This gluten-free naan bread is soft, pillowy, and perfect for scooping up curries, dips, or enjoying on its own with a brush of garlic butter. Made with simple gluten-free ingredients, it’s easy to prepare at home and cooks up beautifully in a hot cast iron skillet, just like traditional naan. Whether you’re serving it with a hearty meal or as a side for entertaining, this naan brings all the chewy, tender texture you love—without the gluten.

Finding gluten-free naan bread at the grocery store can be hit or miss—some weeks it’s there, and other times it’s nowhere to be found. That’s why I started making my own at home, especially when I’m cooking buttered chicken, curry, or need something soft and warm to dip into sauces or hummus. It’s easy to make, tastes so much fresher than store-bought, and I always know exactly what’s in it. Even my husband, who can eat gluten, enjoys this naan with his buttered chicken dinner—he never misses the gluten! Once you try it, you’ll want to keep a batch on hand in the freezer, too.

easy to Make

This gluten-free naan is also incredibly easy to make. You start by blooming the yeast in warm water to activate it, then simply pour it into the rest of the ingredients to form a soft dough. After a quick 30-minute proof, the dough is ready to roll out. Cook each piece in a hot skillet until golden and puffed, and you’ve got fresh, homemade naan in no time. No oven required—just simple steps and delicious results every time.

ingredients

Here are a couple of ingredients you will need to make these gluten free naan at home.

• Sugar
• Yeast
• Water
• Gluten Free 1-1 Flour: I have used Bob’s Red Mill 1-1 Gluten Free Flour, Ardent Mills and Caputo Gluten Free Flour all with the same results.
• Salt
• Olive Oil
• Yogurt (can substitute for sour cream if you do not have any yogurt)
• If you would like to brush garlic butter on it after it bakes, then you will need fresh garlic and butter.

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Storing

Room Temperature (1–2 Days):
Let the naan cool completely, then store it in an airtight container or zip-top bag at room temperature for up to 2 days. To keep it soft, place a sheet of parchment between each piece to prevent sticking.

Refrigerator (Up to 5 Days):
For longer storage, refrigerate the naan. Wrap it tightly or keep it in an airtight container. Reheat in a skillet or microwave to bring back the softness before serving.

Freezer (Up to 2 Months):
Gluten-free naan freezes well! Once cooled, layer with parchment paper between each piece, then wrap in plastic wrap or place in a freezer-safe bag. To reheat, thaw at room temperature or gently warm in a covered skillet straight from frozen.

Tip: Brush with a little butter or olive oil after reheating for that fresh-off-the-pan flavour!

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Did you make this recipe?

Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.

While I have you here, may I suggest few you try next:

• Gluten Free Apple Coffee Cake
• Gluten Free Beef and Broccoli

Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!