Gluten Free Naan Bread Recipe

When you've made the choice to go gluten free, it can be tricky to find good substitute recipes for your favorite baked goods and flour-based products. Luckily, this gluten-free recipe for naan is perfect for calming your cravings. This yummy naan bread is easy to make, and with a little olive oil and garlic rubbed on top, it has the perfect amount of flavor. Trust us, this is one of the best naan recipes you will ever make.

Recipe developer Catherine Brookes of Blue Sky Eating is a pro in the kitchen, and we think this is one of her best recipes yet. "Naan bread is the perfect accompaniment to your favorite curry dish, and being gluten free shouldn't mean you can't enjoy it! This bread has the classic soft, chewy texture [of naan] and loads of garlicky flavor," Brookes raves. She also emphasizes that this gluten-free version tastes the same as the original.

Keep scrolling for step-by-step instructions on how to make this amazing dish. 

Ready to get this cooking party started? First, you will need to take a trip to the grocery store and gather all of your ingredients. Begin with grabbing a container of plain yogurt — you can opt for a plain, dairy-free version if you wish. One example of a good dairy-free option would be unsweetened coconut yogurt.

Next, you need to get all-purpose flour from the baking aisle. While you're there, you can also pick up baking powder. In addition, the recipe calls for salt, olive oil, and garlic. Last but not least, pick up some fresh coriander to garnish the finished naan. 

Now that you have all of the ingredients, you can get to the prep work and cooking. Take out a small bowl and begin to add some of your ingredients. First, spoon in the yogurt, followed by the flour. Next, sprinkle in the salt and continue mixing until it forms a dough.

Use your hands to shape the dough into a ball and knead it for a few minutes. "You just want to squash [and] roll the dough in your hands to really bring it together into a smooth, workable ball," Brookes explains. You'll know it's ready when it's soft and no longer crumbling.

Since this recipe makes 4 pieces of naan, you need to separate the dough into 4 pieces. Try to make the pieces as equally-sized as possible, but they don't need to be perfect. 

Lightly flour a work surface to help prevent the dough from sticking. Use a rolling pin and roll the dough into flat, oval-shaped pieces. 

Once you do that, take out your favorite frying pan and place it on your stove. Crank the heat up to medium and let it get nice and hot — there's no need to add oil to the pan. 

Place the naan into the pan and cook the 4 pieces for about 2-3 minutes on the first side. If your pan is large enough, you can cook more than one piece at a time. When they puff up on top and have some blackened spots underneath, you can flip the naan and cook for 2 more minutes on the other side.

Once you finish cooking the naan, mix the olive oil and garlic in a small bowl. Brush the mixture all over the naan bread. You can leave the chunks of garlic in the bowl since their flavor has been infused into the oil already.

With the naan cooked and still warm, it's ready to serve. You can add chopped coriander on top, but if you're not a big fan of coriander, you can skip it. Brookes also suggests serving this bread "with soup or salad, or for dipping in hummus [or] other dips." 

If you have any leftovers, they can make a good meal or snack. "They should keep for 2 days, or alternatively, you [can] freeze them and defrost [them] in the oven," Brookes notes. 

We hope you enjoy this tasty, gluten-free naan as much as we do!