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This Gluten-Free Naan Bread is quick easy to make. You can whip the recipe up in the time it takes for your curry to cook. Made with a homemade gluten-free flour blend so you don't need to conform to particular brands and no yeast or xanthan gum is needed. Soft, pillowy and fluffy these naans are simple and delicious.
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Curry nights are not the same without some naan to help scoop up the curry sauce and raita. It’s almost like an alternative form of cutlery. Now, let's get it out of the way as technically Naan is from the Persian nân-e sangak, meaning “bread baked on [hot] pebbles.” So yes, I have called this recipe 'bread bread.' Ouch! But hear me out as this is what we clumsily called Naan in our house growing up. I don’t pretend that this is a traditional Naan recipe, we never can with gluten-free flour substitutions, but believe me it’s an absolutely delicious gluten-free version and I guarantee you will no longer miss the kind you get in Indian restaurants once you have this in your repertoire.
You can skip directly to the recipe card or read the full post together as I explain how I developed this recipe, how you can get the same soft pillowy texture, what gluten-free flours are essential and how you can substitute those flours if you need to.
Curry nights are back on!
What is Naan Bread?
Naan, meaning bread in Persian, is a flatbread typically made on the walls of a clay tandoor oven. The exterior is crisp and the inside fluffy. The bread is usually used for scooping other food or can be stuffed with a filling.
We will make an adjustment here for your domestic kitchen so you can easily make your Naan Bread in a searingly hot pan on the hob instead.
Naan Bread is typically leavened with but in this recipe we forgo yeast and the boring rising time and use baking powder instead. It does the job excellently and means these naans are super quick to prepare whilst your curry is simmering on the hob.
Why You'll Love This Homemade Gluten-Free Naan
- Pillowy soft and fluffy flatbread which is ideal for scooping, dipping and tastes delicious in its own right.
- It uses easy to find gluten-free flours which are not restricted to specific brands. You can swap these flours out for the suggested alternatives if you need to.
- No yeast. Baking powder is used instead.
- No xanthan gum. Psyllium husk and carefully chosen gluten-free flours are used instead.
- Quick and easy recipe which takes just 15 minutes to make and then a quick cook in a hot pan.
How I Developed This Recipe
It can be tricky to achieve the right soft, fluffy texture with a good structure when making gluten-free bread recipes.
There are no gluten-free flours which can successfully mimic the unique strong elastic bonds of gluten so we have to improvise by using the right combination of gluten-free flours, extra protein in our recipes and sometimes an extra gelling agent.
Gluten-free flours. You need a homemade flour blend for the best texture and structure. Almond flour is high in protein and rich in natural oils so will give strength and moisture. Cassava flour is a starchy flour to give flexibility to our dough and then we also include oat flour as including a wholegrain will keep the fluffy rather than chewy and dense.
Extra protein. We add an extra egg into this recipe to help with the binding and elasticity and to give richness and a softness to the dough. Greek yoghurt is also included to amp up the protein and provide a soft texture.
Gelling agent. This recipe didn’t always include psyllium husk. When it was first published it didn’t have it at all and instead relied on the almond flour and cassava flour for the elasticity. This recipe tasted great but it didn’t have the softness and flexibility. Adding in psyllium husk means the naan has a much better texture, it can be rolled out easily and is excellent for scooping up our curries.
Ingredients Needed
Psyllium husk. This is a common ingredient used in gluten-free baking as a binder and texturiser, mimicking the elastic properties of gluten found in traditional wheat flour. To use in recipes, it is typically mixed with water to form a gel-like substance before incorporating it into the recipe. This psyllium gel is used here to help bind the ingredients together, improve the texture, and add some elasticity to the dough.
Almond flour. You are looking for blanched and ground almonds. There is a bit of labelling confusion over almond flour which is sold as ‘ground almonds’ in most major UK supermarkets and found in the baking aisle. If you want to know what exactly you are looking for then check out this post >>> Is Almond Flour The Same As Ground Almonds.
Oat flour. You can use pretty much any wholegrain flour here (see this gluten-free flour cheatsheet to recognise the flour categories). I like oat flour here as the flavour and texture is superb and it can be more economical if you grind your own.
Cassava flour. This starchy flour is great in gluten-free bread recipes because it gives that soft, chewy texture you'd expect from regular wheat bread. It really helps add stretch and elasticity to the dough. Plus, it's neutral in flavour, so it won't overpower the other ingredients, and is perfect for grain-free or nut-free diets.
Black onion seeds. Also called Nigella seeds. These are what gives the Naan its signature flavour.
Baking powder. A leaving agent which causes the cake to rise and become light and fluffy. Do check your baking powder is gluten-free before use.
Butter. Unsalted butter is the best choice here. The fat content here will help to produce a soft dough.
