Soft Gluten Free Naan (Indian Flatbread)

A little over a year ago I picked up some Indian food to go for my husband while I was caring for my father. As I took the naan out of the bag I wanted to cry, I wanted some so bad! Putting it mildly, he said it was jealous. Creating a soft gluten free naan seemed hopeless at the time. After promising everyone yesterday that I would experiment with a recipe I just had to give it a go. My husband (who eats gluten) and I loved the first batch I created. Yeah! I can have my own gluten free naan! The only regret was that I only made half of a batch. You can make this in a cast iron skillet, as I did, or give it a go on a preheated pizza stone in an oven as hot as you can get it. The traditional temperature is 800°F. Therefore, 500 to 600°F would be great. If you are allergic to yeast, see my Gluten-Free Yeast-Free Naan Recipe.

UPDATE – August 22, 2014 – I made these on Channel 24 NBC Fresno.

Making Gluten Free Naan on KSEE24 - Fresno NBC

Find my latest video below with instructions on how to make this naan, thinly rolled so you can use them for tortillas.

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Watch the Video!

Soft Gluten Free Naan – Gluten Free Indian Flatbread

Rating: 51

Yield: Makes 7 gluten free naan.

Soft Gluten Free Naan – Gluten Free Indian Flatbread

A soft, pliable gluten free naan ready to pair with any buttery Indian dish or eat plain.

Ingredients:

  • 1/2 cup water, heated to 110°F
  • 1 Tablespoon honey, (or agave syrup) (or sugar)
  • 2 teaspoons instant dry yeast
  • 1/2 cup buttermilk (or 1 Tablespoon apple cider vinegar + enough milk to make 1/2 cup) (rice milk for dairy-free/vegan)
  • 3/4 cup white and/or brown rice flour
  • 1/4 cup + 2 Tablespoons potato starch (or try tapioca starch*) + more for dusting
  • 1/4 cup + 2 Tablespoons cornstarch (or potato starch*, if using tapioca starch above)
  • 2 teaspoons guar gum (or xanthan gum)
  • 1 1/2 teaspoons fine sea salt
  • 1/4 teaspoon gluten free baking powder (for browning and texture)
  • 1/4 cup cooking oil (I used EVOO extra light in flavor)
  • 2 large eggs, beaten (skip for vegan diets or use a Gluten Free Egg Substitute
  • Unsalted butter (or Earth Balance spread), for buttering tops of naan

Instructions:

  1. Combine warm water, honey, and yeast in a medium-size bowl; and set aside until frothy, about 5 minutes.
  2. In a separate, large bowl, add rice flour, starch, gum, salt and baking powder (omit baking powder when making thin tortillas); whisk thoroughly, and set aside.
  3. Add buttermilk, oil, and beaten eggs, to yeast mixture; and whisk well.
  4. Add dry ingredients to the wet ingredients. Using a rubber spatula, stir until it reaches a soft dough, the consistency of creamy mashed potatoes. Allow the batter to rest for 20 minutes.
  5. Place a sheet of plastic wrap on a flat surface. Add up to 1/3 cup of the dough and pat out to a thin patty, using starch-dusted hands. Add additional potato starch, as needed.
  6. Preheat a heavy skillet over medium heat, preferably a cast in pan.
  7. Transfer the patty to the skillet using the plastic wrap. Avoid touching the plastic wrap on the skillet. Fry for 1 ½ to 2 ½ minutes on each side and until patches of golden color show up.
  8. If desired, using a stick of butter, coat each side and set aside.

Tips

If you have a gas stove and wish to cook it on top of the fire, a grease splash guard may work to hold the dough. You know, those wire-mesh screens.

If you like a dryer naan, cut the buttermilk back as much as half.

http://glutenfreerecipebox.com/gluten-free-naan/

Visit Carla’s Gluten Free Online Store.

