Soft & Fluffy Gluten-Free Garlic Naan
This Soft & Fluffy Gluten-Free Garlic Naan is everything you love about classic naan without the gluten. Made with a gluten-free flour blend, creamy yogurt, and fresh garlic butter, these tender flatbreads are golden on the outside, soft inside, and perfect for serving with curries, soups, or dips. Easy enough for beginners and ready in just over an hour, this recipe is ideal for anyone following a gluten-free lifestyle.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 naan
- Category: Gluten-Free Bread
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Ingredients
- 2½ cups (325g) certified gluten-free all-purpose flour blend with xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine salt
- 1 tablespoon granulated sugar
- 2 teaspoons instant yeast
- ¾ cup plain Greek yogurt (certified gluten-free)
- ¼ cup warm milk
- 2 tablespoons olive oil
- 1 large egg
- 1 teaspoon apple cider vinegar
- Garlic Butter: 3 tablespoons melted butter, 2 cloves garlic (minced), 1 tablespoon chopped parsley, black sesame seeds (optional)
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, sugar, and instant yeast.
- Mix the Wet Ingredients: In another bowl, whisk together the yogurt, warm milk, olive oil, egg, and apple cider vinegar until smooth.
- Make the Dough: Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. Add a splash of milk if the dough feels dry.
- Rest the Dough: Cover and let the dough rest for 45 minutes so the gluten-free flour hydrates properly.
- Shape the Naan: Divide the dough into 6 equal portions and roll each into an oval about ¼-inch thick using lightly floured parchment paper.
- Cook: Heat a dry cast-iron skillet over medium-high heat. Cook each naan for 2–3 minutes per side until puffed with golden charred spots.
- Prepare Garlic Butter: Stir together melted butter, minced garlic, and parsley.
- Finish: Brush the warm naan generously with garlic butter and sprinkle with black sesame seeds if desired. Serve immediately.
Notes
Always use certified gluten-free ingredients to avoid cross-contamination. Resting the dough helps create a softer texture, and cooking on a very hot skillet gives the naan its signature bubbles and char. Leftovers freeze beautifully and reheat well in a skillet or warm oven.