Homemade Gluten Free Naan : In Oven & On Stovetop

As a carb lover I love bread, especially naan. This south Asian staple is gaining popularity in North American supermarkets and restaurants but the gluten free version is not available. The good news is that by using gluten-free flour and a few other ingredients, you too can make and enjoy delicious naan at home. I make them pretty regularly as they are super easy to make, and absolutely tastes delicious with curry and soups, and also make a fab base for a quick homemade pizza!

Naan is especially made by slapping a disc of dough onto the side of wood or charcoal fire tandoor (a clay oven). A clay oven cooks food at very high temperatures, which is impossible to achieve in home ovens. But I can let you in to a secret, if you cook naan at maximum temperature under a broiler on a pre-heated, pizza stone, double-layer insulated cookie sheet or cast iron grill pan, the results are pretty good. The wood fire aroma and texture won’t be present when cooking in an oven or on tawa but is a great alternative to make naan at home. In this post I’ll show you exactly how to make gluten free naan in the oven and on stove-top. It comes together in less than 3 hours, including proofing time.

on stovetop

To make the naan dough you will need a few basic items you probably already have in your pantry. I am giving you a basic recipe of naan, you can flavor it with garlic, onion seeds, cilantro, or whatever you fancy.

Key Ingredients

Before you start, keep in mind that this is a gluten free recipe. The texture of naan won’t be as soft but they taste delicious, crispy on the outside and chewy inside just as their gluten counterparts.

Flour

Naan is traditionally made with all-purpose flour, which is not gluten-free. Gluten provides a stretchy element that is tricky to replicate with gluten-free alternatives. However, you can still make gluten-free naan with the right flour blend that tastes great. I used Bob’s red mill 1:1 All-Purpose Baking Flour for oven naan and homemade Gluten free all-purpose flour ( rice flour, potato starch, and tapioca flour) for the stove-top naan. You can try another blend but not all gluten free flours are created equal. You may experience different results on the gluten free flour blend you choose.

Yogurt – Yogurt is what gives this naan a bit of softness.

Yeast  – I like to use instant yeast which does not need to be dissolved and sugar is not necessary.

If using active dry yeast, add the sugar, water, and proof the yeast in the warm water for about 10 minutes until it’s bubbly before adding the rest of the ingredients.

Water – You need water to help bind everything together. I heat water in a kettle for up to an approximate temperature of 120 deg F. If you are heating in a saucepan you can roughly figure out water’s temperature by touching with a finger. You will be able to dip the finger for 2-4 seconds but not long. The reason for adding a little bit of hot water is that when you add it in oil and yogurt its temperature comes down.

There is no need for a stand mixer as you can just use your hands to make the dough. Put it in a warm spot for about an hour and 15 minutes, or until the dough looks visibly larger in size (puffed), although not doubled. To create a warm spot for the dough I heat the oven at 100 deg F and once it reaches that temperature I switch it off. During hot weather, your counter will probably be fine, just cover the bowl with a towel or leave the dough in the oven without heating.

Once the dough has risen, it is time to bake. Preheat the oven to the highest setting and move the rack to the top position. Once it is preheated or after about half an hour switch the oven to high Broil. The high temperature of the oven gives close to the same kind of heat as the clay tandoor. Place a double layer insulated cookie sheet or pizza stone or cast iron grill on the rack. Preheating the baking sheet in the oven will ensure the naan gets nice and crispy.

Divide the dough into equal portions on a well-floured baking mat or plastic wrap. Roll each portion into a tight ball. This will ensure that the rolled-out naan has no cracks on the edges.  Keep the naan thick and don’t flip when you’re rolling it out. Dust lightly with flour whenever needed (See my YouTube video for guidance).

When you are ready to cook, place 2-3 rolled-out naan on the heated cookie sheet. It doesn’t take very long to have warm, puffy naan. If you are doubling this recipe then in between baking naan, allow the oven to reheat for 3-4 minutes so that the cookie sheet or stone is again nice and hot.

HOW TO STORE COOKED NAAN?

Naan is best served fresh from the oven brushed with some butter or desi ghee. But I discovered if you wrap gluten free naan in kitchen towel and keep in air tight container for little while before serving that way they soften a bit.  They can be kept at room temperature for up to 2 days. Reheat in the microwave or on a tawa. I would not recommend to refrigerate or freeze gluten free naan.

What do you serve with naan?

You can serve naan with any stewy dish like curry, lentil or even soup or dip. Once you learn how easy it is to make it at home, you can use it for pizza, or panini-style sandwiches too. My favorite way though is to eat crispy naan simply by smearing it with salted butter and a sprinkling of zaatar.

So if you want to try gluten free naan look no further than this recipe.