Gluten Free Naan - Indian Flat Bread

58 Comments

  1. Reply Shari Reinders

    I followed the written recipe, but found the dough to be too wet. I then watched the video, and discovered the liquids were twice as much as the video. Which one is correct? I used the batter, the taste was good, but I had to put the batter on the griddle and spread it with my fingers. Thanks for any advice. I made your soft wraps, and loved them!

  2. Reply gabriella

    this recipe works! it’s easy to make and tastes really good. made it completely vegan. we had it tonight with roasted red pepper and walnut dip.

  3. Reply BreadWinner

    I cook Naan on a gas stove in a stainless steel pan and I never have any issues. They come out perfect and delicious so don’t think you can’t use a regular stainless steel pan with these.

  4. Reply kiss the cook

    My son got the diagnosis of a possible celiac disease a couple of days ago, so I’m now in the process of frantically searching the net for substitutes for his favorite food.
    I found your fantastic blog and it already contains a lot of ideas I needed. This naan and the self-made teriyaki sauce (yeah!) are just the beginning.
    A heartfelt thank you from far away Germany. We will browse your recipes and try out many of them, I’m sure.
    Merry Christmas.

  5. Reply Anna Kuehl

    These are flippin fantastic!!!! will make again and again!!
    in fact I made them yesterday and im gonna make them today. :)

  6. Reply Virginia

    What would be the sub for the rice flour. My son has over 20 things he is allergic to…. rice and almond has made Gluten free cooking has been a challenge to figure out the correct sub for rice flour in recipes

  7. Reply Megan

    I never comment on these sites, but I have to say that this was the best gluten free bread type recipe that I have ever tried. It turned out perfect. I also rolled it flat between two pieces of parchment and it was easy to transfer to the pan. I froze the left overs but they didn’t last long :)

    • Reply Gluten Free Recipes

      Megan,

      Thanks for your feedback. I have been flattening them on a sheet of plastic wrap. Then when I want thinner naan, I add another sheet of plastic wrap to the top. I then remove the top piece and flop the dough in the skillet and quickly remove the plastic wrap. Everyone, be sure to hold the plastic wrap away from the skillet.

      Enjoy!
      Carla

  8. Reply Lisa Misterek

    I think I’m in love! I have most everything on hand to try this tomorrow – it’s 11:30 pm. My daughter-in-law made some gluten naan, and I nearly cried. I forgot how good fresh-baked bread smells! I like all the suggestions for non-traditional uses as well (such as pizza crust!). I’m getting ready to go back to work full-time after an involuntary period of unemployment. This will make some awesome lunches! Thank you for doing all the experimentation for us.

  9. Reply Caroline

    I just wanted to say thanks for the naan recipe (“soft gluten free…”). I had to give up gluten about 1.5 years ago and miss it like crazy. Bread is my achilles heel and kryptonite, and not being able to eat freshly baked bread and rolls anymore really gets me down. Crumbly gluten free stuff just doesn’t cut it – that is, until I tried your naan recipe. It almost brought me to tears :) Looking forward to trying more recipes from your website!

  10. Reply Janet C. Fowler

    I’ll try again to post a question: I need to replace the xanthan gum because I am having IBS like reactions to it. I was going to try gelatin and/or Psyllium powder (both of which I’ve read about from other people’s recipes on the web).

  11. Reply Janet

    I decided to eat GF a couple years ago, and recently came to the realization that xanthan and guar gums give me reactions similar to IBS. So I’m wondering if either gelatin or organic golden flaxseed meal would work as a substitute (I found both of these as substitutes on the web from people who are having same reactions I do). Thank you for this recipe.

  12. Reply Gluten Free Recipes

    Facebook Comment – April 3, 2014,

    “Well, today I made this GF Naan Bread and it turned out fantastic! It was perfect…I used a tortilla press to flatten the dough in between two sheet of parchment paper so they don’t stick and then fried them in the frying pan, quick and easy!……they were sooo delicious! This recipe I would recommend for pizza crust as well….love the taste, beautiful texture! I’m a believer!!!”

