gluten free naan

Fluffy vegan, gluten-free naan made in just 20 minutes and 1 bowl without yeast! The result is a pillowy, stretchy naan that’s almost undetectably gluten-free. Perfect for pairing with curries, dips, and more. And it’s freezer friendly!

Fluffy Gluten-Free Naan (Yeast-Free, 20 minutes!)

plain coconut yogurt ((Culina is our favorite))

light coconut milk (canned), plus more as needed

olive oil ((if oil-free, omit and add more coconut milk

tsp baking powder

tsp sea salt

garlic

coconut flour

arrowroot starch ((we haven’t

potato starch flour

gluten-free all-purpose flour

Olive oil butter

Fresh parsley, minced

In a medium mixing bowl add coconut yogurt, coconut milk, olive oil, baking powder, sea salt, and garlic and whisk to combine. The mixture will likely fluff up and foam if your yogurt has active cultures (our favorite is Culina plain yogurt). This is normal and good!

Next add coconut flour, arrowroot starch, and potato starch and stir with a wooden spoon to combine. It should form a dough that is moist and malleable, doesn’t stick to your hands, and also doesn’t crack easily when rolled. Add more potato starch as needed if too sticky. Add more light coconut milk as needed if it’s too dry.

Generously sprinkle gluten-free flour on a clean surface and place 1 ball of dough (~3 Tbsp in size) in the center. Generously dust the top of the dough with GF flour. Use a rolling pin to roll into a thin oval shape, about 1/4 inch thick.

Heat a skillet (cast iron is best, or non-stick) over medium-high heat. Once hot, spray or drizzle with a little oil (such as avocado; optional if using a non-stick pan). Then use a spatula to carefully transfer the dough to the pan.

Cook for 3-4 minutes or until the underside is golden brown. Bubbles may form while it’s cooking — that’s normal and good. Flip carefully and cook for another 2-3 minutes (less if you prefer a more pillowy naan). Lower heat as needed to ensure it doesn’t burn. You’ll know it’s done when both sides are golden brown.

Repeat this process until all naan dough is used (~6 large or 12 mini naans as the original recipe is written).

Drizzle with a little olive oil and garnish with more minced garlic and/or some fresh parsley if desired (all optional). Store leftovers covered in the refrigerator up to 2-3 days, though best when fresh. To freeze, place cooked, cooled naan in a freezer-safe container or bag (adding parchment paper between each naan will prevent sticking) and freeze for up to 1 month. To serve, either heat from frozen in a toaster oven, thaw overnight and then heat in a skillet, or microwave from frozen until warm. As with most bread, best when fresh.

This naan is perfect for serving with any Indian-inspired dish, such as Chana Masala, Tikka Masala, Vegan Palak “Paneer,” and more!

https://www.youtube.com/watch?v=gugbwmvLbXs

Fluffy vegan, gluten-free naan made in just 20 minutes and 1 bowl without yeast! The result is a pillowy, stretchy naan that’s almost undetectably gluten-free. Perfect for pairing with curries, dips, and more. And it’s freezer friendly!

Full Recipe: https://minimalistbaker.com/fluffy-gluten-free-naan-yeast-free-20-minutes/

Naan is believed to date as far back as 1300 AD when it was mentioned in the notes of an Indo-Persian poet. Then, around 1526, it became popular among royals of the Mughal era in India. Because naan contained yeast (which was very expensive), it was reserved for royalty. Once yeast became more readily available, naan’s popularity spread throughout India and to other parts of the world.
 
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Fluffy Gluten-Free Naan (Yeast-Free, 20 minutes!) | Minimalist Baker Recipes

Eat this yummy gluten free naan on its own or with a big bowl of curry. This gluten free naan bread recipe is easy to follow and doesn&#039;t take long at all.

