Easy Gluten-Free Naan
This super easy Gluten-Free Naan recipe is soft, chewy, and made with just 4 simple ingredients! This authentic Indian flatbread is naturally vegan and allergy-free. It's a perfect side dish for curries, soups, and saucy dishes. Bubbly and perfectly charred, this basic homemade bread can easily be customized with spices and herbs to complement any dish!
- Prep Time: 5 Minutes
- Proofing Time: 45 Minutes
- Cook Time: 6 Minutes
- Total Time: 56 minutes
- Yield: 4 Servings 1x
- Category: Side
- Method: Stove-Top, Grill
- Cuisine: Indian
Ingredients
Scale
- 2 Cups Gluten-Free All-Purpose Flour
- 1/2 Tsp Salt
- 1 1/2 Tsp Granulated Sweetener (or preferred granulated sugar)
- 1 Tsp Active Dry Yeast
- 3/4 Cup Warm Water (about 110°F)
Instructions
- Warm the water in a small microwave-safe bowl before adding the yeast and sugar. Stir to combine and allow the yeast to become foamy and bloom for about 5-10 minutes.
- In a large mixing bowl, combine the flour and salt together.
- Pour in the foamy yeast mixture to the flour bowl and mix it all together to combine.
- Knead the dough on a liberally floured surface, about 20 times until firm but soft and smooth.
- Place the dough mound in a greased bowl, lightly cover it with a towel and allow it to rise for about 45-60 minutes.
- Scrape the dough out onto a floured surface and divide the mound into 4 equal portions. Use a rolling pin to flatten each portion to about 1/8 to 1/4-inch thick.
- Heat a cast iron skillet or non-stick griddle over medium-high heat. Once the pan is smoking hot cook each flatbread for 2-3 minutes on each side until charred and golden brown. Optionally, brush each side with melted vegan butter or olive oil if you'd like.
Notes
- Storage: You can store leftover homemade naan in a Ziplock bag or an airtight container at room temperature for 5-6 days. You can store it in the fridge for 7-8 days. Reheat the naan quickly in the microwave or in a hot skillet over medium heat with a splash of water to rehydrate the cold naan.
- Make-Ahead: You can make the dough ahead of time, up to 3 days in advance. Follow all the steps through proofing the dough. Once the dough has been proofed, don't punch the dough down. Instead, cover the bowl and place it in the fridge until you are ready to make the naan in a skillet. Bring the dough to room temperature before dividing the dough.
- Freeze: You can freeze cooked and cooled naan bread by warping it in plastic wrap or foil and placing the individual pieces in a freezer-safe bag and storing it in the freezer for up to 3-5 months. Reheat the naan by wrapping each piece in aluminum foil and warming it in a 350°F oven until hot.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/gluten-free-naan/