    ~K.F.F.

  13. Reply Gale

    I made this tonight and it was awesome! Tastes just like the “real” thing. Thanks for sharing.

  14. Reply Carolyn Cartwright

    I have been looking for different things to make for my husband who is borderline diabetic. But we need to watch carbs. Can you tell me how much carbs and sugar is in this recipe

  15. Reply Gluten Free Recipes

    Facebook Question – March 23, 2014,

    “I use gluten free flour; its all the flours and starch mixed together. My question is how do I do the substitutions ?”

    ~L.T.S.

    My reply,

    “When using an all-purpose gluten-free flour that already contains xanthan gum, guar gum, or other gum(s), substitute 2 cups + 2 teaspoons of all-purpose flour for the white rice flour, brown rice flour, corn starch, and potato starch. If the flour does not contain any gum just use 2 cups of flour and add 2 teaspoons of xanthan gum. Don’t forget to also add baking powder, either way. In addition, since gluten-free all-purpose flours differ in their ratio of flour to starch, expect a different consistency. This recipe is low in starch compared to many gluten-free all-purpose flour blends.”

  16. Reply Althia

    I made these tonight and they were excellent this was the first time I have ever had Naan…YUM the texture extremely smooth with no after taste my husband and son also enjoyed them. This will definitely be made again.
    Can I mix all the dry ingredients together and store in a airtight container so it’s on hand when needed?
    Thanks for the recipe!

  17. Reply Tiffany

    This tastes like “real” flat bread! I made this recipe this morning for my daughters lunch. I followed the recipe without making any changes and it came out tasting, feeling and looking like regular naan. We had almost given up hope on finding any gluten free bread recipes that would actually taste good. We were so happy this morning to find this. Thank you so much for sharing this delicious treat. This is going to be our go-to recipe for flat bread.

    • Reply Gluten Free Recipes

      Dawn,

      That should work okay, however, it may not contain enough starch. If you have some handy, try adding 1/4 part cornstarch or potato starch plus the AP flour. Let us know which brand you use and how they turn out!

      Carla

  18. Reply Gluten Free Recipes

    Facebook Comment,

    “I made the naan bread this weekend….absolutely amazing! It tasted so good and the texture was so “normal” you would never know. Thank you!”

    ~ S.A.

  19. Reply daniela

    I used to make gluten naan twice a week when a managed a indian grocery/cafe. My fiancée loved it. I have been looking for a GF recipe. This looks good. I can’t afford to buy the individual starches right now, but I have a mashed potato disaster that pretty much turned into potato dough, flax meal and ener-g egg replacer. Maybe if I use what I have in lieu of what starches I don’t have individually with yeast/butter/yogurt mix, I might have edible, beautiful naan like yours. We’ll see…

  20. Reply LaurieO

    I made curry for dinner last night and watched sadly as my husband and son ate the naan that I once would have used to sop up the sauce. Today, looking for something else altogether, I stumbled across your site (and this recipe)! Hooray on both counts!! Now I wonder; can I make these in quantity and freeze to have on hand? I’ve tried commercial GF wraps and find them to taste (and fold) like cardboard. I’d love to be able to pull a wrap out of the freezer for a quick lunch…. I’ve bookmarked your site and will be back.. and back…. and back…… Thanks so much!!

  21. Reply Heather

    I added a little extra water to account for a dry climate and elevation, and melted the butter into a cast iron skillet just before putting the dough in to cook. The naan was fantastic! Thanks for a great recipe!

  22. Reply Emily

    Hi Carla! What temp do you preheat your cast iron skillet at (medium high?) And how long do you preheat it? You dont add any oil to the skillet, right? Thanks!!

    • Reply Gluten Free Recipes

      Hi Emily,

      I left the preheat temperature out, as it will depend upon how you like them cooked. In step no. 11, I show a photo of one and explain that I used a medium-high temperature. I like mine on medium. The more naan you cook, the temperature of your pan varies. So, you may need to adjust it here and there.

