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    Home Β» Gluten-Free Sourdough

    Gluten-Free Sourdough Flatbread (Naan)

    Published: Feb 23, 2023 Β· Modified: Sep 27, 2023 by Natasha Levai Β· This post may contain affiliate links Β· 5 Comments

    Jump to Recipe

    I am so excited to share this gluten-free sourdough flatbread recipe with you. These flatbreads are very flexible (you can make wraps with them), soft, and taste delicious! This recipe is a part of my gluten-free sourdough recipes post.

    Gluten-free sourdough flatbread bent in a hand.

    This flatbread can be used as a gluten-free pizza crust, as naan with Indian dishes, or it can be used as a wrap with meat and veggies. If you like stuffed bread, check out my gluten-free Greek pita pockets!

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    Get 5 tips on how to improve your gluten-free sourdough quickly.

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    P.S. I have recently released an e-book with my BEST 16 sourdough recipes so that you can save time and have them all in one spot. If interested, you can get it here!

    Jump to:
    • Why You Will Love This Recipe
    • What Is A Sourdough Starter?
    • Ingredients
    • Substitutes
    • Step-By-Step Instructions
    • Expert Tips
    • FAQ
    • πŸ“– Recipe
    • πŸ’¬ Community

    Why You Will Love This Recipe

    - Texture. The flatbread is incredibly flexible and soft!

    - Simple. You can use gluten-free all-purpose flour!

    - Less than 30 minutes. You can leave the dough to ferment and rise for 1-3 hours or you can fry the flatbreads right away!

    Note: you might also like my GF sourdough dinner rolls and sourdough discard pretzels! For yeast and psyllium-free recipe, check out my gluten-free crepes recipe!

    What Is A Sourdough Starter?

    Sourdough starter is wild yeast that is used to make sourdough bread. Sourdough bread has become more popular lately because of its health benefits. I love sourdough and I regularly bake gluten-free sourdough bread with rice flour using my brown rice starter. You can also make sourdough cookies, pancakes, pizza crust, and other recipes with a starter. Make sure to check out my gluten-free sourdough recipe collection!

    New to gluten-free sourdough? Watch my tutorial for beginners!

    Ingredients

    Ingredients on a wooden surface.

    Gluten-free flour – I used my gluten-free flour blend without potato starch but this recipe will do well with any gluten-free all-purpose flour.

    Sourdough starter – if you are planning to ferment the flatbreads, then use a mature starter. If you are making them right away, then an unfed discard will work, too!

    Psyllium husk - I am using whole husks in this recipe but powder works great, too! There are two types of powder, one is finer than the other. You will need to use less fine powder vs. coarse grind. For more details on what they look like go to my article about psyllium husk types.

    Substitutes

    Sour cream - you can use Greek yogurt or plant-based yogurt.

    Psyllium husk - there is no good substitute for psyllium husk other than psyllium husk powder! If using psyllium husk powder, use 85% of the amount called for in the recipe (17g) but do not decrease the water. Whisk psyllium into the water right away to prevent clumps. More details in my psyllium guide.

    Sugar - you can use the same amount of honey or maple syrup.

    Step-By-Step Instructions

    Step 1 – Mix the ingredients

    Psyllium husk mixed with the other wet ingredients.

    Add water, psyllium husk, oil, and sugar to a bowl and whisk to incorporate. Now, leave the mixture to form into a gel for a couple of minutes.

    Combining the wet ingredients in a glass bowl with a whisk.

    When psyllium gel is ready (it should take a couple of minutes), add the sourdough starter, sour cream, and psyllium gel to a mixing bowl and mix to incorporate.

    Mixing the dough with all the ingredients added.

    Then, add the dry ingredients and mix with your hand to combine until the dough starts separating from the walls of the bowl. Let the dough rest for about 10 minutes to settle. If you skip this step, the dough might be stickier and harder to work with!

    Step 2 – Shape & Bake

    Cutting the dough into smaller pieces with a bench scraper.

    Turn the dough over onto the working surface, shape it into a ball, and separate it into 8 equal parts using a bench scraper or a knife.

    The dough pieces shaped into balls.

    Shape each piece into a small ball. Grease your hands with oil to prevent sticking.

    One flatbread rolled out on a cutting board with the rolling pin above it.

    Flour the working surface and place one ball on it. Flatten the ball with your hands and spread a little bit of oil on the surface of it to prevent sticking as you are rolling out the dough. Then, carefully roll out the naan bread. Each naan should be approximately 8 inches (20cm) in diameter. Don't roll out the flatbreads too thin to avoid them breaking apart as you transfer them to the frying pan. Continue adding oil to the surface of the flatbread if it starts sticking as you roll them out!

    Rolled out flatbread dough held by a hand.

    The dough will be flexible but handle it with care to avoid the flatbreads breaking apart.

    Frying the gluten-free flatbreads in a cast iron pan.

    Preheat the frying pan. I prefer using cast iron but you can use a non-stick pan, too. Spread some oil onto the pan and fry each flatbread for 30-60 seconds on one side over medium heat. Keep checking to make sure the flatbreads are not burning!

    Brushing the flatbread with oil.

    Brush the flatbread with melted butter to keep them softer. Enjoy!

    Gluten-free sourdough flatbreads on a plate and on a cutting board with some oil on the side.

    Expert Tips

    - Grease the surface of the flatbread dough to prevent sticking to the rolling pin. Adding flour to the surface might make the flatbreads a bit dry. Although it is necessary to flour the working surface you are rolling the dough on!

    - Grease your hands with oil when working with the dough to prevent sticking.

    - These gluten-free sourdough flatbreads are high in hydration meaning they have a lot of liquids in them to ensure the best texture. If you find it hard to work with the dough decrease the water by 40g. Then flatbreads will be slightly dryer and less puffy but easier to roll out.

    - Add any seasonings of choice for more flavor.

    - Store your gluten-free sourdough flatbread in the refrigerator for up to 3-4 days or freeze for up to 3 months. Storing them in an air-tight bag or container will prevent the bread from drying out.

    - If the flatbreads taste too sour to you, you can decrease the amount of sourdough starter by half.

    FAQ

    Can I Freeze Gluten-Free Flatbread?

    Yes! First, freeze them individually on parchment paper, then store them in a freezer bag or an airtight container for up to 3 months. To defrost place the flatbreads into a microwave for 30 seconds or bake in the oven for 5 minutes at 350F/175C.

    Is Sourdough Gluten-Free?

    If it is made with gluten-free flour, yes, it is gluten-free. Otherwise sourdough is not gluten-free.

    Can I Ferment The Flatbread Overnight?

    Yes, place the dough into the refrigerator overnight and fry the flatbreads in the morning!

    Note: you might also like my sourdough discard bagels recipe!

    Get my Gluten-Free Sourdough E-Book today!

    Gluten-Free Sourdough Recipes E-Book cover.

    πŸ“– Recipe

    Gluten-free sourdough flatbread bent and held by a hand.

    Gluten-Free Sourdough Flatbread

    Natasha Levai
    These delicious gluten-free flatbreads (naan) are flavorful, moist, and soft. Eat them with a dipping sauce or make the flatbreads into a sandwich!
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Total Time 50 minutes mins
    Course Bread, flatbread, Snack
    Cuisine Indian, International
    Servings 8 medium flatbreads
    Calories 233 kcal

    Equipment

    • 1 medium-sized bowl
    • 1 whisk
    • 1 metal spatula
    • 1 Frying pan (cast iron is the best option)

    Ingredients
      

    • 20 grams psyllium husk whole husks, 15 grams if using coarse powder, more details in my psyllium husk guide
    • 310 grams (1β…“ cups) water room temperature
    • 25 grams (1β…“ tbsp) oil I used olive oil but other oils work well, too
    • 18 grams (1 tbsp) sugar can use maple syrup or honey
    • 260 grams (1 cup) sourdough starter fed or unfed
    • 100 grams (Β½ cup) sour cream greek yogurt works, too
    • 260 grams (1β…˜ cups) gluten-free flour I used my homemade potato-free flour blend which for this recipe would be: 65g brown rice flour, 65g white rice flour, and 130g starch of choice (cornstarch/tapioca/arrowroot/potato)
    • 1Β½ teaspoon baking powder
    • 10 grams (1ΒΎ tsp) salt

