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
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
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 1/4 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.
Notes
Store in an airtight container at room temperature for 2 days or in the fridge for up to 4 days.
Freeze naan with parchment paper between pieces and reheat in a skillet or microwave.
Use almond or soy yogurt as a substitute for coconut yogurt.
If your flour blend doesn't include xanthan gum, add 1/2 tsp separately.
You can bake the naan at 450°F (230°C) for 8–10 minutes instead of pan-frying.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 flatbread
- Calories: 160
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