      Yes. Use an ungreased pan.

    • Reply Gluten Free Recipes

      Hi Mike,

      Sorry about that. The recipe has been updated, though the changes may not show up for you right away as the pages are cached. The oil goes in when the eggs and buttermilk are added.

      I hope you enjoy this recipe as much as we have.

      Carla

  23. Reply Susan Peters

    Carla, just had to send you a note. We were sitting around wishing for some quesadilla . . . your Naan recipe was perfect in place of the flour tortillas. Thanks for sharing all the great recipes.

  24. Reply gem

    I wonder if….I have bean flour (chickpea) wonder how that might work for indian breads too; w/o using wheat?

    I will have to try your naan as I love naan and miss it.

    • Reply Gluten Free Recipes

      Hi Gem,

      Chickpea (garbanzo bean) flour is bitter. I wouldn’t suggest using it. Hope you enjoy this gluten free naan bread whenever you get a chance. I’ve made it twice so far, and really enjoy it.

      Carla

      • Reply Mel

        Can I use 3/4 cup brown rice flour twice so as to replace the measurement for the white rice flour?
        Thanks!

        • Reply Gluten Free Recipes

          Hi Mel,

          Yes. White and brown rice are interchangeable cup for cup. I just liked the white color of white rice flour in this recipe. If I had used all brown rice flour it would have been a tad darker.

          Enjoy!
          Carla

  25. Reply Gluten Free Recipes

    Facebook Comment – April 16, 2013,

    “Hi Carla! Just finished making a batch of the GF Naan Bread. It’s so good… I have a pic on my FB page, they are not shaped as nicely as yours :-) The recipe is amazing. Thank you so much!!!

    I Replaced the White Rice flour with Sorghum flour, and used 1/2 canola and 1/2 EVOO and also used rice milk. I used eggs this time, next time I’ll try the egg replacement.”

    ~S.R.

  26. Reply Jodie

    These were amazing!! I have tried several other GF naan bread recipes and these are by far the best. I love your recipes! Thanks Carla!!!!

    Jodie:)

  27. Reply Annette

    These were fabulous! Soft, chewy, and folded without cracking. I made them this evening to go with butter chicken and rice. Everyone loved them, even the wheat eaters in the house.

    • Reply Gluten Free Recipes

      Annette,

      Thank you for taking the time to leave feedback. I’m so happy the gluten-free and gluten eaters in your family enjoyed the naan. I very seldom have time to make recipes a second time due to my constant recipe development, but this one is on our list of “must have again”!

      Thanks,
      Carla

  28. Reply Harriet

    Do I still need water if using lactose free milk, lemon juice and more baking powder?
    Thanks Carla! You’re the best!

    • Reply Gluten Free Recipes

      You’ll just have to experiment since your’re replacing the yeast. I haven’t done this myself. I would keep the water, as you are not substituting it with anything. However, if your lactose free milk and lemon juice is thinner than butter milk cut it back to half. You can always stir in some extra, even after it rests for the 30 minutes. I had a half of a naan that had been resting for about an hour. I also added half of the buttermilk after it rested. I decided it was a bit too thick after watching the video above.

      Definitely watch the video so that you can see the consistency of the dough.

      Good luck!
      Carla

  29. Reply Ali

    In addition to being gluten-free and vegan, due to multiple food allergies, I am also allergic to RICE. I am wondering if you have any suggestions for substituting the rice milk and rice flours. It would be such a treat to be able to have some Naan! Thanks in advance!

    • Reply Gluten Free Recipes

      Ali,

      I would use a combination of water and Earth Balance spread to replace the rice milk (use less, up to 1/2 less, as it is much thinner), and sorghum flour to replace the rice flour.

      Let us all know here how it turns out, as I am sure it help many.

      Carla

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