Gluten-Free Naan / Roti (Indian Flat Bread) - Versi

Name: Gluten-Free Naan / Roti (Indian Flat Bread) - Version #1
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 ml tepid whole milk; 275 g rice flour; 60 g tapioca flour; ½ teaspoon salt; 1 teaspoon gluten free baking powder; 2 teaspoons caster sugar; 2 teaspoons active dry yeast; 2 teaspoons vegetable oil; 150 ml plain yogurt; 1 egg, lightly beaten; 1 teaspoon xanthan gum; ghee (optional) or olive oil (optional)

Servings: persons

150 ml tepid whole milk
275 g rice flour
60 g tapioca flour
½ teaspoon salt
1 teaspoon gluten free baking powder
2 teaspoons caster sugar
2 teaspoons active dry yeast
2 teaspoons vegetable oil
150 ml plain yogurt
1 egg, lightly beaten
1 teaspoon xanthan gum
ghee (optional) or olive oil (optional)

1
In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.
2
Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer.
3
Add remaining sugar, oil, yogurt, egg and mix until smooth.
4
Preheat oven to the highest setting.
5
Make dough into 6 equal sized balls.
6
Roll out balls into a tear shape that is 1/4 inch thick (use rice flour if necessary to prevent sticking).
7
Preheat a heavy baking tray in oven.
8
Remove tray and put the naan on it.
9
Return to the oven for 3 minutes or until the naan puffs up and turns light brown.
10
Place tray under the broiler 30 seconds to 1 minute for extra browning.
11
Brush with ghee or olive oil before serving.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 150 ml tepid whole milk, 275 g rice flour, 60 g tapioca flour, ½ teaspoon salt, and more.

Yes, Gluten-Free Naan / Roti (Indian Flat Bread) - Version #1 falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Naan / Roti (Indian Flat Bread) - Version #1

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions