This gluten-free naan bread is soft and pillowy, extra soft and tender, and surprisingly easy to make. Made with Caputo Fioreglut flour, yogurt, and instant yeast, this naan puffs up beautifully. It has the right amount of chewiness for dipping, wrapping, or scooping your favorite meals.

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Gluten-Free Naan Bread

As a nutrition consultant and chef, I’m always looking for ways to recreate comforting foods that actually taste like the real thing. And honestly? Bread can feel a little heartbreaking when you stop eating gluten. I know because I went through it myself after dealing with Hashimoto’s and realizing that gluten simply wasn’t working for my body anymore.

I still remember when I heard the diagnosis, and I had to go gluten-free in my kitchen years ago, trying to bake gluten-free breads that tasted like cardboard. Dry. Crumbly. Sad little discs pretending to be bread. Especially coming from Poland, where we used to bake bread regularly.

So I started testing recipes as I usually do. A lot of them. Some came out great, some not, and I decided to make some naan bread too. Some looked promising until they turned into hockey pucks five minutes later. Some never puffed. Some tasted oddly sweet. And some had the texture of a kitchen sponge left in the sink overnight. Very glamorous chef life over here.

But this one? This is the softest and easiest gluten-free naan recipe I’ve made. It’s soft and pillowy with the right amount of chewiness, and it puffs up beautifully in the skillet. The yogurt keeps it extra soft and tender, and the Caputo Fioreglut flour gives it that elasticity that gluten-free dough usually dreams about at night.

This naan feels satisfying, and I come back for more. For many people, going gluten-free can feel restrictive. However, recipes like this remind me that food can still be delicious and comforting without gluten. And honestly, fresh naan straight from the pan with melted garlic butter? That’s the kind of therapy I support wholeheartedly. If you want to make a different gluten-free bread, check out my artisan gluten-free bread or gluten-free sourdough.

Why You’ll Love This Recipe

Soft and pillowy texture that actually feels like traditional naan
Easy to make with simple ingredients
Puffs up beautifully in a hot skillet
Extra soft and tender even after cooling
Has the right amount of chewiness without being gummy
Healthier for the gut for those avoiding gluten
Perfect for wraps, curries, soups, or dips

Four images show step-by-step preparation of dough: ingredients (flour, water, salt, yeast, yogurt) on a counter, flour in a mixing bowl, yogurt being added, and the resulting mixed dough with a spatula.

Ingredients for Gluten-Free Naan Bread

Caputo Fioreglut Flour: This flour completely changed my gluten-free baking game. I dont use it for everything, but it’s perfect for pizza or naan bread. I use it because it creates dough that feels workable and stretchy, rather than dry and fragile. It helps give the naan a soft texture and slight chewiness.
Instant Yeast: The yeast gives the naan its beautiful rise and helps create those airy bubbles that make naan so irresistible. I love using instant yeast because it’s easy and reliable, and it gives the dough that cozy bakery smell while it rests on the counter.
Yogurt: The secret weapon here. It makes the naan extra soft and tender while adding a subtle tang that tastes so good with savory dishes.
Water: Warm water helps activate the yeast and brings the dough together into a soft, workable consistency. I always make sure the water is warm but not too hot.
Salt: Salt brings everything together and gives the naan flavor.

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Did you know?

Naan traditionally wasn’t actually baked in an oven at home? It was cooked in a blazing hot clay tandoor oven where the dough gets slapped right onto the inside walls. The intense heat is what creates those signature bubbles, charred spots, and soft chewy texture we all love.

Four images show steps of making flatbread: dough in a metal bowl, dough divided into four balls, one ball rolled flat with a rolling pin, and a flatbread cooking in a black skillet.

How to Make Gluten-Free Naan Bread

In a large bowl of a stand mixer, add gluten-free flour, salt, yeast, and whisk to combine well.
Using the paddle attachment, turn the mixer on to low speed and add yogurt into the bowl, then slowly pour in boiling water. Increase the speed to medium and mix the dough for 3 minutes.
Lightly oil a spatula with olive oil or other neutral-flavored oil, scrape the sides of the bowl, and shape the dough into a ball. Cover the bowl and set aside in a warm place for 45 minutes to 1 hour to rise.
Heat a cast-iron skillet or heavy-bottomed pan over high heat.
Lightly dust your clean work surface with gluten-free flour and turn the dough out and shape it into a ball. Using a knife, pastry cutter, or chef knife, cut into 4 equal portions.
Roll each ball out into a round or oval shape using a floured rolling pin. Each naan should be about 8-9 inches in diameter. Wipe off any excess flour from each naan.
Place 1 naan on a hot pan and cook for 2 minutes; flip, then cook for another 30 seconds to 1 minute, until cooked through and browned on both sides. Transfer to a clean cloth and wrap to keep warm. Repeat this process for each naan.
This naan is delicious served plain to dip or brushed with garlic butter and served as a side. Enjoy!

Ingredient Substitutions

Caputo Fioreglut Flour: You can try another gluten-free bread flour blend, but the texture may change. Fioreglut really delivers the best soft, pillowy results.
Yogurt: Dairy-free yogurt works beautifully here, too. I’ve used coconut yogurt and unsweetened almond yogurt with great success.
Instant Yeast: Active dry yeast can also work, but I recommend activating it in the warm water first before mixing.
Water: You can use warm milk instead for an even richer texture.
Salt: Sea salt or kosher salt both work well.

