Erin’s Recipe Rundown
Texture: Soft, pillowy interior with a lightly crisped crust.
Taste: Subtly rich and savory, finished with a garlic-butter coating.
Ease: A straightforward, yeasted gluten-free naan that comes together quickly.
Top Tip: Whole-milk plain yogurt helps create a tender crumb; swap for unsweetened dairy-free yogurt for a dairy-free version.
Recommended GF Flour: This recipe is developed specifically for King Arthur Gluten-Free Bread Flour for best results.
Would I make these again? Yes — this gluten-free naan is a family favorite. They disappear fast at my house, so I often double the batch.
xoxo erin
This gluten-free naan is delicate and airy with enough crispness on the outside for the perfect bite. Brushing the warm naan with garlic butter straight from the skillet gives it an irresistible flavor.
Naan is highly versatile — dip it in curries or soups, serve it alongside savory mains, or enjoy it on its own as a satisfying snack.
Featured Comment
From Jamie: “As someone new to gluten free I have to thank you because this recipe is AMAZING. It’s so easy and it works so good. It’s amazing and it feels so real!”
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Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Naan
- Make-Ahead/Storage/Freezing Instructions
- Can this gluten-free naan be made dairy-free?
- How do I avoid the naan sticking to the skillet?
- What can I serve with the gluten-free naan?
- More Gluten-Free Bread Flour Recipes
- Gluten-Free Naan (5 Ingredient Recipe!) Recipe
Ingredients You’ll Need
Notes on key ingredients. See the recipe card below for exact measurements.
- Gluten-free flour: This recipe was developed for King Arthur Gluten-Free Bread Flour to achieve the best texture.
- Instant yeast: Preferred for convenience; it helps create a light, airy naan without proofing.
- Yogurt: Whole-milk plain yogurt yields a soft, tender crumb and slight tang. Use unsweetened dairy-free yogurt to make it dairy-free.
- Boiling water: Adding warm water gradually helps the dough come together smoothly and encourages a good rise.
- Optional topping: Melted butter, garlic, and cilantro make a simple, flavorful finish. Use vegan butter for a dairy-free topping.
How to Make Gluten-Free Naan
Overview of the method. Jump to the recipe card for full instructions and exact quantities.
- Mix dry ingredients: In a stand mixer fitted with the paddle, combine the gluten-free bread flour, salt, and instant yeast.
- Add wet ingredients slowly: With the mixer on low, add yogurt and boiling water gradually. Increase to medium and mix until the dough resembles a thick cookie dough (about 3 minutes).
- Let the dough rise: Scrape the bowl, cover tightly, and let the dough rise in a warm spot for 45–60 minutes.
- Divide and shape: Turn the dough onto a lightly floured surface, divide into four equal pieces, and shape into balls.
- Roll out: On a lightly floured surface, roll each ball into an 8–9 inch round or oval. Brush off excess flour and trim edges if desired.
- Cook in a hot skillet: Heat a heavy-bottomed skillet (cast iron recommended) over high heat for several minutes. Place a rolled naan in the skillet, cover and cook 1–2 minutes, then flip and cook uncovered about 30 seconds to develop dark spots and finish cooking.
- Keep warm and top: Transfer cooked naan to a plate, cover to keep warm, and repeat with remaining dough. If using the garlic-butter topping, brush it on while the naan is warm and serve immediately.
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: Prepare the dough, cover tightly, and refrigerate up to 24 hours. Let it sit at room temperature 30–45 minutes before dividing and finishing.
To Store: Wrap naan in foil or place in an airtight container. They keep at room temperature for up to 2 days.
To Freeze: Cool completely, wrap individually in plastic or foil, place in a freezer bag, and freeze up to 2 months. Reheat in a hot skillet for a few minutes per side.
Can this gluten-free naan be made dairy-free?
Yes — swap unsweetened dairy-free yogurt for the yogurt and use vegan butter for the topping.
How do I avoid the naan sticking to the skillet?
Make sure the skillet is very hot before adding the dough and use a heavy-bottomed pan for even heat. Cast iron works especially well.
What can I serve with the gluten-free naan?
The naan pairs well with curries, soups, stews, roasted meats and vegetables, or dips like hummus. It’s also delicious on its own with the garlic-butter topping.
More Gluten-Free Bread Flour Recipes
- Gluten-Free Hamburger Buns
- Gluten-Free Dinner Rolls
- Gluten-Free Crescent Rolls
- Gluten-Free Hot Cross Buns
- Gluten-Free Cinnamon Rolls
- Gluten-Free Monkey Bread
Gluten-Free Naan (5 Ingredient Recipe!)
If you miss soft, pillowy naan while eating gluten-free, this recipe delivers. Brush with garlic butter straight from the skillet for the best flavor.
Comments
Ingredients
Naan Dough
- 2 cups (300g) King Arthur Gluten-Free Bread Flour
- 1½ teaspoons kosher salt
- 1 teaspoon instant yeast
- ½ cup (120g) whole milk plain yogurt
- ¾ cup (180ml) boiling water
Garlic Butter Topping, optional
- 3 tablespoons butter, melted
- 1 clove garlic, minced (or ½ teaspoon garlic salt)
- 1 tablespoon fresh cilantro, finely chopped
Instructions
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In the bowl of a stand mixer fitted with the paddle attachment, mix the gluten-free bread flour, salt, and instant yeast.
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With the mixer running on low, slowly add the yogurt and boiling water. Increase speed to medium and mix for about 3 minutes until the dough resembles thick cookie dough.
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Scrape the bowl with an oiled rubber spatula, cover tightly, and let the dough rise in a warm place for 45–60 minutes.
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Turn the dough onto a lightly floured surface, divide into four equal portions, and shape each into a ball.
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Using a rolling pin dusted with gluten-free flour, roll each ball into an 8–9 inch round or oval. Remove excess flour and trim edges if desired.
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Heat a heavy-bottomed skillet (cast iron recommended) over high heat for at least 5 minutes.
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When the skillet is very hot, transfer one rolled-out dough to the skillet.
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Cover and cook 1–2 minutes. Flip and cook uncovered another ~30 seconds until dark spots appear and the naan is cooked through.
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Transfer the naan to a plate and keep warm under a kitchen towel. Repeat with remaining dough.
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If using the garlic-butter topping, mix the ingredients, brush onto the warm naan, and serve immediately.
Notes
Dairy-Free: Use unsweetened dairy-free yogurt and dairy-free butter to make the recipe dairy-free.
Nut-Free: This naan is naturally nut-free.
To Make-Ahead: Prep the dough, cover tightly, and refrigerate up to 24 hours. Allow the dough to sit at room temperature 30–45 minutes before shaping and cooking.
To Store: Wrap in foil or place in an airtight container. Keep at room temperature up to 2 days.
To Freeze: Cool completely, wrap individually in plastic or foil, place in a freezer bag or container, and freeze up to 2 months. Reheat in a skillet for a few minutes each side.