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

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4.4 from 118 reviews

This quick and easy gluten free naan bread recipe uses psyllium husk for softness and elasticity, and requires no yeast, making it a perfect fast option for gluten intolerant or gluten-free diets. Soft, warm, and fluffy, these naan breads are cooked on the stovetop in a skillet or pan and brushed with melted butter or ghee for added richness and flavor.

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 (or equal weight of 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)

For Cooking and Finishing

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

Instructions

  1. Make the psyllium gel: In a bowl, mix together the psyllium husk and warm water. After about 30-45 seconds, a gel will form, which acts as a binder and adds elasticity to the dough.
  2. Mix dry ingredients: In a separate large bowl or stand mixer bowl, whisk together millet flour, tapioca starch, sugar, baking powder, and salt until well combined.
  3. Combine wet ingredients with gel: Add the yoghurt and olive oil to the psyllium gel, mixing well. Then add this wet mixture to the dry ingredients.
  4. Form the dough: Stir with a wooden spoon or rubber spatula until the dough begins to come together. Knead by hand in the bowl, squeezing and working the dough to eliminate dry patches and clumps. The final dough should be springy and supple, not sticky, and come away cleanly from the bowl sides.
  5. Divide and shape: Turn the dough onto a floured surface and shape it into a ball. Divide the dough into 8 equal pieces (approx 110g each) and shape each into balls. Keep covered with a towel to prevent drying.
  6. Roll out the naan: On a lightly floured surface, roll each dough ball into a round or oval about 7-8 inches (18-20 cm) in diameter and ⅛-¼ inch (4-6 mm) thick. Rotate frequently to avoid sticking; dust with extra flour as needed. For convenience, roll all before cooking and stack with parchment paper in between, covered with a towel.
  7. Cook the naan: Preheat a large pan or cast iron skillet over medium-high heat until a droplet of water sizzles. Place one naan in the pan; cook for 1-2 minutes until bubbles form and underside is deep golden or slightly charred. Flip and cook the other side for about 1 minute until similarly golden and charred spots appear. Adjust heat as needed to achieve puffing and browning.
  8. Brush with butter/ghee and herbs: Immediately after cooking, brush each naan with melted butter or ghee mixed with finely chopped parsley or cilantro for flavor and moisture. Alternatively, wrap cooked naan in a clean dish towel to keep warm and soft, then brush before serving.
  9. Serve and store: Serve warm for best texture and flavor. Store cooled naan in an airtight container for 2-3 days. To reheat, use a microwave (30-45 seconds), stovetop skillet with water spray (45 seconds each side with lid), or oven at 350ºF (180ºC) for 3-5 minutes with light water misting to prevent drying.

Notes

  • If using psyllium husk powder instead of whole husk, reduce quantity to 17g to avoid overly gummy dough.
  • Millet flour can be substituted equally with finely ground brown rice flour; however, expect a slightly less fluffy naan.
  • Tapioca starch can be replaced with cornstarch, potato starch, or arrowroot starch with equal weight substitution.
  • Various oils like sunflower or vegetable oil may be used in place of olive oil.
  • Ensure naan dough pieces are covered during resting and rolling steps to avoid drying out.
  • If naan breads are not puffing up properly, adjusting pan heat is key: lower heat if browning too quickly, increase if browning too slowly without puffing.
  • This recipe requires no yeast or proofing time, making it ideal for quick gluten free bread.
  • To keep naan soft and warm, wrap cooked breads in a clean towel or brush with melted butter/ghee immediately after cooking.

Keywords: gluten free naan, quick naan bread, no yeast naan, psyllium husk naan, stovetop naan, gluten free bread

Find it online: https://cookcrisis.com/quick-and-easy-gluten-free-no-yeast-naan-bread-recipe/