Oven-Baked Gluten Free Naan

Soft Gluten Free Naan (Indian Flatbread)

Naan is luscious Indian flatbread, similar to a tortilla, but thicker. With one simple alteration, you can roll or pat them out thinner to use as tortillas. The flavor and texture is so good, they should be a sin to eat. By far, this is my most raved about recipe. People liken them to their gluten counterpart. Naan is full of possibilities.

The story behind the recipe:

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, I was jealous. Creating a soft gluten free naan seemed hopeless at the time. After promising everyone 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, at first. However, it is absolutely incredible made on a pizza stone. The temperature traditional naan is cooked at is 800°F. Therefore, 500 to 600°F would be best. If you are allergic to yeast, see my Gluten-Free Yeast-Free Naan Recipe.

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

Making Gluten Free Naan on KSEE24 - Fresno NBC

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

Look for this recipe and many others in my upcoming cookbook, Carla’s Best Gluten Free Recipes, coming in 2016.

Watch the Video!

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Prep: 15 minutes
Inactive: 20 minutes
Cook: 20 minutes

Soft Gluten Free Naan – Gluten Free Indian Flatbread

51

Yield: Makes 7 individual naan or 2 large

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
  • 2 teaspoons instant dry yeast
  • 1 tablespoon honey
  • 1-1/2 cups white or brown rice flour (or combination of both)
  • 1/4 cup + 2 tablespoons potato starch
  • 1/4 cup + 2 tablespoons cornstarch
  • 2 teaspoons guar gum (or xanthan gum)
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon gluten-free baking powder (omit for tortillas)
  • 1/4 teaspoon garam masala (optional)
  • 1/4 cup neutral-flavored cooking oil
  • 2 large eggs, beaten, at room temperature
  • 1/2 cup buttermilk
  • Unsalted butter, for buttering naan

Instructions:

    To Make in a Skillet:
  1. Combine warm water, honey, and yeast in a medium-size bowl. Set aside until frothy, about 5 minutes.
  2. In a separate, large bowl, add rice flour, potato starch, cornstarch, guar gum, salt, and baking powder. (Omit baking powder when making thin tortillas.) If using, add garam masala for additional flavor. Whisk thoroughly; set aside.
  3. Add buttermilk, oil, and beaten eggs to yeast mixture; whisk thoroughly.
  4. Add the dry mixture to the wet mixture. Using a rubber spatula, stir until it reaches the consistency of soft dough, like creamy mashed potatoes. Allow the batter to rest for 20 minutes.
  5. Preheat a heavy skillet over medium heat, preferably a cast iron pan.
  6. Place a sheet of parchment paper on a flat surface. Dust it generously with potato starch (important to prevent sticking). Add up to 1/3 cup of the dough, and using starch-dusted hands, pat out to a thin patty. Add additional potato starch, as needed.
  7. Transfer the patty to the skillet using the parchment paper. Fry for 1-1/2 to 2-1/2 minutes on each side and until patches of golden color develop. Repeat the above steps with the remaining dough.
  8. If desired, using a stick of butter, coat each side of the warm naan. It is a good way to remove starch that still shows. Serve immediately. If desired, top with roasted garlic, honey and cinnamon, or cinnamon and sugar.
  9. To Make in the Oven on a Pizza Stone:
  10. Follow the above instructions except preheat your oven with a pizza stone to 500°F for 20 minutes. Instead of using parchment, use oiled aluminum foil without starch.
  11. Form half the dough into a pear shape on a large piece of parchment paper dusted generously with potato starch. Pat the dough out to form naan.
  12. Allow the dough to slide off the foil onto the preheated stone. Bake for 3 minutes. Turn oven to high broil. Broil for about 2 minutes. Remove immediately and serve as suggested in step number 8. Repeat the above steps with the remaining dough.

Tips

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

Visit Carla’s Gluten Free Online Store.

 

65 thoughts on “Soft Gluten Free Naan (Indian Flatbread)”

  1. hi, thanks a lot I have just found out that I have food tolerance to eggs. Is it ok not to use eggs or is there a replacement? Many thanks for your recipes

  2. I only have potato flour, Doves gluten free self raising flour and Doves gluten free plain white flour available to me.

    Can I substitute the following 3 flours mixes in the recipe with what I have some how?

    – 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)

    Thanks in advance for any help/tips :-)

    1. Hi Simmy,

      Because I have not tried this recipe with those flours, I have no idea if it will work. I do not recommend using potato flour at all, though. Try your plain flour. If it contains xanthan or guar gum already, omit it in this recipe. Use your flour mix to replace the rice flour, cornstarch and potato starch.

      Please let me know how it works out for you.

      Carla

  3. WOW! These were delicious. I just scooped the batter into my cast iron pan then spread it out with a spoon. Worked great.
    Thank you so much.

  4. Facebook Comment – April 8, 2015,

    “I have made it and was pleased. I kept the extra in a zip bag in the fridge, reheating a piece in the toaster or later as it was a little older I heated between 2 paper plates and it was soft and pliable to eat with some yellow lentil curry. I know they say some gluten free bread does not store well but I did not find that to happen with this bread.”

    ~C.C.

  5. 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!

  6. 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.

  7. 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.

  8. 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.

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

  10. 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

  11. 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 :)

    1. 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

  12. 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.

  13. 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!

  14. 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).

  15. 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.

  16. 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.

  17. 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

  18. 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.”

  19. 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!

  20. 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.

    1. 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

  21. 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…

  22. 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!!

      1. This answers my question. I love Naan and spring brings on my curry kick. I’m gonna need some……..so happy it freezes well.

  23. 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!

  24. 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!!

    1. 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.

    1. 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

  25. 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.

  26. 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.

    1. 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

        1. 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

  27. 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.

  28. 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:)

  29. 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.

    1. 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

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

    1. 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

  31. 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!

    1. 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

        1. Ali — try Carol Fenster’s book, 1,000 Gluten Free Recipes. Her flour blend doesn’t use rice!!!! She’s *wonderful*! (my son has a rice allergy, too)

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