Gluten Free Naan Two Ways (5 ingredient & 11 ingredient)
Soft gluten free naan is one of those recipes that can feel unfairly difficult. You can make plenty of quick flatbreads without much effort, but getting closer to that chewy, tender, lightly blistered naan texture takes a little more thought.
This recipe gives you both options.
The first version is the one to make when you want the best texture and flavour. It uses yeast, psyllium husk, a mix of gluten free flours, yoghurt, and melted butter. It needs a short rest, but it gives you a softer, more flexible naan with a lovely chew.
The second version is the quick one. It uses just five ingredients, comes together fast, and is brilliant when you want something warm and bready for curry, leftovers, dips, or a last-minute lunch.
Both are cooked in a hot pan, both are gluten free, and both are best eaten warm.
Which gluten free naan should you make?
If you have the time, make the yeasted version. It is the closest to a more traditional naan texture, with a softer middle and a little stretch from the psyllium husk. It also has better flavour because the yeast has time to do its thing.
If you need naan now, make the five ingredient version. It is simple, fast, and still really satisfying straight from the pan. It does not have the same yeasted depth or chew, but it is exactly the kind of recipe that saves dinner.
Here is the easiest way to choose:
Make the 11 ingredient version if you want the softest texture, a more naan-like chew, and have about an hour for resting.
Make the 5 ingredient version if you want something quick, simple, and ready to eat almost straight away.
A quick note before you start: gluten free dough does not behave like wheat dough. It can be stickier, softer, and more delicate. That is normal. For the yeasted version, oil is your friend. For the quick version, a little flour on the surface helps it roll out without tearing.
11 ingredient gluten free naan
This is the version to make when you want a proper homemade naan moment. The psyllium husk powder helps bind the dough and gives a little flexibility, while the yoghurt and melted butter keep it soft.
The dough will not feel exactly like a gluten dough. It will be more tender and slightly tacky, so roll it gently on an oiled surface rather than trying to knead it firmly.
Ingredients
1 packet active yeast
120ml water
1 tsp sugar
3/4 tsp psyllium husk powder
70ml water, for mixing with the psyllium husk
120g cassava flour
45g sorghum flour
30g tapioca starch
1 tsp baking powder
1/2 tsp fine salt
120g Greek-style yoghurt
15ml melted butter
Method
Activate the yeast.
Add the yeast, 120ml water, and sugar to a bowl. Stir briefly, then leave it for a few minutes while you prepare the rest of the ingredients. If your yeast needs a specific water temperature, follow the packet instructions.
Make the psyllium gel.
In a small bowl, mix the psyllium husk powder with 70ml water. Stir well and leave it for a few minutes until it thickens into a gel.
Mix the dry ingredients.
In a large mixing bowl, add the cassava flour, sorghum flour, tapioca starch, baking powder, and fine salt. Whisk or stir them together so the starches and raising agent are evenly mixed.
Add the wet ingredients.
Pour in the yeast mixture, psyllium gel, Greek-style yoghurt, and melted butter. Mix everything together until a soft dough forms. Make sure there are no dry patches at the bottom of the bowl.
Rest the dough.
Cover the bowl and leave the dough in a warm spot for about 1 hour. It may not rise dramatically like a wheat dough, but it should look a little puffier and feel softer.
Prepare a rolling surface.
Lightly oil a baking sheet or a clean work surface. Gluten free dough can stick, so oil your hands and rolling pin as well if needed.
Divide the dough.
Split the dough into smaller pieces, depending on the size of naan you want. Four larger naans or six smaller ones both work well.
Roll out each naan.
Place one piece of dough onto the oiled surface. Gently press it down with your hands, then roll it into a flat oval or round shape. Keep it fairly thin, but not so thin that it tears when lifted.
Heat the pan.
Place a frying pan or skillet over a medium-high heat. Let it get properly hot before adding the naan. A hot pan helps create those lovely browned spots.
10. Cook the naan.
Carefully lift one naan into the hot pan. Cook for 2 to 3 minutes on the first side, until browned in patches and starting to puff slightly.
11. Flip and finish.
Turn the naan over and cook for another 1 to 2 minutes, until the second side is cooked through with golden spots.
12. Repeat with the remaining dough.
Cook the rest of the naans one at a time. If the pan gets too hot and the outside browns before the middle cooks, lower the heat slightly.
13. Serve warm.
Brush with a little extra melted butter if you like, then serve straight away.
5 ingredient gluten free naan
This is the quick version for when you want naan without waiting for yeast. It is softer when eaten immediately and works best fresh from the pan.
Use a gluten free flour blend that already works well for bread or pastry. The recipe was tested with Doves, but similar blends should work. If your blend already contains xanthan gum, you can still add the extra 1/4 tsp for a little more structure.
Ingredients
100g gluten free flour blend, such as Doves
100g Greek yoghurt, or a dairy-free alternative
Pinch of salt
1/2 tsp baking powder
1/4 tsp xanthan gum
Method
Mix the dry ingredients.
Add the gluten free flour blend, salt, baking powder, and xanthan gum to a bowl. Stir well so everything is evenly combined.
Add the yoghurt.
Spoon in the Greek yoghurt or dairy-free alternative. Mix with a spoon until the dough starts to clump together.
Bring the dough together.
Use your hands to gently press the mixture into a dough. If it feels too sticky, dust in a tiny bit more flour. If it feels too dry or crumbly, add a small spoonful of yoghurt.
Flour the surface.
Lightly dust a clean work surface with gluten free flour. This dough is best rolled on flour rather than oil, as it is quicker and less sticky.
Divide the dough.
Split the dough into two small pieces, or keep it as one larger naan if you prefer.
Roll out the naan.
Roll each piece into a flat round or oval. Try not to roll it paper-thin. A little thickness gives you a softer middle.
Heat the pan.
Place a frying pan over a medium-high heat until hot.
Cook the naan.
Add one naan to the hot pan and cook for 2 to 3 minutes, until golden brown spots appear underneath.
Flip and finish.
Turn it over and cook the second side for another 1 to 2 minutes, until cooked through.
10. Eat immediately.
This version is at its best straight from the pan while still warm and soft.
Tips for soft gluten free naan
The difference between dry flatbread and soft naan often comes down to small details. Gluten free dough needs enough moisture, a good binder, and gentle handling.
Do not add too much extra flour
It is tempting to add lots of flour when a dough feels sticky, but that can make gluten free naan dry or stiff. For the yeasted version, use oil to shape it instead. For the five ingredient version, use just enough flour to stop sticking.
Let the pan get hot
A properly hot pan gives the naan browned spots and helps it cook quickly. If the pan is lukewarm, the naan can dry out before it colours.
If the pan starts smoking or the naan burns too quickly, turn the heat down a little. Medium-high is usually the sweet spot.
Serve it straight away
Naan is always best warm, but this is especially true for gluten free naan. The quick version in particular should be eaten immediately.
If you are making several, stack them on a plate and cover them with a clean tea towel while the rest cook. This helps trap steam and keeps them softer.
Can you make these dairy free?
The five ingredient version can be made with a dairy-free yoghurt alternative. Choose one that is thick and plain, rather than thin or sweetened.
For the 11 ingredient version, a thick dairy-free Greek-style yoghurt should work best. You can also swap the melted butter for a dairy-free alternative or a mild oil. The texture may change slightly, but the dough should still come together.
Avoid very runny yoghurt alternatives if you can. They can make the dough too wet and harder to shape.
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