If you’ve been searching for a Vegan Gluten Free Naan that’s soft, chewy, and easy to make at home, this recipe checks every box. Made without yeast or dairy, this skillet naan is perfect for busy weeknights, cozy dinners, or even a savory breakfast option. With crisp golden edges and a tender center, it’s a versatile flatbread you’ll want on repeat.
❤️ Why You’ll Love This Vegan Gluten Free Naan
- Quick & no yeast needed — ready in under 30 minutes
- 100% vegan and gluten free, perfect for special diets
- Soft, pillowy texture with lightly crisp edges
- Family-friendly flavors with optional garlic and herbs
- Freezer-friendly for meal prep and make-ahead meals
Whether you’re pairing it with curry, soup, or a creamy dip, this naan fits effortlessly into breakfast ideas, lunch wraps, or dinner sides.
🧄 Ingredients You’ll Need
This recipe uses simple, accessible ingredients you likely already have:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened non-dairy yogurt
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons fresh herbs (parsley, cilantro, or chives)
- ¼ cup water (add gradually)
🍳 How to Make Vegan Gluten Free Naan (Step-by-Step)
Step 1: Mix the Dough
In a large bowl, whisk together the gluten-free flour, baking powder, and salt. Add the non-dairy yogurt, olive oil, garlic, and herbs. Stir until a shaggy dough forms.
Step 2: Add Water Gradually
Slowly add water, one tablespoon at a time, until the dough becomes soft and pliable but not sticky. Gluten-free dough should feel slightly tacky yet easy to handle.
Step 3: Divide and Roll
Divide the dough into 6–8 equal portions. Roll each into a ball, then flatten into oval or round naan shapes about ¼-inch thick.
Step 4: Cook on the Skillet
Heat a non-stick or cast-iron skillet over medium heat. Cook each naan for 2–3 minutes per side until bubbles form and golden brown spots appear.
Step 5: Serve Warm
Remove from heat and cover with a clean towel to keep warm. Serve immediately or cool completely before storing.
✨ Tips & Variations
- Extra softness: Brush warm naan with olive oil after cooking
- No garlic version: Skip garlic for a milder, kid-friendly naan
- Spiced naan: Add cumin or onion powder to the dough
- Stuffed naan: Fill with dairy-free cheese before rolling
- Oil-free option: Use a dry skillet and omit brushing oil
🍽️ Serving Ideas & Storage
This Vegan Gluten Free Naan pairs beautifully with:
- Vegetable curries and lentils
- Hummus, baba ganoush, or avocado spread
- Wraps with roasted veggies and tahini sauce
Storage:
- Refrigerate up to 4 days in an airtight container
- Freeze up to 2 months with parchment between layers
- Reheat in a skillet or toaster oven for best texture
🌱 Vegan Gluten Free Naan (No Yeast, Dairy-Free)
- Total Time: 22 minutes
- Yield: 6–8 naan 1x
Description
Craving soft, chewy naan without gluten or dairy? This Vegan Gluten-Free Naan delivers crisp edges and pillowy softness—no yeast needed. Perfect for scooping curries, pairing with hummus, or enjoying warm from the skillet. Freezer-friendly and great for any mealtime.
Ingredients
2 cups gluten-free all-purpose flour (cup-for-cup blend, preferably with xanthan gum)
1 tsp baking powder
1/2 tsp salt
1/2 cup unsweetened non-dairy yogurt
2 tbsp olive oil (plus extra for brushing, optional)
1 tbsp minced garlic
2 tbsp fresh herbs, finely chopped (parsley, cilantro, chives)
1/4 cup water (add gradually, as needed)
Instructions
1. Whisk together the gluten-free flour, baking powder, and salt in a large bowl.
2. Add non-dairy yogurt, olive oil, minced garlic, and chopped herbs. Mix until a shaggy dough forms.
3. Add water 1 tablespoon at a time, mixing until the dough becomes soft and pliable (slightly tacky but workable).
4. Divide dough into 6–8 equal portions and roll each into a ball.
5. On a lightly floured surface (use gluten-free flour), roll each ball into an oval or round about 1/4-inch thick.
6. Heat a non-stick or cast-iron skillet over medium heat.
7. Cook one naan at a time for 2–3 minutes on the first side, until bubbles form and golden spots appear.
8. Flip and cook 1–2 minutes more until the second side has browned spots and the naan is cooked through.
9. Repeat with remaining dough. Cover cooked naan with a clean towel to keep warm.
10. (Optional) Brush warm naan with a little olive oil for extra softness and shine. Serve warm.
Notes
Flour matters: Use a gluten-free all-purpose blend designed for baking (ideally with xanthan gum). If your blend has no binder, add 1/2 tsp xanthan gum.
Yogurt swaps: Coconut, almond, soy, or cashew yogurt work well. Choose unsweetened for best flavor.
Herb options: Fresh parsley, cilantro, chives, or dill. If using dried herbs, use half the amount.
Kid-friendly: Reduce or omit garlic for a milder naan.
Storage: Keep airtight in the fridge up to 4 days. Freeze up to 2 months with parchment between pieces.
Reheat: Warm in a skillet over medium heat for best texture (or toaster oven).
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Recipes
- Method: Skillet / Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 naan
- Calories: 170
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
🥗 Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~170 |
| Protein | 4g |
| Carbohydrates | 28g |
| Fat | 5g |
| Fiber | 3g |
| Sodium | 210mg |
🌟 Final Thoughts
This Vegan Gluten Free Naan proves that homemade bread doesn’t have to be complicated. With no yeast, no dairy, and simple pantry staples, it’s a reliable recipe you’ll turn to again and again. Whether you’re serving guests or prepping for the week, this naan brings comfort and flexibility to every meal.