Vegan Gluten Free Naan

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Soft, chewy, and slightly blistered with golden spots, this Vegan Gluten Free Naan is the kind of flatbread that makes you rethink what gluten-free and dairy-free cooking can be. Whether you serve it alongside a saucy curry, stuff it with grilled veggies, or simply enjoy it warm with a swipe of plant-based butter, this naan is a comforting must-have in your bread-making arsenal.

With no yogurt, no wheat, and no compromise on texture, this recipe brings together the best of both worlds: tender dough with that signature naan puff, minus the gluten or animal products. It’s a total win for anyone looking to bake something satisfying, whether you’re vegan, gluten-free, or just naan-curious.

Why You’ll Love This Vegan Gluten Free Naan

This naan recipe doesn’t rely on gums or odd binders to hold its shape. Instead, a smart combination of gluten free flour, coconut yogurt, and baking powder gives it a fluffy yet flexible bite. It cooks quickly on a hot skillet, meaning you can whip up a batch in under 30 minutes from start to finish. Plus, the dough is forgiving and doesn’t require rising time, which is perfect for busy weeknights or impromptu Indian dinners.

Even better? It freezes well and reheats beautifully, so you can enjoy fresh-tasting naan any night of the week.

What Kind of Gluten Free Flour Should I Use?

A high-quality all-purpose gluten-free flour blend is key here—one that contains a mix of rice flour, starches, and a touch of xanthan gum. This balance ensures structure without being dense or dry. If you have a favorite brand that performs well in baked goods, stick with it.

Avoid single-flour substitutes like almond or coconut flour alone, as they won’t create the elasticity needed for naan.

Ingredients for the Vegan Gluten Free Naan

To make a great naan without wheat or dairy, you’ll need ingredients that mimic the softness and elasticity of traditional dough. This combo achieves just that with simple, whole food ingredients.

• Gluten-free all-purpose flour
• Baking powder
• Salt
• Coconut yogurt
• Olive oil
• Warm water

Gluten-free all-purpose flour gives the structure, mimicking the chewiness of traditional naan. Baking powder is essential for lift and creating those bubbles you expect to see in a fluffy flatbread. Salt is critical for flavor, balancing the tang of the yogurt. Coconut yogurt brings in fat and tang, helping with moisture and softness. Olive oil keeps the dough pliable and helps with browning in the skillet. Lastly, warm water brings it all together into a workable dough.

How To Make the Vegan Gluten Free Naan

Step 1: Mix the Dry Ingredients

In a mixing bowl, combine the gluten-free flour, baking powder, and salt. Give it a quick whisk to make sure everything is evenly distributed.

Step 2: Add Wet Ingredients

Stir in the coconut yogurt and olive oil, followed by the warm water. Mix with a spoon at first, then knead gently with your hands until a soft dough forms. If it feels too dry, add a splash more water. If it’s sticky, dust lightly with flour.

Step 3: Divide and Roll

Divide the dough into 6 equal pieces. Roll each one into a ball, then flatten gently with your hands before rolling out into a teardrop or oval shape on a lightly floured surface.

Step 4: Cook the Naan

Heat a skillet over medium-high heat until hot. Cook each naan one at a time, about 2 minutes per side, until bubbly, golden, and slightly charred in spots. Flip once the underside is golden and puffed.

Step 5: Optional Finish

Brush the warm naan with a bit more olive oil or vegan butter. For garlic naan, rub with a cut clove of garlic or sprinkle garlic powder while it’s still warm.

How to Serve and Store This Naan

This recipe yields about 6 medium-sized naan breads, perfect for feeding 3 to 4 people as a side. Serve it hot off the skillet with your favorite curries, soups, or even as a pizza base. It holds up well to sauces and folds beautifully for wraps.

To store, let the naan cool completely, then place in an airtight container. It will keep at room temperature for a day or in the refrigerator for 3 to 4 days. For longer storage, freeze with parchment between layers for up to 2 months. Reheat in a dry skillet or warm oven until soft and pliable.

What to Serve With Vegan Gluten Free Naan?

Creamy Tomato Spinach Pasta

This rich pasta is a great contrast to the lightly charred flavor of the naan. Perfect for scooping up the sauce.

Herby Chicken Meatball Bowl

Use the naan as a wrap to turn this into a handheld meal.

Classic Caprese Salad

Keep it light and fresh with a tomato-mozzarella combo that complements the naan beautifully.

Easy Homemade Naan Bread

Compare your vegan version with this classic one and see how versatile naan can be【5†source】.

Zucchini Lasagna

Mop up all that tomato and cheese sauce with warm naan for a gluten-free, satisfying dinner【5†source】.

Delicious Ooey Gooey Mac and Cheese

Pair your naan with this comfort food classic for an indulgent, hearty meal.

Want More Bread Ideas?

If you love this Vegan Gluten Free Naan, you’ll probably enjoy these other flavorful takes:

• Easy Homemade Naan Bread when you’re not avoiding gluten or dairy.
• Southern Cornbread Poppers for crispy bites with a bit of heat.
• Tennessee Onions as a cheesy side perfect with naan.
• Classic French Butter Cookies if you’re switching to sweet baking.
• One-Bowl Banana Chocolate Muffins for a gluten-free dessert after dinner.

Save This Recipe For Later

📌 Save this recipe to your Pinterest board so you can come back to it whenever you need a quick, delicious flatbread.

Let me know in the comments if you went with garlic butter or kept it plain. Did you pair it with a spicy curry or use it for wraps? I love hearing how others use these recipes in their kitchen.

Explore plant-based, gluten-free, and healthy comfort food recipes on Janet Dishes on Pinterest and discover your next obsession.

Conclusion

Whether you’re vegan, gluten-free, or just love homemade bread, this Vegan Gluten Free Naan proves you don’t need dairy or gluten to get soft, chewy, flavorful flatbread. It comes together quickly, uses simple ingredients, and complements a wide variety of meals. Try it once, and you’ll be reaching for this recipe again and again.

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