Easy Gluten-Free Naan (with herb butter)
Gluten-free Naan is easy, simple, and a basic bread recipe. It’s finished with a delicious herb butter and adds flavor to any meal. You can serve it as a side dish of soup, stew, or as a base for pizza, and so on.
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About this GF flatbread
GF Naan is a basic flatbread recipe to always have on hand. The bread adds richness to any meal, like this very easy Flatbread.
The flatbread is fluffy and chewy, and it’s finished with an amazing herb butter. You can serve it as a side dish with soups, stews, and so on. Or you can use it as a pizza base and load it with your favorite toppings.
It freezes very well, and you can reheat it when ready to enjoy it. It’s best served hot!
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Yeast: instant dried yeast.
- Oil: olive oil.
- Butter: unsalted butter.
- Herbs: fresh chopped parsley and basil.
- Garlic: fresh garlic cloves, minced.
How to make Easy GF Naan
Mix yeast, sugar, and ¼ cup warm water in a small bowl. Stir and leave in a warm place until foamy.
In a large bowl, whisk together the gluten-free all-purpose flour and salt.
Make a well in the flour and pour the yeast mixture and the remaining water, and mix until incorporated. Add the olive oil and gently mix. Switch to your hands and bring them together into a ball. Add more water if the dough is too dry or more flour if it is too sticky. Not over it, you should have a manageable dough, but smooth.
Cover with a kitchen towel and leave it in a warm place for about 60 minutes until it doubles in size.
Transfer the dough to a lightly floured surface and divide it into 12 equal parts. Shape them into balls and cover them with a kitchen towel. Let it chill for 15 minutes until it increases in size.
On a lightly floured surface, flatten the balls with your hand and roll out into 3 – 4mm thick rounds.
Heat a cast-iron skillet or pan over high heat and add oil. Place one naan in the pan and cook for about 1-2 minutes. It should puff, and when the underside has golden patches on it, flip and cook the other side for about 50 seconds to 1 minute until it has golden spots and puffs up again. Remove and brush with the herb butter.
Repeat with the remaining naan.
TIP: The cast-iron skillet or pan must be hot! This is important for the bread to raise and make the bubbles.
For the herb butter:
Blend the softened butter, garlic, and herbs in a food processor. Add salt to taste. You can also mix it by hand, but it should be more rustic. Place in the refrigerator until use.
Variations and serving options
- Side dish: you can serve the naan as a side dish with a soup, stews, or any meal you desire.
- Pizza: use it as a base for a pizza; it’s delicious! Load it with your favorite toppings.
- Wraps or tacos: fill them with a variety of ingredients and create a wrap/taco to your liking.
For more GF basic recipes
Homemade Gluten-Free Naan (with herb butter)
Ingredients
- 5 cups gluten-free all-purpose flour
- 2 teaspoons salt
- 2 and 1/2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 cup warm water
- 3 tablespoons olive oil
For the herb butter:
- 1/4 cup butter, softened
- 3/4 cup mixed herbs chopped (parsley and basil)
- 2 garlic cloves minced
- Pinch of salt
Instructions
- Mix yeast, sugar, and ¼ cup warm water in a small bowl. Stir and leave in a warm place until foamy.
- In a large bowl, whisk together the gluten-free all-purpose flour and salt.
- Make a well in the flour and pour the yeast mixture and the remaining water, and mix until incorporated. Add the olive oil and gently mix. Switch to your hands and bring them together into a ball. Add more water if the dough is too dry or more flour if it is too sticky. Not over it, you should have a manageable dough, but smooth.
- Cover with a kitchen towel and leave it in a warm place for about 60 minutes until it doubles in size.
- Transfer the dough to a lightly floured surface and divide it into 12 equal parts. Shape them into balls and cover them with a kitchen towel. Let it chill for 15 minutes until it increases in size.
- On a lightly floured surface, flatten the balls with your hand and roll out into 3 – 4mm thick rounds.
- Heat a cast-iron skillet or pan over high heat and add oil. Place one naan in the pan and cook for about 1-2 minutes. It should puff, and when the underside has golden patches on it, flip and cook the other side for about 50 seconds to 1 minute until it has golden spots and puffs up again. Remove and brush with the herb butter.
- Repeat with the remaining naan.
For the herb butter:
- Blend the softened butter, garlic, and herbs in a food processor. Add salt to taste. You can also mix it by hand, but it should be more rustic. Place in the refrigerator until use.