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Best Gluten Free Naan Bread (No-Yeast, No-Yogurt, Dairy-Free)

5 from 27 reviews
ByFelicia Lim on
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Soft and tender with a chewy interior, this super easy gluten free naan bread recipe is ready in just 30 minutes. Flavored with parsley and garlic for aroma and taste, it’s totally yeast-free, gluten-free, and dairy-free (no yogurt required!), but it’s so good no one would care! Make a fresh batch of this delicious naan and eat it as a side dish or appetizer (with this delicious slow cooker lentil curry, alongside our popular creamy hummus, baba ganoush, or even on its own)!

Gluten-free naan bread in a cast iron skillet on a wooden board

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What is Naan?

If you’ve never tried naan before, or if it’s the first time you’ve heard of it, naan is basically a soft, yeast-leavened flatbread eaten in south Asian cuisines (in particular Indian cuisine).

Traditionally cooked in an outdoor tandoor oven, naan looks very similar to pita bread, and traditionally uses wheat flour as the base and requires yeast for leavening.

I absolutely love Indian food, and one of my favorite versions of this Indian flatbread is garlic naan, in which fresh minced garlic is studded on the surface of this flatbread, and brings a burst of flavor so intense you can’t help but want to eat more of it.

Missing Naan Bread

Since we started cooking exclusively gluten-free at home 7 years ago (because my husband Juan is Celiac), one of the things I miss the most is dining out at Indian restaurants and tearing off a piece of garlic naan and eating it with curries of all kinds, such as this easy slow cooker lentil curry or this easy chickpea curry.

Gluten free naan bread in a cast iron skillet on a wooden board

The Best Gluten-Free Naan Bread (Also Dairy-Free & Yeast-Free)

  • Making Naan Gluten-Free: I love making homemade bread, and since I love naan, I was determined to make gluten-free version at home. I used a mix of gluten-free all-purpose flour and tapioca flour to replace normal wheat flour, and we’ve got wheat-free naan!
  • Making Naan Yeast-Free: Naan is usually leavened with yeast, but that requires more time and makes it more complicated. Since I didn’t want to spend time waiting for the naan to rise, I wanted to make a recipe that was also yeast-free. In fact, using baking powder instead of yeast is a relatively quick fix that allows the dough to rise as you cook it, giving it the air pockets so characteristic of naan.
  • Making Naan Dairy-Free (No-Yogurt or Butter): And since Juan has been reacting to dairy lately, I also aimed to make the naan dairy-free. Many recipes also include yogurt (but that’s not dairy-free), so I was wondering “What can I substitute for yogurt in naan?”. I decided to skip yogurt and use water instead, since we don’t always have dairy-free yogurt on hand. You could use unsweetened non-dairy milk (such as coconut milk, cashew milk or almond milk) in place of water too if you prefer. I just like to keep things as easy and simple as possible. In some recipes, butter is brushed on top of the naan for extra flavor, but we’re using extra virgin olive oil instead.
Gluten-free naan bread in a cast iron skillet

Why This Recipe Works

  • Simple Ingredients: The few ingredients required for this stove top naan bread are easily accessible at the local grocery store (and you might even have most or all of them on hand!).
  • Very Easy to Make: It turns out that making gluten-free naan bread is really not as difficult as you’d imagine. A batch of this easy gluten free naan is ready in just 30 minutes. Even if it’s the first time you’re making naan bread, you’ll still be able to pull off this recipe without difficulty!
  • Perfect Texture and Taste: Soft, tender and slightly chewy the way authentic naan should be, you won’t miss traditional naan at all! Plus, the garlic and parsley brings amazing flavor to this flatbread.
  • Totally Gluten-Free, Dairy-Free and Yeast-Free: The best part if that this pan fried naan bread is 100% gluten-free, dairy-free (no yogurt used) and requires no yeast (or rising time) at all! This means that even those with Celiac disease or gluten or lactose intolerances can enjoy this delicious garlic naan without worries!

I know you’re going to be making this homemade naan bread on repeat simply because of how easy it is to make, and most importantly, because of how absolutely delicious it tastes!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients you’ll need to make gluten-free naan recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

Ingredients required for gluten-free naan bread recipe.

Ingredient Notes/Substitutions:

  • Gluten-Free All-Purpose Flour: For best results in making this gluten-free naan bread recipe, I recommend using a good-quality gluten-free all-purpose flour blend that is made of a mix of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a fluffier texture. I do NOT recommend using a flour blend with heavier flours such as garbanzo bean flour as that will result in a denser texture.
  • Xanthan Gum: Xanthan gum is a replacement for gluten in gluten-free baked goods, and helps to bind the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure to add it in.
  • Tapioca Starch: You can substitute tapioca starch for the same amount of cassava flour or arrowroot starch. Basically this starch is necessary to give the naan bread a chewy texture, so don’t skip it!
  • Baking Powder: Since this naan recipe doesn’t use yeast, we’ll need baking powder for a leavening effect. I recommend using aluminium-free baking powder to prevent any “metallic” taste that may be present especially when making a recipe that requires baking powder in high quantities to give it the yeast-free rise. If you are Celiac or intolerant/allergic to gluten, make sure you use certified gluten-free baking powder.
  • Egg: The egg in this recipe helps to bind the ingredients together. I personally haven’t tried making this gluten-free naan recipe without the egg, but if you are vegan or allergic to eggs, you can try using aquafaba or a flax egg.
  • Water: You may substitute the warm water for the same amount of non-dairy milk (such as my  5-minute cashew milk or my easy homemade almond milk). Alternatively, if you’re not lactose-intolerant, feel free to go ahead and use normal dairy milk.
  • Olive Oil: I like the taste that extra virgin olive oil imparts to the naan, but if you don’t have olive oil (or simply prefer not to use it), you can use other oils such as sunflower oil or avocado oil instead. Alternatively if you are not lactose-intolerant, feel free to use melted butter instead.

How to Make Naan Bread (Step by Step):

1. Combine Dry Ingredients:

In a large mixing bowl, combine all the dry ingredients (gluten-free all-purpose flour, xanthan gum (if using), tapioca starch, baking powder, and salt). Whisk well to combine.

Mixing gluten-free flour in a large metal bowl.

2. Whisk Wet Ingredients

In a medium bowl, whisk the egg, warm water, and olive oil together until combined.

Beating eggs, olive oil, and water in a bowl.

3. Mix Wet and Dry Ingredients to Get Dough

Pour the wet mixture bit by bit into the large bowl with the dry ingredients and mix with a spoon until you a soft dough forms. The dough should be pliable and easy to handle, and it shouldn’t break easily.

(TIP: If the dough is too dry, add a sprinkle of warm water at a time, and knead until pliable. If the dough is too wet, add a sprinkle of extra flour or tapioca starch until dough is no longer too sticky to handle). 

Gluten-free naan dough in a large metal bowl.

4. Shape Dough into Round Disc and Cut into Portions

Use gluten-free floured hands to shape the naan dough ball into a round disc. Cut the round dough disc into 8 equal portions as you would a pizza. 

(In my opinion this is the easiest and most logical way to get equal portions.)

Gluten-free naan dough divided into 8 portions

5. Flatten Dough

Flatten each dough portion with either a rolling pin or your fingers on a floured surface until each piece is roughly 1/8-inch thick. You want the dough to be as thin as possible without breaking so the naan doesn’t get too thick.

(The dough doesn’t have to look perfect, in fact, the more rustic is looks, the better!)

Flattening the gluten-free naan dough with fingers.

6. Prepare Garlic-Parsley Mixture

If using garlic and parsley, mix the fresh garlic and parsley together in a small bowl.

Fresh garlic and parsley on the chopping board.

7. Press Garlic-Parsley Mixture into Flattened Dough

Press around 1 teaspoon of garlic-parsley mix evenly on both sides of each piece of flattened dough.

Gluten-free naan bread dough ready to be cooked.

7. Heat Cast Iron Skillet and Add Oil

Heat a cast iron skillet over high heat and once hot, brush the skillet with a little bit of olive oil.

8. Cook Naan Dough

Place a piece of flattened dough in the middle of the skillet and let it cook for approximately 40 seconds until air bubbles start to form at the surface of the dough and the bottom starts to char slightly.

Brush the top of the dough with olive oil, flip it over, and let it cook for another 40 seconds before removing it from the skillet and placing it on a plate and covering it with a kitchen towel. 

