This easy gluten-free naan recipe uses a simple all-purpose gluten-free flour blend, yogurt, warm milk and olive oil to create a tender, adaptable flatbread you can make on the stovetop in about 30 minutes. It’s egg-free and yeast-free, and the texture and flavor are delightfully close to traditional naan when brushed with butter or ghee and garlic.

Making naan at home saves money and delivers fresher results than many packaged gluten-free products. Serve warm with melted butter or ghee, crushed garlic and chopped parsley for an authentic touch. If you’re exploring gluten-free flours or other breads, this recipe pairs well with simple curries, stews, or as a base for flatbread-style pizzas and wraps.

What is Naan?

Naan is a soft, enriched flatbread related to pita but made with added ingredients such as oil, milk and yogurt to improve flavor and texture. Traditional naan is baked in a tandoor, but a hot cast-iron skillet or frying pan produces excellent results at home. This yeast-free version yields a naan that’s slightly less puffy than tandoor-baked breads but still tender and delicious.

Gluten-Free Naan Recipe

Homemade gluten-free naan is quick to prepare and perfect for serving alongside curries, stews, or grilled dishes. The dough comes together in one bowl and cooks in a hot skillet. With minimal hands-on time you can have eight flatbreads ready to eat in under an hour.

Why You’re Going to Love This Gluten-free Naan

• Fast and simple: Mix the dough, divide and roll, then cook each naan in a hot skillet.
• Flexible flours: Use any reliable gluten-free all-purpose blend; choose one with xanthan gum included or add a small amount if needed.
• Tender texture: Yogurt and oil keep the dough soft and pliable for folding, dipping or wrapping.
• Make ahead: Dough can be prepared earlier in the day or the night before and refrigerated until needed.

Ingredients

• ½ cup plain unsweetened yogurt
• ¼ cup warm milk (dairy or unsweetened non-dairy)
• 1 tbsp olive oil, plus extra for cooking
• 1½ cups gluten-free all-purpose flour blend
• ½ tsp xanthan gum (omit if your blend already contains it)
• 2 tsp baking powder
• 1 tsp salt

Optional for serving

• Melted butter or ghee (or olive oil for a dairy-free option)
• Crushed garlic
• Chopped fresh parsley

Equipment

• Heavy skillet or cast iron pan for even, high heat
• Mixing bowl
• Rolling pin

If you have questions while making the naan, leave a comment and we’ll respond.

How To Make Gluten-Free Naan

1. Combine yogurt, warm milk, olive oil, gluten-free flour, xanthan gum (if needed), baking powder and salt in a large bowl. Mix until the dough comes together.
2. Use your hands to form the mixture into a smooth ball and knead briefly. If the dough is sticky, add a little more flour until it’s manageable.
3. Dust a work surface with gluten-free flour and divide the dough into 8 equal pieces. Shape each portion into a smooth ball.
4. Flatten each ball with a rolling pin into an oval about 1/4 inch thick.
5. Heat a heavy skillet over medium-high heat and brush lightly with oil.
6. Cook each rolled naan for 3–4 minutes until bubbles form and the underside has brown spots. Flip and cook an additional 2 minutes until golden and cooked through.
7. Brush hot naans with melted butter or ghee mixed with crushed garlic and chopped parsley. Serve immediately.

These step-by-step instructions match the photos above. For exact measurements and timing, follow the ingredient list and method.

Tips for Making The Best Gluten-Free Naan

• Use a preheated cast iron pan for even browning and quick cooking.
• The recipe makes eight medium naans; divide the dough smaller or larger to adjust serving size.
• To make the recipe vegan or dairy-free, substitute plant-based milk and coconut or plant-based yogurt.
• If dough is too dry, add an extra tablespoon of olive oil. If too sticky, sprinkle in a little more flour.

Frequently Asked Questions

Is naan gluten-free?

Traditional naan is made with wheat flour and is not gluten-free. This recipe replaces wheat with a gluten-free flour blend so it’s suitable for gluten-free diets. It is also egg-free and can be made dairy-free with suitable substitutes.

How should I store gluten-free naan?

Fresh naan is best eaten immediately, but you can store cooled naans in an airtight container in the refrigerator for up to 3 days.

How do you reheat gluten-free naan?

Reheat in a preheated 350°F (175°C) oven for about 5 minutes to restore a crisp edge. Microwaving is not recommended because it can make the bread gummy.

Can I make the dough ahead of time?

Yes — prepare the dough and refrigerate for 1–2 days before cooking.

What flour should I use?

Use a reliable gluten-free all-purpose baking blend, preferably rice-flour-based, unless your blend’s package specifies otherwise. Avoid using pure almond flour for this particular recipe.

How do I make garlic naan?

Brush cooked naan with melted butter or oil mixed with crushed garlic and chopped parsley. Serve warm.

Yield: 8 servings

Gluten-Free Naan

This easy gluten-free naan uses all-purpose gluten-free flour, yogurt, and a few simple pantry ingredients to make soft, skillet-cooked flatbreads perfect for serving with curries, dips, or as wraps.

Prep Time
10 minutes

Cook Time
35 minutes

Total Time
45 minutes

Ingredients

• ½ cup plain unsweetened yogurt
• ¼ cup warm milk (dairy or unsweetened non-dairy)
• 1 tbsp olive oil, plus more for cooking
• 1½ cups gluten-free all-purpose flour blend
• ½ tsp xanthan gum (omit if your blend contains it)
• 2 tsp baking powder
• 1 tsp salt

Optional, for serving:

• Crushed garlic
• Melted butter, ghee, or olive oil
• Chopped fresh parsley

Instructions

1. Add all ingredients to a large bowl and mix until a dough forms. Knead briefly by hand; if sticky, add a little more flour.
2. Divide dough into 8 equal pieces and shape each into a ball. Dust the work surface with flour and roll each ball into an oval about 1/4 inch thick.
3. Heat a heavy skillet over medium-high heat and brush with a little oil.
4. Cook each naan for 3–4 minutes until bubbles form and it develops brown spots. Flip and cook 2 more minutes until golden.
5. Repeat with remaining dough, wiping excess flour from the pan if needed.
6. Brush warm naans with melted butter or oil, add crushed garlic and parsley if desired, and serve.

Notes

• Reheat naans in a 350°F oven for about 5 minutes to restore crispness; avoid the microwave for best texture.
• Store cooled naans in an airtight container in the refrigerator for up to 3 days.
• To make the recipe vegan, use plant-based milk and yogurt.

Nutrition Information:

Yield:

8

Serving Size:

1 naan

Amount Per Serving:
Calories: 103
Total Fat: 7g
Carbohydrates: 8g
Protein: 2g

This nutrition information is an estimate based on specific ingredients and brands used. Check labels for accuracy.

Did you make this gluten-free naan recipe? Please leave a comment below and tell us how it turned out!

Related: Gluten-Free Curry