Gluten Free Naan Bread

all purpose gluten-free flour

xanthan gum (omit

salt

cream of tartar

sugar

instant yeast

plain yogurt (at room temperature)

butter

egg (at room temperature, beaten)

egg white (at room temperature)

water (about (95°F))

Ghee or virgin coconut oil (for frying)

In the bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, salt, cream of tartar, and sugar, and whisk to combine well. Add the yeast and whisk again to combine.

Add the yogurt, butter or ghee, egg with egg white, and the water, and mix on low speed with the paddle attachment until just combined. Once the water has been absorbed, turn the mixer up to medium speed and mix for about 3 minutes.

The dough will most likely be quite fluffy but will come together and thicken, then begin to pull away from the sides of the bowl in spots. It will not turn into a fully integrated ball of dough on its own.

Turn off the mixer, scrape the dough off the sides of the bowl with a spatula, and gently press it into a ball. Place the dough in a greased bucket  with a lid (or a bowl with a lid or one you can cover very tightly), and cover tightly.

If you plan to make naan the same day, place the dough in a warm, draft-free spot to rise until it is nearly doubled in volume, about 45 minutes.

Alternatively, place the well-sealed container in the refrigerator for up to 2 to 3 days, and work with the dough straight from the refrigerator.

Once the dough has finished rising, turn it out onto a lightly floured surface and sprinkle lightly with more flour.

Divide the dough into 8 pieces, each about 95 grams. Working with one piece of dough at a time, lightly flour it and roll it into a round, then use a rolling pin to roll it into an elongated oval about 3/8 inch thick.

While you’re shaping the dough, place about 1 tablespoon of ghee or virgin coconut oil in a cast iron skillet, and melt over medium-low heat.

Place the first piece of shaped dough in the heated skillet and fry on one side until large blisters begin to form (about 30 seconds). Flip and fry until the underside is golden brown.

Flip the bread again and cook until browned all over, about another minute. Remove to a paper towel or tea towel, and cover the dough to retain the heat and moisture.

Repeat with the remaining pieces of dough, adding more fat to the skillet as necessary. Stack the pieces of naan one on top of another, keeping them covered with a tea towel to maintain freshness. Serve warm.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1549579532/chkr5453soqft9nbheer.mp4

This gluten free naan bread is made extra soft and tender with yogurt, eggs and a bit of butter or ghee in the dough. Make the dough ahead of time, and then fry it up in a pan in minutes!

This is THE BEST gluten free naan you’ll ever taste. It’s incredibly soft and pillowy, with just the right amount of chewiness – and it puffs up beautifully! It’s also really easy to make: the dough is a joy to work with (you can knead it and roll it out without any problems whatsoever) and because this recipe uses baking powder instead of yeast, it&#39;s ready in about 45 minutes.

Quick & Easy Gluten Free Naan Bread (No Yeast)

360 g (1½ cups) warm water

235 g (1¾ cups) millet flour,

130 g (1 cup + 2½ tbsp) tapioca starch

caster/superfine sugar

1½ tsp baking powder

g (⅓ cup) unsweetened plain or Greek-style yoghurt, room temperature

45 g (3 tbsp) ghee

parsley

You can make the dough by hand or using a stand mixer fitted with the dough hook attachment.

Make the psyllium gel: In a bowl, mix together the psyllium husk and warm water. After about 30-45 seconds, a gel will form.

In a separate large bowl (or the bowl of a stand mixer, if using), whisk together the millet flour, tapioca starch, sugar, baking powder and salt.

Add the yoghurt and olive oil to the psyllium gel, mix well, and then add them to the dry ingredients.

Mix with a wooden spoon or a rubber spatula until the dough starts coming together. Then, give it a thorough knead by hand. Squeeze the dough through your fingers and work your way around the bowl, scraping off the sides as necessary. Make sure that there are not patches or clumps of dry flour.

The final dough should come away from the sides of the bowl and be very springy and supple to the touch. It shouldn’t be too sticky. Don’t worry if doesn’t have a perfectly smooth surface – so long as it’s homogeneous with all the ingredients well combined and no clumps of flour or psyllium gel, you can proceed to the next step.

