• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipes
  • Articles
  • Subscribe

MyGoodFoodWorld

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Articles
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Articles
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Gluten Free

    Published: Jun 23, 2021 · Modified: Jul 7, 2022 by Padma Kumar, 4 Comments

    Gluten Free Naan Recipe

    Jump to Recipe Print Recipe

    Make the softest and most delicious gluten free naan ever! With this recipe, you will never have to worry about missing out on bread. This grain free naan (roti) is a dairy free, nut free and paleo friendly recipe.

    Grain free gluten free naan bread served with lentils, yogurt dip and okra.

    Naan is much loved by all of us at home. I make it quite often, especially these easy whole wheat flatbreads and pair them with Indian curry dishes.

    We also love having parathas as a breakfast /brunch option on a lazy Sunday with raitha (yogurt dip) and green chutney. We are a family of four and divided in two teams - my husband and younger daughter are team roti (flatbreads); my older daughter and myself are team rice :-)) and so for us rice lovers there is almost always a rice dish along with roti/parathas at our table.

    Jump to:
    • Gluten free naan recipe ingredients
    • Instructions
    • Tips and Notes
    • Substitutions
    • Serving suggestions
    • 📖 Recipe
    • Comments

    Recently, my husband has developed sensitivity to gluten. This lead me to explore the world of gluten free recipes. (I was also secretly hoping to sway him towards the rice team!)

    While I was experimenting with different flour combinations for that foolproof gluten free roti recipe, he threw another challenge at me! Now he wanted to be on a grain free diet for a few months (and with that went my hopes that he will come on to our side of the line!)

    The recipe developer in me loved the challenge though and my brain wheels started churning to develop not only the best gluten free flatbread recipe, but grain free as well!

    During a conversation with my sister, she mentioned how she was struggling with gluten sensitivity herself. She had tried grain free flatbread mix, but much preferred making them at home from scratch. And then she suggested this flour mix to me. I will explain what those flours are in a moment...

    Gluten free naan recipe ingredients

    I cannot stop gushing over how lovely this recipe is! This 'buckwheat naan bread' (as I also refer to it) is being made on repeat in our house over the past few months and we seem to show no signs of getting tired of it! My husband has given this recipe the title 'best gluten free flatbread recipe' that is out there!

    Requiring only 5 ingredients, recipes cannot get easier than this! These gluten free roti are soft enough to be used as tortilla, wrap or a crepe.

    • Buckwheat Flour: This nutritious, gluten free (even though it has the word "wheat" in it) flour has a distinctive earthy taste and gives this flatbread its rustic texture.
    • Roasted Chickpea flour: Also know as sattu, this is a flour made out of roasted chickpeas.
    • Potatoes: Potatoes add a wonderful texture and creamy taste to the roti. Potatoes also do the job of binding the flours to form a dough because both buckwheat and chickpea flours are gluten free.
    • Ghee: Both buckwheat and chickpea flours, being gluten free have a dry texture. They therefore need a good amount of moisture (which comes from the potatoes) and good fat (ghee) to bind them well. I love the nutty flavour that ghee adds to this dish.
    • Oil for roasting: Use any neutral oil for roasting the flatbreads. Or ghee.

    Instructions

    Let us make these gluten free roti shall we?

    1. Boil the potatoes: Do this in the pressure cooker to save yourself a lot of time. When the pressure cooker is cool enough to handle, uncover, peel the potatoes, mash them and keep them aside.
    2. Mix the dough: To a large mixing bowl, add the flours, salt, ghee and the mashed potatoes. Mix well with your hand. The moisture from the potatoes should help the dough to come together for the most part.
    grain free flours with mashed potatoes
    Buckwheat flour, sattu and boiled potatoes

    3. Add a little water and mix the dough again. If you need more water, add in a bit more. The dough formed should be soft but not sticky. It will be difficult to roll out sticky, wet dough.

    grain free flatbread dough
    Grain free, gluten free naan dough

    4. Knead the dough - with the base of your palm and knuckles - for 3-4 minutes till it looks smooth.

    5. Pinch the dough into equal(ish) sized portions and roll them into balls. Cover with a damp kitchen towel and keep aside.

    Grain free flatbread dough balls.
    buckwheat flatbread dough balls

    6. Roll the naan: On a clean surface, sprinkle some buckwheat flour. Take one ball of dough and dip it in some flour. Roll it out to a round, flat shape, applying very little pressure. If you press too hard while rolling the dough out, the dough will tear/break.

    Roll out all the other dough balls in the same way.

    rolled out gluten free grain free roti
    rolled out grain free roti

    7. Roast the naan: Heat a cast iron skillet on medium heat. Place one rolled out naan carefully, without breaking it, Roast till you can see bubble appear. Now flip it over. Add 1 teaspoon of oil around the edges and some on the top of the naan. Let it roast till you can see bubbles appear on the other side as well.

