Gluten Free Naan Bread

Chicken curry on naan without yeast, with rice, naan, and cilantro, served beside cutlery and a slow cooker.

5 from 1 vote

Gluten Free Naan Bread

This soft, chewy naan bread is a quick and easy recipe made without yeast. It’s perfect for pairing with Indian dishes, soups or spreads. No rising time needed, just mix, roll and cook.

Prep Time5

Cook Time15

Total Time20

Course: Gluten Free, Meals

Cuisine: Indian

Keyword: Bread

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

1 Cup gluten free flour
1 Teaspoon xanthan gum
½ Cup tapioca starch
½ Tablespoon baking powder
½ Teaspoon ground black pepper
1 Teaspoon sea salt
1 egg
1 Tablespoon coconut oil melted
¾ Cup water warm
1 Teaspoon garlic crushed
1 Teaspoon garlic powder
1 Tablespoon olive oil

Instructions

In a large mixing bowl or stand mixer, mix dry ingredients. In a separate bowl, whisk egg, melted coconut oil, warm water, and crushed garlic.
Slowly incorporate the wet ingredients into the dry ingredients. Mix until the dough is smooth and pliable.
Use your hands to knead the dough. If it is too crumbly, add more warm water, a tablespoon at a time, until smooth.
Shape dough into a ball and divide into 4 equal portions. Place on a floured work surface and roll each section out to ⅛-inch thick. Brush each dough round with olive oil.
Heat a cast iron skillet over medium high heat. Add remaining olive oil to the skillet. Place naan bread into the skillet 1 or 2 at a time.
Cook each side for 2 minutes, or until air bubbles begin to form. Remove from heat and serve warm.

Notes

Don’t skip the xanthan gum: It’s key for structure in gluten free dough.
Use warm water: Helps the dough come together more easily.
Roll evenly: Keep naan thin and uniform for even cooking.
Preheat the skillet: A hot surface gives the best texture and color.

Nutrition

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