Making the naan dough:

Turn out the dough onto a lightly floured surface and shape it into a ball.

Divide it into 8 equal portions. You can use a scale to make sure that they’re all of equal weight (each portion should weigh about 110g) or you can just eyeball it.

Shape the pieces of dough into balls. Don’t worry if the surfaces of the dough balls aren’t perfectly smooth – that’s due to the lack of gluten and it won’t matter in the end, as you’ll be rolling them out anyway. As you move onto the next step (rolling out the naan breads) keep the pieces of dough covered with a dish towel to prevent them from drying out.

Dividing &amp; pre-shaping the dough:

Place a dough ball onto a lightly floured surface and dust its top with more flour.

Use a rolling pin to roll it out into a round or oval naan.The final rolled-out naan should measure about 7-8 inches (18-20cm) in diameter, with a thickness of about ⅛-¼ inch (4-6mm). Make sure to rotate it frequently to prevent it from sticking to the surface. As necessary, dust the surface and the top of the naan with more flour.Tip: I recommend rolling out all the naan breads first and then cooking them. To prevent them from sticking to each other and drying out, stack them with pieces of parchment/baking paper in between and cover them with a clean dish towel.

Rolling out the naan breads:

Pre-heat a large pan or cast iron skillet over medium-high heat. The pan is ready when a droplet of water sizzles on its surface.

Place a naan into the hot pan or skillet and cook it for about 1-2 minutes, until bubbles form on the top surface and the underside is deep golden or slightly charred.Tip: If your naan breads aren&#39;t puffing up, see the troubleshooting section in the Notes below.

Flip and cook on the other side for about 1 minute or until you see deep golden-brown or charred spots on the underside.

Repeat this process with all the other naan breads. Keep an eye on how they’re cooking and adjust the heat as needed. If your naan breads are cooking/browning too quickly (before they can puff up and form bubbles), reduce the heat. If they&#39;re not puffing up and are taking too long to brown, increase the heat.

Cooking the gluten free naan:

Immediately after cooking, brush the naan with melted butter (I recommend salted butter) or ghee, mixed with some finely chopped cilantro or parsley.

Alternatively, you can also wrap the hot naan breads (straight from the pan or skillet) in a clean dish towel – this traps the steam and keeps them warm and soft while you finish cooking all of them. Then, just before serving, brush them with the melted butter or ghee.

Brush with melted butter or ghee:

These gluten free naan breads are at their very best freshly cooked and still warm, but they’ll still be lovely and soft even a few hours later, after they’ve cooled completely.

They also keep well in a closed air-tight container for 2-3 days. To return them to their original soft, pillowy texture on days 2 and 3, it’s best to reheat them – see below.

Serving &amp; storage:

Reheat in the microwave for 30-45 seconds.

Reheat on the stovetop. Heat a large non-stick frying pan or cast iron skillet over medium heat and lightly spray the naan with some water. Then, cook it in the hot pan with the lid on, for about 45 seconds to a minute on each side.

Reheat in the oven – this is a good option if you need to reheat several naan breads at once. I recommend sprinkling (or spraying) a bit of water over them before you place them into the hot oven so they don’t dry out. Then, reheat them in the oven at 350ºF/180ºC for about 3-5 minutes.

Re-heating gluten free naan (3 options):

This gluten free naan has the perfect soft chewy inside and a crisp buttery outside. It is perfect for dipping in Indian sauces.

Easy Gluten Free Naan

flour

rapid yeast (Do not use Red Star Platinum.)

water (purified, see notes!)

yogurt

Add the gluten free flour, salt, sugar, and rapid yeast to a large mixing bowl. Use a whisk to blend them together.

In a smaller bowl, add the melted butter, water, yogurt, and egg. Whisk to blend.

