Pillowy soft and fluffy gluten free naan bread that doesn’t require yeast! This recipe is easy to make and mixes up in a single bowl. The ingredients are so simple—this recipe makes paleo naan, too! Pairs perfectly with my chicken tikka masala, dips, or turn them into wraps!
Tried and tested dozens of times, this is the gluten free naan bread recipe you’ve been looking for! It’s soft, fluffy, and the entire recipes mixes up in one bowl. You can cook them immediately, or make the dough ahead of time to make them fresh daily.
After years of eating curries sans naan, I put my recipe developer skills to the test and decided to come up with a recipe made with gluten free flours. And let me tell you, I almost gave up. I tried dozens of different gluten free flour combinations with and without eggs, experimented with different yogurts, and even gave yeast a try.
While it took a lot, I am so excited to share this recipe with you! It’s become staple in our home and we love making it with Chicken Tikka Masala. We also use them as tortillas and even pizza crusts!
What is Naan?
Naan is a soft and fluffy flatbread that has roots in India. It’s commonly used in cuisines in South and Central Asia. Traditionally, naan is made by sticking the bread dough onto the side of a hot doom-shaped clay oven called a tandoor. The high heat of the oven fills the bread with air pockets, making it irresistibly puffy and golden.
Does Naan Have Gluten?
Yes, traditional naan is made with all-purpose (wheat) flour, which contains gluten. If you want gluten free naan bread, you typically have to make it yourself using a gluten free recipe like this one. This naan is fluffy, so easy to make, and inspired by traditional recipes. You won’t be disappointed!
There are just a few simple ingredients you’ll need to make this gluten free naan recipe. The ingredients are simple and easy to find. Here’s what you’ll need:
- Canned coconut milk
- Plain dairy free yogurt (I like Forager or Culina)
- Olive oil
- Garlic clove
- Baking powder
- Sea salt
- Tapioca flour
- Coconut flour
- Arrowroot flour
- Melted butter or ghee
- Fresh parsley
How to Make Gluten Free Naan Bread
The best part about this recipe is that it’s easy to make. Just mix up the dough, roll out your dough balls, and cook them individually in the skillet! Here’s how to make it in five easy steps:
- Mix the dough. In a medium mixing bowl, combine the coconut milk, water, yogurt, olive oil, baking powder, sea salt, and garlic and whisk to combine. Add the tapioca flour, coconut flour, and arrowroot flour and stir with a spatula to combine.
- Roll into balls. Roll the dough into 6 even-sized balls, slightly larger than a golf ball. Set aside.
- Roll out a dough ball. Generously sprinkle a clean surface with tapioca flour and place 1 ball of dough in the center. Sprinkle tapioca flour on the dough and on a rolling pin. Roll the dough into an oval shape, about ¼ inch thick.
- Cook in the skillet. Heat a cast iron skillet over medium-high heat. Brush the pan with a very thin layer of olive oil, then use a turner spatula to carefully transfer the dough to the pan. Cook for 2-3 minutes, then carefully flip and cook for another 1-2 minutes. Both sides should be golden brown and slightly bubbly.
- Repeat! Continue this process for the remaining 5 dough balls. Before serving, brush the naan with a little ghee and sprinkle with finely chopped fresh parsley.
Working With the Dough
Making the perfect dough requires patience as you learn to roll out your dough. Make sure it’s about 1/4 inch thick. Too thin, and your dough will start to break apart. Too thick, and you’ll end up with more chewy naan.
If your dough starts to stick to your rolling pin, start over and add more tapioca flour to the rolling pin and dough. The best way to transfer the dough to the pan is will a stainless steel spatula. Once the dough is in the pan, it’s easy to flip.
Baking Tips + Tricks
- Mix the dough with a wooden spoon or spatula.
- If the dough is too dry and doesn’t stick together, add a very small amount of coconut milk. If the dough is too sticky, add a tad more tapioca flour.
- You can mix up the dough the day before to cook it fresh with a meal.
- Dust your work surface generously with tapioca flour when rolling out the dough.
- Only add a very thin layer of olive oil to a hot cast iron pan. If you have a well seasoned cast iron, you don’t need oil.
- For paleo naan, make sure to use a paleo-friendly dairy free yogurt.
How to Store Leftovers
Got leftovers? While naan is best eaten fresh, you can store any leftovers in an airtight container in the fridge for 2-3 days. I like to put leftovers in a zip-top storage bag like stasher silicone bags. To reheat, just throw in a toaster oven or heat it in the skillet until warm.
