Gluten-Free No Yeast 30 Minute Naan

Ingredients

• 125 g (1 cup)multi-purpose gluten-free flour blend (with or without xanthan gum; see note)
• 48 g (1/2 cup)almond flour or cassava flour, or another gluten-free flour of choice
• 1 tspxanthan gum (omit if the gluten-free flour blend includes it)
• 1 1/2 tspbicarbonate of soda
• 1 tspsugar
• 3/4 tspsalt
• 1 tbspground flaxseed (or 1 egg)
• 120 g (1/2 cup)plain whole-milk yoghurt
• 60 ml or less (1/4 cup or less; preferably warm)water or milk
• 15 ml (1 tbsp)olive oil
• 1/2 tspnigella seeds (kalonji), optional
• to tastebutter or ghee, for brushing
• as neededgluten-free flour, for dusting and rolling

Instructions

1. 1

   Soak the flaxseed

   Stir the ground flaxseed with 30 ml (2 tbsp) water in a small bowl and leave it aside. Skip this step if using an egg.

2. 2

   Mix dry ingredients

   While the flaxseed rests, combine all the dry ingredients in a separate medium bowl.

3. 3

   Combine wet ingredients

   Stir the yoghurt and oil into the flaxseed mixture, or into the egg if using that instead.

4. 4

   Form the dough

   Add the yoghurt mixture to the dry ingredients and knead as you combine them. Add warm water a little at a time, letting each addition absorb before adding more; depending on the yoghurt or if using an egg, you may not need any.

5. 5

   Knead and rest

   Knead for a couple of minutes until the dough is soft and combined. Cover it and leave it for 15 minutes.

6. 6

   Divide the dough

   Make 6 balls. You can roll the dough into a log and cut it into 6 pieces, or portion it by hand and roll each piece into a ball. Keep them round or shape them into teardrops by rolling one end between your hands.

7. 7

   Roll the naan

   Use a rolling pin and gentle hand pressure to shape each piece to about 13–15 cm (5–6 inches) long and 6 mm (1/4 inch) thick. If sticky, dust with a little rice flour or another gluten-free flour, then gently press the edges to smooth them.

8. 8

   Heat the pan

   Heat a tava, griddle or non-stick pan, preferably cast iron, over high heat. Keep butter or ghee and gluten-free flour close by.

9. 9

   Add nigella seeds

   Sprinkle the rolled naan with nigella seeds and press them lightly into the dough so they stay in place. You can also do this after setting the naan in the pan.

10. 10

    Cook the first side

    Carefully lift the naan with a spatula and place it seed-side up in the hot pan. Add 1/4–1/2 tsp butter or ghee to the top; after about 30–40 seconds, flip it with the spatula.

11. 11

    Cover and finish

    As soon as you flip the naan, cover it with a lid large enough to fit. Cook for 30–45 seconds, then take it out of the pan.

12. 12

    Brush and keep warm

    Brush with more butter or ghee if you like. Cover with a cloth to keep warm while you cook the remaining naan, and serve hot.

What is naan?

Naan is a soft, leavened flatbread associated with Indian cooking, traditionally cooked against the hot walls of a tandoor. This version adapts the idea for a home hob and uses a gluten-free flour blend with bicarbonate of soda rather than yeast.

Yoghurt adds moisture and a gentle tang, while the short rest helps the dough become easier to shape. The pan-and-lid method helps the breads cook through while staying soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 163 calories, 5g protein, 19g carbs, 9g fat.

The flour blend and optional almond or cassava flour provide most of the carbohydrates, while yoghurt and flaxseed contribute some protein. Olive oil, whole-milk yoghurt and the butter or ghee used for brushing provide much of the fat. Pair a naan with a protein-rich curry or lentils and vegetables for a more balanced plate.

Choosing the flour

Gluten-free blend: The recipe uses a multi-purpose blend alongside almond flour or cassava flour. Different blends absorb liquid differently, so add the warm water gradually rather than pouring it in all at once.

Xanthan gum: Check the blend label before adding extra. If it already contains xanthan gum, omit the separate amount as directed.

Making the dough

Flaxseed option: Mixing ground flaxseed with 30 ml water gives it time to thicken before it goes into the dough. If using an egg instead, skip this soaking step and expect to need less of the additional liquid.

Liquid: Start with the yoghurt and oil, then add warm water only as needed. Stop once the dough is soft and holds together; a wet or sticky dough is harder to roll.

Shaping without sticking

Portions: Divide the dough into 6 pieces so the naan cook at a similar pace. Round or teardrop shapes both work; gently press the edges to neaten them.

Rolling: Use a light dusting of gluten-free flour and combine rolling-pin pressure with your hands. Aim for 13–15 cm long and about 6 mm thick, keeping the dough intact rather than forcing it thin.

Cooking cues

Hot pan: Heat the pan over high heat before adding the first naan. The first side cooks briefly, for about 30–40 seconds, before you flip it.

Covered second side: Put the lid on as soon as the naan is flipped and cook for another 30–45 seconds. The recipe gives time rather than a specific colour cue, so keep to those brief cooking intervals and avoid leaving the bread unattended.

Serving and keeping warm

Finish: Brush with butter or ghee while warm, if desired, and cover with a cloth as you cook the rest. Serve straight away for the softest texture.

On the plate: Naan works alongside curries, lentils or a vegetable dish, where it can be used to scoop up sauce. A fresh salad or cooked vegetables make a useful accompaniment.

Recipe notes & tips

• Check whether your gluten-free flour blend already contains xanthan gum before measuring it separately.
• Add warm water in small amounts because the dough may need little or none.
• Dust the work surface lightly so the dough does not become dry from excess flour.
• Have the lid and butter or ghee ready before the first naan goes into the hot pan.
• Keep cooked naan covered with a cloth while finishing the remaining pieces.

Variations

• Use an egg: Replace the flaxseed option with 1 egg and skip soaking the flaxseed.
• Try cassava flour: Use it in place of almond flour for the second flour portion.
• Add nigella: Press the seeds into the rolled dough for their distinctive savoury flavour.
• Change the flour: Use another gluten-free flour of choice for the second flour portion, keeping in mind that liquid needs may vary.
• Finish with ghee: Brush the cooked naan with ghee instead of butter for a richer finish.

Common mistakes to avoid

• Adding all the water at once: The dough can become too wet; add it a little at a time and stop when the dough is soft.
• Adding extra xanthan gum: Check the flour blend first and omit it if the blend already contains it.
• Using too much dusting flour: Excess flour can dry the dough; use only a light coating to prevent sticking.
• Making the naan too thick: Keep it around 6 mm thick so it can cook in the brief pan time.
• Leaving the second side uncovered: Put on the lid immediately after flipping, as the method directs.

How to store

Store cooled naan in an airtight container in the fridge and use within 2–3 days. Reheat briefly in a covered pan until warmed through, or warm in the microwave; brush with a little butter or ghee if desired.

Frequently asked questions