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Flatbreads · beginner

Gluten-Free Sourdough Naan

Key takeaway

Gluten-free naan blisters in a dry, ferociously hot skillet; yogurt keeps the disks foldable.

Yogurt-enriched disks blistered in a ripping-hot skillet. Soft, charred, and foldable around a curry.

By Andrew KittridgeYogurt-enriched; 3.5% powder; skillet blister
naanskilletyogurtsourdoughgluten freevegetarian
Skillet-blistered gluten-free sourdough naan with garlic butter

Prep

25m

Ferment / rest

1h

Bake

16m

Servings

6

Difficulty

beginner

The short answer

Naan wants yogurt for tenderness and a hot dry pan for blisters. 120g brown rice, 80g sorghum, 200g tapioca, 14g powder, 6g salt, 70g starter, 120g yogurt or coconut yogurt, 140g water, 15g oil. Rest, divide into 6, roll between parchment, cook 2 minutes per side in a 500F-equivalent skillet. Brush with garlic butter or oil. These should flex. If they crack, the dough was too dry or you cooked them to nachos. Fermentation is gentle here; the skillet is the oven spring.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

  • Yogurt tenderizes a high-starch disk.
  • A dry pan creates blisters instead of a fried crust.

Ingredients

  • 120gbrown rice flour
  • 80gsorghum flour
  • 200gtapioca starch
  • 14gpsyllium husk powder
  • 6gfine sea salt
  • 70gactive gluten-free starter
  • 120gplain yogurt or coconut yogurt
  • 140gwarm water
  • 15goil
  • as neededgarlic butter or oil, for finishing

Equipment

  • Cast-iron skillet
  • Parchment
  • Rolling pin

Instructions

  1. 1

    Mix all dough ingredients. Rest 20 minutes.

  2. 2

    Divide into 6. Roll each between parchment to 1/4 inch.

  3. 3

    Heat a cast-iron skillet until a drop of water skitters.

  4. 4

    Cook 90–120 seconds until bubbles and char appear. Flip. Cook 60–90 seconds more.

  5. 5

    Brush with garlic butter. Wrap in a towel so they steam-soften.

  6. 6

    Repeat. Do not oil the skillet heavily or you are frying, not blistering.

  7. 7

    Serve immediately with curry or use as sandwich wraps.

  8. 8

    Reheat in the same skillet 20 seconds per side.

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
NutrientAmount
Calories220 kcal
Protein4 g
Carbs40 g
Fat5 g
Fiber2 g
Sodium230 mg

Substitutions

Yogurt
120g canned coconut milk plus 1 tsp lemon juice

Storage

Towel, then bag. Reheat in a skillet, not a microwave.

Notes

  • Nigella seeds on the wet side before the skillet is a nice restaurant trick.

FAQ

Dairy-free?

Coconut yogurt works. Avoid thin drinkable yogurts.

Grill?

Yes, on a hot grate, 1 minute a side. Watch flare-ups with butter.

Garlic in the dough?

Better as a finish so it does not burn in the skillet.

Puff like pita?

Sometimes. If you want pockets, bake the pita recipe on a steel.

Discard?

70g discard plus 1/2 tsp baking powder if the starter is unfed.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guideStarter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

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