Easy Gluten Free Naan Bread

close up shot of three naan breads garnished with parsley on a white plate.

4.67 from 3 votes

Easy Gluten Free Naan Bread

This easy gluten free naan bread contains no yeast and is ready in under 15 minutes! Using only 5 ingredients, its so good you won’t even know its gluten free!

Prep Time5

Cook Time8

Total Time13

Course: Appetizer, Side Dish, Snack

Cuisine: British, Indian

Diet: Gluten Free

Servings: (makes)

Calories: 287kcal

Author: Lauren Woodger

Equipment

Non stick frying pan or cast iron skillet
Rolling Pin
Spatula
Wooden Spoon

Ingredients

250 g ( 1 cup) Greek yoghurt or plain yoghurt Use a dairy free yoghurt to make the recipe dairy free.
240 g ( 2 cups) gluten free self raising flour
¼ teaspoon xanthan gum
½ teaspoon baking powder
½ teaspoon salt Can be omitted if cooking for small children.

Optional

40 g ( 1.5 oz) butter melted. Use dairy free butter to make the recipe dairy free.
1 handful fresh parsley finely chopped

Metric - Us Customary

Instructions

Mix together all of the ingredients in a large bowl and stir with a wooden spoon or spatula until the mixture begins to come together, then use your hands to mould the dough together into a ball.
Knead the dough for a minute or so on a lightly floured surface.
Cut the dough in half and in half again so you are left with four equal sized balls.
Roll out each ball into a naan bread shape with rolling pin. (See notes below) Smooth the edges out with your hands and gently transfer onto a plate with a spatula ready to dry fry.
Heat the breads one at a time in a hot frying pan on a medium heat. You do not need any oil as the bread will dry fry in the pan.
Fry for 3-4 minutes until starting to brown and puff up, then flip over with a spatula and cook the other side.for around 3 minutes.
Brush on the melted butter with a pastry brush and sprinkle over the fresh parsley.

Notes

To Make This Recipe Dairy Free / Vegan

Use a dairy free plain natural yoghurt or Dairy Free Greek yoghurt.
To brush over the top of the naan bread once cooked, replace standard butter with a dairy free butter or spread. Alternatively, you can also brush extra virgin olive oil over the bread.

Tips & Tricks

* Rub flour all over your rolling pin, this will help the dough not to stick to the rolling pin when rolling out the dough.

* To make a naan shape with the dough, roll the mixture into a ball and flatten it a little with your hand. Squeeze the sides of one end in with your hands, so the shape looks like a teardrop, then roll out!

* Don’t overcrowd the pan. You won’t get the brown, crispy finish as all of the steam will not be able to escape from under the bread and will cause them to go soggy. I would cook one or two at a time at most, depending on the size of your frying pan.

N.B This recipe has not been tested in cups.

Nutrition