Easy Gluten-Free Naan Bread Recipe: My Go-To Flatbread (Print Version)

Master an Easy Gluten-Free Naan Bread Recipe! My personal journey to fluffy, delicious naan at home, perfect for any meal. Get the recipe now!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Indian
Dietary: Gluten-Free

# Ingredients:

→ Dough Base

01 - Gluten-Free All-Purpose Flour Blend
02 - Plain Full-Fat Yogurt
03 - Olive Oil
04 - Salt

→ Leavening Agents

05 - Active Dry Yeast
06 - Granulated Sugar
07 - Warm Water
08 - Baking Powder
09 - Baking Soda

→ Flavor Boosters

10 - Garlic (for garlic butter)
11 - Fresh Cilantro (for garlic butter)

→ Finishing Touch

12 - Unsalted Butter (for garlic butter)

# Instructions:

01 - First things first, let's get that yeast bubbly. In a medium bowl, combine your warm water (remember, bathwater warm!), a pinch of granulated sugar, and the active dry yeast. Give it a gentle stir. Now, walk away! Let it sit for about 5-10 minutes. You should see a foamy layer forming on top; that means your yeast is alive and ready to party! If it doesn't foam, your yeast might be old or the water was too hot/cold, and you'll need to start over. I've had that happen, and it's a bummer, but better to know now than after mixing everything.
02 - While your yeast is doing its thing, grab a large mixing bowl. Whisk together your gluten-free all-purpose flour blend, baking powder, baking soda, and salt. Make sure it's all well combined. This step feels simple, but it’s where you ensure all those leavening agents are evenly distributed, so your Easy Gluten-Free Naan Bread Recipe gets an even rise. I once just dumped everything in and ended up with a dense spot here and an airy spot there – consistency is key!
03 - Once your yeast mixture is foamy, pour it into the bowl with the dry ingredients. Add the plain full-fat yogurt and olive oil. Now, get in there with a sturdy spoon or a rubber spatula and mix until a shaggy dough forms. It won't be perfectly smooth like regular wheat dough, and that's okay! It might feel a little sticky, a little lumpy. Don't overmix; just combine until there are no dry spots left. This is where you really start to feel the texture of your Easy Gluten-Free Naan Bread dough coming together.
04 - Lightly flour a clean surface with a bit more of your GF flour blend. Turn the shaggy dough out onto it. Gently knead for about 5-7 minutes. It's not a vigorous wheat flour knead; think more of a gentle folding and pressing to bring it together. The dough should become smoother and more cohesive, though still soft. Place the dough back into the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest in a warm place for at least 30 minutes, or until it looks slightly puffed. This resting period is crucial for developing flavor and relaxing the gluten-free flours. I always put mine near a sunny window!
05 - Once rested, gently divide the dough into 6-8 equal pieces. Lightly flour your surface and a rolling pin. Take one piece of dough and roll it out into an oval or tear-drop shape, about ¼-inch thick. Don't worry if they're not perfectly uniform; mine never are, and that's part of the charm of homemade naan! The key is to roll them evenly so they cook consistently. If the dough springs back, let it rest for a minute, then try again.
06 - Heat a cast-iron skillet or a heavy-bottomed non-stick pan over medium-high heat until it's smoking slightly. No oil in the pan needed! Place one rolled naan dough onto the hot, dry pan. Cook for 1-2 minutes until you see bubbles forming on the surface and the bottom is golden brown with some darker spots. Flip it over and cook for another 1-2 minutes until the other side is also golden and cooked through. It should puff up beautifully! Transfer to a plate, brush generously with your garlic butter, and cover with a clean towel to keep warm. Repeat with the remaining dough. The smell, oh my goodness, the smell of fresh Easy Gluten-Free Naan Bread Recipe cooking is just divine!

# Notes:

01 - Personal cooking tip I've learned through experience: Always proof your yeast first to ensure it's active. This step saves so much frustration!
02 - Storage advice that actually works from my kitchen trials: Freeze individual cooled naan pieces for best long-term storage and reheat in a dry skillet.
03 - Substitution I've tried that worked surprisingly well: For dairy-free, a thick, plain unsweetened coconut yogurt can work okay, but expect a slightly different texture.
04 - Serving suggestion that makes this dish extra special: Brush generously with homemade garlic butter and sprinkle with fresh cilantro right when it comes off the pan. It's a game-changer!

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - rubber spatula
04 - rolling pin
05 - cast-iron skillet or heavy-bottomed non-stick pan

# Nutrition (Per Serving):

Calories: 250 kcal
Total Fat: 8g
Total Carbohydrate: 35g
Protein: 5g

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