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!
2tspAquafabaliquid in canned chickpeas (see notes)
Minced garlic, oil, and fresh herbsto 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.