Why I Love This Recipe
I love this recipe because it’s quick, straightforward, and delivers authentic naan texture without the need for yeast. The combination of millet flour and tapioca starch creates a soft and pliable bread that’s perfect for scooping up my favorite dishes. Plus, it’s naturally gluten-free and can be made dairy-free with simple substitutions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Millet flour
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Tapioca starch
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Sugar
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Salt
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Baking powder
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Yogurt (dairy or dairy-free alternative)
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Water
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Oil (for cooking)
Directions
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In a large bowl, whisk together the millet flour, tapioca starch, sugar, salt, and baking powder.
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Add the yogurt and water to the dry ingredients, mixing until a soft dough forms.
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Divide the dough into equal portions and roll each into a ball.
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On a lightly floured surface, roll out each ball into an oval or round shape, about ¼ inch thick.
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Heat a non-stick skillet over medium heat and lightly grease it with oil.
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Cook each naan for 2-3 minutes on one side until bubbles form and the bottom is golden brown.
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Flip and cook for another 1-2 minutes until the other side is cooked through.
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Remove from the skillet and keep warm.
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Repeat with the remaining dough.
Servings and Timing
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Yield: 6 naan breads
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
Variations
I enjoy customizing my naan by adding minced garlic, chopped cilantro, or nigella seeds to the dough for extra flavor. For a dairy-free version, I use plant-based yogurt alternatives. Brushing the cooked naan with melted vegan butter or olive oil and a sprinkle of sea salt adds a delightful finishing touch.
Storage and Reheating
I store leftover naan in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, I warm them in a skillet over medium heat for a couple of minutes on each side or wrap them in foil and heat in a 350°F (175°C) oven for about 5 minutes. For longer storage, I freeze the naan with parchment paper between each piece and reheat directly from frozen.
FAQs
Can I use a different flour instead of millet flour?
Yes, I can substitute millet flour with sorghum flour or a gluten-free all-purpose flour blend, though the texture may vary slightly.
Is it possible to make this naan without yogurt?
Yes, I can use a dairy-free yogurt alternative or even coconut cream to achieve a similar texture.
Can I bake the naan instead of cooking it on a skillet?
While traditionally cooked on a skillet, I can bake the naan at 450°F (230°C) for about 5-7 minutes, but the texture may differ.
How do I prevent the naan from sticking to the skillet?
I ensure the skillet is well-heated and lightly greased before adding the dough. Using a non-stick skillet or cast-iron pan also helps.
Can I make the dough ahead of time?
Yes, I can prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before rolling and cooking.
Conclusion
This Easy Gluten-Free Naan Bread is a fantastic addition to my recipe collection. It’s quick to make, versatile, and pairs beautifully with a variety of dishes. Whether I’m serving it with a hearty curry or enjoying it as a snack, this naan never disappoints.
Print
Easy Gluten-Free Naan Bread (No Yeast)
- Total Time: 25 minutes
- Yield: 6 naan breads
- Diet: Gluten Free
Description
Ready in minutes, this easy naan recipe combines wholesome millet flour and creamy yogurt for a gluten-free Indian-inspired flatbread that’s soft and flexible.
Ingredients
1 cup millet flour
1 cup tapioca starch
1 tsp sugar
½ tsp salt
1½ tsp baking powder
¾ cup yogurt (dairy or non-dairy alternative)
¼–⅓ cup water (as needed)
Oil, for cooking
Instructions
In a large bowl, whisk together millet flour, tapioca starch, sugar, salt, and baking powder.
Add yogurt and ¼ cup of water. Mix until a soft, pliable dough forms. Add more water if needed.
Divide dough into 6 equal portions and roll each into a ball.
Roll out each dough ball on a lightly floured surface into an oval, about ¼ inch thick.
Heat a non-stick skillet over medium heat and lightly grease it with oil.
Cook naan for 2–3 minutes until bubbles form and the bottom is golden. Flip and cook 1–2 minutes more.
Remove from heat and keep warm. Repeat with remaining dough.
Optionally, brush naan with vegan butter or olive oil and garnish with garlic or herbs.
Notes
Add-ins like garlic, cilantro, or nigella seeds can enhance flavor.
For dairy-free, use coconut yogurt or almond yogurt.
Don’t overwork the dough—keep it soft for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Skillet
- Cuisine: Indian-Inspired
