This is the description of the perfect Naan! Making the gluten-free version is a challenge, precisely because of the “chewyness” and the nice “puffiness”, which is difficult to achieve due to the lack of gluten.

The secret is the psyllium husk, which helps replace the elastic network of the missing gluten, so the naan becomes pillowy, soft and chewy!

Here is the recipe for Gluten-Free Naan, which is based on psyllium husk:

🤤 Gluten-Free Pillowy Naan
📝 Ingredients
Quantity Ingredient Note
200 g Gluten-free flour mix Suitable for baking, e.g. rice flour, tapioca and potato starch mixture.
1-1.5 tbsp. Psyllium husk THIS IS THE SECRET!
1/2 tsp. Baking soda Or 1 tsp. baking powder.
1/2 tsp. Salt
180 g Natural yogurt (room temperature) For softness.
3 tbsp. Oil (or melted ghee/butter) For the dough and baking.
Approx. 3-4 tbsp. Warm water If necessary.
For greasing Melted garlic butter After baking.
🔪 Preparation

1. 🥣 Assembling the Dough (Developing Elasticity)
   Dry Base: Mix the flour mixture, psyllium husk, baking soda and salt in a bowl.
   Binding: Add the yogurt and oil. Mix with a wooden spoon, then knead with your hands.
   Hydration: If the dough seems too dry, add a little lukewarm water until it reaches a soft, slightly sticky, but workable consistency.
   
   
   Resting (Key!): Cover the bowl and let it rest at room temperature for 30-45 minutes. During this time, the psyllium husk will gel and form a flexible network similar to gluten.
2. 🔥 Baking (The Secret to Rising)
   Preparation: Heat a frying pan (preferably heavy-bottomed or cast iron) until very hot (over medium-high heat, no oil).
   Shaping: Divide the doug
   
   h into 4-6 equal pieces. On a floured surface, roll out each piece into an oval shape (about 3-4 mm thick).
   Baking (side 1): Place the Naan sheet in the dry, hot pan. Let it cook for about 1-2 minutes until bubbles start to form on the dough.
   Baking (side 2 and Rising): Turn it over and cook the other side. The hot air and steam will cause the naan to rise beautifully. If it doesn’t rise, gently press down the raised areas with a spatula.
   Aftercare: Remove the finished Naan sheet from the pan and immediately brush with melted garlic butter or ghee.
   These gluten-free Naan sheets are best served warm and fresh. They are the perfect accompaniment to a spicy curry or a simple hummus!

What kind of curry or dip are you making Naan with?