Gluten-Free Naan Recipe – Easy Kalonji Flatbread at Home

Last Updated on 6 months ago by Neha Deshmukh

Gluten-Free Naan Recipe – Easy Kalonji Flatbread at Home

Hey everyone! If you’re anything like me, a warm, fluffy naan is essential with a good curry. But finding a gluten-free version that actually tastes like the real deal? That can be a challenge! I’ve spent ages tweaking this recipe, and I’m so excited to finally share my gluten-free naan recipe with you. It’s surprisingly easy, and the kalonji seeds add such a lovely flavour. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just a gluten-free naan recipe, it’s the gluten-free naan recipe you’ll keep coming back to. It’s soft, slightly chewy, and has that beautiful slightly charred flavour you get from a tandoor. Plus, it’s ready in under 30 minutes – perfect for a weeknight treat! I first made this when my sister was visiting and needed a gluten-free option, and honestly, even my dad (who’s a naan purist!) gave it a thumbs up.

Ingredients

Here’s what you’ll need to make these delicious gluten-free naans:

• 1 cup multi-purpose gluten-free flour blend
• ½ cup almond flour or cassava flour
• 1 tsp xanthan gum (sometimes needed, see notes below!)
• 1 tsp baking soda
• 1 tsp sugar
• ¾ tsp salt
• 1 tbsp flaxseed meal or egg
• ½ cup plain whole milk yogurt or vegan substitute
• ¼ cup warm water or milk
• 1 tbsp olive oil
• ½ tsp nigella seeds (kalonji)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Gluten-Free Flour Blend: I recommend a good quality multi-purpose blend that already contains starches. Bob’s Red Mill 1-to-1 Baking Flour is a reliable choice. (approx. 120g)
• Almond/Cassava Flour: These add a lovely texture and flavour. Cassava flour will give a slightly chewier naan, while almond flour is a bit more delicate. (approx. 60g)
• Xanthan Gum: This is your friend in gluten-free baking! It helps bind everything together. If your gluten-free flour blend already contains xanthan gum, you can skip this.
• Nigella Seeds (Kalonji): These little seeds are a game-changer. They have a slightly oniony, peppery flavour that complements the naan beautifully. Don’t skip them if you can help it! (approx. 2.5g)
• Yogurt & Vegan Substitutes: Full-fat yogurt gives the best flavour and texture. If you’re vegan, coconut yogurt or a plant-based yogurt alternative works wonderfully. (approx. 120g)

Step-By-Step Instructions

Alright, let’s get baking!

1. First, prepare your flax egg. Mix 1 tablespoon of flaxseed meal with 2 tablespoons of water and set it aside. If you’re using a regular egg, you can skip this step.
2. In a large bowl, whisk together the gluten-free flour, almond/cassava flour, xanthan gum (if using), baking soda, sugar, and salt. Make sure everything is nicely combined.
3. In a separate bowl, mix the yogurt and olive oil into the flax egg (or egg) until it’s smooth and creamy.
4. Now, add the wet ingredients to the dry ingredients. Start kneading while gradually adding the warm water (or milk) until a soft dough forms. It shouldn’t be sticky, but it shouldn’t be too dry either.
5. Cover the dough and let it rest for about 15 minutes. This allows the flours to hydrate and makes the naan easier to roll.
6. Divide the dough into 6 equal balls (or 4 for larger naans). Shape them into rounds or teardrop shapes.
7. On a lightly floured surface (use gluten-free flour!), roll each ball into a 5-6 inch circle. If the dough is sticky, dust with a little extra flour.
8. Heat a skillet (cast iron is ideal!) over high heat. Sprinkle the rolled-out naan with nigella seeds and gently press them into the dough.
9. Cook the naan on the hot skillet for 1-2 minutes per side, covering the skillet with a lid while it cooks. This creates steam, which helps the naan puff up and become nice and soft.
10. Once cooked, brush the naan with melted butter or ghee (or a little olive oil). Serve warm and enjoy!

Expert Tips

• Hot Skillet is Key: Seriously, make sure your skillet is hot before you start cooking. This is what gives you those lovely charred spots.
• Don’t Overwork the Dough: Gluten-free dough doesn’t develop gluten, so over-kneading won’t help. Just mix until it comes together.
• Steam is Your Friend: Covering the skillet with a lid is crucial for a soft, pliable naan.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Naan: Use a plant-based yogurt alternative and skip the egg (or use the flax egg!).
• Spice Level Adaptations: Add a pinch of red chilli powder or some finely chopped green chillies to the dough for a spicy kick. My friend, Priya, loves adding a little garam masala too!
• Festival Adaptations: During Diwali or Eid, I sometimes add a sprinkle of chopped pistachios and a drizzle of rosewater to the naan for a festive touch.

Serving Suggestions

Naan is amazing with so many dishes! Here are a few of my favourites:

• Butter Chicken
• Saag Paneer
• Chana Masala
• Dal Makhani
• Or simply with a dollop of yogurt and a sprinkle of chaat masala!

Storage Instructions

Leftover naan can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a skillet or microwave before serving. You can also freeze naan for up to 2 months.

FAQs

Let’s answer some common questions:

• Can I make this naan ahead of time? You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just bring it to room temperature before rolling and cooking.
• What is the best gluten-free flour blend to use? A good quality multi-purpose blend is best. Look for one that already contains starches and xanthan gum.
• Can I use a different type of seed instead of nigella seeds? You can try sesame seeds or poppy seeds, but nigella seeds have a unique flavour that really complements the naan.
• How can I achieve a softer, more pliable naan? Make sure your skillet is hot, cover it with a lid while cooking, and don’t overcook the naan.
• What is the purpose of steaming the naan while cooking? The steam helps the naan puff up and become soft and pliable.

Enjoy your homemade gluten-free naan! I hope this recipe brings a little bit of Indian flavour to your kitchen. Let me know how it turns out in the comments below!