Description
This Vegan Gluten Free Naan is soft, chewy, and skillet-cooked to golden perfection. It’s a quick, allergy-friendly flatbread made without dairy, eggs, or gluten—perfect for pairing with your favorite curries or dipping into soups. Whether you’re after a healthy snack, easy dinner idea, or need a bread alternative, this easy recipe fits the bill for a comforting, homemade touch.
Ingredients
1 ½ cups gluten-free all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup plain vegan yogurt
2 tablespoons olive oil
⅓ cup warm water (add more if needed)
1 clove garlic, minced (optional)
1 tablespoon fresh herbs like parsley or cilantro (optional)
Instructions
1. In a large mixing bowl, whisk together gluten-free flour, baking powder, and salt.
2. Add in vegan yogurt and olive oil, then gradually mix in warm water until a soft, pliable dough forms.
3. Cover and let the dough rest for 10-15 minutes to allow moisture to absorb and dough to relax.
4. Divide the dough into 4 to 6 equal pieces. Roll each into a ball, then flatten into oval or round naan shapes.
5. Heat a nonstick or cast iron skillet over medium-high heat.
6. Cook each naan for 2–3 minutes per side until bubbles form and golden spots appear.
7. Optionally brush with more olive oil or vegan butter, then sprinkle with minced garlic and herbs.
8. Serve warm or store for later!
Notes
Letting the dough rest improves texture—don’t skip it!
Use a hot pan for best browning and to prevent sticking.
For extra flavor, brush the naan with olive oil mixed with minced garlic and a pinch of salt right after cooking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 naan
- Calories: 160
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: quick bread, gluten-free naan, vegan flatbread, easy dinner, healthy snack