This gluten-free naan bread uses just 6 vegan base ingredients and around 20 minutes. Not only is this Indian flatbread incredibly simple to make, but as it’s yeast-free, it’s also super quick. Plus, this recipe is dairy-free, egg-free, and can be made low-FODMAP too!
You may have noticed from my blog, that I love wholesome, hearty dishes like soups, stews, curries, etc. What do all of those dishes have in common? They are just begging for some bread to mop up the juicy sauces (yum x1000). This is where this deliciously fluffy gluten-free naan bread comes in!
While naan bread is often served alongside Indian cuisine, this flatbread has origins across Asia and the Middle East.
Quick, Gluten-Free Naan Bread (No Yeast!)
With just six base ingredients, 1 bowl, a rolling pin, a frying pan, and not much time at all, you can whip up fluffy and flavorful vegan naan. The results are a soft, flexible, and tender pan-fried Indian flatbread.
Yes, traditionally, this Indian naan is cooked in a tandoor oven. However, you’ll be amazed how quick and impressive these pan-fried versions are.
Best of all – this is a super quick naan recipe thanks to the fact that it’s yeast-free! You can fry up a whole batch in no time at all.
Is Naan Vegan?
Traditionally, this Indian bread is not vegan friendly. It often contains ghee or butter, yogurt, milk, and even eggs.
Luckily, this naan recipe is not only gluten-free, but it’s also 100% vegan.
I have been working on this recipe for many months, trying out different flour combinations, etc. Honestly, it’s not easy to make vegan, gluten-free naan without yeast, and the result can never be identical to “regular naan” because of all these dietary restrictions. However, finally I am happy with the outcome!
Here are the ingredients that you will need:
How To Make Gluten-Free Naan?
Step One: Combine Dry Ingredients
Add the flour, baking powder, and salt to a medium-sized bowl and stir to combine.
Step Two: Add Wet Ingredients
Pour in the warm water, yogurt, olive oil, and aquafaba. Stir with a spoon, then use your hands to gather and knead the dough. It should be soft and pliable, more on the wet side but not too sticky.
Step Three: Make 4 portions
Divide the dough into four portions (by eye or by weight) and sprinkle the work surface liberally with tapioca flour.
Step Four: Roll Out The Dough
Preheat a large skillet over high heat. Meanwhile, roll out each dough ball with a rolling pin (or glass) into an oval/teardrop naan shape. Add a little more tapioca flour if needed to avoid sticking.
Step Five: Cook it
Once the skillet is hot, add the flatbread and cook it with a lid for a few minutes until bubbles begin to form on the surface (for me, that was around 3 minutes). Then flip the naan and let it cook for a further few minutes before removing it from the pan. Repeat this step with the remaining naan.
Serve them warm drizzled with a little oil or vegan butter, crushed garlic, salt, and fresh herbs (like parsley). Enjoy!
For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.
How To Serve Flatbread
This vegan naan is perfect served alongside hearty, saucy dishes like curries, stews, and soups.
Some of my favorite options include:
- Easy Red Lentil Dahl (Masoor Dal) – pictured below
- Sweet Potato Curry with Spinach
- Easy Potato Curry
- Easy Veggie Stew Recipe
- German Potato Soup (Kartoffelsuppe)
- Vegan Broccoli Cheese Soup
You can also top this gluten-free flatbread with this French Onion Dip, add some grated vegan cheese, then bake or broil it! So yummy!
How To Make Ahead & Store
To Make Ahead:
The prepared gluten-free naan bread dough can be stored in the fridge for up to 3 days. That way, you can bake them fresh every day as and when needed. However, since the dough is gluten-free, it will dry out a bit.
The dough is also freezer friendly for up to 3 months and can be thawed overnight in the fridge before using. You can freeze as smaller, portioned sections for faster freezing/thawing.
To Store:
These gluten-free naans are best eaten immediately while warm for the best crispy, fluffy texture. However, feel free to keep leftovers in an airtight container for between 2-3 days (though they will dry out, so I do not recommend it).