    Press the naan gently with the spatula to help it cook well. The brown spots all over the naan are a sign that it is well roasted.

    Roast the other naans in the same way.

    Serve warm with any vegetable or dip of your choice. 

    Tips and Notes

    • Potatoes: Use potatoes that are used for making mash. Boil the potatoes till they are soft and fluffy and mash them soft and lump free. This is important. Lumps will tear the roti and make it difficult to roll them out. To be extra sure that there are no lumps, I prefer to grate the boiled potatoes.
    • Water: The boiled potatoes, for the most part, should give the flours enough moisture to dome together as a dough. You will need to add some water. Use warm water - this will help bind the flours better.
      • I recommend that you keep the water in measured quantity ready and use only as much is required - little by little. The exact amount of water that will be needed will depend on the quality of the flours and variety of potatoes used.

    Substitutions

    • If you cannot find sattu, it is ok to use regular chickpea flour.
    • Use an oil with good fats, such as coconut, avocado or olive oil instead of ghee.

    Serving suggestions

    Make a delicious grain free, on the go meal with this easy pickled carrots and daikon and tender okra fry as wrap fillings.

    Or at the table, with the family, with this delicious green chutney and zucchini lentils

    I hope that you enjoy making this easy gluten free naan as much as I have enjoyed sharing it with you. If you have made it, please take a moment to leave a comment and /or a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma

    📖 Recipe

    Grain free gluten free naan bread served with lentils, yogurt dip and okra.

    Grain Free, Gluten Free Naan Recipe

    Padma Kumar
    The minute you hear gluten free naan, your mind conjures up images of frisbee-like flatbreads that are so unappetizing, right?! Wrong! Not this one! Learn to make this easy and soft skillet bread in under 50 minutes.
    5 from 3 votes
    Print Recipe Pin Recipe Share by Email
    Prep Time 30 mins
    Cook Time 20 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Indian
    Servings 4
    Calories 328 kcal

    Equipment

    • 1 pressure cooker
    • 1 large bowl
    • 1 Rolling Pin
    • 1 skillet
    • 1 spatula

    Ingredients
      

    • 2 medium size potatoes (200 grams, approximately)
    • ⅔ cup roasted chickpea flour (sattu) (80 grams, approximately)
    • ⅔ cup buckwheat flour (kuttu) (80 grams, approximately)
    • 1 teaspoon salt
    • ¼ cup warm water
    • 1 tablespoon ghee (or oil)
    • 1 teaspoon neutral oil per roti i.e. 8 teaspoons in total (for roasting)

    Instructions
     

    Prep the potatoes

    • Boil the potatoes in a pressure cooker with just enough water to cover them. Cook them for 3-4 whistles. The potatoes should be cooked through without becoming a mush.
      2 medium size potatoes
    • When the pressure cooker has cooled down, remove the potatoes, peel them and mash them smoothly without any lumps. Keep aside.

    The dough

    • In a wide bowl, add the buckwheat and chickpea flours. Add the salt and ghee (or oil). Add the mashed potatoes. Mix it all well.
      The moisture from the potatoes should help in bringing the dough together to a large extent.
      ⅔ cup roasted chickpea flour (sattu), ⅔ cup buckwheat flour (kuttu), 1 teaspoon salt, 1 tablespoon ghee
    • Now add some of the water and mix it. Add more water only if the dough has not formed well yet. If the dough has come together, do not use any more water. The dough should be soft, but not sticky.
      ¼ cup warm water
    • Knead the dough (with the base of your palm and your knuckles) for 2-3 minutes. Make equal (ish) sized balls of the dough. Cover with a damp kitchen towel and keep aside.

    Make the naan

    • On a clean surface, sprinkle some buckwheat flour. Take one ball of dough and dip it in some flour. Roll it out to a round, flat shape, applying very little pressure. If you press too hard while rolling the dough out, the dough will tear/break.
    • Roll out all the other dough balls in the same way.

    Roast the naan

    • Heat a, preferably cast iron, skillet pan on medium heat. Place one rolled out naan carefully, without breaking it, Roast till you can see bubble appear. Now flip it over. Add 1 teaspoon of oil around the edges and some on the top of the naan. Let it roast till you can see bubbles appear on the other side as well.
      Press the naan gently with the spatula to help it cook well. The brown spots all over the naan are a sign that it is well roasted.
    • Roast the other naans in the same way.
    • Serve warm with any vegetable or dip of your choice. I like to serve it with this delicious Indian yogurt dip

