This is THE BEST gluten-free naan you’ll ever taste. It’s incredibly soft and pillowy, with just the right amount of chewiness, and it puffs up beautifully just like traditional naan. Even better, it’s quick and easy to make — no yeast, no long proofing times, and no sticky dough struggles.

Unlike many gluten-free breads, this naan dough is a joy to work with. You can knead it, roll it out, and shape it just like regular dough. Thanks to the use of psyllium husk, the naan holds together perfectly, bubbles while cooking, and stays soft even after cooling. It’s so good that even people who don’t eat gluten-free won’t notice the difference.

This recipe is ready in about 45 minutes from start to finish, making it perfect for weeknight dinners, curries, wraps, or dipping into your favorite sauces.

Why This Gluten-Free Naan Works

• Soft and chewy texture – pillowy inside with light crisp spots outside
• Beautiful puffing and bubbles during cooking
• No yeast required – baking powder does all the work
• Easy-to-handle dough – not sticky or crumbly
• Rolls out easily – no cutting or special shaping needed
• Great flavor – mild, slightly tangy from the yoghurt
• Loved by everyone, gluten-free or not

Ingredients

Dry Ingredients

• 1½ cups (180 g) millet flour
  (Provides structure and mild flavor)
• ¾ cup (90 g) tapioca starch
  (Adds chewiness and stretch)
• 1 tablespoon sugar
  (Helps browning; does not make the naan sweet)
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons whole psyllium husk
  (Or 1 tablespoon + 2 teaspoons psyllium husk powder)

Wet Ingredients

• 1 cup (240 ml) warm water
• ½ cup (120 g) plain or Greek yoghurt
• 2 tablespoons olive oil
  (Plus extra for cooking or brushing)

Step-by-Step Instructions

Step 1: Make the Psyllium Gel

In a medium bowl, mix the psyllium husk with the warm water. Stir well until evenly combined. Within 15–30 seconds, the mixture will thicken into a gel.

This gel replaces gluten and is essential for creating a dough that stretches, holds its shape, and puffs up while cooking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• millet flour
• tapioca starch
• sugar
• salt
• baking powder

Make sure everything is evenly distributed before adding the wet ingredients.

Step 3: Make the Dough

Add the psyllium gel, yoghurt, and olive oil to the dry ingredients. Mix with a spoon or stand mixer until a dough forms.

Once combined, knead the dough for 2–3 minutes.
You can knead by hand or use a stand mixer with a dough hook.

✔ The dough should feel soft, smooth, and flexible, not sticky or dry.

Step 4: Rest the Dough

Cover the dough and let it rest for 10 minutes.
This allows the flours to fully hydrate and improves the texture and rollability.

Step 5: Divide and Shape

Divide the dough into 6 equal portions. Roll each portion into a smooth ball.

On a lightly floured surface, use a rolling pin to roll each ball into a round or oval naan, about ⅛–¼ inch (3–5 mm) thick.

No cutting is required — each piece rolls out beautifully on its own.

Step 6: Cook the Naan

Heat a dry skillet or frying pan over medium-high heat until very hot.

Place one naan into the pan and cook for 1–2 minutes. Bubbles will form and the naan will puff up.

Flip and cook for another 1–2 minutes, until charred spots appear and the naan is cooked through.

Repeat with the remaining naan.

Step 7: Finish and Serve

Brush the warm naan with olive oil or butter if desired. Keep cooked naan wrapped in a clean kitchen towel to stay soft while you finish cooking the rest.

Serve warm.

Serving Suggestions

• With curry, dal, or soup
• As a wrap for grilled vegetables or chicken
• With hummus, yogurt dip, or garlic butter
• Alongside rice dishes

Storage Tips

• Fresh: Best eaten the same day
• Refrigerator: Store in an airtight container for up to 2 days
• Reheat: Warm in a pan or microwave until soft
• Freeze: Freeze cooked naan for up to 1 month

If you want, I can also:

• Make this dairy-free
• Adjust it for different gluten-free flours
• Turn it into a printable recipe card
• Rewrite it for a school assignment or blog