Reheat the naan in the oven for 5-8 minutes at 200C/ 390F until warmed and slightly crisp, or place back in the skillet for a few minutes (be careful not to burn them!).
Using a microwave will lose its crisp exterior, so it’s not recommended.
To Freeze:
The cooked bread is also freezer-friendly for up to 3 months and can be reheated from frozen at 200C/ 390F for 10-15 minutes.
Useful Recipe Notes
- Gluten-free flour: You can use a store-bought gluten-free flour blend (e.g., Bob’s Red Mill GF 1:1 baking flour) or even self-raising gluten-free flour (skip the baking powder if using self-raising flour). I made my own GF flour blend with the following ingredients: 60 g precooked corn flour (e.g. Masarepa), 40 g tapioca flour, and 40 g white rice flour). I wouldn’t recommend using almond flour or coconut flour in this recipe.
- If you aren’t gluten-free, you can use regular all-purpose flour or spelt flour. Depending on the flour, you might need to adjust the liquid. I recommend using less water, you can always add more if needed.
- Aquafaba: It’s the clear liquid in a can of chickpeas. It adds moisture and acts as an egg replacement. You can replace it with more yogurt if you don’t want to use it.
- Dairy-free yogurt: I used soy yogurt, but any yogurt should be fine, i.e. coconut yogurt. I replaced the yogurt once with canned coconut milk and the dough turned out softer but a little more brittle when shaped. The naan was still tasty but not as fluffy as with yogurt.
More Tips & Variations
- You could optionally add a teaspoon of nigella seeds/black onion seeds to the batter for the authentic Indian bread naan flavor.
- Keep the gluten-free flatbread covered with a tea towel to keep them warm and fresh before serving.
- If you prefer the Indian flatbread to be crispy, I recommend cooking it without a lid. For a softer, and flexible bread, cook it with a lid.
- To make stuffed naan from this recipe, you can either roll the dough out thinner, spread the filling, and then fold it over and seal the dough. OR divide the dough into two pieces and roll into the same shape, then top one with the filling (e.g. sauteed spinach, pureed spiced potato, etc.) and then top with the other piece of dough and seal. Then fry as usual (I haven’t yet tried this myself).
- For a low FODMAP version, you can use garlic-infused olive oil rather than garlic. Make sure to use a low-FODMAP flour blend (i.e., oat flour or cassava flour- which may need a little extra liquid). Use a plain, low-FODMAP yogurt too.
- Make a sweet Peshwari naan by adding 1-2 tbsp of shredded coconut and some finely diced dried apricot to the dough before baking. You may need an additional tbsp or so of yogurt.
Related Bread Recipes
- Gluten-Free Pita Bread
- Potato Flatbread (Gluten-Free)
- The Best Gluten-Free Bread
- Gluten-Free Light Buns
- Multigrain Bread Rolls (German Brötchen)
- Easy Spinach Tortillas Recipe
- Gluten-Free Tortillas
- Gluten-Free French Bread (Baguette Recipe)
If you give this gluten-free naan recipe a try, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing your recreations.
Gluten-Free Naan
Ingredients
- 1 cup (140 g) gluten-free flour (see notes)
- 1/3 cup (80 g) dairy-free yogurt (see notes)
- 1/4 scant cup (50 ml) warm water (see notes)
- 1 tsp baking powder
- 1 tbsp olive oil or any other oil
- 1/4 tsp salt
- 2 tsp Aquafaba liquid in canned chickpeas (see notes)
- Minced garlic, oil, and fresh herbs to garnish
Instructions
- Watch the video in the post for easy visual instructions.Add flour, baking powder, and salt to a medium-sized bowl, and stir to combine.
- Pour in warm water, yogurt, olive oil, and Aquafaba. Stir with a spoon, then use your hands to knead the dough. It should be a soft and pliable dough, not too dry but not sticky either.
- Divide the dough into 4 portions and sprinkle your working surface with some tapioca flour.
- Preheat a skillet on the stove over high heat. Meanwhile, roll out each dough ball with a rolling pin (or a glass), adding more tapioca flour if needed, to avoid sticking.
- Once the skillet is hot, add the flatbread and cook it with a lid over medium-high heat for a few minutes. I saw bubbles forming after less than 3 minutes. Flip the flatbread and let it cook for a further few minutes. Do this with the remaining dough. Cover the finished flat breads with a tea towel until serving.
- Serve warm, drizzle with some oil or vegan butter, add minced fresh garlic (and/or garlic powder), salt, and fresh herbs. Enjoy!
Notes
Video Of The Recipe
- Gluten-free flour: I made my own GF flour blend with the following ingredients: 60 g precooked corn flour (e.g. Masarepa), 40 g tapioca flour, and 40 g white rice flour. I wouldn't recommend using almond flour or coconut flour in this recipe. You can use a store-bought gluten-free flour blend e.g. Bob's Red Mill GF 1:1 baking flour (make sure it contains tapioca flour or arrowroot flour) or even self-raising gluten-free flour (skip the baking powder if using self-raising flour), but you will need to use less water.
- If you aren't gluten-free, you can use regular all-purpose flour or spelt flour (also make sure to use less water).
- Dairy-free yogurt: I used soy yogurt, but any yogurt should be fine, for example, coconut yogurt. I replaced the yogurt once with canned coconut milk and the dough turned out softer at first but once shaped into flatbreads it was a little brittle. The naan was still very tasty but not as fluffy as with yogurt.
- Aquafaba: It's the clear liquid in a can of chickpeas. It adds moisture and also acts as an egg replacement. You can replace it with more yogurt if you don't want to use it.
- If you prefer the Indian flatbread to be crispy, I recommend cooking it without a lid. For a softer, and flexible bread, cook it with a lid.
- Check the step-by-step photos in the blog post above. There you'll also find more helpful tips and variations.
- The recipe makes just a small batch of 4 flatbreads. Double the recipe if desired.
- You might also like this Gluten-Free Pita Bread Recipe.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
I loved these! I used 1/2 cup of besan flour, 1/4 cup of tapioca flour/starch and 1/4 cup of brown rice flour. I only used a little bit of the water. I just added one Teaspoon at a time until the dough was the right consistency. And I kept everything else the same. Thanks for the recipe!
That sounds great, Marianne! Thanks for sharing. 🙂
I will try this recipe today ! Reviews are great!
Can I freeze the dough or the bread to save for another day!
Mary Ann
Hi Mary Ann! Yes, that’s fine. 🙂
Made this the other day. Dough was really easy to work with. Tasted great. So happy i can enjoy naan again!
That’s awesome, Nadia! I am so glad you liked it and that you can enjoy Naan again.
Thanks for your feedback. 🙂
I made this fabulous GF Naan Friday night and it will be repeated for our dinner Sunday. I am such a fan of your recipes. The only this I did not do is use aquafaba, but added more yogurt.
Thanks for your creativity in the kitchen❤️
That makes me so happy, Kyrstn! Thanks for your great feedback. 🙂
How much extra yogurt did you add?…..I
usually do not have aquafaba on hand.
Hi! Just add the same amount (2 teaspoons).
So deelish! I made this naan today baking it in the oven on a pizza stone and it was wicked! I use naan to mop up curries with so I loved the result.
A vegan gluten free success!!
That’s awesome Kim, thanks for sharing. The pizza stone oven method sounds great. 🙂
I would love to know the temperature you set your oven. This is a great idea!
Thanks ????
Hi Kyrstn, I would suggest the highest oven setting, i.e. around 450 F. 🙂
Hello Ela… I only have access to a microwave….. and I love naan…. do you think it would work!?
Or do you have a special recipe for cooking naan in the microwave?
Many thanks
Elizabeth
That’s a good question, Elizabeth. I currently don’t have a microwave, so I can’t test it. I would just give it a try, hopefully, it will work.
Please report back if you do. 🙂
I didn’t have tapioca flour so used more gluten-free flour for rolling out. It wouldn’t lift without sticking and tearing and I ended up throwing the dough away. Does the tapioca flour make a lot of difference?
Yes, the tapioca flour makes a huge difference and I definitely recommend it.
Can I use an egg instead of the aquafaba stuff?? I know i know, that’s not vegan, but neither am I, so I’m trying to get the best of it!
Also what happens if I use yeast instead of baking powder?
Thank you.
You can just leave it out and use more yogurt. Also, if you use yeast, add a little sugar (1 tsp) and the naan will be even fluffier and softer. Refer to my Gluten-Free Pita Bread to check out how I made the yeast mixture.
I am new to substitutions. I want to make this using buckwheat flour, but don’t want it to be dry. Any tips?
Hi Kristy, it might work fine, but I never tried it, so I don’t know how it will turn out. Please report back if you give it a try. 🙂
This looks so good! Can I omit the oil?
It helps to make the flatbread moist, however, it might also work without it. Please report back if you give it a try. 🙂
I want to make this but am wondering how much extra yogurt do I use if I’m not using the aquafarba?
Just 2 teaspoons more. 🙂
Delicious! I can’t believe how easy it was! I used regular white flour (i had no more gluten free flour in my pantry), I had to knead a bit more and add more flour. Delicious! ????
Fantastic! I am so glad it turned out great with regular all-purpose flour. Yes, it totally makes sense that you needed a little more flour because regular flour requires less liquid. Thanks for sharing. 🙂
Your site is boon for me. Absolutely love the variety and simplicity of your content. Thank you!
Aww, thank you, Rachita! I’m so happy that you love my site. 🙂
Delicious!
So glad you liked it, Simona! 🙂
Can’t wait to try this. I have Vegan sour cream. Would that work instead of yogurt?
Hi Karen, I saw your comment only today, sorry! Yes, you can use vegan sour cream, that should work fine. 🙂
I found your site very recently and I’m truly enjoying every moment of reading the recipes and advice.
Thank you for sharing your knowledge and recipes!
Aww, that makes me so happy! Enjoy the recipes. 🙂
Hello, this recipe looks really great. I am alittle intimidated by recipes where I need to knead dough. In the video, it seems like you do very minimal kneading. How long should I do this for?
Thanks
Hello Tania, you only need to knead it for maybe 10-20 seconds until the dough comes together. Since this is a gluten-free recipe without yeast, there is no need to knead it for 10 minutes or so. 🙂
Hi just wondering if im allergic to any dairy products such the yoghurt even when its already in the dairy free formed,what can i substitute it for?
Hi, if you use dairy-free yogurt, there is no need to worry, as it doesn’t contain dairy. There are many dairy-free yogurts like coconut yogurt, soy yogurt, etc.
I was glad to see this recipe. I have been making “regular” thinking I wish I could find a gluten-free recipe.
Super easy I didn’t add water or aquafarba. I add the recipe amount of yogurt and olive oil. Then mixed it by hand then add a little more yogurt and small handful of gluten-free flour. I like to mix things by hand because I can tell how wet or dry the dough is. I rolled out with tapioca flour like stated, genius idea, Ela.
I ended up making 8 smaller ones and cooking them on an cast iron flat grill. They were so yummy and easy……
Thank youuuuuuu
Yay, that’s awesome, Shannon! I am glad it turned out fantastic with just yogurt. Thanks so much for your helpful feedback. 🙂
So delicious ???? and very easy to make 🙂 Perfect when its still warm. I was longing for a flour products, but cant eat gluten and eggs and dairy products.
Great! So glad you enjoyed the bread, Ramune! Thanks for your comment. 🙂
I love Naan, which is why making this vegan and gluten-free recipe today in Sacramento, California made my family’s day. Our son ate it hot from the frying pan and loved it! For me, this is an easy way to prepare bread for a hearty bowl of soup, which I eat often. This recipe is super easy to follow and so satisfying to make your own Naan! I also made the potato soup using your lovely German recipe same day as the Naan. A million thanks, Ela! You are the best!
Aww, that’s awesome, Carmen! I am so glad you and your son loved it. Thanks for your lovely feedback. 🙂