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Several pieces of round, golden-brown flatbread are stacked and fanned out on a beige textured cloth, with one piece partially broken to show the soft interior.

Chef Angie’s Tips

Let the dough rest properly so the flour can hydrate fully. Gluten-free dough needs a little patience.
Cook the naan in a very hot skillet. That high heat helps it puff up beautifully and creates those golden brown spots.
Don’t over-flour the dough while shaping. A slightly tacky dough creates softer naan.
Stack the cooked naan under a clean kitchen towel to keep them soft and warm.
If your dough feels dry, add a tiny splash of warm water. Gluten-free flour can vary slightly depending on humidity.
I like making smaller naan because they are easier to flip and puff more evenly.

Ways To Serve

Serve alongside curries, stews, or soups.
Use as a wrap for grilled chicken or roasted vegetables.
Dip into hummus, beet hummus, baba ghanoush, or tzatziki.
Make mini naan pizzas with fresh herbs and cheese.
Serve it with lavender and lemon-infused cream cheese dip, Mediterranean Spring Herb Whipped Feta Dip, Poilish gzik cottage cheese dip, Polish smoked trout dip.
Use it to scoop creamy lentils or butter chicken.
Serve warm with olive oil and flaky salt as an appetizer.

Storage

Store leftovers in an airtight container at room temperature for up to two days. Refrigerate for longer freshness and gently reheat before serving.

Warm in a skillet for the best texture, rather than microwaving. Freeze the naan between sheets of parchment paper to prevent them from sticking together. Reheat frozen naan directly in a hot skillet until soft and warm again

Three oval-shaped pieces of flatbread rest on a beige textured cloth, with golden brown spots indicating they are freshly cooked. The bread appears soft and slightly puffy.

FAQ

Can I make this dairy-free?

Yes. I’ve tested it with dairy-free yogurt, and it still turns out extra soft and tender.

Why didn’t my naan puff up?

Usually, the skillet wasn’t hot enough, or the dough needed more resting time. A hot pan is key for those beautiful bubbles.

Can I make the dough ahead of time?

Yes. You can refrigerate the dough for several hours before cooking. Just let it come closer to room temperature before shaping.

Is this naan chewy like regular naan?

Yes. It has the right amount of chewiness while still staying soft and pillowy.

If you make this gluten-free Naan Bread, I’d love to hear how it turned out for you. Share the blog with a friend who misses good bread, save it for later, and pin it so you can come back to it the next time curry night calls your name. And if you’re standing in your kitchen, tearing into warm naan while pretending you suddenly own a tiny café somewhere cozy and candlelit… trust me, I fully support the fantasy.

Gluten-Free Naan Bread

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Prep Time 10

Cook Time 12

Raising time 1

Total Time 1 22

Course Baking, Bread

Cuisine Indian

Servings

Calories 269 kcal

Equipment

Ingredients

300 g Gluten-free bread flour Caputo Fioreglut)
1 1/2 tsp Salt
1 tsp Instant yeast
120 9 3 % plain yougurt
3/4 cup Boiling water 180 ml

Instructions

In a large bowl of a stand mixer, add gluten-free flour, salt, yeast, and whisk to combine well.
2. Using the paddle attachment, turn the mixer on to low speed and add yogurt into the bowl, then slowly pour in boiling water. Increase the speed to medium and mix the dough for 3 minutes.
3. Lightly oil a spatula with olive oil or other neutral-flavored oil, scrape the sides of the bowl, and shape the dough into a ball. Cover the bowl and set aside in a warm place for 45 minutes up to 1 hour to rise.
4. Heat a cast-iron skillet or heavy-bottomed pan over high heat.
5. Lightly dust your clean work surface with gluten-free flour and turn the dough out and shape it into a ball. Using a knife or pastry cutter, cut into 4 equal portions.
6. Roll each ball out into a round or oval shape using a floured rolling pin. Each naan should be about 8-9 inches in diameter. Wipe off any excess flour from each naan.
7. Place 1 naan onto a hot pan and cook for 2 minutes; flip, then cook for another 30 seconds to 1 minute, until cooked through and browned on each side. Transfer to a clean cloth and wrap to keep warm. Repeat this process for each naan.
8. This naan is delicious served plain to dip or brushed with garlic butter and served as a side. Enjoy!

Notes

If making this ahead of time, I recommend cooling to room temperature, then freezing and reheating before serving. These naans are best served immediately but are great when reheated.
Store in an airtight container or Ziploc freezer bag and freeze leftovers.
I recommend using gluten-free bread flour made from gluten-free wheat starch. Other gluten-free blends will most likely give different results and may not turn out.

Nutrition

Calories: 269kcalCarbohydrates: 61gProtein: 5gFat: 1gSaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 874mgPotassium: 29mgFiber: 2gSugar: 0.1gVitamin C: 0.01mgCalcium: 1mgIron: 0.1mg

Keyword Gluten-Free Naan Bread

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Gluten-Free Naan Bread