Soft Gluten Free Naan Bread Indian Flatbread
Discover the ultimate recipe for *Soft Gluten-Free Naan Bread*, a tender and chewy Indian flatbread that's perfect for pairing with your favorite curries, dips, or spreads! This easy-to-make naan is crafted with a blend of gluten-free all-purpose flour and tapioca starch, ensuring the ideal balance of softness and flexibility. Enhanced with a touch of yogurt for richness, this yeast-risen dough delivers authentic flavor without the gluten. Customize your naan with optional garlic or a sprinkle of fresh parsley or cilantro for added flair. Cooked in a hot skillet until perfectly golden and bubbly, this flatbread is irresistible when served warm, brushed with olive oil, and ready to scoop up vibrant Indian dishes or creamy dips. Ideal for gluten-free diets or anyone craving homemade naan perfection!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 cup Tapioca flour (starch)
- 1 teaspoon Instant yeast
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Plain unsweetened Greek yogurt (dairy-free if needed)
- 0.5 cup Warm water (around 110°F or 43°C)
- 2 tablespoons Olive oil (plus extra for brushing)
- 1 teaspoon Baking powder
- 2 cloves Garlic, minced (optional for garlic naan)
- 2 tablespoons Chopped fresh parsley or cilantro (optional for garnish)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca flour, instant yeast, granulated sugar, salt, and baking powder. Stir well to ensure the dry ingredients are evenly mixed.
Add the yogurt, olive oil, and warm water to the dry mixture. Stir thoroughly until the dough begins to come together. The dough should be soft and slightly sticky but manageable.
If using minced garlic, stir it into the dough at this stage for garlic-flavored naan.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for 45–60 minutes. It may not double like traditional doughs but should slightly rise and become airy.
Divide the dough into 6 equal portions. Roll each portion into a ball and then flatten into an oval or round shape about ¼ inch thick using your hands or a rolling pin. If needed, dust lightly with additional tapioca flour to prevent sticking.
Heat a non-stick skillet or cast-iron pan over medium heat. Brush one side of the dough with olive oil and place it oiled-side down on the hot skillet.
Cook for 1–2 minutes until bubbles form on the surface and the bottom is golden brown. Brush the top side with olive oil, flip the naan, and cook for an additional 1–2 minutes until golden brown.
Repeat with the remaining dough portions, keeping the cooked naan covered with a clean towel to stay warm and soft.
Optional: Brush the cooked naan with additional olive oil and garnish with chopped fresh parsley or cilantro before serving.
Serve warm with your favorite curry, chutney, or hummus.
Nutrition Facts
Calories |
1743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 310.8 g | 113% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 13.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
