Description
This Vegan Gluten Free Naan recipe makes soft, chewy flatbread without any dairy or wheat. Quick to prepare, freezer-friendly, and perfect with curries, soups, or wraps, it’s a must-try for plant-based and gluten-free diets. A simple, homemade bread that’s fluffy and blistered just right.
Ingredients
1 ½ cups gluten-free all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup coconut yogurt
2 tablespoons olive oil
⅓ cup warm water (plus more if needed)
Instructions
1. In a mixing bowl, whisk together gluten-free flour, baking powder, and salt.
2. Stir in coconut yogurt and olive oil. Add warm water and mix until a soft dough forms. Adjust water or flour if needed.
3. Divide the dough into 6 pieces, roll into balls, and flatten into ovals or teardrops.
4. Heat a skillet over medium-high heat. Cook each naan for about 2 minutes per side, until golden and blistered.
5. Optional: Brush warm naan with olive oil or vegan butter. Add garlic for extra flavor if desired.
Notes
Use a high-quality gluten-free flour blend with xanthan gum for best texture.
This naan can be frozen with parchment between layers and reheated easily.
Add fresh herbs or garlic to the dough for flavor variations.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Skillet
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 naan
- Calories: 165
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg