This vegan and gluten-free naan is here to revolutionize your bread basket! This soft, pliable flatbread captures all the charm of traditional naan while being plant-based and gluten-free. Get ready to elevate your curry nights with a naan that's as simple to make as it is delicious.
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Naan bread is a staple in many South Asian cuisines, but traditional recipes often contain dairy and gluten. Today, I'm excited to share my recipe for vegan and gluten-free naan that doesn't compromise on taste or texture. This version is perfect for anyone following a plant-based diet or avoiding gluten, while still craving that soft, pillowy bread to accompany their favorite curries.
If you're looking for a more traditional flatbread that's dairy-free but still uses yeast and gluten, you might want to check out my Turkish flatbread recipe. However, for those needing a gluten-free option, this naan is a game-changer.
Pair this naan with my aromatic vegan pumpkin curry for a comforting autumn meal, or serve it alongside my hearty mushroom curry for a satisfying dinner any time of the year. The slightly charred, tender naan is ideal for scooping up every last bit of these flavorful curries.
👨🍳How To Make Vegan Gluten Free Naan
Step 1
Mix 1 ½ tablespoons of whole psyllium husks with 6 tablespoons of warm water in a small bowl and let it sit for 5-10 minutes until it forms a thick gel.
Step 2
In a large mixing bowl, combine gluten-free all-purpose flour, tapioca flour, baking powder, salt, and sugar.
Step 3
In a separate bowl, mix the vegan yogurt, olive oil, apple cider vinegar, and the prepared psyllium gel.
Step 4
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough should be soft but not too sticky. If it's too sticky, add a bit more gluten-free flour. If it's too dry, add a bit more water.
- Cover the dough with a clean cloth and let it rest for about 15-30 minutes.
Step 5
Divide the dough into 6-8 equal portions.
Step 6
Roll each portion into a ball, then flatten it with your hands or a rolling pin into a small, oval or round shape, about ¼ inch thick. Use a bit of gluten-free flour to prevent the dough sticking.
Step 7
- Once the skillet is hot, place one of the flattened dough pieces in the pan oiled side down. Cook for 2-3 minutes on each side, or until golden brown spots appear and the bread is cooked through. When you flip the dough, oil the other side lightly. Repeat with the remaining dough, adding more oil as needed.
- If using garlic, you can brush the naan with a bit of olive oil and sprinkle the minced garlic on top while it's cooking in the pan.
Optional Add-Ins
There are so many creative ways you can change the flavor of your vegan gluten-free naan. Here are a few suggestions:
- Garlic: Minced or finely chopped garlic cloves.
- Herbs: Fresh or dried herbs such as cilantro, parsley, dill, or basil.
- Spices: Ground cumin, coriander, turmeric, or garam masala.
- Seeds: Nigella seeds (kalonji), sesame seeds, or flaxseeds.
- Onions: Finely chopped green onions or red onions.
- Chili: Finely chopped fresh chili peppers or red pepper flakes for a spicy kick.
- Nutritional Yeast: Adds a cheesy flavor.
- Vegan Cheese: Shredded vegan cheese for a cheesy naan.
- Coconut: Shredded unsweetened coconut for a slightly sweet and tropical twist.
- Sun-Dried Tomatoes: Finely chopped for a burst of umami flavor.
- Olives: Finely chopped black or green olives.
❄️Storage Instructions
To store your vegan and gluten-free naan, allow the cooked naan to cool completely at room temperature. Once cooled, place the naan in an airtight container or wrap them tightly in plastic wrap. You can keep the naan at room temperature for up to 2 days.
Refrigerator
For longer storage, refrigerate the naan in an airtight container for up to 5 days.
Freezer
Stack the naan with parchment paper between each piece to prevent sticking, and place the stack in a freezer-safe zip-top bag or airtight container. Freeze for up to 2 months.
When you're ready to use the gluten-free naan, thaw the naan at room temperature or in the refrigerator. To reheat, warm the naan in a skillet over medium heat, in a toaster oven, or in the oven at 350°F (175°C) for a few minutes until heated through. Avoid microwaving as it can make the naan chewy and tough.
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📖 Recipe
Vegan Gluten-Free Naan
Ingredients
- 1 ½ tablespoons whole psyllium husks
- 6 tablespoons warm water for soaking the psyllium husks
- 1 ½ cups gluten-free all-purpose flour with xanthan gum if not included
- ½ cup tapioca flour or cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 cup vegan yogurt unsweetened
- 2 tablespoons olive oil plus extra for cooking
- ½ teaspoon apple cider vinegar
Optional Add-Ins
- 1 clove garlic minced (optional)
- Fresh cilantro chopped (optional, for garnish)
Instructions
- Mix 1 ½ tablespoons of whole psyllium husks with 6 tablespoons of warm water in a small bowl and let it sit for 5-10 minutes until it forms a thick gel.
- In a large mixing bowl, combine gluten-free all-purpose flour, tapioca flour, baking powder, salt, and sugar.
- In a separate bowl, mix the vegan yogurt, olive oil, apple cider vinegar, and the prepared psyllium gel.
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough should be soft but not too sticky. If it's too sticky, add a bit more gluten-free flour. If it's too dry, add a bit more water.
- Cover the dough with a clean cloth and let it rest for about 15-30 minutes.
- Divide the dough into 6-8 equal portions.
- Roll each portion into a ball, then flatten it with your hands or a rolling pin into a small, oval or round shape, about ¼ inch thick. Use a bit of gluten-free flour to prevent the dough sticking.
- Heat a skillet or frying pan over medium heat. A cast iron skillet is preferable. Brush one side of the naan dough with a small amount of olive oil
- Once the skillet is hot, place one of the flattened dough pieces in the pan oiled side down. Cook for 2-3 minutes on each side, or until golden brown spots appear and the bread is cooked through. When you flip the dough, oil the other side lightly. Repeat with the remaining dough, adding more oil as needed.
- If using garlic, you can brush the naan with a bit of olive oil and sprinkle the minced garlic on top while it's cooking in the pan.
- Garnish with fresh cilantro if desired before serving.
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