Gluten-free naan bread is the perfect accompaniment to a good curry or even as some dipping bread with some delicious homemade dips.
One of the best things I love about this Naan is how easy it is to make. Unlike most recipes, you don’t need a ton of ingredients such as yogurt, milk and much more. This recipe might not be traditional, but it is undoubtedly great and easy to make.
The method you cook these is up to you, but I recommend cooking them in a frying pan for the best gluten-free naan bread. Personally, I would add a little bit of fat such as oil or butter in the frying pan to help assist with cooking.
As I mentioned above, there is plenty of dishes that you can have with this bread. For example, I love to have it with some slow cooked curries or even some tasty dips. The choice is totally up to you.
Make sure you keep any leftover naan as it is perfect the next day. You can even prepare it a day ahead and reheat when you need it. With that said, it’s best cooked nice and fresh.
You can find the written recipe right below, and it will take you through all the steps to making this incredibly tasty naan bread.
Gluten-Free Naan Bread Recipe
1 Hour & 10 Minutes
- 1 & ½ cups warm water
- 1 Tbsp. sugar
- 2 tsp. active dry yeast
- 3 cups gluten-free self-rising flour
- 1 tsp. salt
- In a jug, dissolve the yeast, and sugar in the water. Allow to sit for 5-10 minutes or until frothy.
- Sieve together the flour, and salt.
- Slowly add the yeast mixture. Mix until it’s a soft dough. You might need to add some more flour if it’s too wet.
- Place into a greased bowl and cover. Allow to sit in a warm place for 30-45 minutes.
- Dust a surface with gluten-free flour and knead the dough. Divide into roughly 6-8 pieces and roll into ovals with a thickness of about 1/8” or 3mm.
- Cook in a hot frying pan on each side for 1-2 minutes, use a fat such as oil to help cook the naan (1-2 Tbsp should be enough). Continue to cook until golden brown and the dough is cooked on the inside.
- Serve & Enjoy
- The type of oil you cook in is completely up to you. Vegetable oil, butter, and coconut oil all work surprisingly well when it comes to cooking the gluten-free naan bread.
- If you roll the naan out a bit thicker, then you can get some nice thick pieces of bread that work great as a sandwich when sliced in half.
- You can keep the naan warm by placing into a preheated oven at about 120°C/280°F. Make sure you keep it covered in foil, so it doesn’t dry out.
- If the yeast mixture doesn’t start to foam the water was either too hot, too cold or your yeast is already dead (Check use by date). If it doesn’t foam, then your dough will still rise thanks to the self-rising flour.
- You can cook the naan bread straight away if you don’t have time for the yeast to work its magic. The bread might be a little denser but will still fluff up quite nice.
This naan bread is so tasty and will please anyone who is living a gluten-free diet. However, you might also be wondering how the bread will affect your waistline. If you’re curious, then you can find all the nutritional information you need below.
Please keep in mind this nutritional information is an estimate as it was calculated online. It is also only per naan bread with a weight of 94g (3.3 oz.) each.
There are plenty of gluten-free dinner dishes that you can have this tasty bread as a side. A good gluten-free curry always works well with this naan. There are so many different curries that you can do that are gluten-free, one of my favorites is something like a chicken korma curry.
I hope that this gluten-free naan bread recipe works out as well as it did for me. If you have some feedback, queries or anything else, then please don’t hesitate to leave a comment below.