As a carb lover I love bread, especially naan. This south Asian staple is gaining popularity in North American supermarkets and restaurants but the gluten free version is not available. The good news is that by using gluten-free flour and a few other ingredients, you too can make and enjoy delicious naan at home. I make them pretty regularly as they are super easy to make, and absolutely tastes delicious with curry and soups, and also make a fab base for a quick homemade pizza!
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In oven
Naan is especially made by slapping a disc of dough onto the side of wood or charcoal fire tandoor (a clay oven). A clay oven cooks food at very high temperatures, which is impossible to achieve in home ovens. But I can let you in to a secret, if you cook naan at maximum temperature under a broiler on a pre-heated, pizza stone, double-layer insulated cookie sheet or cast iron grill pan, the results are pretty good. The wood fire aroma and texture won’t be present when cooking in an oven or on tawa but is a great alternative to make naan at home. In this post I’ll show you exactly how to make gluten free naan in the oven and on stove-top. It comes together in less than 3 hours, including proofing time.
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on stovetop
To make the naan dough you will need a few basic items you probably already have in your pantry. I am giving you a basic recipe of naan, you can flavor it with garlic, onion seeds, cilantro, or whatever you fancy.
Key Ingredients
Before you start, keep in mind that this is a gluten free recipe. The texture of naan won’t be as soft but they taste delicious, crispy on the outside and chewy inside just as their gluten counterparts.
Flour
Naan is traditionally made with all-purpose flour, which is not gluten-free. Gluten provides a stretchy element that is tricky to replicate with gluten-free alternatives. However, you can still make gluten-free naan with the right flour blend that tastes great. I used Bob’s red mill 1:1 All-Purpose Baking Flour for oven naan and homemade Gluten free all-purpose flour ( rice flour, potato starch, and tapioca flour) for the stove-top naan. You can try another blend but not all gluten free flours are created equal. You may experience different results on the gluten free flour blend you choose.
Yogurt – Yogurt is what gives this naan a bit of softness.
Yeast – I like to use instant yeast which does not need to be dissolved and sugar is not necessary.
If using active dry yeast, add the sugar, water, and proof the yeast in the warm water for about 10 minutes until it’s bubbly before adding the rest of the ingredients.
Water – You need water to help bind everything together. I heat water in a kettle for up to an approximate temperature of 120 deg F. If you are heating in a saucepan you can roughly figure out water’s temperature by touching with a finger. You will be able to dip the finger for 2-4 seconds but not long. The reason for adding a little bit of hot water is that when you add it in oil and yogurt its temperature comes down.
There is no need for a stand mixer as you can just use your hands to make the dough. Put it in a warm spot for about an hour and 15 minutes, or until the dough looks visibly larger in size (puffed), although not doubled. To create a warm spot for the dough I heat the oven at 100 deg F and once it reaches that temperature I switch it off. During hot weather, your counter will probably be fine, just cover the bowl with a towel or leave the dough in the oven without heating.
Once the dough has risen, it is time to bake. Preheat the oven to the highest setting and move the rack to the top position. Once it is preheated or after about half an hour switch the oven to high Broil. The high temperature of the oven gives close to the same kind of heat as the clay tandoor. Place a double layer insulated cookie sheet or pizza stone or cast iron grill on the rack. Preheating the baking sheet in the oven will ensure the naan gets nice and crispy.
Divide the dough into equal portions on a well-floured baking mat or plastic wrap. Roll each portion into a tight ball. This will ensure that the rolled-out naan has no cracks on the edges. Keep the naan thick and don’t flip when you’re rolling it out. Dust lightly with flour whenever needed (See my YouTube video for guidance).
When you are ready to cook, place 2-3 rolled-out naan on the heated cookie sheet. It doesn’t take very long to have warm, puffy naan. If you are doubling this recipe then in between baking naan, allow the oven to reheat for 3-4 minutes so that the cookie sheet or stone is again nice and hot.
HOW TO STORE COOKED NAAN?
Naan is best served fresh from the oven brushed with some butter or desi ghee. But I discovered if you wrap gluten free naan in kitchen towel and keep in air tight container for little while before serving that way they soften a bit. They can be kept at room temperature for up to 2 days. Reheat in the microwave or on a tawa. I would not recommend to refrigerate or freeze gluten free naan.
What do you serve with naan?
You can serve naan with any stewy dish like curry, lentil or even soup or dip. Once you learn how easy it is to make it at home, you can use it for pizza, or panini-style sandwiches too. My favorite way though is to eat crispy naan simply by smearing it with salted butter and a sprinkling of zaatar.
So if you want to try gluten free naan look no further than this recipe.
I posted this recipe back in October 2011 and finally took the time to rework it. My earlier recipe had soy flour, this time around I made only with baking flour but you can add about a 1/4 cup in the above amount and reduce the baking flour.
I hope you give this recipe a try. I strongly recommend. If you do, please post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the hashtag #simpleglutenfreekitchen.
Perfectly crispy on the outside and chewy inside, these gluten free naan is so easy to make.
Ingredients
- 1 1/2 cup Gf all-purpose flour (Used GF bob's red mill 1 for 1 baking flour)
- 2 tbsp unflavored homemade yogurt
- 3/4 tsp quick rise yeast
- 1/4 tsp salt
- 1 1/2 tbsp oil
- 1/3 cup warm water plus more
Instructions
- Heat oven to 100 deg f. Once it reaches that temperature turn it off.
- In a large mixing bowl stir flour, yeast, and salt.
- In a small bowl place yogurt. Add hot water (about 115-120 deg F.). Mix in olive oil.
- Make a well in the center of the flour and stir in the liquid ingredients.
