Gluten Free Naan-Style Flatbread

gluten free naan
Prep time: 15 mins
Cook time: 30 mins
Calories: 222

Reminiscent of naan (wheat-filled Indian flatbread), this recipe makes delicious, pliable wraps. Wrap them around Chopped Greek Chicken Filling or your favorite filling. This recipe can be made with egg replacement; see instructions.

TIP: Gluten free naan-Style Flatbread will keep for 2 days at room temperature in a plastic bag. Microwave for 20 seconds to restore soft texture and flexibility. These flatbreads freeze well.

For Egg-Free Naan-Style Flatbread, omit 3 eggs. Combine 3 tablespoons golden flax meal with 9 tablespoons hot unsweetened applesauce; let cool. Use this mixture to replace the eggs in step 2.

Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).

Yields 12 wraps


  • 1¼ cups rice flour
  • 1¼ cups sorghum flour
  • ½ cup chickpea flour
  • ½ cup cornstarch (not corn flour)
  • 2 teaspoons xanthan gum
  • ½ teaspoon salt
  • 2¼ teaspoons instant yeast or active dry yeast
  • 1 cup + 3 tablespoons warm water
  • 3 large eggs
  • ¼ cup vegetable oil or olive oil
  • 3 tablespoons honey


1In a large mixing bowl, mix together rice flour, sorghum flour, chickpea flour, cornstarch, xanthan gum, salt and yeast.

2In a separate bowl, combine water, eggs, oil and honey. Add to dry ingredients and beat until smooth.

3Coat the surface of a piece of aluminum foil with vegetable spray. Scoop about ¼ cup of dough onto the center of the foil. Cover with a piece of oiled plastic wrap and press the dough into a flat, thin circle without creating holes in the dough.

4Lightly oil the surface of a griddle or skillet and warm it on medium heat for 2 minutes. Remove the plastic from the dough and flip the dough onto the center of preheated griddle. Press gently so that all the dough is touching the hot pan.

5After cooking 1 to 2 minutes, remove the foil. (Foil should release easily when dough is set. If dough resists, wait another minute.) Continue cooking another 2 minutes or until wrap is lightly browned. Then flip and cook 2 minutes longer. Remove to a platter and repeat with remaining dough.

6To assemble wraps, set a warm wrap on a plate and spoon about ½ cup of filling over half the circle. Gently fold the other half over filling. Repeat until all wraps and filling are used. Any remaining wraps can be wrapped and frozen 6 to 8 weeks.

1 wrap contains 222 calories, 7g total fat, 1g saturated fat, 0g trans fat, 53mg cholesterol, 134mg sodium, 35g carbohydrates, 3g fiber, 5g sugars, 6g protein.