This gluten free Indian naan baking recipe is made for anyone who wants soft, warm, garlicky naan without wheat flour. The naan is tender in the middle, golden around the edges, brushed with garlic butter, and finished with fresh cilantro just like the naan in the image.

Traditional naan is usually made with wheat flour and cooked in a tandoor or on a hot pan, but this version is designed for gluten-free baking at home. The dough uses a gluten-free flour blend, yogurt, a little oil, baking powder, and psyllium husk to help create a soft, flexible texture. It is then baked on a very hot tray, pizza stone, or baking steel so the naan puffs and browns quickly.

The final naan is perfect with curry, chicken tikka, butter chicken, lentil dal, chickpea curry, soup, or as a simple snack with garlic butter. It has the cozy Indian restaurant feel while still being friendly for gluten-free cooking.

Why You’ll Love This Gluten Free Naan

This recipe is made to give you naan that feels soft and satisfying, not dry or crumbly. Gluten-free bread can be tricky, but the right mix of yogurt, psyllium, and a hot baking surface helps create a better texture.

You will love this recipe because it is:

Soft and flexible for gluten-free naan
Baked instead of deep-fried
Finished with garlic butter and cilantro
Great with Indian curries and soups
Made with simple ingredients
Beginner-friendly with clear steps
Easy to freeze and reheat
Perfect for gluten-free dinners

The naan in the image has a warm golden surface, soft torn edges, and a buttery garlic topping. This recipe is built to give you that same rustic homemade look.

Ingredients

For the Gluten Free Naan Dough

2 cups gluten-free all-purpose flour blend
1 tablespoon psyllium husk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
3/4 cup plain Greek yogurt
1/2 cup warm water, plus more if needed
2 tablespoons olive oil or melted butter
1 teaspoon apple cider vinegar or lemon juice

For the Garlic Butter Topping

3 tablespoons butter, melted
2 garlic cloves, finely minced
2 tablespoons fresh cilantro, chopped
Pinch of salt

Optional Add-Ins

1/2 teaspoon cumin seeds
1 tablespoon nigella seeds
1 tablespoon sesame seeds
Extra melted butter for serving
Pinch of chili flakes for spicy garlic naan

Important Gluten-Free Flour Note

For best results, use a gluten-free all-purpose flour blend made for baking. A blend that contains rice flour, potato starch, tapioca starch, and xanthan gum usually works well.

If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon xanthan gum to the dough.

Different gluten-free flour blends absorb liquid differently, so the dough may need a little extra warm water. The dough should be soft and slightly sticky, not dry and crumbly.

If you are cooking for someone with celiac disease, make sure every ingredient is certified gluten-free and avoid cross-contamination.

Ingredient Notes

Gluten-free flour blend: This replaces wheat flour. The texture depends heavily on the blend, so use one meant for bread or general baking.

Psyllium husk powder: This is one of the most important ingredients. It helps gluten-free dough hold together, bend, and become less crumbly.

Greek yogurt: Yogurt gives the naan softness, moisture, and a slight tang. It also helps the dough brown.

Baking powder and baking soda: These help the naan puff without yeast.

Apple cider vinegar or lemon juice: This reacts with the baking soda and improves the dough texture.

Warm water: Warm water hydrates the psyllium and flour, helping the dough become smoother.

Garlic butter: This gives the naan the same glossy, savory finish shown in the image.

Cilantro: Fresh cilantro adds color and a classic naan-style finish.

How to Make Gluten Free Indian Naan

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the gluten-free flour, psyllium husk powder, baking powder, baking soda, sugar, and salt.

Whisk well so the psyllium and leavening agents are evenly distributed. This helps the naan rise and hold together properly.

Step 2: Add the Wet Ingredients

Add the Greek yogurt, warm water, olive oil or melted butter, and apple cider vinegar or lemon juice.

Mix with a spoon or spatula until a soft dough forms. At first, the dough may look sticky or loose. Let it sit for a few minutes before deciding whether it needs more flour or water.

Gluten-free dough changes as it rests because the flour and psyllium absorb moisture.

Step 3: Rest the Dough

Cover the bowl and let the dough rest for 20 to 30 minutes.

This resting time is important. It allows the psyllium husk to hydrate and gives the dough a more flexible texture. Without resting, the naan may crack when shaped.

After resting, the dough should feel soft, slightly tacky, and easy to press. It should not feel dry like cookie dough or wet like batter.

If it is too dry, add 1 tablespoon warm water at a time. If it is too sticky to handle, dust your hands with gluten-free flour.

Step 4: Preheat the Oven

Place a baking tray, pizza stone, or baking steel in the oven. Preheat to 475°F / 245°C for at least 20 minutes.

A very hot surface helps the naan puff and brown quickly. This is the closest oven method to the heat of a tandoor.

