Introducing the Best Gluten Free Naan Bread—a simple, delicious recipe made with just 3 ingredients. These gluten-free, vegan naans are ready in about 10 minutes, taste better than most shop-bought versions, and cost far less. They’re fast, versatile, and perfect for curries, quick lunches with hummus, or dipping into soup.
Recipe Difficulty – Very Easy!
Table of Contents
- Why this recipe works
- Ingredients to Make Gluten Free Naan
- Substitutions
- Variations
- Instructions to make gluten free naan
- Leftovers
- Recipe FAQs
- Best Gluten-Free Naan Bread Recipe
Why this recipe works
These gluten-free naans are incredibly versatile. They pair beautifully with curries but also work as a quick lunch or snack with dips and vegetable sticks. The method is intentionally simple so you can have fresh homemade naan without fuss or long preparation times.
The recipe was developed to be quick, inexpensive, and reliably tasty. With just flour, yoghurt and olive oil you’ll get a soft, flavored flatbread in minutes—ideal alongside warm stews, curries, or as part of a casual meal.
Ingredients to Make Gluten Free Naan
- Gluten-free self raising flour – easy to find in most supermarkets. Use plain self-raising flour if you’re not gluten-free.
- Plain yoghurt – coconut yoghurt works well for a dairy-free option and adds a subtle flavor. Any plain Greek-style yoghurt will also work.
- Olive oil – extra virgin gives great flavor, though standard olive oil is fine. A flavored oil (garlic or chili) can add an extra dimension.
See the recipe card below for precise quantities.
Substitutions
- Yoghurt: Swap coconut yoghurt for regular plain or Greek yoghurt if preferred.
- Olive oil: Use flavored olive oil for more aroma, or a neutral oil if you prefer.
- Flour: This recipe works with gluten-free self raising flour, regular self raising flour, or plain flour.
Variations
- Deluxe: Add 1/2 tsp ground coriander or other dried herbs to the dough. Brush cooked naans with oil or vegan butter and top with chopped fresh herbs and a pinch of sea salt.
- Kid Friendly: Great for cooking with children. Rolling and shaping the dough is simple and fun once you’ve practiced a few times.
- Spicy: Stir in chilli flakes to the dough or top with fresh chopped chillies for heat.
Instructions to make gluten free naan
Step 1: In a large mixing bowl combine the flour, yoghurt, olive oil and a pinch of sea salt. Mix with a fork until the mixture starts to clump.
Step 2: Bring the dough together with your fingers. If the dough feels dry, add a little more oil.
Step 3: Shape the dough into a ball, then divide it in two. Dust your hands and work surface with a little extra flour.
Step 4: Roll or press each dough ball to roughly 5mm thick. Smooth any split edges so each piece has a neat, even edge.
Step 5: Heat a frying pan until very hot and dry-fry each naan for a couple of minutes per side until lightly charred—this adds great flavor.
Step 6: Brush with olive oil or butter and sprinkle with sea salt and chopped herbs if desired. Serve immediately for best texture and flavor.
Leftovers
These naans are best served fresh. Cooked and cooled leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in a dry frying pan to restore texture.
Recipe FAQs
Yes. Swap in regular Greek yoghurt and standard self-raising or plain flour if you don’t need it to be gluten-free or dairy-free.
You can press the dough flat with your hands or use a circular bottle (wine or oil bottle) as a makeshift rolling pin.
Use flavored olive oil, add dried or fresh herbs to the dough, brush the cooked naans with oil or butter, and finish with chopped fresh herbs and sea salt for extra flavor.
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Best Gluten-Free Naan Bread
Equipment
- large mixing bowl
- fork
- rolling pin (optional)
- frying pan
Ingredients
- 150 g gluten-free self raising flour, plus extra for dusting
- 140 g coconut yoghurt (or other plain yoghurt)
- 1 tsp olive oil, plus extra for drizzling
- sea salt
- chopped fresh herbs, such as coriander or flat leaf parsley (optional)
Instructions
- Add 150g flour, 140g yoghurt, 1 tsp olive oil and a pinch of sea salt to a large mixing bowl. Mix with a fork until it starts to clump together.
- Dust your hands, worktop and rolling pin with flour.
- Press the dough into a ball, then divide it into two and shape into two balls.
- Roll or press each ball to around 5mm thick and smooth any edges that have split.
- Heat a frying pan over high heat (no oil). When it’s very hot, add the naan and cook both sides for a couple of minutes until lightly blackened.
- Drizzle with extra olive oil, sprinkle with chopped herbs and sea salt if using, and serve immediately.
Notes
Substitutions & Variations: See the post above for options and ideas.
To Store: Best fresh, but cooked naans can be kept in an airtight container for 2 days.
To Freeze: Cool completely, freeze in a container, then defrost and reheat in a pan or microwave (add a splash of water if needed).
Tips: If you don’t have a rolling pin, press the dough with your hands or use a bottle. Using a good-quality yoghurt gives the best texture.