Pour the wet ingredients into the dry ingredients. Mix the wet and dry ingredients into the dough.

Cover the bowl with plastic wrap and rise the dough for 45 minutes. I rise my dough in a warm oven, especially in the colder months. I preheat the oven to 200º F, then turn the oven off. I put the bowl into the oven.

Remove the plastic wrap and evaluate your dough. If your dough is really sticky, add more flour. With Cup4Cup I had to add a lot more flour so that it wasn&#39;t too sticky to work with.

Break off a piece of dough and place it on a silicone mat. (You can dust it with flour if needed.)

 Roll the gluten free naan dough. I made mine 1/4 inch thick, but you can make yours thicker if you prefer.

Heat a cast iron skillet over medium heat. Drop the rolled dough onto the skillet and cook for a few minutes. Flip the dough over. Adjust the stove temperature hotter if needed to get the charred bubble bumps.

Melt some butter in a small microwave-safe dish. Add optional minced garlic. Use a pastry brush to brush butter over the naan, then sprinkle a little salt over the tops. Everyone will love this delicious gluten free naan! It has the same texture and flavor!

Serve warm!

You can make this Gluten-Free Flatbread Recipe quickly with just seven ingredients! This recipe works well as a replacement for gluten-free naan bread, gluten-free pita bread, or any other kind of flatbread.

Fluffy Stovetop Gluten-Free Flatbread

active dry yeast

raw cane sugar, maple syrup

filtered warm water

whole psyllium husk,

filtered water

brown rice flour

potato starch, can also use arrowroot or tapioca starch

sea salt

Olive oil, to cook the flatbreads

In a small bowl, combine the yeast with the sugar and warm water, between 100-110℉. It should feel warm, but not hot, to the touch. Let it sit to activate for about 10 to 15 minutes. You should notice it start to to bubble, and then it will get nice and foamy on top.

In a bowl or liquid measuring cup, mix together the psyllium husk and water. Whisk together, breaking up the psyllium, and let it set for a few minutes until it’s thickened and gel-like.

In a large mixing bowl or the bowl of your stand mixer, mix together the flour, starch, and salt. Whisk to combine.

Add the psyllium gel and the activated yeast mixture to your dry ingredients. Add any herbs or spices right now if desired.

If using a stand mixer, fit it with the dough hook and let it mix up the dough until combined and smooth, scraping down the sides a few times during the process, and flipping the dough around to make sure it’s fully mixed on the bottom too. You can also do this by hand. If doing it by hand, I like using a dough whisk to get it mostly combined. Then, turn it out onto the countertop and use your hands to knead the rest of the flour in.

Divide into four equal pieces and place on a plate or baking sheet. If you&#8217;re impatient, you can cook these up immediately but they&#8217;ll be a lot less fluffy. Cover, and let rise for one hour. They should just about double in size.

Once doubled, roll each flatbread out on a lightly floured surface to the desired thickness &#8211; they&#8217;ll puff a bit as they cook too.

Heat a pan to medium-high heat and brush with a bit of olive oil. Cook one flatbread at a time over medium heat for 3 to 4 minutes on each side, until golden brown. Repeat until all are cooked.

Serve warm, or store in the refrigerator until ready to serve. To reheat, place on a pan over medium-low heat. Cover with a lid and cook for 1 to 2 minutes. Add a few drops of water to create steam to help refresh the flatbreads.

I made these and they are really delicious!  Thank you so much for the recipe.  I can't wait to enjoy these in all sorts of ways - with hummus, as a wrap, etc.  The GF and non-GF members of the family all enjoyed these!

I saw you pop up on the gram sharing this recipe and I was like ‘I am soooo making them tonight!’ And I did!

They’re AMAZING and so easy! Both my kids scoffed them down and they’re more critical than Gordon Ramsey!! I made six smaller flat breads so I have some left for me to graze on! 