If you do not have a pizza stone, turn a baking sheet upside down and preheat it. The hot metal helps the naan cook from the bottom.

Step 5: Divide the Dough

Dust your work surface with gluten-free flour. Divide the dough into 6 equal pieces.

Roll each piece into a ball. Keep the dough covered while you work so it does not dry out.

Step 6: Shape the Naan

Take one dough ball and flatten it gently with your hands. Shape it into an oval or teardrop shape about 1/4 inch thick.

You can use a rolling pin, but hands are often better for gluten-free naan because they are gentler and help prevent cracking.

If the edges crack, press them back together with your fingers. A rustic shape is completely fine and actually makes the naan look more homemade.

Step 7: Bake the Naan

Carefully place the shaped naan onto the hot baking tray or pizza stone. Bake for 4 to 6 minutes, until the naan puffs slightly and the bottom begins to brown.

For darker golden spots, turn on the broiler for the last 30 to 60 seconds. Watch closely because naan can burn quickly under the broiler.

Repeat with the remaining dough pieces.

Step 8: Make the Garlic Butter

While the naan bakes, mix melted butter with minced garlic, chopped cilantro, and a pinch of salt.

For a stronger garlic flavor, let the garlic sit in the warm butter for a few minutes before brushing.

Step 9: Brush and Serve

As soon as each naan comes out of the oven, brush it with garlic butter.

Sprinkle with extra cilantro and serve warm.

For the same look as the image, place the naan in a basket or shallow bowl lined with parchment paper. Fold or tear a few pieces so the soft inside is visible.

How to Make It Look Like the Picture

The naan in the image is golden, soft, and served in a basket with garlic, herbs, and parchment paper. To get that same look, shape the naan into rustic ovals rather than perfect circles.

Bake the naan on a very hot tray so it gets brown spots and slightly puffed edges. Brush the garlic butter on while the naan is still hot so it melts into the surface.

Use chopped cilantro generously, but do not cover the entire naan. The best look is a few green herbs scattered over the golden bread.

Serve the naan in a warm basket lined with white parchment paper. Add a few torn pieces on top to show the soft interior.

Stovetop Option

If you want more charred spots, you can cook the naan on the stovetop instead of baking.

Heat a cast iron skillet over medium-high heat until very hot. Place one shaped naan in the dry skillet and cook for 1 to 2 minutes per side, until puffed and browned.

Brush with garlic butter after cooking.

This method gives stronger browning, while the oven method is easier for baking several pieces.

Texture Guide for Gluten Free Naan Dough

Gluten-free naan dough should be softer and stickier than regular wheat dough. It will not stretch the same way as traditional naan dough because it has no gluten.

The dough should be:

Soft
Slightly sticky
Easy to press flat
Moist but not runny
Flexible enough to shape without falling apart

If the dough cracks too much, it is likely too dry. Add a little warm water.

If it sticks heavily to your hands, dust with more gluten-free flour or lightly oil your fingers.

Tips for the Best Gluten Free Naan

Let the dough rest before shaping.

Use psyllium husk powder for flexibility.

Preheat the baking tray or pizza stone.

Do not roll the naan too thin.

Brush with garlic butter while hot.

Serve immediately for the softest texture.

Keep shaped dough covered so it does not dry out.

Use yogurt for moisture and flavor.

Add broiling time only briefly to avoid burning.

Common Mistakes to Avoid

The naan is dry

The dough may need more water, or it may have baked too long. Gluten-free flour absorbs moisture differently, so adjust as needed.

The naan cracks while shaping

The dough needs more hydration or more resting time. Add a little warm water and let it sit for another 5 to 10 minutes.

The naan is too dense

The baking tray may not have been hot enough, or the dough may have been rolled too thick.

The naan does not brown

Use a hot oven, preheated tray, and a little yogurt or butter in the dough. Broil briefly at the end for golden spots.

The naan falls apart

The dough may need psyllium husk or xanthan gum. These help bind gluten-free dough.

Recipe Variations

Gluten Free Garlic Naan

Use the garlic butter topping in the main recipe. Add extra minced garlic if you want a stronger flavor.

Gluten Free Cheese Naan

Place a small amount of shredded mozzarella or paneer inside each dough ball before flattening. Seal the edges and shape gently.

Gluten Free Butter Naan

Skip the garlic and brush the naan with melted butter and a pinch of salt.

Spicy Chili Naan

Add chili flakes or finely chopped green chili to the garlic butter.

Herb Naan

Add chopped cilantro, parsley, or mint directly into the dough before shaping.

Seeded Naan

Sprinkle nigella seeds, sesame seeds, or cumin seeds on top before baking.

What to Serve With Gluten Free Naan

This naan is perfect with Indian-inspired meals and comfort dishes. It is soft enough for scooping and flavorful enough to eat on its own.