    Notes

    • Roasted Chickpea flour: Also known as sattu, this is flour made out of roasted chickpeas. If you cannot find sattu, it is ok to use regular chickpea flour.
    • Potatoes: Both buckwheat and chickpea flours are gluten-free. They need something to bind them together. Potatoes do that job. Boil the potatoes till they are soft and fluffy. Mash them soft and lump free. This is important. Lumps will tear the roti and make it difficult to roll them out. To be extra sure that there are no lumps, I prefer to grate the boiled potatoes.
    • No pressure cooker?: Pressure cooker does make the cooking faster. If you do not have a pressure cooker, then boil the potatoes in a saucepan.
    • Ghee or oil?: The flours have a dry, grainy texture. They, therefore, need a good amount of moisture (which comes from the potatoes) and good fat (ghee) to bind them well. I love the nutty flavor that ghee adds to this dish. You can replace the ghee with any good quality oil that has good fats such as coconut, avocado, or olive oil. 
    • Using up the dough: The only downside to this lovely recipe is that the dough does not keep well for long. If kept for too long, the dough will become sticky and therefore difficult to roll out. 
    • Storing the dough: If, however, you do want to prep ahead, then store the dough before you have added any water to it (after step 3). It will stay good for up to 2 days. When you are ready to make the naans again, you just have to resume step 4. 

    Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 328kcalCarbohydrates: 49.2gProtein: 9.1gFat: 11.5gSaturated Fat: 1.8gCholesterol: 1mgSodium: 604mgPotassium: 912mgFiber: 7.7gSugar: 4.2gCalcium: 31mgIron: 2mg
    Keyword buckwheat flour, chickpea flour, healthy flatbread
    Tried this recipe? Do share with us!Mention @mygoodfoodworld or tag #mygoodfoodworld

    More Gluten Free

    • Sweet potato sauteed with simple spices placed in a white, long bowl which is placed on a black cloth with white stripes.
      Sweet Potato Sauteed with Mild Spices
    • Sautéed chickpeas with fresh coconut and spices served on a round black plate and placed on a light colored backgrouns with pieces of fresh coconut and cilantro placed next to it.
      Sautéed Chickpea Recipe with fresh coconut
    • Is buck wheat gluten free? Buckwheat groats spilling out of a gunny sack.
      Is buckwheat gluten free?
    • Zucchini Indian recipe served in an oval white bowl with garnishes on the side.
      Zucchini Indian Recipe

    Reader Interactions

    Comments

    1. Indu says

      June 24, 2022 at 2:31 am

      5 stars
      Made this today. Loved it. So soft, so good!

      Reply
      • Padma Kumar says

        June 25, 2022 at 5:11 pm

        Thank you. Indeed, lovely texture!

        Reply
    2. Laura says

      June 15, 2022 at 11:22 pm

      5 stars
      Absolutely yum! Padma, you have nailed it, yet again!

      Reply
      • Padma Kumar says

        June 16, 2022 at 2:05 pm

        Thank you so much Laura. Appreciate your feedback!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Search for a dish or ingredient

    Picture of Padma Kumar creator of mygoodfoodworld.

    Hi, I'm Padma! I am a passionate cook and can cook through any mood! My cooking is all about simple, healthy meals made with fresh ingredients and with a lot of love. As a mum and an early childhood educator, I deeply care about raising healthy eaters.

    More about me →

    Popular

    • Hearty marinara sauce served in a white round bowl and garnished with two fresh basil leaves.
      Hearty Marinara Sauce
    • Vegan cous cous salad with beans and vegetables served on a wide bowl.
      Spiced vegan cous cous salad
    • Vegetarian zucchini boats with crumbled paneer served on a bed of tomato sauce and with herbed salsa garnish.
      Vegetarian Zucchini Boats with Paneer
    • Vegan tortillas with herbs and spices placed in a stack on a wooden board.
      Vegan Tortillas with Herbs and Spices

    Featured on

    One Pot Meals

    • Bright yellow vegan sweet potato soup served in a white round bowl with garnish of fresh mint leaves, croutons and fried onions.
      Healing Vegan Potato Soup Recipe
    • Vegan teriyaki noodles with veggies served in a plate with chopsticks rested on the plate.
      Teriyaki Noodles Recipe
    • Spicy pasta recipe served in a bowl with garnishes.
      One-Pot Spicy Pasta Recipe
    • Basmati rice and vegetable pilaf served in a plate with green chutney on the side.
      Easy Vegetable Pulao Recipe (No Onion Garlic)

    HUNGRY FOR MORE?

    Here is a free eCookbook with 10 recipes that you will love! 

    Sign up to our newsletter to receive the eCookbook and be the first to read recipes that are published. 

    You can unsubscribe anytime. For more details, review our Privacy Policy.


    Thank you!

    Please check your inbox for a mail from us. 

    You need to confirm your email address. If you cannot find our mail in your inbox, do check your spam box - it may have landed there! 

    You can find MyGoodFoodWorld on Instagram and Facebook as well!


    .

    Collection of spices that are a representation of the flavors of MyGoodFoodWorld kitchen.

    Footer

    Connect with me on Social Media

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    Subscribe to receive free recipes

    Contact

    • About Me
    • Articles

    Copyright © 2022 MyGoodFoodWorld

    Accept Cookies
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    .
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT