Name: Gluten-Free Naan (Vegan Flatbread)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Indian-Inspired
Ingredients: 2 cups gluten-free all-purpose flour (with xanthan gum); 1 tsp baking powder; 1/2 tsp salt; 1/2 cup coconut yogurt (unsweetened, dairy-free); 2 tbsp olive oil (plus extra for cooking); 1/2 cup warm water (adjust as needed); Optional: 1 tsp garlic powder or fresh minced garlic for garlic naan

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Soft, fluffy, and perfectly chewy, this Gluten-Free Naan (Vegan Flatbread) is my go-to when I want a simple flatbread that works with almost anything. I like serving it with curries, dipping it in soups, or even using it as a wrap for a quick meal. It’s 100% vegan, dairy-free, and egg-free, so I can enjoy it without any compromise on flavor or texture.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups gluten-free all-purpose flour (with xanthan gum)

1 teaspoon baking powder

½ teaspoon salt

½ cup coconut yogurt (unsweetened, dairy-free)

2 tablespoon olive oil (plus extra for cooking)

½ cup warm water (adjust as needed)

Optional: 1 teaspoon garlic powder or fresh minced garlic for garlic naan

Directions

I whisk together gluten-free flour, baking powder, and salt in a mixing bowl.

I add coconut yogurt and olive oil, then mix until the dough becomes crumbly.

I slowly pour in warm water until a soft dough forms, kneading gently for 1–2 minutes.

I cover the dough and let it rest for 20 minutes.

I divide the dough into 6 equal pieces and roll each one into an oval or circle about ¼ inch thick.

I heat a skillet or cast iron pan over medium-high heat with a drizzle of oil.

I cook each naan for 2–3 minutes per side until golden brown and bubbly.

I brush them with olive oil or vegan butter, sprinkle with herbs, and serve warm.

Servings and timing

This recipe makes 6 flatbreads. It takes about 25 minutes of prep time (including resting) and 15 minutes of cooking, for a total of 40 minutes. Each flatbread has around 160 calories.

Variations

I like adding garlic for a garlic naan version—either garlic powder in the dough or brushing with fresh garlic butter.

For an herbed naan, I mix chopped cilantro, parsley, or even chives into the dough.

If I want a slightly sweeter version, I stir in a touch of maple syrup.

To make it spiced, I add ground cumin, turmeric, or chili flakes.

For a richer flavor, I sometimes replace olive oil with vegan butter.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. For longer storage, I freeze the naan with parchment paper between each piece and reheat directly from frozen in a hot skillet. To bring them back to life, I warm them in a pan for a couple of minutes on each side or microwave for 15–20 seconds.

FAQs

Can I make this naan without coconut yogurt?

Yes, I can use another dairy-free yogurt such as almond or soy yogurt. The key is choosing one that’s unsweetened and plain.

Do I need xanthan gum in my flour mix?

Yes, I recommend it because it helps with structure and chewiness. If my flour blend doesn’t include it, I add ½ teaspoon xanthan gum separately.

Can I make the dough ahead of time?

Yes, I can prepare the dough and store it covered in the fridge for up to 24 hours before cooking.

What’s the best pan for cooking naan?

I prefer a cast iron skillet because it gives me a golden, slightly charred finish, but a nonstick pan works too.

Can I bake this naan instead of pan-frying?

Yes, I can bake them at 450°F (230°C) for about 8–10 minutes, but I find pan-frying gives the best texture and flavor.

Conclusion

This gluten-free vegan naan is soft, chewy, and so easy to make that I never feel the need to buy it ready-made. I love how adaptable it is—I can make it plain, garlicky, herbed, or spiced, depending on what I’m serving. Fresh, warm, and homemade, it’s always a comforting addition to my meals.

Recipe:

Gluten-Free Naan (Vegan Flatbread)

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Author: Cheryl
Total Time: 40 minutes
Yield: 6 flatbreads
Diet: Vegan

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Description

This gluten-free and vegan naan is soft, fluffy, and chewy, making it a perfect flatbread for curries, soups, or wraps. Made with simple pantry staples, it's quick to prepare and doesn't require any special equipment.

Ingredients

2 cups gluten-free all-purpose flour (with xanthan gum)

1 tsp baking powder

½ tsp salt

½ cup coconut yogurt (unsweetened, dairy-free)

2 tbsp olive oil (plus extra for cooking)

½ cup warm water (adjust as needed)

Optional: 1 teaspoon garlic powder or fresh minced garlic for garlic naan

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Instructions

Whisk together gluten-free flour, baking powder, and salt in a mixing bowl.
Add coconut yogurt and olive oil, mixing until the dough becomes crumbly.
Slowly pour in warm water and mix until a soft dough forms. Knead gently for 1–2 minutes.
Cover the dough and let it rest for 20 minutes.
Divide the dough into 6 equal pieces and roll each one into an oval or circle about ¼ inch thick.
Heat a skillet or cast iron pan over medium-high heat and add a drizzle of oil.
Cook each naan for 2–3 minutes per side until golden brown and bubbly.
Brush with olive oil or vegan butter, sprinkle with herbs if desired, and serve warm.