Quick & Easy Gluten Free Naan Bread (No Yeast) Recipe

Introduction

Gluten free naan bread can be quick and easy to make without yeast. This recipe uses psyllium husk and a mix of gluten free flours to create soft, fluffy naan that pairs perfectly with any meal. Enjoy fresh, warm naan in under an hour!

Ingredients

• 20 g (4 tbsp) whole psyllium husk (rough husk form) (If using psyllium husk powder, use only 17g)
• 360 g (1½ cups) warm water
• 235 g (1¾ cups) millet flour, plus extra for flouring the surface (or equal weight finely ground brown rice flour)
• 130 g (1 cup + 2½ tbsp) tapioca starch (or equal weight cornstarch, potato starch, or arrowroot starch)
• 1 tbsp caster/superfine or granulated sugar
• 1½ tsp baking powder
• 1 tsp salt
• 75 g (⅓ cup) unsweetened plain or Greek-style yoghurt, room temperature
• 25 g (2 tbsp) olive oil (or sunflower or vegetable oil)
• 45 g (3 tbsp) ghee or butter, melted
• Parsley or cilantro, finely chopped

Instructions

1. Step 1: In a bowl, combine the psyllium husk with warm water. Stir and wait 30-45 seconds until it forms a gel.
2. Step 2: In a large bowl or stand mixer bowl, whisk together millet flour, tapioca starch, sugar, baking powder, and salt.
3. Step 3: Add yoghurt and olive oil to the psyllium gel and mix well. Pour this mixture into the dry ingredients.
4. Step 4: Stir with a wooden spoon or spatula until the dough starts to come together. Then knead by hand, squeezing through your fingers and scraping bowl sides, until the dough is springy and no dry patches remain.
5. Step 5: Turn dough onto a floured surface and shape into a ball. Divide into 8 equal portions (about 110g each) and form each into a ball. Keep covered with a dish towel to prevent drying.
6. Step 6: Roll out each dough ball on a floured surface into a 7-8 inch (18-20cm) round or oval, about ⅛-¼ inch (4-6mm) thick. Rotate frequently and add flour as needed to prevent sticking. Roll all naans before cooking and stack separated by parchment paper, covered with a towel.
7. Step 7: Heat a large pan or cast iron skillet over medium-high heat until a water droplet sizzles. Cook each naan for 1-2 minutes until bubbles form and the underside is golden or charred. Flip and cook the other side for about 1 minute until golden brown spots appear.
8. Step 8: Remove from heat and immediately brush the naan with melted butter or ghee mixed with chopped parsley or cilantro. Keep cooked naans wrapped in a clean towel to stay warm and soft.

Tips & Variations

• For a slightly different flavor or texture, try substituting millet flour with finely ground brown rice flour at equal weight.
• You can replace tapioca starch with cornstarch, potato starch, or arrowroot starch if preferred.
• If your naan isn’t puffing up during cooking, adjust the heat or try gently pressing the dough to encourage bubbles.
• Use a stand mixer with a dough hook if you want to save effort in kneading by hand.

Storage

Store cooled naan breads in an airtight container for 2-3 days. To restore softness, reheat by microwaving for 30-45 seconds, warming in a skillet with a lid and a light spray of water, or heating in a 350ºF (180ºC) oven for 3-5 minutes with a sprinkle of water to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use psyllium husk powder instead of whole husk?

Yes, but reduce the amount to 17g if using psyllium husk powder to maintain the right texture for the dough.

What if my naan breads don’t puff up during cooking?

This can happen if the heat is too high or too low. Try adjusting the stove temperature—lower the heat if they brown too quickly before puffing, or raise it slightly if they take too long to brown. Gently pressing or flipping the naan can also help encourage bubbles.

