Gluten-Free Indian Naan


Naan is a popular Indian flatbread, traditionally baked inside a tandoor or clay oven. This soft, chewy bread is the perfect accompaniment to curries, kebabs, and a variety of Indian dishes. However, traditional naan is made with wheat flour, which contains gluten, making it unsuitable for those with gluten sensitivities or celiac disease.

But worry not! Here’s a gluten-free version of this beloved bread that retains the flavor and texture of its gluten-containing counterpart.


  • 1 ½ cups of gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add 1 teaspoon if it doesn’t)
  • ½ cup of almond flour
  • 1 tablespoon sugar
  • 2 teaspoons gluten-free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons active dry yeast
  • 1 cup warm milk (dairy-free alternatives like almond or coconut milk work too)
  • 2 tablespoons olive oil or melted ghee
  • 1 large egg, beaten
  • ¼ cup plain yogurt (can use dairy-free yogurt)
  • 2 tablespoons chopped dhania (optional)
  • 1 clove garlic, minced (optional)
  • Ghee or butter for brushing


  1. Proof the Yeast: In a small bowl, dissolve sugar in the warm milk. Sprinkle the active dry yeast on top and let it sit for about 10 minutes or until frothy.
  2. Dry Ingredients: In a large mixing bowl, combine gluten-free flour blend, almond flour, baking powder, baking soda, and salt. Mix well.
  3. Wet Mixture: To the yeast mixture, add olive oil (or melted ghee), beaten egg, and yogurt. Whisk until well combined.
  4. Combine: Pour the wet mixture into the dry ingredients. Mix until a soft, sticky dough forms.
  5. Resting: Cover the dough with a damp cloth and let it rest in a warm place for about 1-2 hours.
  6. Preparation: After the dough has rested, preheat your skillet or non-stick pan over medium heat. If adding dhania and garlic, mix them into the dough now. Divide the dough into 6-8 equal portions.
  7. Rolling: Dust your countertop with some gluten-free flour. Take a portion of the dough and roll it into an oval or circle, about ¼-inch thick. Repeat with the remaining dough.
  8. Cooking: Place the rolled naan onto the hot skillet. Cook for about 2-3 minutes until bubbles form on the surface. Flip and cook the other side for another 2-3 minutes or until golden brown.
  9. Serving: Brush the freshly cooked naan with ghee or butter. Serve hot with your favorite curry or dip.


  • The dough will be sticker than traditional wheat-based naan dough. Wetting your hands with water or oil can make handling it easier.
  • For a smoky, tandoor-like flavor, you can char the naan directly over the stove flame for a few seconds after skillet cooking.

This gluten-free naan is soft, flavorful, and a perfect substitute for the traditional naan bread. Whether you’re gluten-intolerant or just experimenting with gluten-free recipes, this naan bread is sure to impress!

If you liked this recipe, you will love our Gluten Free Roti Recipe

Disclaimer: Please consult a dietician if you are uncertain of any of the ingredients used in this recipe.