Gluten Free Naan Bread (2025)

This homemade gluten free naan bread is light, fluffy and even made without yeast! It’s incredibly easy to make with just a few simple, everyday ingredients. Perfect for curries, dal or paired with your favorite dips!

This gluten free naan recipe has been a long time coming! I share so many curries and dals and other Indian inspired dishes that I figured it was time for this bread!

I have never had luck finding gluten free naan bread in grocery stores, especially since I prefer it dairy free, so I finally decided to make my own!

It took some trial and error, but this recipe is fluffy, yeast-free, dairy free and made with just a few simple ingredients.

Serve it with your favorite curry, or enjoy it with your favorite dips. It doubles as a flatbread so it’s a very versatile recipe. Try my gluten free pizza crust or gluten free focaccia next!

Why you’ll love this recipe

• Easy to make
• Dairy free friendly
• Soft & fluffy

Key Ingredients

Gluten Free Flour. I used the Bob’s Red Mill 1:1 All Purpose Baking Flour, which I recommend for this recipe.

You can try another blend with varying results, just make sure it has xanthan gum in the mix. I do not recommend almond, oat or another type of GF flour.

Greek Yogurt. Greek yogurt is key for adding moisture and texture to the naan. I used regular greek yogurt, but whatever you have is fine, just make sure it is unsweetened and unflavored.

Yogurt is traditionally used in naan to leaven it. For dairy free, I like Kite Hill Greek Style Yogurt.

Egg. Since this gluten free naan recipe is yeast free, an egg is really helpful for providing a fluffy texture.

Water. You can also use a plain non-dairy milk, but this is to help bind everything together.

Butter. Just a bit of melted butter (I used dairy free) helps add a richer flavor and moisture to the recipe.

Baking Powder. Since we aren’t using yeast, a generous teaspoon of baking powder will provide lots of fluff to the naan!

How to make gluten free naan

In a large mixing bowl, whisk together the yogurt, water, egg and melted butter until combined.

Fold in the flour, baking powder and salt until a dough forms. be sure to spoon and level the flour to measure, don’t scoop from the bag or you will end up with more than you need and the dough will be too dry.

It will likely seem sticky at this point, but don’t add more flour! If the dough seems dry at all, fold in 1 more tablespoon of water.

Cover and set in the fridge for 1 hour.

After 1 hour, take about 1/3 cup of dough and add to a piece of parchment paper that is lightly floured. Flour your rolling pin and roll the dough out into about 1/2 inch thick piece.

Heat a cast iron skillet (I lightly greased mine before the first piece, but did not continue to grease between pieces) and add the dough.

Cook on each side until the top begins to bubble up, about 2-3 minutes on each side. Repeat until all dough has been used.

Brush the tops with melted butter and sprinkle with chopped cilantro and chives. Enjoy!

Variations

DAIRY FREE: You can make this gluten free naan dairy free by using dairy free butter and the Kite Hill Greek Style yogurt which is almond based.

EGG FREE: I have not tested this recipe with an egg substitute as it is a key ingredient for the fluffy texture of the bread and to prevent it from feeling gummy.

If you want to make this vegan, you can try subbing the egg for a flax egg or using 1/4 cup more yogurt (so 3/4 cup total) in place of the egg.

MAKE IT HERBY: Yes! I like to add fresh cilantro and chives to the naan when serving, but you can also add dried or fresh herbs right into the dough to add more flavor.

Enjoy with these recipes!

• Red Lentil Dal
• Vegan Chana Masala
• Lentil Curry
• Thai Salmon Curry

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