Good serving ideas include:

Chicken curry
Butter chicken
Chicken tikka masala
Chana masala
Lentil dal
Vegetable curry
Tandoori chicken
Mushroom curry
Tomato soup
Cucumber yogurt dip
Hummus
Garlic sauce

For a simple dinner, serve warm garlic naan with curry, rice, and a fresh cucumber salad.

How to Store Gluten Free Naan

Let the naan cool completely, then store it in an airtight container or zip-top bag at room temperature for 1 day.

For longer storage, refrigerate for up to 3 days. Gluten-free breads can dry out in the fridge, so reheat them before serving.

Brush with a little butter or water before reheating to bring back softness.

How to Reheat Gluten Free Naan

The best way to reheat naan is in a skillet or oven.

Skillet: Warm over medium heat for 30 to 60 seconds per side.
Oven: Wrap in foil and heat at 350°F / 175°C for 5 to 7 minutes.
Microwave: Wrap in a damp paper towel and heat for 15 to 20 seconds.

For the softest result, brush with a little butter after reheating.

Can You Freeze Gluten Free Naan?

Yes. Let the naan cool completely, then stack with parchment paper between each piece. Place in a freezer-safe bag and freeze for up to 2 months.

Reheat from frozen in a skillet or oven. Brush with garlic butter after warming.

Make-Ahead Instructions

You can make the dough a few hours ahead and keep it covered in the fridge. Let it sit at room temperature for 15 to 20 minutes before shaping.

You can also bake the naan ahead of time and reheat it before serving. For the freshest taste, add garlic butter after reheating, not before storing.

Frequently Asked Questions

Can naan be made gluten-free?

Yes. Naan can be made gluten-free with a good gluten-free flour blend, yogurt, and a binder such as psyllium husk or xanthan gum.

Does gluten-free naan taste like regular naan?

It will not be exactly the same as wheat naan, but it can still be soft, warm, flavorful, and flexible when made with the right ingredients.

Can I make this recipe without yogurt?

Yes. You can use dairy-free yogurt or a mix of warm water and olive oil, but yogurt gives the naan a softer texture.

Can I make this dairy-free?

Yes. Use dairy-free yogurt and olive oil instead of butter. For the topping, use dairy-free butter or olive oil with garlic and cilantro.

Can I cook this naan in a pan?

Yes. A hot cast iron skillet works very well and gives nice brown spots.

Why is my gluten-free naan crumbly?

It may need more moisture or a better binder. Psyllium husk helps prevent crumbly texture.

Can I use almond flour or coconut flour?

Not by themselves. Almond flour and coconut flour do not behave like all-purpose flour blends. Use a gluten-free all-purpose flour blend for best results.

Recipe Card

Gluten Free Indian Garlic Naan

Prep Time: 15 minutes
Rest Time: 20 to 30 minutes
Cook Time: 20 minutes
Total Time: About 1 hour
Servings: 6 naan
Category: Bread
Method: Baking
Cuisine: Indian-Inspired
Diet: Gluten-Free

Ingredients

Naan Dough

2 cups gluten-free all-purpose flour blend
1 tablespoon psyllium husk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
3/4 cup plain Greek yogurt
1/2 cup warm water, plus more if needed
2 tablespoons olive oil or melted butter
1 teaspoon apple cider vinegar or lemon juice

Garlic Butter

3 tablespoons butter, melted
2 garlic cloves, finely minced
2 tablespoons fresh cilantro, chopped
Pinch of salt

Instructions

1. In a large bowl, whisk gluten-free flour, psyllium husk powder, baking powder, baking soda, sugar, and salt.
2. Add Greek yogurt, warm water, olive oil or melted butter, and apple cider vinegar or lemon juice.
3. Mix until a soft dough forms.
4. Cover and rest for 20 to 30 minutes.
5. Place a baking tray, pizza stone, or baking steel in the oven and preheat to 475°F / 245°C.
6. Divide dough into 6 pieces.
7. Dust the work surface with gluten-free flour and shape each piece into a rustic oval.
8. Place naan on the hot tray or stone and bake for 4 to 6 minutes, until puffed and lightly golden.
9. Broil for 30 to 60 seconds if you want darker spots.
10. Mix melted butter, garlic, cilantro, and salt.
11. Brush hot naan with garlic butter and serve warm.

Final Thoughts

This gluten free Indian naan baking recipe gives you soft, warm, garlicky naan without wheat flour. The yogurt keeps the dough tender, the psyllium helps it hold together, and the hot baking surface gives it golden edges and a rustic homemade finish.

Serve it warm with curry, dal, rice, soup, or grilled chicken. Brush it with garlic butter, sprinkle with cilantro, and enjoy it fresh for the best texture.