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Gluten-Free Naan

This gluten-free naan recipe is a soft and flavorful flatbread made with a blend of rice flours and psyllium husk, perfect for pairing with a variety of dishes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 8 pieces
Course: Side Dish, Snack
Cuisine: Gluten-Free, Indian
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup warm plant-based milk Provides moisture and a tender crumb.
  • 1 cup thick vegan Greek yogurt Adds tanginess and helps bind ingredients.
  • 2 tablespoons whole psyllium husk Improves texture and adds fiber.
Dry Ingredients
  • 1 cup brown rice flour Base for the gluten-free structure.
  • 1 cup white rice flour Contributes to the lightness of the naan.
  • 1/2 cup potato starch Enhances the softness and chewiness.
  • 1 teaspoon xanthan gum A binding agent that mimics gluten.
  • 1 tablespoon brown sugar or coconut sugar Adds a hint of sweetness.
  • 1 teaspoon baking powder Leavening agent for a light texture.
  • 1 teaspoon instant yeast Helps the naan rise slightly.
  • 1 teaspoon garlic powder Enhances flavor with a savory kick.
  • 1 teaspoon sea salt Balances flavors and enhances taste.
  • 1 teaspoon ground black pepper Adds subtle warmth and depth.
For Cooking and Serving
  • 2 tablespoons olive oil or coconut oil For greasing and brushing the naan.
  • 1/4 cup vegan parmesan cheese Optional topping for added flavor.
  • 1 clove extra garlic Optional for garlic lovers.
  • 2 tablespoons parsley or cilantro Fresh herbs for garnishing.

Method
 

Preparation
  1. In a small bowl mix warm plant-based milk, vegan yogurt, and psyllium husk. Let it sit for 5 minutes to allow the mixture to thicken.
  2. In a large bowl, whisk together the flours and potato starch with xanthan gum, brown sugar, baking powder, yeast, garlic powder, salt, and pepper.
  3. Create a well in the center of the dry ingredients. Slowly add the psyllium husk mixture. Mix with a spatula until the dough starts to come together.
  4. Knead the dough for 3 minutes. The psyllium husk will make the dough soft and reduce stickiness, but it may still feel slightly sticky. Avoid dusting the surface with flour.
  5. Lightly grease the dough ball with oil and place it back in the bowl. Cover with plastic wrap and let it rest for 30 minutes in a warm place.
Cooking
  1. Divide the dough into 8 equal portions. Roll each piece into a ball, then press it down on a lightly floured surface and roll into an oval about 6-8 inches long.
  2. Heat a cast-iron or nonstick skillet over medium-high heat and place the naan in. Cook for 30 seconds to 1 minute, or until bubbles form and dark spots appear.
  3. Flip and cook the other side for another 30 seconds to 1 minute.
  4. Remove the naan from the skillet and cool it wrapped in a clean kitchen towel. Repeat with remaining dough.
  5. Brush with oil before serving and garnish with vegan parmesan, garlic, parsley, or cilantro as desired.

Notes

Store leftover naan in an airtight container in the refrigerator for up to 3 days. Freezing: Wrap the naan in plastic wrap and foil, then freeze for up to 2 months.