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gluten-free naan bread on a plate with hand pinching one

Gluten-Free Naan

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!
Course Bread, Side
Cuisine Indian, Middle Eastern
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 4


  • 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


  • 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!


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 Facts
Gluten-Free Naan
Serving Size
1 flat bread
Amount per Serving
% Daily Value*
Saturated Fat
* Percent Daily Values are based on a 2000 calorie diet.