Description
Gluten free naan bread doesn’t have to be dry or disappointing—when done right, it’s soft, warm, and full of flavor. This recipe brings back that soft, chewy bite you love, perfect for curries, soups, or dipping. My tested method makes it simple and delicious every time.
Ingredients
Scale
- 2 cups gluten free all-purpose flour (with xanthan gum, or add 1 tsp)
- 1 tbsp psyllium husk powder
- 1/2 cup Greek yogurt
- 1 packet active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 cup warm water
- 2 tbsp melted butter
- 2 cloves garlic, minced (optional for brushing)
- Fresh herbs like cilantro (optional)
Instructions
- In a bowl, mix warm water, yeast, and sugar. Let sit 5 minutes until foamy.
- Add gluten free flour, psyllium husk, salt, and Greek yogurt. Mix to form a sticky dough.
- Cover and let rest 1 hour at room temperature.
- Divide dough into 6 balls. Roll each out on a lightly floured surface.
- Heat skillet on high. Cook each naan 2–3 minutes per side until bubbles and charred spots appear.
- Brush warm naan with melted butter and minced garlic if desired. Sprinkle with herbs.
- Serve warm with curries, dips, or as a flatbread base.
Notes
Keep dough sticky for soft naan. Store cooked naan in airtight bag for 1–2 days or freeze with parchment between. Reheat in a hot skillet to restore texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg