If you’ve been missing warm, soft naan since going gluten free, I’ve got great news: this gluten free naan delivers the chewy texture, golden bubbles, and pillowy softness you love without any gluten, yeast, or hassle. Whether you’re dipping it into curry, layering it with hummus, or just enjoying it warm off the skillet, this recipe makes it easy.
In this post, I’ll show you how to make the best gluten free naan step by step using accessible ingredients like millet flour and baking powder. You’ll learn the secrets to getting that perfect puff, which Indian breads are naturally gluten free, and how to store and reheat it like a pro. Ready to cook up some joy? Let’s dive in..
Table of Contents
The Story Behind This Gluten Free Naan Recipe
Homemade Gluten Free Naan That Feels Like the Real Thing
When I first started experimenting with gluten free baking, naan was the bread I missed the most. That chewy texture, those golden bubbles, the way it soaks up curry or garlic butter? Irreplaceable. At least, that’s what I thought until I found a way to recreate it. This gluten free naan doesn’t just look the part. It tastes like the real thing.
This recipe came together one rainy Sunday while a pot of dal simmered on the stove. I didn’t have yeast, didn’t have time to wait for a rise but I needed naan. So I tried something new. I blended millet flour, tapioca starch, baking powder, and psyllium husk. The result? Soft, chewy, golden gluten free naan that bubbled up beautifully on the skillet. One bite and I knew I’d found the fix.
Now, it’s in our weekly rotation. This gluten free naan recipe is fast enough for weeknights and special enough to impress guests. Whether it’s scooping up creamy tikka masala or brushed with ghee and served with lentils, it never disappoints. And since it’s yeast-free, there’s no waiting just mix, roll, cook, and eat.
Using Simple, Reliable Gluten Free Ingredients
What I love most about this gluten free naan? The dough. It rolls out easily, holds together, and feels like regular dough without any frustration. Millet flour gives it body. Tapioca starch adds stretch. Baking powder brings the puff. Psyllium husk binds it all. Greek yogurt and olive oil make it tender and flavorful. And that final brush of melted ghee? Total magic.
If you’re just diving into gluten free recipes, this is a great place to start. It’s easier than traditional naan and far better than anything store-bought. For more simple ideas, try our air fryer buffalo cauliflower or browse our full gluten free recipe collection for cozy, allergy-friendly comfort food.
This gluten free naan brings everything you love about the original without the gluten, without the fuss.
Inside the Dough – Ingredients & Smart Swaps
What Makes Gluten Free Naan So Pillowy?
The magic of this gluten free naan starts with ingredients that bring structure and softness—without the need for gluten or yeast. At the heart of the dough, millet flour provides a mild, nutty base, while tapioca starch adds the chewiness naan is known for. Together, they create a dough that rolls out easily and cooks beautifully.
But the real hero? Psyllium husk. Once mixed with warm water, it forms a gel that binds everything together. This is what keeps your naan from crumbling—and what gives it that familiar pull when you tear it apart. Add baking powder, and suddenly, you’ve got the puff you’d expect from traditional naan, no fermentation required.
Let’s break it down:
| Ingredient | Why It Works |
|---|---|
| Millet Flour | Nutty, soft texture that mimics wheat |
| Tapioca Starch | Adds elasticity and chew |
| Psyllium Husk | Replaces gluten structure |
| Baking Powder | Gives naan its puff |
| Greek Yogurt | Tenderizes the dough, adds richness |
| Olive Oil | Moisture and pliability |
Once mixed, this gluten free naan dough becomes silky and springy surprisingly easy to handle. It rolls out without cracking, holds its shape on the skillet, and bubbles up like traditional naan.
If you’re already in love with this base, you might also want to try our gluten free lemon bars or this chocolate chip cookie recipe both use similar gluten free flour strategies and pantry-staple ingredients.
Ingredient Swaps That Still Deliver on Texture
One of the best parts about this gluten free naan recipe is how flexible it is. Here are smart substitutions if you need to switch things up:
- No millet flour? Use brown rice flour, sorghum, or light buckwheat. Just increase the water slightly.
- Can’t do dairy? Swap the yogurt with coconut or almond yogurt.
- No psyllium husk? Chia or flax meal can work, but they’ll change the texture slightly.
- Want it vegan? Easy. Sub in plant-based yogurt and brush with vegan butter or oil instead of ghee.
This gluten free naan is already vegetarian and can be made dairy-free with ease—great for households with mixed dietary needs.
And if you’re building a full gluten free menu, pair your naan with something creamy and bold from our gluten free dinner ideas. It’s a fast, reliable staple you’ll reach for again and again.
Rolling, Cooking & Reheating Tips
How to Roll Gluten Free Naan Without Breaking the Dough
One of the best things about this gluten free naan dough is how easy it is to work with. Unlike many gluten free recipes that crumble or crack when you try to shape them, this dough stays smooth and supple. The psyllium gel makes a huge difference it holds everything together without making the dough sticky or stiff.
Start by lightly flouring your work surface with extra millet or tapioca starch. Press the dough ball down gently, then roll it out into an oval or circle about 7–8 inches wide. Keep turning the dough as you roll to avoid sticking, and dust with flour as needed.
Here’s a quick tip: roll out all your naan rounds before you start cooking. Stack them between parchment sheets and cover with a clean towel. That way, they stay soft and don’t dry out.
If you’re looking for other easy-to-roll gluten free recipes, you might also enjoy our easy cauliflower bites or browse the full side dish archive for more ideas that pair well with naan.
Cooking Gluten Free Naan for the Perfect Puff
For that signature naan texture, heat matters. Preheat your cast iron skillet or heavy-bottomed pan over medium-high heat until a drop of water sizzles instantly. Then lay the rolled-out dough in the dry pan no oil needed.
Within 1–2 minutes, bubbles should start forming on the surface. That’s your cue to flip. Cook the other side for another minute or so until golden brown spots appear. The naan should puff in places and get beautifully browned, just like the traditional version.
Once off the heat, brush immediately with melted butter or ghee and a sprinkle of parsley or cilantro. Wrapping the hot naan in a clean kitchen towel while you finish cooking the rest helps them stay warm and soft.
If you’re making a batch ahead, or just have a few leftovers, no worries. This gluten free naan reheats like a dream.
- Microwave: Wrap in a damp towel and heat for 30 seconds
- Stovetop: Spritz with water, then warm in a covered pan for 1–2 minutes
- Oven: 350°F for 3–5 minutes, sprinkled with water and covered
No matter how you heat it up, this gluten free naan comes right back to life.
Serving Ideas + What to Eat With Gluten Free Naan
The Best Ways to Serve Gluten Free Naan
Gluten free naan is more than just a side it’s a full-on mealtime upgrade. Whether you’re dipping it into curry, wrapping it around fillings, or simply slathering it with butter and salt, this naan works in any direction.
For traditional Indian-inspired meals, nothing beats pairing it with a creamy tikka masala, warm lentil dal, or chana masala. It also makes a great base for flatbread pizzas just top with sauce, cheese, and veggies, then bake for 5 minutes until bubbly.
Want something light? Cut the naan into wedges and serve it with hummus or baba ganoush. Or toast it slightly and serve it with your favorite salad for a satisfying lunch. We often serve it alongside vegetarian-friendly mains or dinner-worthy one-pan dishes that need a soft, warm bread to bring everything together.
The beauty of this gluten free naan is its adaptability. From bold spices to mild stews, it balances flavors with ease.
Why This Gluten Free Naan Is a Weeknight Hero
You don’t need a special occasion to make this gluten free naan. It fits right into your weeknight rotation, especially when you’re craving comfort food that won’t weigh you down. It’s ready in under 45 minutes, uses pantry staples, and skips the complexity of yeast or long rises.
Plus, it stores beautifully. Make a double batch and freeze the extra rounds. Just reheat them on the skillet or microwave with a damp towel for naan that tastes freshly made even days later.
It’s a reliable recipe that bridges dietary needs without sacrificing taste or texture. So if you’re cooking for a mixed crowd gluten free or not—this naan will absolutely hold its own.
And if you’ve been searching for an easy, reliable bread to round out your gluten free meals, this is it.
FAQs
Which Indian breads are gluten free?
While most traditional Indian breads like naan and roti contain wheat, there are several naturally gluten free options. Makki di roti (made with cornmeal), bajra roti (millet flour), and jowar roti (sorghum) are all wheat-free. This gluten free naan is a modern take that mimics classic naan texture without the gluten.
Is there much gluten in naan bread?
Yes, traditional naan bread is made with wheat flour, which contains a significant amount of gluten. If you’re gluten intolerant or have celiac disease, classic naan isn’t safe. That’s why a reliable gluten free naan recipe like this one is such a great alternative it delivers the same soft, chewy texture without the gluten.
What bread is 100% gluten-free?
100% gluten-free bread is made without any wheat, barley, or rye. This gluten free naan, for example, uses millet flour, tapioca starch, and psyllium husk to create structure and softness. It’s also yeast-free, making it faster and easier than traditional gluten free bread recipes.
Is gluten in bread haram?
Gluten itself is not haram. However, if the source of gluten has been contaminated or processed with haram substances (like alcohol in flavorings), it could be a concern. For most homemade gluten free naan recipes like this one, where ingredients are controlled, it’s considered halal-friendly.
Conclusion: Why You’ll Make This Gluten Free Naan Again and Again
There’s something deeply comforting about tearing into a warm, pillowy piece of naan—and this gluten free naan brings that feeling back, without the wheat. It’s soft, flexible, and golden with just the right char. And because it’s yeast-free, you can make it start to finish in under an hour.
Whether you’re cooking for gluten sensitivities, allergies, or just trying something new, this recipe works. The dough rolls out like a dream, cooks up fast, and reheats beautifully. And with simple, nourishing ingredients, you’ll feel great about serving it up on any night of the week.
It’s one of those rare recipes that doesn’t feel “gluten free” it just feels right. So grab your skillet, stir up a pot of dal, and bring your next dinner to life with this homemade gluten free naan.
And if you’re building a full gluten free spread, explore more gluten free comfort foods that make eating well feel effortless.
📌 Follow me on Pinterest to pin this chocolate chip cookie recipe and get more comforting, creative dishes every week.
Gluten Free Naan
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rolling Pin
- Skillet or griddle
- spatula or tongs
- Pastry brush
- Kitchen scale (optional)
Ingredients
- 20 g whole psyllium husk (or 17 g if using powder)
- 360 g warm water
- 235 g millet flour (or finely ground brown rice flour)
- 130 g tapioca starch (or cornstarch/potato/arrowroot)
- 1 tbsp caster or granulated sugar
- 1½ tsp baking powder
- 1 tsp salt
- 75 g unsweetened plain or Greek-style yogurt
- 25 g olive oil
- 45 g ghee or butter (for brushing)
- chopped parsley or cilantro (for garnish)
Instructions
- Mix psyllium husk with warm water in a bowl. Let sit for 30–45 seconds until a gel forms.
- In a separate bowl, whisk together millet flour, tapioca starch, sugar, baking powder, and salt.
- Add yogurt and olive oil to the psyllium gel, then mix into dry ingredients. Knead until smooth and springy.
- Divide dough into 8 balls. Roll each on a floured surface into 7–8 inch ovals.
- Cook naan on a hot dry skillet for 1–2 minutes per side until puffed and golden brown.
- Brush hot naan with melted ghee or butter, sprinkle with herbs, and serve warm.