Making gluten-free naan at home is easier than you might think, and the results are absolutely restaurant-quality delicious! This recipe creates soft, pillowy naan bread that’s perfect for scooping up curries, dips, or enjoying on its own. Unlike traditional wheat-based naan, this gluten-free version uses a blend of rice flour and tapioca starch to achieve that authentic chewy texture while keeping everything naturally gluten-free.
I’ve been making this recipe for years, and it never fails to impress dinner guests who can’t believe it’s gluten-free. The secret is in the combination of flours and the proper resting time, which allows the dough to develop that signature elasticity. Whether you’re cooking for someone with celiac disease or simply exploring gluten-free baking, this naan recipe delivers incredible flavor and texture that rivals any traditional bakery version.
This versatile bread pairs beautifully with creamy Alfredo sauces, pickled red onions, and roasted shishito peppers. You can also serve it alongside your favorite curries or use it as a base for appetizers. The dough comes together quickly, and you’ll have fresh, warm naan ready in under an hour. For more inspiration on gluten-free cooking, check out this helpful guide from Serious Eats and Bon Appétit. This is truly the best gluten-free naan recipe you’ll find, and I’m thrilled to share it with you!
Ingredients
- 1 3/4 cups rice flour (or sweet rice flour)
- 1/2 cup tapioca starch
- 1/4 cup cornstarch
- 2 teaspoons xanthan gum (omit if your gluten-free flour blend already contains it)
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 2 tablespoons plain Greek yogurt
- 1 tablespoon olive oil, plus more for brushing
- 3/4 cup warm water (about 110°F)
- Butter or ghee for brushing (optional)
- Fresh garlic, minced (optional)
- Fresh cilantro, chopped (optional)
- Sea salt for finishing (optional)
Instructions
- In a large mixing bowl, whisk together rice flour, tapioca starch, cornstarch, xanthan gum, salt, sugar, and instant yeast. Make sure these dry ingredients are completely combined and there are no lumps.
- In a separate small bowl, whisk together the Greek yogurt, olive oil, and warm water until well combined. This mixture will form the wet base of your dough.
- Pour the wet ingredients into the dry ingredients and mix with a sturdy wooden spoon or an electric mixer fitted with a paddle attachment for about 2-3 minutes until a thick, sticky dough forms.
- If using an electric mixer, switch to the dough hook attachment and knead on medium speed for 5 minutes. If mixing by hand, knead in the bowl for about 8-10 minutes until the dough becomes smoother and slightly less sticky.
- Transfer the dough to a lightly oiled bowl, cover it with a damp kitchen towel or plastic wrap, and let it rise in a warm place for 45 minutes to 1 hour until it has doubled in size.
- After the dough has risen, gently punch it down and divide it into 8 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Cover the balls with a damp towel and let them rest for 15-20 minutes while you heat your skillet or griddle.
- Heat a large cast-iron skillet, griddle, or non-stick pan over medium-high heat until it’s very hot. You can test it by flicking a bit of water on the surface—it should sizzle immediately.
- Working with one ball at a time, gently flatten it with your hands or use a rolling pin to create a roughly 1/4-inch thick oval or round shape. Don’t worry about perfect shapes—rustic is beautiful!
- Carefully place the flattened dough onto the hot skillet and cook for about 2-3 minutes until the bottom develops light brown spots and the dough puffs up slightly.
- Using tongs or a spatula, flip the naan and cook the other side for another 2-3 minutes until it also develops golden brown spots and the bread is cooked through.
- Transfer the cooked naan to a warm plate and immediately brush it with melted butter or ghee while it’s still hot. Add minced garlic, fresh cilantro, and a sprinkle of sea salt if desired.
- Repeat the flattening, cooking, and brushing process with the remaining dough balls, stacking the finished naan on a plate and covering them with a clean kitchen towel to keep them warm and soft.
Pro Tips
- This gluten-free naan recipe uses a combination of rice flour and tapioca starch to mimic the texture of traditional wheat-based naan, creating that perfect chewy-yet-tender crumb.
- Xanthan gum is essential in this recipe as it provides the binding and elasticity that gluten would normally provide. If you use a pre-made gluten-free flour blend that already contains xanthan gum, you can omit it from this recipe to avoid overdoing it.
- Make sure your water is the correct temperature (around 110°F) before mixing. Water that’s too hot can kill the yeast, while water that’s too cold will slow down the rising process.
- Greek yogurt adds tang, moisture, and helps create a more authentic naan texture. Don’t substitute it with regular yogurt or milk as the consistency of the dough will be different.
- The dough will be stickier than traditional wheat dough, which is completely normal for gluten-free bread. Resist the urge to add more flour, as this will make your naan dense and dry.
- A cast-iron skillet or well-seasoned griddle works best for cooking naan, but any heavy-bottomed pan will work. The key is getting it hot enough so the bread develops those beautiful charred spots.
- These naan freeze beautifully! Wrap cooled naan individually in parchment paper, then place them in a freezer bag. Reheat in a skillet over medium heat for about 1-2 minutes per side when you’re ready to serve.
- For garlic naan, mix minced fresh garlic with softened butter before brushing it on the cooked bread. For cilantro naan, brush with butter and immediately sprinkle with fresh chopped cilantro.
- You can make the dough ahead of time and refrigerate it for up to 24 hours. Just let it come to room temperature and rise slightly before shaping and cooking.
- Serve naan warm with your favorite curries, dips like hummus or raita, or enjoy it on its own with a drizzle of honey and a sprinkle of nigella seeds for a sweet treat.
- This recipe is naturally dairy-free if you use non-dairy yogurt and olive oil instead of butter for brushing, making it suitable for multiple dietary restrictions.