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