Soft and Fluffy Gluten-Free Naan Bread (no yeast)

Pile of freshly made Naan on wooden board sprinkled with coriander.

5 from 4 votes

Soft and Fluffy Gluten-Free Naan Bread (no yeast)

This Gluten-Free Naan Bread recipe is quick and easy to make in just a few minutes. It is soft, pillowy, fluffy and simply delicious. No yeast or xanthan gum is needed.

Prep Time20

Cook Time24

Total Time44

Course: Bread

Cuisine: Indian

Servings: people

Calories: 404kcal

Author: Georgina Hartley

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.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 naan bread.

Nutrition