Name: Gluten Free Naan Recipe (Indian Restaurant Style)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: 250g gluten free self-raising flour (I use FREEE by Dove's Farm); 1/2 tsp salt; 1/2 tsp sugar; 1/2 tsp nigella seeds; 170ml hot kettle water; 70g salted butter or dairy-free alternative; 2 large cloves garlic, minced; 2 tbsp finely-chopped coriander

Jump to Recipe

With just 2 main ingredients, you can make this Gluten Free Naan Recipe (Indian restaurant style) in 30 minutes at home.

The texture is soft and chewy, just like all great naan recipes. The first time I tried it, I couldn’t believe how similar the taste and texture is to regular naan made with wheat flour.

Gluten Free Naan Recipe Easy Indian Bread

A soft and chewy texture

Indian naan is best eaten with your favourite Indian curries and daals. You can tear, scoop and dunk this flatbread without the naan falling apart.

This gluten free naan recipe contains…

No yeast
No yoghurt
Easy to find ingredients
No eggs or dairy

Spread with garlic and coriander butter, if desired. You won’t believe how easy it is!

Ingredients for gluten free naan

Gluten free self raising flour – I use ‘Freee Foods’ by Dove’s Farm. You can buy it in most large supermarkets or substitute it for your favourite brand. Note that there may be subtle differences between brands but you must use a flour blend like this and not just any flour made of single grains as the recipe will not work.

Dove’s Farm Freee lists ingredients as ‘Flour Blend (Rice, Potato, Tapioca, Maize, Buckwheat), Raising Agents (Mono-Calcium Phosphate, Sodium Bicarbonate), Thickener (Xanthan Gum)’.

Hot kettle water – Adding hot water straight from the kettle is an old Indian technique for keeping homemade bread like naan and roti soft.

When working with wheat flour, the hot water inhibits gluten formation (keeping the roti softer for longer). However, with a gluten free flour blend, the hot water activates the natural starch in the grains, thus creating a dough with greater elasticity. The xanthan gum in the flour blend also helps with binding.

Optional add-ins to make your naan taste more like an Indian restaurant-style naan – Nigella seeds (kalonji), salt, sugar and garlic and coriander butter.

Wait, no yoghurt?

Adding yoghurt to this gluten free naan recipe isn’t necessary. In fact, not all naan recipes call for yoghurt. The purpose of adding yoghurt to naan is to quickly mimic the properties fermentation by adding flavour and promoting a tender finish.

However, when working with gluten free flour, you’re already going to obtain a soft finish if you use hot water for binding the dough (remember the starch!). The optional add-ins like nigella seeds (which are also added to traditional naan recipes) will give the bread a great flavour.

Sugar is added to promote browning and give the bread depth of flavour.

This recipe and method cuts out unnecessary ingredients and steps. Super straightforward!

Where does naan come from?

An early version of leavened bread in India/Hindustan dates back to 1300 AD, after the Egyptians introduced yeast to the subcontinent.

It’s said the Naan we have now come to know through Indian cuisine was later influenced by Persia and the Mughal Empire (1526–1761).

The word ‘Nan’ in Persian means bread. It was food for nobility, typically served with kebabs and other grilled meats, and mostly in the northern regions.

The concept of tandoor (clay oven) cooking was also adopted. Over time, naan has been shaped into what we know it as today; A leavened flatbread that’s both soft and chewy.

Steps for making gluten free naan

Measurements for ingredients in the recipe card below.

Step 1 – Mix the dry ingredients

Stir together the gluten free flour, nigella seeds, salt and sugar.

Step 2 – Add hot kettle water

Pour the water in, mix briefly with a spoon until cool enough to handle.

Knead for 4-5 minutes and then cover with cling film.

Step 3 – Divide dough into pieces and shape

Divide the naan dough into 6 equal pieces. One by one, knead the dough into a smooth ball.

Lightly dip both sides in flour and and shape into rounds by patting into a circle about 3mm thick. You can also very gently roll with a rolling pin.

Step 4 – Cook the gluten free naan

Gently lift the dough and quickly place it onto a pre-heated non stick pan. It should bubble within 5-10 seconds (if it doesn’t, the pan isn’t hot enough). After 30-40 seconds, turn the naan using a metal or silicone spatula or turner. The cooked side should be white and very lightly brown flecked all over.

Cook the second side for 20 seconds or so before using a pair of metal tongs to hover it over the open flame of a small ring on the hob.

This will give the naan a delicious tandoori-like finish by charring it on some places. It may also rise if you naan is rolled evenly. If you don’t want to do this, you can cook it for longer in the pan, until the desired browning is achieved.

Note that the longer you keep it in the pan. The more likely it is to dry out and crack so try to keep the heat high and the cooking time brief.

Step 5 – Brush with garlic and coriander butter

Place the naan in a clean, dry tea towel. Brush with garlic and coriander butter before serving. As you cook the naans, stack them on top of each other to keep them soft). Serve immediately,

Gluten Free Naan Recipe (Indian Restaurant Style) | How to make gluten free naan

Yield: Makes 6 pieces

Gluten Free Naan Recipe (Indian Restaurant Style)

With just 2 main ingredients, you can make Gluten Free Naan (Indian restaurant style) in 30 minutes at home. No yeast, no yoghurt, no specialist ingredients required. 100% gluten free and vegan naan recipe. Spread with garlic and coriander butter, if desired. You won't believe how easy it is!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

250g gluten free self-raising flour (I use FREEE by Dove's Farm)
1/2 tsp salt
1/2 tsp sugar
1/2 tsp nigella seeds
170ml hot kettle water

Garlic butter

70g salted butter or dairy-free alternative
2 large cloves garlic, minced
2 tbsp finely-chopped coriander

Instructions

First, make the garlic and coriander butter by melting the butter in a small saucepan. Add the minced garlic and cook for around 30 seconds, until fragrant. Stir in the coriander and set aside.
In a large bowl, mix together the flour, salt, sugar and nigella seeds. Pour in the hot kettle water and stir with a spoon to form a shaggy dough. After a minute it should be cool enough to handle. Knead to form a soft, smooth dough, about 4-5 minutes. It will feel a little sticky but don't add any extra flour. Cover with cling film. The recipe will make approximately 6 small naans or 4 large ones so divide the dough accordingly but do so one at a time as you work and not all at the beginning as the dough can dry out. Keep it covered with cling film as you work.
Pre-heat a non-stick pan over a medium heat. Give your first portion of dough and quick knead on a wooden rolling board, chopping board or clean work surface. It might feel a little sticky but don't knead in any extra flour.
Dust the dough ball in some extra gluten-free flour and very gently roll up and down a few times to form an oblong shape. Carefully turn and repeat to create a circle about 3mm thick.
Gently lift the dough and quickly place it onto the pre-heated pan. It should bubble within 5-10 seconds (if it doesn't, the pan isn't hot enough). After 30-40 seconds, turn the naan using a metal or silicone spatula or turner. The cooked side should be white and very lightly brown flecked all over. Cook the second side for 20 seconds or so before using a pair of metal tongs to hover it over the open flame of a small ring on the hob. This will give the naan a delicious tandoori-like finish by charring it on some places. It may also rise if you naan is rolled evenly. If you don't want to do this, you can cook it for longer in the pan, until the desired browning is achieved. Note that the longer you keep it in the pan. The more likely it is to dry out and crack so try to keep the heat high and the cooking time brief.
Place the naan in a clean, dry tea towel. Brush with garlic and coriander butter before serving. As you cook the naans, stack them on top of each other to keep them soft). Serve immediately,

Notes

These gluten free naan are best eaten immediately.
You can store them in an insulated container for up to a hour, after which time they may begin to dry out. To reheat, brush with some water and reheat in a pan (covered for a few minutes).

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 471Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 50mgSodium: 1537mgCarbohydrates: 64gFiber: 2gSugar: 1gProtein: 9g

If you like this, you’ll love my recipe for Gluten Free Roti (3 Ingredients!)

What to serve with naan

With love and gluten free naan,

Sanjana

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