Introducing the Best Gluten Free Naan Bread — a simple, delicious recipe made with just 3 ingredients. These gluten-free, vegan naans are ready in about 10 minutes, taste better than many shop-bought versions, and cost far less to make at home.
Recipe Difficulty – Very Easy!
Table of Contents
- Why this recipe works
- Ingredients to Make Gluten Free Naan
- Substitutions
- Variations
- Instructions to make gluten free naan
- Leftovers
- Recipe FAQs
- Best Gluten-Free Naan Bread Recipe
Why this recipe works
These gluten-free naans are incredibly versatile. They make a perfect accompaniment to curries, but also work well as a quick lunch or snack with hummus and vegetable sticks, or served alongside soup. The simple ingredient list and fast preparation make them an ideal choice when you want homemade bread without fuss.
This recipe was created to avoid expensive store-bought vegan naan or time-consuming homemade methods. It’s designed to be quick, reliable, and flavourful while pairing beautifully with midweek curries and stews.
Ingredients to Make Gluten Free Naan
- Gluten-free self-raising flour – widely available in larger supermarkets.
- Plain yoghurt – coconut yoghurt is a great dairy-free option, but any plain Greek-style yoghurt works.
- Olive oil – extra virgin is used here, though regular olive oil is fine.
Refer to the recipe card below for exact quantities.
Substitutions
- Yoghurt: Use any plain yoghurt in place of coconut yoghurt. Coconut yoghurt adds a subtle coconut note that pairs nicely with some curries.
- Olive oil: Try garlic- or chili-infused olive oil for extra flavour.
- Flour: The recipe works equally well with regular self-raising flour or plain flour if gluten is not a concern.
Variations
- Deluxe: Add 1/2 tsp ground coriander to the dough, brush cooked naans with oil or vegan butter, and finish with chopped fresh herbs and a sprinkle of sea salt.
- Kid friendly: The simple, hands-on method is great for involving children. It may take a couple of tries to get comfortable rolling the dough, but it’s a fun, family-friendly recipe.
- Spicy: Mix chili flakes into the dough or top the cooked naans with fresh chopped chilies for heat.
Instructions to make gluten free naan
Step 1: Put the flour, yoghurt, olive oil and a pinch of sea salt into a large mixing bowl. Mix with a fork until the ingredients start to clump together.
Step 2: Bring the dough together with your fingers. If the mix feels dry, add a little more oil to help it bind.
Step 3: Shape the dough into a ball, then divide it into two portions. Dust your hands and work surface with flour if the dough is sticky.
Step 4: Roll or press each ball to roughly 5mm thickness. Don’t worry about perfect shapes — focus on smooth edges and even thickness.
Step 5: Heat a frying pan over high heat (no oil needed). Dry-fry each naan for a couple of minutes per side until it starts to char in spots — this adds flavour.
Step 6: Brush the cooked naans with olive oil or vegan butter and, if desired, sprinkle with chopped fresh herbs and sea salt. Serve immediately for best texture and flavour.
Leftovers
These naans are best eaten fresh, but you can store cooled, cooked naans in an airtight container at room temperature for up to 2 days. Reheat briefly in a hot frying pan for best results.
Recipe FAQs
Yes. You can substitute standard Greek yoghurt and regular self-raising or plain flour if gluten and dairy are not a concern.
No rolling pin is required. Press the dough flat with your hands, or use a smooth-sided bottle such as a wine or olive oil bottle to roll the dough.
Use flavoured olive oil (garlic or chili), add herbs like ground coriander to the dough, brush cooked naans with butter or oil, and finish with fresh herbs and sea salt for a simple upgrade.
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Best Gluten-Free Naan Bread
Equipment
- large mixing bowl
- fork
- rolling pin (or bottle)
- frying pan
Ingredients
- 150 g gluten-free self-raising flour, plus extra for dusting
- 140 g coconut yoghurt, (or other plain yoghurt)
- 1 tsp olive oil, (plus extra for drizzling)
- sea salt
- chopped fresh herbs, such as coriander or flat leaf parsley, (optional)
Instructions
- To a large mixing bowl add 150g flour, 140g yoghurt, 1 tsp olive oil and a pinch of sea salt. Mix with a fork until it starts to clump together.
- Dust your hands, worktop and rolling pin with flour.
- Press the dough into a ball and divide in half, shaping two smaller balls.
- Roll or press each dough ball to roughly 5mm thickness and smooth any split edges.
- Heat a frying pan until very hot (no oil). Cook each naan on both sides for a couple of minutes until lightly charred in spots.
- Drizzle with olive oil, sprinkle over chopped herbs and sea salt if using, and serve immediately.
Notes
Substitutions & variations: See the post above for options.
To store: Best fresh, but you can pre-make the dough and fry when needed.
To freeze: Cool and freeze in a container. Defrost and reheat in a pan or microwave; sprinkle a little water if needed.
Tip 1: The better the yoghurt quality, the better the texture of the naans.
Tip 2: No rolling pin? Pat the dough with your hands or use a smooth bottle to roll it out.