1. Can I make gluten-free naan without yoghurt?

Yes, you can. Replace the yoghurt with plain coconut yoghurt or a dairy-free alternative with a similar texture. If the substitute is thicker than regular yoghurt, add a tablespoon of warm water to adjust consistency. The acidity in yoghurt helps soften the dough, so for best results, include a small squeeze of lemon juice to mimic that effect.

2. What’s the best gluten-free flour blend for naan bread?

It’s best to stick to the tested ratio of millet flour and tapioca starch. Most commercial gluten-free flour blends contain too much starch, which can lead to a gummy or dense result. Millet provides structure, while tapioca gives elasticity together they mimic the stretch of gluten naturally.

3. Can I bake naan in the oven instead of on the stovetop?

You can, but the results will be slightly different. To bake, preheat your oven to 475°F (245°C) and place a baking stone or heavy tray inside to heat up. Lay the naan directly on the hot surface and bake for 3–4 minutes per side until puffed and golden. You can finish it under the broiler for a few seconds to achieve the traditional charred spots.

4. How can I make it completely vegan?

This recipe is easily adapted to a vegan diet. Use dairy-free yoghurt (like almond, oat, or coconut) and vegan butter or olive oil for brushing. Psyllium husk already provides the structure that eggs or gluten typically contribute, so no additional binders are needed.

5. Why is psyllium husk essential in this recipe?

Psyllium husk replaces gluten by forming a gel that binds water and traps air, giving the naan flexibility and chew. Without it, the dough would be crumbly and wouldn’t puff properly during cooking. Always use whole or “blond” psyllium husk for best texture and a neutral flavor.

Gluten-Free Naan Bread Recipe | Soft, Puffy & No Yeast Flatbread

Name: The Science Behind the Perfect Gluten-Free Naan Bread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 235 g millet flour; 130 g tapioca starch; 20 g whole psyllium husk; 360 g warm water; 75 g plain or Greek-style yoghurt; 25 g olive oil; 1 tbsp sugar; 1½ tsp baking powder; 1 tsp salt; 45 g melted butter or ghee; 1 tbsp chopped parsley or cilantro

The Science Behind the Perfect Gluten-Free Naan Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This soft and pillowy gluten-free naan bread is made without yeast and ready in under 45 minutes.

It’s chewy, flavorful, and perfect for pairing with curries or dips.

Author: Emily Parker
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 8 naan 1x
Category: Bread
Method: Stovetop
Cuisine: Indian

Ingredients

Scale

235 g millet flour

130 g tapioca starch

20 g whole psyllium husk

360 g warm water

75 g plain or Greek-style yoghurt

25 g olive oil

1 tbsp sugar

1½ tsp baking powder

1 tsp salt

45 g melted butter or ghee

1 tbsp chopped parsley or cilantro

Cook Mode Prevent your screen from going dark

Instructions

1. Mix the psyllium husk with warm water and let it sit until thickened.

2. Whisk together millet flour, tapioca starch, sugar, baking powder, and salt.

3. Combine psyllium gel, yoghurt, and olive oil; add to dry mixture and knead until smooth.

4. Divide dough into 8 balls and roll each out to ¼ inch thickness.

5. Cook each naan on a hot skillet for 1–2 minutes per side until puffed and golden.

6. Brush with melted butter or ghee and sprinkle with herbs before serving.

Notes

Use millet flour as the main flour for structure.

Avoid using 1:1 gluten-free flour blends — they make the dough gummy.

You can use coconut yoghurt for a vegan version.

Store cooked naan in an airtight container for up to 3 days or freeze for later.

Nutrition

Serving Size: 1 naan
Calories: 190
Sugar: 2g
Sodium: 230mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 4g
Cholesterol: 10mg

Find it online: https://www.flavourrecipe.com/gluten-free-naan-bread-recipe/