- Slowly mix the dough by working from the center and incorporating the flour from the edges of the well to make a soft sticky dough.
- Grease the dough with oil, cover, and set aside in a preheated oven, until proofed about 1 hour.
- When the dough is ready take it out and preheat the oven to maximum temperature for at least 30 minutes.
- Divide the dough into 6 pieces. To do this, dip your fingers in flour, roll the dough into a log shape on a plastic wrap or baking mat.
- Shape the pieces into balls and keep them under a damp kitchen towel from drying out.
- After about half an hour switch the oven from Bake to high Broil.
- Move the rack close to the broiler ie. 5" away from the broiler element.
- Take a dough ball and roll it tightly between your palms. You may use a little dusting flour to help.
- Dust the surface and roll it out into an oval shape, around 6". Traditionally, naans are tear-shaped, with one end narrower than the other but oval naans are fine too.
- Set rolled out naan on a baking mat or tray lightly dusted with flour.
- Repeat the same until all dough is done and keep them covered under a damp paper towel.
- Place 2-4 naans at a time, as many as will fit on your pre-heated cookie tray, pizza stone, or grill pan
- Do this quickly. You don't want the tray to cool down. Place the tray back in the oven.
- After a minute or so, the naans will puff up. When they get a few brown blisters all over, check the underside as well and turn over if necessary (Don't brown them too much or else they will become hard).
- Take them out using a tong. Wrap cooked naan in a clean kitchen towel and keep them wrapped while cooking the remaining naan (wrapping make them slightly soft). Brush lightly with melted butter or ghee before serving.
- Cook the next batch. If cooking more than 2 batches allow the oven to reheat for 3-4 minutes so that the cookie sheet or stone is again nice and hot.
- Heat the cast-iron skillet until stonking hot.
- Dip your hands in water and then pick each oval up with wet hands, lightly wetting each side of the dough before laying it on the preheated cast-iron skillet.
- Bubbles will start appearing soon if the skillet is hot.
- Flip and cook the other side. Turn over again and gently coax them to balloon up by pressing with a kitchen towel all over.
- Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan.
Notes
You can replace Bob's red mill Gluten Free 1-to-1 Baking Flour with Gluten Free All Purpose Flour or regular all purpose flour (if gluten is not the issue).
Tina
The recipes I have been seeing out there for naan bread just keep getting better and better. Your pictures here are so inviting-I do need to try this garlic version. Great post!
Christine's Pantry
Sounds and looks great.
Malti
For family dinners and small gathering I make. When you make naans with maida you have to ferment the dough for 2-3 hours.There is no doubt hommade naans taste better and they are not rubbery as the restaurant ones are. I see that your gluten free ones also look nice with golden color.
ratna
Sure I will and no other than you r going to be the judge. Take care. Raina, my little one loves naan with butter, thanks for sharing.
Ann
Okay, I LOVE naan and homemade is always best! What a clever recipe….you used so many different flours…I admire the amount of work you must have put in the recipe…and it sounds delicious!
Lizzy
I’m so glad your post on my blog led me to yours! Your naan looks marvelous…hard to believe it’s gluten free. Looking forward to seeing more recipes from you~
Charanjit
Awesome recipe!
Emily Ann
Thanks for sharing!! It’s great to see a gluten-free Naan recipe. This looks delicious 🙂
Shannon @ JustAsDelish
I’m trying to reduce my wheat intake, I’m so happy you posted your secret recipe. I’m not sure if I can find soy flour, can i just grind from soy bean? or use soy bean powder (to make soy bean milk)?
Have you tried baking using whey? I have some leftover whey from making paneer, and wondering if whey can subsitute yeast? sorry for asking so many questions.. 😛
Balvinder ( Neetu)
Shannon, I don’t know where you live but soy flour is readily available in Canada and America. You can even get at Indian grocery stores. I grind my own.
We use whey for kneading dough or use as a broth in the gravy, never tried baking. In my view you can not use whey as a yeast substitute.Happy to see your interest in Naan recipe and thanks for stopping by.
Shannon @ JustAsDelish
thanks for your answer. I’m living in Malaysia, i havent seen soy flour sold here yet. i will check out indian grocery stores. my fiance love naan & flatbreads, but i need to reduce intake of wheat. so happy to find a substitute we can both enjoy.
Jennifer
So very interesting!! Looks wonderful.
Tarnjit Hemer
Wow!! You have so many different mouth watering recipes I don’t know which one I want to try first. One of my daughters is addicted to naan, so I will definitely try this one. Thank you for providing this service especially for newbies like me who are venturing the gluten free path.
Balvinder
Thank you Taran, cooking has always been something fun for me to do, but it’s truly taken over as one of my greatest passions in life. Your daughter might be addicted to all purpose flour naan. I must tell you that it takes time to adjust your tastebuds to the newness of gluten free flours. They taste different, their texture is different but definitely gluten free recipes have their own charm.
I hope you daughter will enjoy.
Feel free to ask any questions if you need while cooking one of my recipes.
Thank you for stopping by!
angiesrecipes
I love both versions, but the oven one is much easier.
2pots2cook
Thank you so much for this naan ! I’ll share it with my GF friends !
MC O'Neill
Love naan so your recipe will be great. Can I subscribe to new postings via e-mail? Many thanks.
Balvinder
The blog is for general public. Anyone can subscribe.
John / Kitchen Riffs
I love naan! Never even thought of making a GF version, though. Terrific recipe — definitely will be making this. Thanks!
Tarnjit Hemer
Delectable!! Never tried it with Zaatar. Thanks for the suggestion
Judee
Balvinder,
Thanks for this step by step tutorial- I love naan but have never attempted to try making it. You have inspired me to give it a try. – my adult kids who come for dinner with their families often will love it.