    Instructions
     

    • Add water, psyllium husk, oil, and sugar to a bowl and whisk to incorporate. Now, leave the mixture to form into a gel for a couple of minutes.
    • When psyllium gel is ready (it should take a couple of minutes), add the sourdough starter, sour cream, and psyllium gel to a mixing bowl and mix to incorporate.
    • Then, add the dry ingredients and mix with your hand to combine until the dough starts separating from the walls of the bowl. Let the dough rest for about 10 minutes to settle. If you skip this step, the dough might be stickier and harder to work with!
    • Turn the dough over onto the working surface, shape it into a ball, and separate it into 8 equal parts using a bench scraper or a knife.
    • Shape each piece into a small ball. Grease your hands with oil to prevent sticking.
    • Flour the working surfaceΒ and place one ball on it. Flatten the ball with your hands andΒ spread a little bit of oil on the surface of itΒ to prevent sticking as you are rolling out the dough. Then, carefully roll out the naan bread. Each naan should be approximately 8 inches (20cm) in diameter. Don’t roll out the flatbreads too thin to avoid them breaking apart as you transfer them to the frying pan. Continue adding oil to the surface of the flatbread if it starts sticking as you roll them out!
    • The dough will be flexible but handle it with care to avoid the flatbreads breaking apart.
    • Preheat the frying pan. I prefer using cast iron but you can use a non-stick pan, too. Spread some oil onto the pan and fry each flatbread for 30-60 seconds on one side over medium heat. Keep checking to make sure the flatbreads are not burning!
    • Brush the flatbread with melted butter to keep them softer. Enjoy!

    Notes

    – Grease the surface of the flatbread doughΒ to prevent sticking to the rolling pin. Adding flour to the surface might make the flatbreads a bit dry. Although it is necessary to flour the working surface you are rolling the dough on!
    – Grease your hands with oilΒ when working with the dough to prevent sticking.
    – These gluten-free sourdough flatbreads areΒ high in hydrationΒ meaning they have a lot of liquids in them to ensure the best texture. If you find it hard to work with the doughΒ decrease the water by 40g.Β Then flatbreads will be slightly dryer and less puffy but easier to roll out.
    – Add any seasoningsΒ of choice for more flavor.
    – StoreΒ your gluten-free sourdough flatbread in the refrigerator for up to 3-4 days or freeze for up to 3 months. Storing them in an air-tight bag or container will prevent the bread from drying out.
    – If the flatbreads taste too sour to you,Β you can decrease the amount of sourdough starterΒ by half.

    Nutrition

    Serving: 1flatbreadCalories: 233kcalCarbohydrates: 42.6gProtein: 3.2gFat: 6.2gSaturated Fat: 2.3gCholesterol: 6mgSodium: 638mgPotassium: 114mgFiber: 7.1gSugar: 3.4gCalcium: 57mg
    Keyword gluten-free flatbread, gluten-free naan, Gluten-free sourdough discard recipes, gluten-free sourdough flatbread, gluten-free sourdough naan
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Dawn says

      April 25, 2023 at 3:58 pm

      5 stars
      super great πŸ‘Œ thank you so much for sharing

      Reply
      • Natashashome says

        April 25, 2023 at 7:13 pm

        Thank you for your feedback!

        Reply
    2. Penny Shephard says

      June 08, 2023 at 11:40 pm

      Just made the naan and it’s the best by far that I’ve tried! Great texture! Thank you so much!!!

      Reply
    3. Jack says

      July 29, 2023 at 1:39 am

      5 stars
      This is so great thanks. Where did you get the idea from?

      Reply
      • Natasha Levai says

        July 30, 2023 at 1:53 pm

        Hi Jack! I researched a few gluten-free flatbread recipes online and converted it to sourdough. πŸ™‚

        Reply

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    Natasha, the author of the blog.

    Hi, I'm Natasha! My gluten-free adventure began when I met my amazing husband, who has celiac. From that moment on, I've been happily baking gluten-free goodies almost every day. I can't wait to spread the love and share my tips and recipes with all of you!

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