Easy Gluten Free Naan Bread

This Easy Gluten-Free Naan Bread is perfect for anyone avoiding gluten, dairy, or yeast but still craving a delicious, soft, and chewy flatbread. With the addition of garlic and fresh parsley, this naan is full of flavor and can be made in just 30 minutes. It’s the ideal side for curries, hummus, or even enjoyed on its own!

Why You’ll Love This Recipe

This gluten-free naan bread delivers on both taste and texture without the need for any complicated ingredients. It’s incredibly simple to make, requires no yeast or yogurt, and is also dairy-free, so it’s suitable for a wide range of dietary preferences. The naan comes out soft with a slight chewiness, and the garlic-parsley topping adds a fresh and aromatic twist. Perfect for quick meals, dipping into your favorite sauces, or serving alongside a main course.

Ingredients

• 1 cup gluten-free all-purpose flour

• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)

• 1/2 cup tapioca starch, plus more as needed

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1 egg

• 1/4 cup warm water, plus more as needed

• 1 tablespoon extra virgin olive oil, plus more for brushing

• 1/4 cup fresh minced garlic, optional

• 1/4 cup fresh chopped parsley, optional

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Combine Dry Ingredients

In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum (if using), tapioca starch, baking powder, and salt. Whisk them together to ensure they are well-mixed.

Step 2: Whisk Wet Ingredients

In a separate medium bowl, whisk together the egg, warm water, and olive oil until fully combined.

Step 3: Mix Wet and Dry Ingredients to Form Dough

Slowly pour the wet mixture into the dry ingredients, bit by bit, stirring with a spoon to form a soft dough ball. If the dough feels too dry, gradually add warm water until it becomes pliable. If it’s too wet, add a little more tapioca starch until it’s easy to handle.

Step 4: Shape Dough into Round Disc

Once the dough is formed, shape it into a round disc using your hands. The dough should feel soft and smooth.

Step 5: Cut Dough into Portions

Cut the round disc of dough into 8 equal portions, similar to cutting a pizza into slices.

Step 6: Flatten Dough

Use gluten-free flour to dust your hands and a flat surface, then flatten each dough portion with your fingers or a rolling pin until each piece is about 1/8-inch thick. The thinner, the better, but be careful not to tear the dough.

Step 7: Prepare Garlic-Parsley Mixture (Optional)

If you’re adding garlic and parsley, mix the minced garlic and chopped parsley in a small bowl. Then, press about 1 teaspoon of this garlic-parsley mixture onto both sides of each piece of dough.

Step 8: Heat Cast Iron Skillet

Heat a cast iron skillet over high heat. Once the skillet is hot, brush it lightly with olive oil.

Step 9: Cook the Naan

Place one piece of flattened dough in the skillet. Let it cook for about 40 seconds, or until air bubbles start to form on the surface and the bottom begins to char slightly. Brush the top with olive oil, flip the dough over, and cook for another 40 seconds. Once done, remove the naan from the skillet and place it on a plate. Cover with a kitchen towel to keep it warm.

Step 10: Repeat

Continue the process until all the naan is cooked, brushing the skillet with more olive oil as needed. Serve the naan warm.

Servings and Timing

• Servings: 8 pieces

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Add Spices: You can easily enhance the flavor of the naan by adding spices like cumin, coriander, or turmeric to the dough mixture.

• Herb Variations: Instead of parsley, try using cilantro, rosemary, or thyme for a different herbal note.

• Gluten-Free Flour Substitution: If you don’t have a gluten-free all-purpose flour blend, try using a combination of rice flour and potato starch, but ensure you adjust the quantities to maintain the right dough consistency.

Storage/Reheating

• Storage: Store leftover naan bread in an airtight container at room temperature for up to 2 days. If you want to keep them for longer, place the naan in the fridge for up to 4 days.

• Reheating: Reheat the naan by placing it in a hot skillet for about 1-2 minutes on each side, or you can microwave it for a few seconds wrapped in a damp paper towel to retain softness.

FAQs

1. Can I make this naan ahead of time?

Yes, you can prepare the dough and refrigerate it for a day or two before cooking. Just let the dough come to room temperature before rolling it out.

2. Can I freeze the naan?

Yes, freeze the cooked naan by wrapping them individually in parchment paper or plastic wrap. Store in an airtight container for up to 3 months. Reheat in a skillet or microwave.

3. Is there a substitute for xanthan gum?

If your gluten-free flour blend already contains xanthan gum, you can skip it. If not, you can try using guar gum or psyllium husk as alternatives.

4. What can I use if I don’t have a cast iron skillet?

If you don’t have a cast iron skillet, you can use a regular non-stick skillet or griddle. Just ensure it’s heated well before cooking the naan.

5. Can I make this naan without the garlic and parsley?

Yes, you can make a simple plain version of the naan without the garlic and parsley. The naan will still be soft and delicious.

6. Can I use almond flour or coconut flour?

Almond flour and coconut flour are not suitable substitutes for this recipe. These flours have different textures and require different liquid ratios, making them difficult to work with in this naan dough.

7. Is this naan bread soft and chewy?

Yes! This gluten-free naan is soft and has a chewy interior, just like traditional naan, thanks to the combination of gluten-free flour and tapioca starch.

8. Can I use olive oil for the dough instead of brushing the skillet?

Yes, you can incorporate olive oil into the dough instead of just using it for brushing the skillet. However, it’s recommended to use some oil for cooking to get a crispy, charred texture.

9. Can I make this recipe without egg?

Yes, you can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to sit for 5 minutes) or use an egg replacer.

10. How thick should the dough be when rolled out?

The dough should be rolled out to about 1/8-inch thick, but you can make it slightly thicker if you prefer a heartier naan.

Conclusion

This Easy Gluten-Free Naan Bread is a perfect solution for anyone following a gluten-free, dairy-free, or yeast-free diet who still craves a soft, flavorful flatbread. The quick cooking time, simple ingredients, and customizable toppings make this recipe a must-try. Whether you’re serving it alongside curry, hummus, or just enjoying it on its own, this naan is sure to be a favorite at every meal.