Gluten-free naan bread cooking in a cast iron skillet.

9. Repeat Until All Dough is Used

Repeat until all the naan dough is cooked and serve warm.

Gluten free naan bread in a cast iron skillet on a wooden board

Tear into your naan and devour it!

Now what are you waiting for?

Start tearing into this delicious fragrant gluten-free naan bread and eat it real quick, because it won’t last very long (especially if you’re sharing it with a crowd!).

Holding up a piece of half-eaten naan bread.

Dish by Dish Tips and Tricks

  • Cast Iron Skillet: I believe using a cast iron skillet will yield the best results, as cast iron maintains high heat well and for a long time. You also want the parts of the naan bread that have puffed up to char slightly for the characteristic look that traditional yeast naan has. However, if you don’t own a cast iron pan, simply make sure to heat up your frying pan or nonstick skillet very well before cooking the naan.
  • Make Plain Naan: If you prefer to have plain gluten-free naan bread instead of garlic naan, without any extra flavoring, feel free to leave out the garlic and parsley.
  • Garlic and Parsley for Extra Flavor: While you may make this gluten-free naan recipe without the garlic and parsley, I highly recommend adding them for a burst of incredible flavor and taste. (If you love garlic and parsley (like I do!), press some fresh minced garlic and chopped parsley on both sides of each flattened piece of dough. In this case, the amount of garlic is completely discretionary – I personally am a huge fan of garlic, so I put quite a generous amount.)
Holding a cast iron skillet with pieces of gluten-free dairy-free naan bread.

Recipe FAQs:

Does Naan Bread Contain Gluten? Is Naan Bread Gluten-Free?

Naan is traditionally made of wheat flour (which contains gluten). That means that regular naan is not gluten-free, and hence Celiacs and those with gluten-intolerances are not able to eat it. However, by swapping out the wheat flour for a gluten-free all-purpose flour blend, we’re making a gluten-free naan those on a gluten-free diet can enjoy!

Is Naan Dairy-Free?

Many traditional naan bread recipes also tend to include dairy yogurt, which means regular naan is not suitable for those with lactose intolerances.

How to Store Gluten-Free Naan

To store, place the cooled gluten-free flatbread in an airtight container or wrap it in plastic wrap and store it in the refrigerator for up to 3 days.

Can You Freeze Naan Bread?

Yes you can freeze this naan bread. To freeze, place the cooled naan in a freezer-safe container or ziplock bag and freeze for up to 2 months. Let frozen naan thaw completely overnight in the refrigerator before heating it up and serving.

How to Reheat Naan Bread

Reheat naan in a cast iron pan or nonstick skillet over medium heat for a few minutes until warm. (If naan was previously frozen, make sure it’s completely thawed before reheating it.)

How to Serve Naan Bread:

Holding up a half-eaten piece of no-yeast naan bread.

Other Gluten-Free Bread Recipes You’ll Love:

Appetizer Recipes to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-free naan in a cast iron skillet on a wooden board

Easy Gluten Free Naan Bread (No-Yeast, No-Yogurt, Dairy-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 27 reviews

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Description

Soft and tender with a chewy interior, this super easy gluten-free naan bread recipe is ready in just 30 minutes. Flavored with parsley and garlic for aroma and taste, it’s totally yeast-free, gluten-free, and dairy-free (no yogurt required!), but it’s so good no one would care! Make a fresh batch of this delicious naan and eat it as a side dish or appetizer (with this delicious slow cooker lentil curry, alongside our popular creamy hummus, baba ganoush, or even on its own)!

