Donāt skip the flatbread with your curry just because youāre gluten-free! This gluten-free naan recipe is perfect for scooping up all your favorite Indian dishes.
Flatbreads are one of those things that I honestly feel should be a staple in every diet. And personally, naan is my all-time favorite flatbread out there. When I was in college my girlfriends and I always used to order Indian takeout. Tikka masala and naan bread was my jam. It was semi-spicy, with big chunks of chicken, in a creamy tomato sauce, and then with light and fluffy naan. That's why when I went gluten-free I knew I had to recreate it!
Why I Always Return to This Gluten-Free Naan Recipe
Iāve tried other recipes. Iāve even tried store-bought versions. But for me, this version is THE ONE. Hereās why I love it.
- Simple to make. Now I know that gluten-free breads can sometimes seem a little intimidating, but not this one. You'll not only love how easy it is to make, but you'll adore the pillowy texture.
- Perfect for freezing. This recipe makes about 10 flatbreads. So you can have some for dinner and freeze the rest for later. We usually make a batch, eat two and freeze the rest.
- Versatile. Not only is this gluten-free naan great for sopping up soups and stews, but it can also be used to make sandwiches, pizzas and bread sticks.
What Youāll Need
If youāre a seasoned gluten-free baker, youāll probably have a lot of these ingredients in your pantry. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Toasted quinoa flour ā This adds a nutty flavor and itās the base that adds structure to the recipe. Learn more: How to Toast Quinoa Flour.
- Millet flour ā Essential for achieving the right texture in our gluten-free naan.
- Potato starch ā This helps with binding and gives a light, fluffy texture.
- Xanthan gum ā A stabilizer that mimics the elasticity of gluten.
- Fine sea salt
- Garlic powder
- Cooked quinoa ā Adds moisture and texture to the recipe. Learn more: How to Cook Quinoa.
- Yeast ā For a nice rise!
- Warm water
- Honey ā For a touch of sweetness and to help with browning.
- Olive oil
How to Make Gluten-Free Naan
If youāve baked with yeast before, a lot of these steps will be familiar to you! Scroll to the recipe card for the full instructions.
- Bloom the yeast. Whisk together the water and honey, then stir in the yeast. Let the mixture sit until itās foamy.
- Make the dough. Pulse the dry ingredients in your food processor to combine them, then add the bloomed yeast mixture and oil. Process until a dough forms.
- Form the naan. Portion the dough and use greased hands to shape it into ovals. Set the shaped naan on a parchment-lined baking sheet.
- Rise. Let the naan rise for 30 to 40 minutes, or until theyāre puffy.
- Cook. Warm a skillet over medium-high heat. Cook the flatbreads in the skillet for about 2 minutes per side. Wrap the finished naan in foil. Repeat with the remaining dough, then serve.
Tips for Success
Follow these pointers for perfect gluten-free naan.
- Make no substitutions. If baking is a science, then gluten-free baking is rocket science. Everything needs to be JUST SO, and that means no skipping ingredients or switching one for another.
- Be patient. Yeast likes warmth and moisture, so if your kitchen is cold and dry, it can take longer to make the dough puffy.
- Use a nonstick skillet. Or a well-seasoned cast iron pan. This will make it easy to flip the naan.
My Favorite Ways to Use Gluten-Free Naan
Indian food is the obvious choice, but it's definitely not the only one! In addition to Indian staples like Kitchari and One Pot Vegetable Chickpea Curry, any soup or stew will be a fantastic pairing with this naan. I especially love it with this Sweet Potato Lentil Soup! You can also make your gluten-free naan into mini pizzas with your favorite toppings.
How to Store
- Room temperature: I recommend using this gluten-free naan the same day you make it for optimal texture and flavor. Store it wrapped in the foil until youāre ready to use it.
- Freezer: Wrap the naan tightly in plastic wrap or foil, then place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. To reheat, thaw at room temperature then warm in a skillet or oven until heated through.
More Gluten-Free Breads
Gluten-Free Naan
Ingredients
- 1 1/2 cups toasted quinoa flour
- 1/2 cup millet flour
- 1/2 cup potato starch
- 1/4 heaping teaspoon xanthan gum
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1/2 cup cooked quinoa
- 2 teaspoons yeast
- 3/4 cup warm water 80 – 90 degrees F
- 2 teaspoon honey
- 1 tablespoons olive oil
Instructions
- Mix water and honey together. Add yeast, briefly stir and let sit. Let yeast bloom for 5 – 7 minutes while you prepare the rest of the ingredients.
- Add flours, starch, gum, salt, garlic powder and cooked quinoa to a bowl of food processor. Pulse a few times so the flour is combined. Once yeast has bloomed, add to food processor with oil and process until dough begins to form. It's okay if the dough is a little wet.
- Using greased hands, scoop about 1/4 cup dough out of processor and shape into flatbreads, about 1/4″ thick and oval shaped.
- Place on a parchment lined baking sheet while you prepare others.
- When all flatbreads are shaped, let rise for 30 – 40 minutes, until puffy. If you don't have a warm spot in your house, simply preheat your oven to 200 degrees F for two minutes, then turn off and place flatbreads in the oven (with the door closed) to rise.
- Once risen, heat skillet over medium-high heat. Add flatbread, one at a time, and cook until golden brown on each sides, about 2 minutes per side.
- When finished, place in a piece of tin foil, close on all sides and continue with rest of batch (the steam will keep them warm and fluffy).
- Eat immediately or let cool completely, wrap in tinfoil and freeze.
Nutrition
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