Quick & Easy Gluten Free Naan Bread (No Yeast) Recipe

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★★★★★

4.5 from 86 reviews

Quick & Easy Gluten Free Naan Bread (No Yeast) is a soft, pillowy, and flavorful flatbread made without yeast, using a combination of millet flour, tapioca starch, and psyllium husk for structure. This recipe yields delicious naan that is perfect for accompanying curries, dips, or enjoying as a snack. The dough is easy to prepare, cooked on a stovetop skillet, and brushed with melted butter or ghee infused with fresh herbs for added flavor.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 31 minutes
• Yield: 8 naan breads 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Gluten Free
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Gluten Free Naan Dough

• 20 g (4 tbsp) whole psyllium husk (rough husk form) or 17 g psyllium husk powder
• 360 g (1½ cups) warm water
• 235 g (1¾ cups) millet flour, plus extra for dusting (can substitute finely ground brown rice flour)
• 130 g (1 cup + 2½ tbsp) tapioca starch (alternative: cornstarch, potato starch, or arrowroot starch)
• 1 tbsp caster/superfine or granulated sugar
• 1½ tsp baking powder
• 1 tsp salt
• 75 g (⅓ cup) unsweetened plain or Greek-style yoghurt, room temperature
• 25 g (2 tbsp) olive oil (or sunflower/vegetable oil)

For Cooking & Serving

• 45 g (3 tbsp) ghee or butter, melted
• Parsley or cilantro, finely chopped

Instructions

1. Make the psyllium gel: In a bowl, combine whole psyllium husk and warm water. Stir and allow it to form a gel over 30-45 seconds.
2. Mix dry ingredients: In a large bowl or mixer bowl, whisk millet flour, tapioca starch, sugar, baking powder, and salt together until evenly combined.
3. Add wet ingredients to gel: Stir yoghurt and olive oil into the psyllium gel mixture, then pour this into the dry ingredients.
4. Form the dough: Stir the combined mixture with a wooden spoon or rubber spatula until the dough begins to come together. Knead the dough thoroughly by hand in the bowl, squeezing and scraping sides, ensuring no dry patches or clumps remain. The dough should be springy, supple, and not sticky.
5. Divide and pre-shape: Turn the dough out onto a lightly floured surface and shape it into a ball. Divide into 8 equal portions (about 110 g each), shaping each into a ball. Keep covered with a dish towel to prevent drying.
6. Roll out naan breads: On a lightly floured surface, roll each dough ball into a 7-8 inch (18-20 cm) round or oval, approximately ⅛-¼ inch (4-6 mm) thick. Rotate frequently and dust with flour as needed. Stack rolled naans separated by parchment and cover to keep moist.
7. Cook the naan: Heat a large pan or cast iron skillet over medium-high heat until a drop of water sizzles. Cook each naan for 1-2 minutes until bubbles form and the bottom is deep golden or slightly charred. Flip and cook for about 1 minute until the other side is golden brown or charred. Adjust heat as needed to ensure proper puffing and browning.
8. Brush with butter or ghee: Immediately after cooking, brush each naan with melted butter or ghee mixed with finely chopped parsley or cilantro for added flavor.
9. Serve and store: Serve warm for best taste and softness. Store leftovers in an airtight container for 2-3 days. Reheat by microwave, stovetop, or oven as needed, using water to retain softness.

Notes

• Alternative flours: You can substitute millet flour with an equal weight of finely ground brown rice flour, though naan may be slightly less fluffy.
• Starch substitutions: Tapioca starch can be replaced with cornstarch, potato starch, or arrowroot starch in equal weight.
• Oil alternatives: Olive oil can be swapped for sunflower or vegetable oil.
• Troubleshooting puffing: If the naan isn’t puffing up, check pan temperature and adjust heat accordingly; too high heat can brown before puffing, too low may prevent rising.
• Storage tip: Keep cooked naan in a sealed container to maintain softness. Wrap in a towel while still warm to trap steam and softness.
• Reheating options: Microwave 30-45 seconds; stovetop in a covered pan with a light spritz of water for 45-60 seconds each side; or oven at 350ºF/180ºC for 3-5 minutes with a spritz of water to avoid drying out.

Keywords: gluten free naan, gluten free bread, psyllium husk naan, millet flour naan, no yeast naan, stovetop naan, gluten free flatbread