Yoghurt. Any natural plain yoghurt will do. However, if you use a full fat Greek yoghurt then you will amp up the protein content which will lead to a softer texture of the bread.
Eggs. This recipe uses 1 medium sized egg, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.
Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using salt in your baked goods lifts and sharpens all the other flavours.
Sugar. Only a small amount of sugar is needed for the naan dough. You can omit but it does give a little depth of sweetness.
Fresh coriander (cilantro). This is optional so if you don't like coriander then skip it or add fresh parsley instead. But if you do then you'll love the extra flavour that fresh herbs will give to the end result.
Substitutions and Variations
Oat flour. You can swap the oat flour for sorghum flour, rice flour or buckwheat flour.
Cassava flour. You can swap the cassava flour for potato starch or tapioca flour.
Almond flour. If you are allergic to nuts then you can swap for chickpea flour (gram flour).
Dairy-free. You can swap the dairy yoghurt for coconut yoghurt. It doesn't have as much protein so the results are not quite as soft but it works just fine.
Garlic Naan. Lightly sauté some crushed garlic in the melted butter.
Peshwari Naan. Add 2 tablespoons desiccated coconut and diced dried apricot to the dough. You’ll need to add a little more yoghurt to the dough – about 10-15g.
Naan Bread Pizza. Don’t include the onion seeds in the dough and you have a fine recipe for a pizza base.
How do you make Gluten-Free Naan Bread?
For full recipe instructions go to the recipe card at the end of this post.
- Psyllium Gel. In a medium mixing bowl stir 200g water into the whole psyllium husk until combined. Allow to sit for 10 minutes to firm up and create a gel.
- Dry Ingredients. Whisk the flours, baking powder, onion seeds, salt and sugar together in a large mixing bowl.
- Wet Ingredients. Add melted butter, yoghurt and a beaten egg to the psyllium gel and mix until smooth.
- Make the Naan Dough. Bring together into a smooth dough, then divide into 4 balls.
- Shape the Dough. Use a rolling pin to roll each out each dough ball into a teardrop shape.
- Cook. Heat a pan then dry-fry the naan breads for 3 minutes, until brown spots appear, on each side.
- Serve. Brush the cooked naan with melted butter, sprinkle with fresh coriander then serve immediately.
Expert Tips
- Whilst you are rolling out your dough balls keep the rest of the naan dough under a slightly dampened cloth to stop it from drying out.
- Use a little extra cassava flour for sprinkling on the work surface and rolling out.
FAQs
Yes, you just need to swap the butter for melted coconut oil and the natural yoghurt for coconut yoghurt.
You can store the leftover cooked naan in the fridge in an airtight container. Warm through again in a dry pan for a minute or so each side to serve.
You can make the dough up to two days in advance and store it in the fridge in cling film (plastic wrap). I recommend bringing it out of the fridge 30 minutes or so before you want to start preparing your naan bread to soften a little.
More Gluten-Free Bread Recipes You'll Love
✨Have you tried this Gluten-Free Naan Bread recipe? If you liked it, please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
Soft and Fluffy Gluten-Free Naan Bread (no yeast)
Ingredients
- 20 g whole psyllium husk
- 200 g water
- 100 g almond flour
- 100 g oat flour
- 60 g cassava flour
- 1 teaspoon black onion seeds
- ½ teaspoon salt
- ½ teaspoon sugar
- 2 teaspoons baking powder
- 30 g butter - melted
- 90 g greek yoghurt
- 1 egg - medium sized
- 1 tablespoon fresh coriander (cilantro) - chopped finely
Instructions
- Place whole psyllium husk in a medium sized mixing bowl.
- Pour in 200g of water and still well to combine. Let it sit for about 10 minutes, allowing it to absorb the water and form a gel.
- Whisk together the flours, onion seeds, salt, sugar and baking powder in a large mixing bowl.
- Add half of the melted butter, yoghurt and egg to the psyllium husk gel and whisk together until smooth.
- Add the wet ingredients to the dry ingredients and bring the dough together with your hands. Tip the dough out onto a clean work surface and knead into a smooth ball. The dough will be a touch sticky but not enough that it sticks to your work surface. Then divide the dough into 4 (about 150g each) and roll into individual balls.
- Heat up a cast iron skillet or wide flat bottomed pan to maintain a medium heat.
- Dust the work surface and a rolling pin with extra cassava flour then roll each dough ball out into a teardrop shape, 8 inches in length. Shape and pat the dough for a nice even look.
- Heat each naan in the hot dry pan for about 3 minutes on each side or until brown spots start to appear underneath.
- Remove from the heat and brush one side of each naan with the rest of the melted butter and sprinkle with coriander and extra sea salt. Serve immediately.
Notes
- The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
- I don't recommend swapping out the flours for an all-purpose gluten-free flour as the results will not be the same.
- Oat flour. You can swap the oat flour for sorghum flour or rice flour.
- Cassava flour. You can swap the cassava flour for potato starch or tapioca flour.
- Almond flour. If you are allergic to nuts then you can swap for chickpea flour (gram flour).
- Dairy-free. You can swap the dairy yoghurt for coconut yoghurt. It doesn't have as much protein so the results are not quite as soft but it works just fine.
Mary Ann says
Hi
I'm allergic to psyllium, can I substitute chia seeds for psyllium husk and would it be one-for-one? Also, when using coconut oil instead of butter is that one-for-one as well? I've found that substituting equal amounts of coconut oil for butter often makes my baked goods oily and dense.
Thanks so much for all your wonderful recipes and knowledge!
Georgina Hartley says
Hi Mary Ann, you can take a look at my Gluten-Free Flatbread recipe which is made with chia seeds rather than psyllium husk. In theory you can swap 1:1 but I haven't tried it myself as a straight swap in this recipe. You only need a tablespoon of coconut oil in the bread itself- which is just needed for softening the bread and the flavour. It's up to you - you can actually just miss it out or reduce the quantity to 2 teaspoons of coconut oil.
Claudia says
I made these naans yesterday and they turned out superb! I used gram flour instead of almond flour. I wasn't sure if you meant defatted almond flour or ground almond. The gram flour worked perfectly, it was easy to roll, didn't rip and cooked in minutes. Next time I will try it with ground almond, I guess it will give a slight peshwari naan taste.
It was quick & delicious, my young kids loved it too!
Thank you xx
Georgina Hartley says
I'm so happy you enjoyed the recipe. Yes, chickpea flour is a perfect swap and what I recommend. The original recipe requires defatted almond flour and I'll make sure it's clear on the ingredients list.
Elisabeth Elmquist says
Hi, just wondering what one would substitute for cassava flour? While I can get it, or yam flour, some times, it just means a trip to a shop which is further away and so don't do it weekly! But would like to try the naan as a pizza base, as am working my way through various recipes to try and find the best and easiest option. Thanks.
Georgina Hartley says
Actually I haven't found a good like for like replacement for the cassava flour on this occasion. You can try a mix of sweet rice flour / potato starch and tapioca starch but there isn't a singular flour I would swap it for. Definitely stick to starchy flours for a similar consistency.
Valinda says
Hi Georgina.. love your recipes.
What can I replace the cassava flour with? It makes my stomach hurt every time I eat it. It is the same with bean flours like chickpea.
I saw above you said almond four. Have you tried that yet?
Will anything else be just as or almost as good?
Georgina Hartley says
I haven't tried another flour instead of the cassava flour so I couldn't guarantee the results. I might be inclined to try a mixture of sweet rice flour and potato starch instead so you could experiment with that. I would recommend leaving the almond flour in as per the original recipe though.
TRICIA says
Can you freeze the cooked naans
Georgina Hartley says
Yes you can. Wrap up well and you can freeze for up to 2 months. Defrost fully at room temperature and you can re-heat under the grill, brushed with a little water to keep it moist.
Ellen says
Mine was very thin, did not fluff at all. Tasted ok but would not be able to use it to scoop anything. Possible my baking powder was too old. Or I rolled too thin? You said roll between sheets of cling wrap,but didn't say how thick to roll.
Marlene Burchill says
Georgina
Are the black onion seed the same as nigela seeds???
Georgina Hartley says
Yes - they are the same.
Penny Vere says
We call them black cumin in Canada, well at least that's what the package says.
vasu says
Love the recipe! My question is why call it a Naan Bread when Naan means bread, ?like Chai tea?
"Naan, meaning bread in Persian"
Georgina Hartley says
Yup - totally know what you mean. My only excuse is that I'm a hopeless Brit and that's just what it's always been called round our way.
Anita says
Hi, can i omit eggs and substitute with chia seeds instead.
Thanks
Georgina Hartley says
Hi Anita, I haven't tried that substitution so I can't say for sure.
Keri Dryburgh says
I didn't have cassava flour so used gf plain flour instead. Delicious!
Georgina Hartley says
That's great - thank you!
Stephanie says
Thank you so much for this fabulously easy recipe! I didn't have any yoghurt left so I mushed up cottage cheese instead and it worked great! I added in coconut and flaked almonds to try to recreate the peshwari naan. I will keep coming back to this recipe for sure, and can't wait to check out more of yours 🙂
Georgina Hartley says
Cottage cheese sounds like an inspired substitution! And I love peshwari naan - yum!!
jane says
I cant have nuts or seeds, is there a flour I could use instead of the almond flour? do you think bejan/chickpea flour would work in this recipe?
Georgina Hartley says
Hi Jane, almond flour and chickpea flour are both high protein flours so it would be a decent switch but I haven't tried the recipe with chickpea flour so I can't say for sure. Let me know how they turn out.