Ingredients

Units Scale

Instructions

  1. Combine Dry Ingredients: Combine all the dry ingredients (gluten-free all-purpose flour, xanthan gum (if using), tapioca starch, baking powder, and salt) in a large mixing bowl.
  2. Whisk Wet Ingredients: In a medium bowl, whisk the egg, warm water, and olive oil together until combined.
  3. Mix Wet and Dry Ingredients to Get Dough: Pour the wet mixture bit by bit into the bowl with the dry ingredients and mix with a spoon until you get a soft, pliable dough ball. (If the dough is too dry, add a sprinkle of warm water at a time, and knead until pliable. If the dough is too wet, add a sprinkle of tapioca starch until dough is no longer too sticky to handle). 
  4. Shape Dough into Round Disc: Use gluten-free floured hands to shape the dough ball into a round disc.
  5. Cut Dough into Portions: Cut the round dough disc into 8 equal portions as you would a pizza. 
  6. Flatten Dough: Flatten each dough portion with your fingers or a rolling pin on a floured surfact until each piece of dough is roughly 1/8-inch thick. You want the dough to be as thin as possible without breaking so the naan doesn’t get too thick. 
  7. Prepare Garlic-Parsley Mixture: If using garlic and parsley, mix the fresh garlic and parsley together in a small bowl, and press around 1 teaspoon of garlic-parsley mix evenly on both sides of each piece of flattened dough.
  8. Heat Cast Iron Skillet: Heat a cast iron skillet over high heat and once hot, brush the skillet with olive oil.
  9. Cook: Place a piece of flattened dough in the middle of the skillet and let it cook for approximately 40 seconds until air bubbles start to form at the surface of the dough and the bottom starts to char slightly. Brush the top of the dough with olive oil, flip it over, and let it cook for another 40 seconds before removing it from the skillet and placing it on a plate and covering it with a kitchen towel. 
  10. Repeat Until All Dough is Used: Repeat until all the naan is cooked and serve warm.

Notes

Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made of a mix of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a fluffier texture. I do NOT recommend using a flour blend with heavier flours such as garbanzo bean flour as that will result in a denser texture.

Xanthan Gum: Xanthan gum is a replacement for gluten in gluten-free baked goods, and helps to bind the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure to add it in.

Tapioca Starch: You can substitute tapioca starch for the same amount of cassava flour or arrowroot starch. Basically this starch is necessary to give the naan bread a chewy texture.

Baking Powder: I recommend using aluminium-free baking powder to prevent any “metallic” taste that may be present especially when making a recipe that requires baking powder in high quantities to give it the yeast-free rise. If you are Celiac or intolerant/allergic to gluten, make sure you use certified gluten-free baking powder.

Egg: The egg in this recipe helps to bind the ingredients together. I personally haven’t tried making this gluten-free naan recipe without the egg, but if you are vegan or allergic to eggs, you can try using aquafaba or a flax egg.

Water: You may substitute the water for the same amount of non-dairy milk (such as my 5-minute cashew milk or my easy homemade almond milk). Alternatively, if you’re not lactose-intolerant, feel free to go ahead and use normal dairy milk.

Olive Oil: I like the taste that extra virgin olive oil imparts to the naan, but if you don’t have olive oil (or simply prefer not to use it), you can use other oils such as sunflower oil or avocado oil instead.

Cast Iron Skillet: I believe using a cast iron skillet will yield the best results, as cast iron mains high heat well and for a long time. However, if you don’t own a cast iron skillet, simply make sure to heat up your skillet very well before cooking the naan.

Storing/Freezing: To store, place the cooled naan in an airtight container and store in the refrigerator for up to 3 days. To freeze, place the cooled naan in a freezer-safe container or ziplock bag and freeze for up to 2 months. Let frozen naan thaw completely overnight in the refrigerator before heating it up and serving.

This recipe was originally posted in May 2020 but has since been updated to include ingredient photos, ingredient notes and substitutions, as well as clearer step-by-step instructions. 

Adapted from: Tea for Turmeric 

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Asian
10 Amazing Gluten-Free Bread Recipes to Make on Repeat

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107 Comments

  2. Hi Felicia, thanks so much for the recipe. I make plain coconut yoghurt for my husband. Could I use that with some of the water in the naan recipe? It would be more like Peshwari or Kashmiri naan then if I add more desiccated coconut, sultanas and crushed cashews when mixing the dough. Thanks again! Susan

    Reply

  3. Wow. Like, seriously. I added za’atar seasoning to my dough. I rolled mine a bit too thin at first and then adjusted. Ate some with hummus and pickled turnips. Absolutely divine. I’m probably going to be slightly obsessed with this recipe! Thank you for helping me figure out what to have for lunch the next few days!

    Reply

    1. Hi Alice, makes me so happy to hear that!! Love the addition of za’atar to the dough, thanks for the suggestion! Glad that you know what you’ll be having for lunch, one less thing to worry about! Hope to see you around the blog again sometime soon!
      xx,
      Felicia

      Reply