Description
This Quick & Easy Gluten Free Naan Bread recipe offers a delicious, soft, and fluffy alternative to traditional naan without yeast. Made with millet flour and tapioca starch, enhanced by the binding power of whole psyllium husk, and cooked on a stovetop skillet, it provides a perfect gluten-free accompaniment for your favorite Indian dishes or any meal craving warm, fresh bread. Ready in under an hour, it features simple ingredients and straightforward steps to create authentic naan that is versatile and satisfying.
Ingredients
Scale
Gluten Free Naan Dough
- 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 (You can substitute with an equal weight of finely ground/milled brown rice flour, but it may be less fluffy)
- 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/vegetable oil)
To Finish & Serve
- 45 g (3 tbsp) ghee or butter, melted
- Parsley or cilantro, finely chopped
Instructions
- Make Psyllium Gel: In a bowl, combine the whole psyllium husk with warm water. Stir, then wait about 30-45 seconds for a gel to form, which acts as a binder similar to gluten in dough.
- Mix Dry Ingredients: In a large bowl or stand mixer bowl, whisk together millet flour, tapioca starch, sugar, baking powder, and salt, ensuring even distribution of leavening agents and flavor.
- Combine Wet Ingredients: Add plain yoghurt and olive oil to the psyllium gel and mix well. Then pour this wet mixture into the bowl with the dry ingredients.
- Form the Dough: Using a wooden spoon or rubber spatula, mix until the dough begins to come together. Knead thoroughly by hand until the dough is springy, supple, and homogeneous without dry patches or clumps, but not overly sticky.
- Divide and Shape: Turn dough onto a lightly floured surface and shape it into a ball. Divide into 8 equal portions (~110g each) and form each into a ball. Keep covered with a dish towel to prevent drying.
- Roll Out Naan Breads: On a floured surface, dust each ball with flour and roll into rounds or ovals about 7-8 inches (18-20 cm) in diameter and ⅛-¼ inch (4-6 mm) thick. Roll all naan first and stack them separated by parchment paper, covered with a towel.
- Cook Naan: Preheat a large pan or cast iron skillet over medium-high heat until a water droplet sizzles on contact. Cook each naan for 1-2 minutes until bubbles form and the bottom is golden or slightly charred. Flip and cook the other side for about 1 minute until golden brown or charred spots appear.
- Adjust Heat as Needed: If naan browns too quickly before puffing, reduce heat; if too slow, raise it. Maintain medium-high heat for optimal cooking.
- Brush with Butter or Ghee: Immediately after cooking, brush each naan with melted butter or ghee mixed with finely chopped parsley or cilantro for flavor and moisture.
- Serve and Store: Serve warm for best taste and softness. Store leftovers in an airtight container for 2-3 days. To reheat, microwave briefly, reheat on stovetop with a water mist and lid, or warm in the oven at 350ºF/180ºC for 3-5 minutes with a water spritz to retain softness.
Notes
- You can substitute millet flour with finely ground brown rice flour, although the naan may be less fluffy.
- Alternative starches such as cornstarch, potato starch, or arrowroot starch can be used instead of tapioca starch.
- If you use psyllium husk powder instead of whole husk, reduce the amount to 17 grams.
- If naan breads aren’t puffing up, ensure the pan is sufficiently hot and the dough is well kneaded; adjusting skillet heat may help.
- Rolling all naans before cooking and stacking with parchment separated prevents sticking and drying.
- Wrapping cooked naan in a clean dish towel traps steam and keeps them soft before serving or finishing cooking the batch.
- Reheat leftovers with a slight moisture mist to restore softness and fluffiness instead of drying out.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Keywords: gluten free naan, gluten free bread, quick naan recipe, psyllium husk naan, millet flour bread, stovetop naan, Indian bread gluten free, no yeast naan
