Skip to content

Gluten Free Naan adapted from Indian Simmer

by Karen on February 18th, 2011


Gluten Free Naan

For weeks I have been trying to find the time to convert a naan recipe to gluten free that I found on the beautiful blog Indian Simmer by Prerna.  Today I finally did it and cannot believe I procrastinated—it is easy and quite delicious.

Go to her site first and savor her gorgeous photography and then come back here for the adapted gluten free recipe and my beginner photographs…ha!  There are so many uses for naan, I can see serving this with an evening meal just to have some delicious bread with a salad.  Visit Indian Simmer often for new ideas that you can adapt, her Malai Kofta looks good too!

Gluten free conversion for naan bread

I obviously had to change the flour for the gluten free version and the cooking time had to be adjusted a little since the gluten free naan does not bubble up as in Prerna’s wheat-based recipe.  Please try it you will be very glad to savor this yummy, versatile bread.  Next time I make it I am going to try a thinner version so it will be more authentic but what I show in these photos reminds me of pita bread.  Her recipe says you need to knead the dough but since we are making it without gluten that isn’t a necessary step.  Instead I have you fold the dough several times in a similar fashion to making biscuits (the reason you do it for the biscuits is to be sure the butter is fully distributed) so I imagine the same concept works here.

Yogurt, warm milk, a little oil and dry ingredients

Folding the dough between plastic wrap to "knead"

More folding and turning the dough.

Naan seasoned and ready to cook.

The side you see was cooked on one side in pan, it helps to hold it lengthwise in the tongs at first so it cooks evenly over the flame.

Boy, is it ever good!

Naan Bread

You can flavor your naan with various herbs. Prerna suggests cumin naan, garlic naan, butter naan and some topped with cilantro greens. 

Serves 4
1 cup millet flour
1 cup Multi Blend GF Flour Mix
2 teaspoons guar gum or xanthan gum
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp sugar
1/2 cup of warm milk
1/2 cup of yogurt
1/2 tbsp oil

Mix all the dry ingredients together and make a well in the flour.

Mix milk, yogurt, and oil together and pour about half of it into the well and slowly combine it together until a soft dough forms. (There’s not an exact amount of liquid that should be added to the exact amount of flour to make a perfect dough.) The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use little bit of oil on hand and then punch into the dough.
Cover with damp cloth and let it sit in a warm place for at least 2 hours.

Place dough in between two large pieces of plastic wrap on the counter.  Using the plastic wrap allows you to manipulate the dough without it sticking to the counter top. Shape the dough into a large rectangle and fold it into thirds, pick up the dough and turn it so you can fold it into thirds again. Throughout this process you will be removing the plastic wrap so you can fold the dough and placing it back on top as needed to manipulate the dough.

Divide the dough into 8 small balls and flatten the balls between the plastic wrap to make 8 naan shaped rectangles about 1/4 inch thick.

Sprinkle one side of the bread with a little seasoning of your choice: cumin, garlic, butter, cilantro etc. Place seasoned side down on plastic wrap.  Brush the other side with water.

Heat a  heavy skillet (one with a lid). When skillet is very hot place the naan wet side down and cover it with a lid. Let it cook for about one minute.  When it is cooked it will release from the pan with a spatula. Cook the other side of the naan over the direct flame of the burner using tongs. When you see some charred brown spots then you know that the naan is done.  It helps to support the naan between the tongs as in the photo above.

Prerna says to smother butter on your naans and when you taste them you’ll know what a peaceful life means!

minor adaptation with permission from

  1. Oh my gosh….I have been looking for a good homemade gluten free naan recipe that tastes and looks similar to the one I miss. I have tried making some of the gluten free recipes out there but without a true naan. Lately I had begun to think I would need to pioneer my own recipe…but it looks like you and Prerna have done that for me. I can not tell you how excited I am to try making this…very soon hopefully, and the dough looks like its easy to work with. Thanks for posting this recipe.

    shell :)

  2. What a fabulous recipe – I miss naan so much! I will definitely be trying this. Thank you!

  3. Rachel permalink

    I must have missed something with the recipe. I was super excited to try this but my naan didn’t puff and never released from the skillet. Instead, it just burned on the outside and didn’t cook through the middle. I only had it on a medium heat too. So bummed.

  4. Karen permalink

    The pan needs to be very hot, and I used a well seasoned iron skillet. My guess is the medium heat you used just wasn’t enough for the leavening to do it’s work and you need the heat so it will release from the pan as well. Might be worth a second try?

  5. Rachel permalink

    I am definitely going to keep trying. I did a second batch and tried it in the oven instead on 500 degrees. I’m not sure it came out perfect but it was pretty tasty! The family liked it enough to keep trying to work it out.

  6. Yay! I have been dying to find a yummy recipe for gluten-free naan. It’s one of those things that I miss and still get hankerings for, so I will definitely be trying this recipe out! I can’t eat dairy, so I may substitute coconut milk and see how it turns out. Thanks for sharing

  7. Michele permalink

    I used chick pea flour instead of the millet flour and baked it in the oven as I do not have a gas stove. It turned out pretty good and tasty:) It did not rise much but it is cooked in the middle and crispy on the outside and moist inside.

  8. Alyssa permalink

    Yes, I like the last comment of cooking in the oven without the gas stove – do you have any suggestions for those who do not have a direct flame to cook over?

  9. Karen permalink

    It sounds like the oven option is one idea— I would cook them using tongs over a hot grill outside!

  10. Cactus permalink

    For those of you who used an oven, how long did you cook it for? And did you cook one side in a skillet prior to putting it in the oven?

  11. Hina permalink

    I have a child with gluten, dairy, egg, nut etc. allergies. Can I substitute the milk and yogurt with something else? Looks like a great recipe and pics look great!

  12. Karen permalink

    Yes you probably can substitute with what you normally use instead. You don’t mention soy so perhaps you use a soy based milk and yogurt ( or sour cream).

Trackbacks & Pingbacks

  1. Michael Bolton says, “Eat more guacamole!” | Fork and Beans

Leave a Reply

Note: XHTML is allowed. Your email address will never be published.

Subscribe to this comment feed via RSS