Introduction

This quick and easy gluten free naan bread requires no yeast and comes together in minutes. Soft, fluffy, and perfect for scooping up your favorite dishes, it’s ideal for anyone avoiding gluten without sacrificing taste or texture.

Quick & Easy Gluten-Free No-Yeast Naan Bread Recipe - Recipe Image

Ingredients

20 g (4 tbsp) whole psyllium husk (rough husk form) (If using psyllium husk powder, use only 17 g)
360 g (1½ cups) warm water
235 g (1¾ cups) millet flour, plus extra for flouring the surface (Substitute finely ground brown rice flour if desired)
130 g (1 cup + 2½ tbsp) tapioca starch (Alternatively 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 (Other oils like sunflower or vegetable oil work too)
45 g (3 tbsp) ghee or butter, melted (for brushing)
Parsley or cilantro, finely chopped (for garnish)

Instructions

Step 1: In a bowl, mix the psyllium husk with warm water. After 30-45 seconds, it will form a gel.
Step 2: In a separate large bowl or stand mixer bowl, whisk together millet flour, tapioca starch, sugar, baking powder, and salt.
Step 3: Add yoghurt and olive oil to the psyllium gel, mix well, then add this to the dry ingredients.
Step 4: Stir with a wooden spoon or spatula until dough begins to come together, then knead thoroughly by hand until springy and supple with no dry patches.
Step 5: Turn the dough onto a lightly floured surface, shape into a ball, then divide into 8 equal portions. Shape each into a ball and keep covered with a dish towel.
Step 6: Roll each dough ball on a floured surface into a 7-8 inch (18-20 cm) round or oval, about ⅛-¼ inch (4-6 mm) thick, rotating frequently to prevent sticking.
Step 7: Heat a large pan or cast iron skillet over medium-high heat until a droplet of water sizzles on contact.
Step 8: Cook each naan for 1-2 minutes until bubbles form and the underside is golden or slightly charred, then flip and cook the other side for about 1 minute.
Step 9: Brush cooked naan immediately with melted butter or ghee mixed with chopped parsley or cilantro.
Step 10: Serve warm or keep wrapped in a clean towel to stay soft until ready to eat.

Tips & Variations

If you don’t have millet flour, finely ground brown rice flour is a good substitute though the naan may be slightly less fluffy.
Tapioca starch can be swapped with cornstarch, potato starch, or arrowroot starch with similar results.
Use a scale to divide dough evenly for consistent naan size and cooking times.
To keep rolled naan from drying out before cooking, stack them with parchment paper between each and cover with a towel.
If your naan isn’t puffing up, try adjusting the pan heat—too hot will brown quickly without puffing, too low won’t brown properly.

Storage

Store cooked naan in an airtight container at room temperature for 2-3 days. To reheat, microwave for 30-45 seconds, warm in a pan with a lid after spraying lightly with water, or reheat several at once in a 350ºF (180ºC) oven for 3-5 minutes with a sprinkle of water to keep them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

It’s best to cook the naan soon after preparing the dough for optimal texture and puffiness, but you can refrigerate it for a few hours if needed. Allow it to come to room temperature before rolling out.

What can I use if I don’t have psyllium husk?

Psyllium husk is important for binding in this gluten free recipe. If you don’t have it, chia seeds soaked in water or flaxseed meal soaked in water can sometimes be used as a substitute, but results may vary.

Quick & Easy Gluten-Free No-Yeast Naan Bread Recipe

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★★★★★

4.8 from 98 reviews

This Quick & Easy Gluten Free Naan Bread recipe is a delicious yeast-free alternative to traditional naan, perfect for those avoiding gluten. Made with millet flour, tapioca starch, and psyllium husk for a soft, fluffy texture, these naan breads are cooked on the stovetop for a quick and authentic finish. Ideal for serving alongside curries, dips, or as a snack, they are brushed with melted butter or ghee infused with fresh herbs for added flavor.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 8 naan breads 1x
Category: Bread
Method: Stovetop
Cuisine: Indian
Diet: Gluten Free

Ingredients

Scale

Gluten Free Naan Dough

20 g (4 tbsp) whole psyllium husk (rough husk form) (If using psyllium husk powder, use 17 g)
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/vegetable oil)

To Finish

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

Instructions

Make the psyllium gel: In a bowl, combine the whole psyllium husk with warm water and stir. After 30-45 seconds, a gel will form. This gel acts as a binder for the dough.
Mix dry ingredients: In a large bowl or stand mixer bowl, whisk together millet flour, tapioca starch, sugar, baking powder, and salt until evenly combined.
Add wet ingredients: Stir the yoghurt and olive oil into the psyllium gel. Pour this mixture into the dry ingredients.
Form the dough: Mix everything with a wooden spoon or rubber spatula until it begins to come together. Knead thoroughly by hand to ensure no dry patches or clumps remain. The dough should be springy, supple, and not overly sticky.
Divide and shape: Turn the dough out onto a lightly floured surface, shape into a ball, and divide into 8 equal portions (about 110g each). Shape each portion into a ball. Keep covered with a dish towel to prevent drying.
Roll out the naan: Place each dough ball on a floured surface and dust the top lightly with flour. Roll out into a 7-8 inch (18-20 cm) round or oval, approximately ⅛-¼ inch (4-6 mm) thick. Roll all naan breads first, stacking them with parchment paper in between and covering to prevent drying.
Cook the naan: Preheat a large pan or cast iron skillet over medium-high heat until a drop of water sizzles. Cook each rolled naan for 1-2 minutes until bubbles form and bottom is golden or slightly charred. Flip and cook the other side for about 1 minute until golden brown or charred spots appear. Adjust the heat as needed to allow puffing and browning.
Brush with butter or ghee: Immediately brush cooked naan with melted butter or ghee mixed with finely chopped parsley or cilantro for flavor and softness.
Serve or store: Serve warm for best flavor and softness. Store cooled naan in an airtight container for 2-3 days. Reheat by microwave, stovetop pan with water spray, or oven at 350ºF (180ºC) for 3-5 minutes with water sprinkled to retain moisture.

Notes

You can substitute millet flour with finely ground brown rice flour for a slightly less fluffy naan.
Tapioca starch can be swapped equally with cornstarch, potato starch, or arrowroot starch.
Use whole psyllium husk for best results; reduce quantity if using psyllium powder.
Brush with salted butter for enhanced flavor or use ghee for a dairy-free alternative.
If naan breads do not puff up, try adjusting pan heat and ensure proper dough hydration and mixing.
Rolling all naan breads before cooking helps with efficiency and prevents drying by stacking with parchment paper and covering.
Reheat options help restore softness: microwave quickly, stovetop with water spray and covered pan, or oven with water sprayed on naan.

Keywords: gluten free naan, yeast free naan, quick naan bread, millet flour naan, stovetop naan, psyllium husk naan