Mine turned out great even though they had over two hours proving time! I was distracted watching the events out of Buckingham Palace. 

I will DEFINITELY be making these again! 

Thank you  

I followed the recipe exactly and OMG. Soooo good! My yeast didn’t double in the first phase but my dough still rose once it was all mixed. This is probably the best textured gf flat bread I’ve ever had! Thank you! 

This is the best gf bread I have ever tried. Thank you so much, I feel complete! Everyone should have this in their repertoire for their gf needs.

Can't wait to make these! Did you use ground psyllium husk powder or whole psyllium husks?

The flavor of this is surprisingly rich. I enjoyed this. I used the brown rice flour and tapioca starch. I'm sensitive to potato starch but I'm sure the texture would be different. Gonna try this again with arrowroot because I found the tapioca to be gummier, though some of that is user error I'm certain.

Your flatbread here is *chef's kiss*! It really is the recipe I didn't know I needed! I love Na'an and this is AMAZING!

I am having the same issue Ali is. Very wet, more like batter. I also measured everything. I am using white rice flour instead of brown and tapioca starch instead of potato. I don’t know if that is contributing to it? I have just been adding more flour and starch to get the right consistency. I guess my question is, would you recommend I increase my yeast and or psyllium? They still come out fantastic :)

This flatbread was really amazing! Will definitely be keeping this recipe handy!

These are amazing as pita bread! Take it from a Greek girl 

This is such an easy and delicious recipe! Followed it exactly and they came out perfect  Such a great texture. Thank you!

My favorite meal is chicken souvlaki with tzatziki sauce on pita bread but, well...I'm not a fan of paying $6 for two small pieces of flatbread from the store, or of the ingredients in that store bought GF flatbread. This recipe from Bakerita is THE answer. I have a lot of faith in your recipes as I've tried all of the GF sourdough bread recipes and none have failed me yet, so I started off with a double batch of these. They were perfect! I was able to mix the dough up after lunch and set it in the fridge while I took our eldest to dance. When we came back home it was easy to roll out half of the dough and fry them up in a cast iron skillet. They were pillowy, chewy, bendy, and perfect to hold our souvlaki. This morning I cooked the other half in butter and sprinkled them with cinnamon and sugar for breakfast. Thank you for this recipe, it has made me so happy!

Made these for the first time yesterday. We loved them. I made them 1/2 sized and will be making them even smaller next time and use them as a base for a pass around hors d’oeuvre. We loved this recipe.. Thank you Rachel! 
I’m eagerly awaiting your next cookbook.

I’ve read to the recipe several times, and also the text above, the recipe calls for one amount of warm water, but it never says anywhere, how much water to use for the yeast activation, and how much water to use for the psyllium husk gel. In the blog post itself it also mentions if you’re using psyllium husk powder to use 75% the amount called for and in one of the answers to a comment  it says 80% of what the amount called for in the recipe is. Is it 75% or 80% if using psyllium powder?  Looking forward to making these once. I know the answers to these questions. Thank you thank you 

Worked out really good. Needed a little more potato flour because it was hard to convert grams to standard measurements. Tasted great, held together nicely. Nice detail. Thank you.

I made these and OMG. SO GOOD!! the best part? They don’t rip or fall apart while eating them, which is a miracle in the gluten free world. These are a weekly staple! Making a big batch right now to freeze a bunch!!

Wow! I had given up trying gluten free tortillas or anything like that. I made these tonight and they were amazing. Love them! I can’t wait to get the cookbook. 

Made as written except subbed sorghum flour for the oat. they turned out amazing! can't wait to use for pizza! so happy with the results!

I am not GF, but an old friend has recently converted and I am making her a cioppino. I made a test batch of these flatbreads today to make sure they tasted good before dinner tomorrow. Only variation was ~1T Za’atar(B&amp;B). OMG, I tried a corner, then ate 3 with olive oil as they were coming out of the pan. Second batch will be tomorrow. 
Thank you so much for this recipe

Rachel, oh my GOSH. These flatbreads. They were absolutely divine!! I've had many disappointing gluten-free naan style breads, but now my search is over. Even my gluten-eating kids loved these.

