Soft Gluten Free Naan Bread (Indian Flatbread)

Name: Soft Gluten Free Naan Bread (Indian Flatbread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water, heated to 110 degrees F; 1 tablespoon honey or 1 tablespoon agave syrup; 2 teaspoons instant yeast; 1/2 cup buttermilk; 3/4 cup rice flour; 3/4 cup brown rice flour; 3/8 cup potato starch, plus more for dusting; 3/8 cup cornstarch; 2 teaspoons guar gum or 2 teaspoons xanthan gum; 1 1/2 teaspoons salt; 1/4 teaspoon baking powder; 1/4 cup cooking oil; 2 large eggs, beaten (or use gluten free egg replacer or substitute); unsalted butter, for buttering tops of naan (or Earth Balance spread)

Servings: persons

1/2 cup water, heated to 110 degrees F
1 tablespoon honey or 1 tablespoon agave syrup
2 teaspoons instant yeast
1/2 cup buttermilk
3/4 cup rice flour
3/4 cup brown rice flour
3/8 cup potato starch, plus more for dusting
3/8 cup cornstarch
2 teaspoons guar gum or 2 teaspoons xanthan gum
1 1/2 teaspoons salt
1/4 teaspoon baking powder
1/4 cup cooking oil
2 large eggs, beaten (or use gluten free egg replacer or substitute)
unsalted butter, for buttering tops of naan (or Earth Balance spread)

1
If using milk, whether cow's or rice milk, with vinegar, mix and set aside for 15 minutes until thick. If it does not reach the consistency of butter milk, use less than 1/2 cup.
2
Add warm water to a medium sized bowl; add sugar or honey; stir to dissolve; add yeast; stir; and set aside until frothy, about 5 minutes. If it does not bubble start over with fresh yeast.
3
In a large bowl, add remaining dry ingredients; whisk thoroughly.
4
Add buttermilk, beaten eggs, to yeast mixture; whisk well.
5
Add dry ingredients to wet ingredients; using a rubber spatula, stir until it reaches a soft dough the consistency of creamy mashed potatoes; allow to rest for 20 minutes.
6
Scatter 2 tablespoons potato starch to a clean, flat surface; scoop 1/3 cup at a time of dough; add to floured surface; knead with dusted hands; shape into a disk as wide as your spatula.
7
Using a wide, thin spatula, transfer to preheated cast iron skillet.
8
Using the back of your fingers or a pastry roller dusted with starch, immediately flatten and distribute dough in pan working from the center, moving outwards.
9
Fry on each side for approximately 2 1/2 minutes; coat tops of fully cooked naan with salted butter.
10
Repeat with remaining dough adding additional potato starch as needed for kneading.
11
Serve warm and store uncooked dough covered in the refrigerator for up to 3 days.

646

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 14 ingredients. The key ingredients include: 1/2 cup water, heated to 110 degrees F, 1 tablespoon honey or 1 tablespoon agave syrup, 2 teaspoons instant yeast, 1/2 cup buttermilk, and more.

Yes, Soft Gluten Free Naan Bread (Indian Flatbread) 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!