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–+ servings
gluten free naan bread stacked warm with ghee

Gluten Free Naan

Johnathan Flake
This gluten free naan is soft, chewy, and quick to make no yeast required. It’s the perfect bread for soaking up curries or enjoying on its own.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Bread, Side Dish
Cuisine Indian
Servings 8 naan breads
Calories 180 kcal

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.

Nutrition

Calories: 180kcalCarbohydrates: 29gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 5mgSodium: 220mgFiber: 3gSugar: 2g
Keyword easy Indian bread, gluten free naan, no yeast naan
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