Ya’ll, this Gluten Free Yeast Free Naan Bread is just as soft and tender (if not more so) as the yeast version. It can be made in half the time, and uses ingredients commonly found in your pantry and fridge!
I might have found my new favorite quick bread! Seriously, this bread is perfect! Soft and pillowy, tears like real naan bread, has endless uses, is sooooo easy, and is just plain yummy!!
I’ve made gluten free naan bread with yeast many times before (you’ll find that recipe here) and still do when I want that yeasty flavor. But sometimes we either can’t get our hands on yeast (as is the case these days) or we don’t have time to mess with it (during our normal lives).
By switching the leavener from yeast to baking powder and baking soda, we’ve cut the time by more than half and you’ll never know anything has changed.
What is Naan?
Naan is an Indian flatbread usually made with yogurt that’s served with curries and other saucy Indian style dishes. It can be torn into pieces and used as a utensil to pick up food. Or it can be used as a vessel for fillings, such as my favorite chicken souvlaki (future summer post). Grilled chicken, vegetables, and a wonderful tahini yogurt sauce are rolled into a piece of naan.
The Ingredients in Gluten Free Yeast Free Naan
It’s unbelievably easy to make this non-yeasted naan bread, so let’s get started! But first, the list of ingredients:
- Kim’s gluten free bread flour blend–there really is no substitute for my bread flour blend. If you need to substitute within the blend itself, you’ll find all that info on my flour blends page.
- Baking powder
- Baking soda
- Milk–for dairy free, use a dairy-free milk.
- Yogurt–just plain yogurt, not Greek style. If all you have is Greek yogurt, add about a tbsp or two of heavy cream to about 1/2 cup of Greek yogurt and stir. This will loosen it up enough to use it in this recipe. For dairy-free, use a dairy-free yogurt, such as So Delicious.
- Butter, ghee, or clarified butter–for brushing onto the naan when it’s done. For dairy-free, choose a dairy-free butter alternative. (Ghee is lactose free for those who are lactose intolerant).
Making the Naan
- In a large bowl, whisk together the flour blend, baking powder, baking soda, and salt. In a separate bowl, whisk together the milk, yogurt, and honey.
- Add the wet mixture into the dry and stir until smooth. The dough will be sticky, but cohesive.
- Cover with plastic wrap and refrigerate it for about 1-2 hours to make it easier to roll out.
- On a well-floured surface, knead the dough briefly until smooth.
- Divide it into four equal pieces and roll out each piece into an elongated tear-drop shape.
- Heat a cast iron (or nonstick) skillet over medium-high heat until smoking. *Make sure you have good ventilation in your house as things will get smoky!
- Sprinkle one side of a piece of naan with water and place onto the hot skillet. Cover and let cool for about one minute. Remove the cover and flip the naan over and continue to cook on the other side for another minute.
- Remove the naan and immediately brush it with melted butter, clarified butter, or ghee. Sprinkle with sea salt if desired.
What Else Can I Do With Naan?
There are many possibilities for using naan. Here are just a few suggestions for serving it:
- As a side dish with curries, soups, or stews
- With hummus (the best!)
- As a side with a salad, especially a Greek salad
- As a wrap, like I mentioned above for chicken souvlaki and vegetables rolled up in the naan
- Spread with pizza sauce and top with cheese and bake for an easy and quick pizza
- Smear with peanut butter and jelly and roll for pb&j rollups
- Fill one side with cheese and fold over. Griddle for a grilled cheese/quesadilla
Can I Freeze Naan Bread?
Yes, yes, yes!! I freeze just about every gluten free bread I make, and this yeast free naan is no exception. There’s no way I could eat all the bread I make before it goes bad, so the best way to keep it for a long time is to freeze it.
Place any leftover naan on a parchment-lined baking sheet in one even layer and freeze for about one hour. Remove from the baking sheet and place naan in a gallon-sized ziptop freezer bag and remove as much air from the bag as possible. Freeze for 2-3 months.
To reheat naan, wrap with foil and place in a 325-degree F oven for about 10-15 minutes or until heated through.
We’re all in this together so we may as well make good use of the time and make some gluten free YEAST free naan. It’ll be a nice flatbread change from all the other breads we’ve been baking!
Gluten Free Yeast Free Naan
- 2 cups (280 g) Kim's gluten free bread flour blend ***
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (180 ml) whole milk
- ½ cup (120 g) plain whole-milk yogurt (see notes for using Greek style)
- 1 tsp honey
- melted butter, ghee, or clarified butter for brushing (mixed with crushed garlic and parsley if desired)
- In a large bowl, whisk together the flour blend, baking powder, baking soda, and salt.
- In a measuring cup, whisk together milk, yogurt, and honey. Pour wet mixture into dry ingredients and stir to combine. Dough will be very sticky and thick.
- Cover bowl with plastic wrap and place in the refrigerator to chill for at least one hour and up to overnight.
- Knead dough onto well-floured surface until fairly smooth. Divide dough into four equal pieces and roll each out with a rolling pin until a large tear-drop shape, about 1/4 inch thick.
- Place each on a piece of parchment paper and set aside.
- Heat cast iron or nonstick skillet over medium high heat. Sprinkle water on top of one of the dough pieces and flip over onto skillet, water side down. Peel away the parchment paper and cover the pan with a lid. Cook for about one minute, remove lid, sprinkle water over top side of dough, and flip dough over. Cover with lid again and cook for another minute before removing to a plate.
- Finish cooking all four pieces and then brush each with melted butter, clarified butter, or ghee. Serve warm or at room temperature.