Paleo Naan Recipe
Because the ingredients are so simple—this is a paleo naan recipe! All of the flours are completely grain free. Just make sure to use a paleo-friendly dairy free yogurt that is made from coconut, almond, or cashew milk and doesn’t have any added sugar. When serving, brush with ghee or olive oil instead of butter.
Can I Make Naan Dough Ahead of Time?
Yes! Place the dough or individual dough balls in an airtight container in the refrigerator for 2-3 days before using it. If you’re planning on eating the it with my Chicken Tikka Masala, you can making the individual dough balls the day before and freshly bake the naan with your meal. You can also make them fresh every day!
The dough is also freezer friendly. Just wrap it in storage wrap and place it in a sealable storage bag in the freezer for up to 3 months.
Can I Freeze Naan?
Yes! You can freeze leftover gluten free naan. Just let it cool, then place it in a freezer-safe storage bag and store in the freezer for up to a month. Separate individual pieces with a piece of parchment paper to prevent sticking. When you’re ready to eat leftovers, just let it thaw in the refrigerator, then reheat it in the toaster oven or skillet until warm.
Ideas for Serving
The most popular way to serve naan is brushed with butter, ghee, or olive oil. You can also sprinkle it with freshly chopped herbs like parsley, cilantro, scallions, or chives. Serve alongside curries, hummus, or with butter chicken or chicken tikka. You can also turn naan into wraps or sub it for tortillas or pizza crust!
Stocking the Pantry
I personally use Thrive Market for most of my pantry needs because it saves me some cash—especially when it comes to commonly used items like cassava flour and coconut aminos. For a complete list of my recommend pantry items and what I use in my home, check out my Baking and Cooking Resources Page.
Other Recipes You’ll Love
- Healthy Chicken Tikka Masala
- Orange Chicken Sauce Recipe
- Healthy Orange Chicken
- Egg Roll in A Bowl
- Sheet Pan Rainbow Roasted Vegetables
- ¼ cup + 2 tablespoons full-fat canned coconut milk
- ¼ cup water
- ¼ cup plain dairy free yogurt (I like Forager or Culina)
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup tapioca flour
- ½ cup coconut flour
- ½ cup arrowroot flour
- Melted butter or ghee, for brushing
- ¼ cup finely chopped fresh parsley, optional for garnish
- Mix the Dough: In a medium mixing bowl, combine the coconut milk, water, yogurt, olive oil, baking powder, sea salt, and garlic and whisk to combine. You’ll start to see the mixture expand a bit and bubble. That’s a good thing! Add the tapioca flour, coconut flour, and arrowroot flour and stir with a spatula to combine. The dough should easily stick together when rolled into a ball and shouldn’t crack or stick to your hands.
- Roll into Balls: Roll the dough into 6 even-sized balls, slightly larger than a golf ball. Set aside.
- Roll out the Dough: Generously sprinkle a clean surface with tapioca flour and place 1 ball of dough in the center. Sprinkle tapioca flour on the dough and on a rolling pin. Roll the dough into an oval shape, about ¼ inch thick. When you roll the dough too thin, it will start to stick and break apart. If this happens to you, just reshape the ball, dust the dough with a little tapioca flour, and try again. Stop rolling just before the dough begins to stick to the rolling pin.
- Cook: Heat a cast iron skillet over medium-high heat. Brush the pan with a very thin layer of olive oil, then use a turner spatula to carefully transfer the dough to the pan. Cook for 2-3 minutes, then carefully flip and cook for another 1-2 minutes. Both sides should be golden brown and slightly bubbly. Continue this process for the remaining 5 dough balls.
- Serve: Before serving, brush the naan with a little ghee and sprinkle with finely chopped fresh parsley.
- If the dough is too dry and cracks, add a very small amount of coconut milk. If the dough is too sticky, add a tad more tapioca flour.
- Generously dust your work surface, rolling pin, and dough with flour. Rolling out the dough takes a bit of practice. You want it to be thin, but not too thin or it will start to break apart.
- Use a very very thin layer of olive oil in the pan or nothing at all if your cast iron is well seasoned.
What did you think of this gluten free naan bread recipe? Please come back and let me know in the comments below—I’d love to hear from you!
Recipe by: Noelle Tarr / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa