You can have this Gluten-Free Naan Bread (flat bread) ready in under an hour, and no one will ever guess it’s not the “real deal”. I first shared this recipe in September of 20011. In the summer of 2014, I updated the recipe to streamline the preparation. Now, two years later, I’m updating the recipe yet again with an even more streamlined approach.
In addition to cutting down on the overall active time you spend making the naan, I eliminated the small amount of guar gum in the original recipe and I eliminated any shaping and rolling of the dough! Instead of adding yet another update here, I am just sharing the best version of this recipe.
Gluten-Free Naan Bread
This recipe is free from gluten, dairy, soy, peanuts, tree nuts.
- 1/2 cup warm water (105 degrees F)
- 1/4 cup unsweetened coconut milk, warmed to 105F (or any plant-based milk you prefer should work)
- 2 teaspoons yeast
- 1 Tablespoons sugar
- 250 grams (about 2 cups) Gigi’s Everyday Gluten-Free Flour Blend or similar gum-free gf flour blend
- 3/4 teaspoon salt
- 1/8 teaspoon garlic powder, optional
- 1/8 teaspoon onion powder, optional
- 1 egg, lightly beaten, room temperature (For egg-free version, use flax, chia or egg replacer alternatives.)
- Oil, for cooking in skillet (I use coconut oil because it is a good high heat oil.)
Combine warm water, warm milk, yeast and sugar in a small bowl or measuring cup; set aside for several minutes to proof the yeast.
While yeast is proofing, in a mixing bowl, combine flour, salt, seasonings (if using); whisk to blend.
Add liquid yeast mixture and egg to dry ingredients; stir by hand until mixture forms a rather thin batter. No need to over-stir. Note: This batter will not be a thick dough that you can manipulate with your hands. It is more like a pancake batter.
Cover bowl with batter with a damp, clean kitchen towel (or paper towels, etc.) and set aside for 25 minutes.
Meantime, prepare your cooking area by getting a large platter ready that will accommodate the cooked naan, prepare a skillet that you will heat over medium-high heat on the stove top and have your coconut oil, a spatula for turning the naan as it cooks and something to spoon the batter into the skillet (I use a 3 Tablespoon cookie dough scoop to portion my naan batter into the pan).
When 25 minutes have passed, heat the skillet, add a small portion of coconut oil (about 1/2 teaspoon for each naan as you cook it) and when it is sizzling hot, add about 3 T. of the batter in the center of the skillet. Because the batter is on the thin side, the cookie scoop makes this easy and less messy. Cook 2 or 3 minutes per side until the naan is cooked through and pliable but crisp on the edges. Transfer cooked naan to the platter and tent with foil to keep warm if you like.
You can also heat your oven to very low heat (275F) and transfer cooked naan on a cookie sheet to the oven (be sure to tent with foil). This is useful when making more than one batch of the bread.
Serve hot or warm with your favorite Indian dishes or anything you like!