Gluten-Free Naan Bread

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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.

Prep Time10

Cook Time12

Raising time1

Total Time1 22

Course: Baking, Bread

Cuisine: Indian

Keyword: Gluten-Free Naan Bread

Servings:

Calories: 269kcal

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