The Best Gluten-Free Naan Bread!
(Dairy-Free & Gluten-Free)

Cover the bowl and place it in a warm area to prove for at least 5 hours. By the end of the fermentation, the dough should have a noticeable yeasty aroma.

Lightly dust a work surface with gluten-free flour and transfer the dough onto it. Gently roll and shape the dough with your hands, forming it into a smooth ball. Note: Avoid kneading it like traditional bread dough; it should not be over-handled. Divide the dough into approximately 6 portions.

Roll each portion into a smooth ball, then flatten and use a rolling pin to shape it into a disc about 1/8" thick. Place the discs on a greased baking tray, leaving enough space for 2-3 discs per tray.

Brush each disc with melted butter, vegan butter, or olive oil, then sprinkle with cumin seeds for added flavor.

They are best enjoyed fresh out of the oven. I usually make a large batch and freeze them. When you’re ready to eat the frozen ones, I recommend microwaving or reheating them in the oven rather than letting them defrost. This keeps them soft and delicious!

Enjoy!