Vegan Gluten-Free Naan
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.
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.
Notes
❄️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.Nutrition
Calories: 159kcalCarbohydrates: 28gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 256mgPotassium: 4mgFiber: 4gSugar: 3gVitamin A: 0.03IUVitamin C: 4mgCalcium: 118mgIron: 1mg
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