Love this recipe! My husband has Celiac disease and I came across the website after buying the book. This recipe is so versatile. I make grilled calzones, ham and cheese hot pockets and personal pan pizzas with this recipe. We also use it for pita bread and naan bread. We also will make one and cut it into four pieces and make sandwiches with it. I can't say enough about how much I love this recipe. It freezes up well and I can make up the calzones and hot pockets in advance.   It has made eating gluten free a lot easier. This has been added to my favorite recipes. My husband loves it as well! Thanks so much!

I’m trying to eat more oats so I used oat flour instead of rice flour. They turned out great! Nice soft chewy texture and yummy flavor! Thank you!! 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663082437/nturmsb348werc2mpr4f.mp4

You can make this Gluten-Free Flatbread Recipe quickly with just seven ingredients! This recipe works well as a replacement for gluten-free naan bread, gluten-free pita bread, or any other kind of flatbread. Only 7 ingredients and Top 8 allergen-friendly

Gluten-Free Flatbread

This homemade gluten free naan bread is light, fluffy and even yeast free! It&#039;s incredibly easy to make with just a few simple, everyday ingredients. Perfect for curries, dal or paired with your favorite dips!

gluten free all purpose baking flour

baking powder

plain greek yogurt (dairy free or regular)

water

whisk wet ingredients

In a large mixing bowl, whisk together the yogurt, water, egg and melted butter until combined.

fold in dry ingredients

Fold in the flour, baking powder and salt until a dough forms. be sure to spoon and level the flour to measure, don&#39;t scoop from the bag or you will end up with more than you need and the dough will be too dry.

might be sticky

It will likely seem sticky at this point, but don&#39;t add more flour! If the dough seems dry at all, fold in 1 more tablespoon of water.

set in fridge

roll dough

After 1 hour, take about 1/3 cup of dough and add to a piece of parchment paper that is lightly floured. Flour your rolling pin and roll the dough out into about 1/2 inch thick piece.

add to skillet

Heat a cast iron skillet (I lightly greased mine before the first piece, but did not continue to grease between pieces) and add the dough.

cook and flip

Cook on each side until the top begins to bubble up, about 2-3 minutes on each side.

repeat

serve

Brush the tops with melted butter and sprinkle with chopped cilantro and chives. Enjoy!

These came out so so so good! I was about to give up because so many other recipes like to over complicate it but these were simple and delicious!

Easy recipe that turned out perfectly! I'm using this to make gluten free mini pizzas for a couple GF grand nephews.

This was a successfully delicious gf Naan! I’ve tried several gf Indian flat breads with no success. Your directions were spot on too! 
Patting the dough out with my floured hand was easier than the rolling pin. 

Yes it was sticky, but the chilled in fridge really helped. I had leftover dough in the fridge for two days and that rolled out even better! 

I added garlic powder to the mixture, as well as on the finished product! Yum! 

Had no trouble substituting King Arthur gf flour and dairy free yogurt and butter! 

Wonderful! Thank you!

I've made this several times and really enjoy it. I use one for one GF flour and it comes out very nice.

I made these tonight and they were great! I didn’t read the whole instructions before starting and missed the chilling for an hour part. So I just scooped them into the pan and then wet my fingers and flattened them down inside the pan. Turned out great! So if anyone is short on time - it’s still possible to make these!

The mix was easy to make, but the dough is very sticky and trying to add the dough once rolled from the parchment paper to the skillet was a fiasco, that was my first attempt, I have read in some of the comments that someone used their hands instead to shape it and that worked better, I also lightly oiled the skillet like the instructions said that also didn’t work, so I had to add more oil. Eventually the Naan came out ok, but maybe next time would be better

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