4.85 from 13 votes
Gluten-Free Naan Bread
Gluten-Free Naan Bread
Prep Time
5 hrs
Cook Time
30 mins
Total Time
5 hrs 30 mins
Tools: Measuring cups and spoons, two mixing bowls, rubber spatula, 10-12” cast-iron skillet, metal spatula, rolling pin
Course: Gluten-free/Vegan Option
Cuisine: Asian
Keyword: Asian Food, gluten-free breakfast, gluten-free naan, Indian food, vegan naan
Servings: 8
Author: Joyce @ Light Orange Bean
  • 1 cup milk or non-dairy milk for vegan option
  • ½ cup homemade milk kefir or plain yogurt use non-dairy yogurt for vegan option
  • 1 tablespoon olive oil
  • 2 cups 300 grams all-purpose gluten-free flour (see note)
  • ¼ cup cornstarch
  • 1 teaspoon psyllium husk powder
  • 1-1/2 teaspoon sugar
  • 1 teaspoon active dry yeast
  • ½ teaspoon salt
For Garnishing and Cooking
  • ¼ cup olive oil for brushing
  • 1 tablespoon black sesame seeds or cumin seeds for sprinkling
  1. In a small mixing bowl, mix together all wet ingredients. In a large mixing bowl, whisk the dry ingredients together. Add the wet ingredient mixture into the dry ingredient mixture and use a spatula or clean hand to form the dough. If you are using a different all-purpose gluten-free flour than indicated in the Note, the wetness of your dough might be different. Add 1 tablespoon of extra milk at a time, if necessary, to form a slightly sticky dough but not too wet. Cover the mixing bowl and let the dough rise in a warm place for 5 hours. The dough should smell yeasty at the end of the fermentation.
  2. Lightly dust a working surface with some gluten-free flour and transfer the yeast dough onto the surface. Roll the dough gently to form a smooth ball and then flatten the ball to form a disc.
  3. Divide the dough into 8 pieces and roll each piece into a small smooth ball. Use a rolling pin to form each ball into an oval-shaped disc, approximately 1/8 inch thick.
  4. Lightly brush a thin layer of olive oil on top of the naan and sprinkle with sesame seeds or cumin seeds.
  5. Stove Top Method: Heat a cast-iron pan over high heat. When the pan is smoky hot, lightly brush some oil and place the flattened naan dough into the pan, one at a time. Cover with lid and reduce the heat to medium. Cook each side for 1-1/2 minutes. Repeat the process until the dough disks are finished.
  6. Oven Method: Set the oven to broil. Lightly grease a metal baking sheet. Place a few dough disks on the baking sheet and keep them ½ inch apart. Place the baking sheet on the top rack. Bake each side for 1 to 1-1/2 minutes depends on your oven setting. When you see the dough is forming large bubbles, it’s ready to flip to the other side.
  7. These gluten-free naan breads are best when served hot. They can be kept in a freezer up to a month. Leftovers can be reheated in a microwave oven to regain the soft texture.
Recipe Notes

For homemade gluten-free all-purpose gluten free flour (yield 40 oz all-purpose gluten-free flour)
8 oz brown rice flour
8 oz millet flour
8 oz sweet rice flour
8 oz white rice flour
3 oz cornstarch
3 oz tapioca starch
2 oz potato starch
Mix all flour well in a container or a gallon zip-lock bag. Store in freezer.

The store-bought all-purpose gluten-free flour will work for this recipe as well.

You can also find how to make your own gluten-free flour mix from grains from one of my blog post.