrapping in foil or placing in an airtight container. They will keep at room temperature for up to 2 days.

To Freeze: Allow to cool completely, then wrap each one in plastic wrap or foil before placing in a freezer bag or airtight container. Freeze for up to 2 months. Reheat in a skillet for a few minutes on each side.

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