Since I made our vegan version of traditional Indian Naan bread, I have significantly reduced my gluten consumption, so naan has been off the menu for a little while. Moment of silence to mourn.
I was disappointed with the gluten-free options that I had tried. I was missing the garlic-infused pillowy, stretchy bread that I used to enjoy with my curries. So I set out to make it myself. The results were amazing.
Here’s a gluten-free, vegan recipe for naan that can be made in one bowl in twenty minutes and with simple, everyday ingredients. This gluten-free naan is the naan I’ve always wanted. It pairs with so many dishes and is freezer-friendly. We’ll show you how to make it.
Naan: Origins
Naan was first mentioned by an Indo-Persian writer in 1300 AD. Around 1526, the Mughal royals in India began to enjoy it. Naan was only served to royalty because it contained yeast, which was expensive.
What a difference a few years can make! Naan became popular in India and around the world once yeast was more widely available.
How to Make Gluten-Free Naan
Naan is made traditionally with all-purpose flour (wheat), which contains gluten. Gluten provides a stretchy quality that is difficult to duplicate with gluten-free substitutes. We’ve already done all the testing, so you don’t have to.
The key to achieving the perfect taste and texture is using a combination of gluten-free grains.
This recipe uses coconut flour because of its dense and healthy texture. We then added potato starch to make it fluffier, as well as arrowroot for a stretchy element.
Mix the flour with coconut yogurt and coconut milk. Add baking powder, garlic, olive oil, salt, and baking soda.
Ingredients
NAAN
- 1 cup plain coconut yogurt Culina (our favorite)
- Use up to 1/2 cup of canned coconut milk light.
- Add more coconut milk if needed.
- 2 tsp of baking powder
- Half a teaspoon of sea salt
- Two cloves of garlic, either minced or pressed
- We haven’t tried almond flour, but it may work.
- We haven’t tried other starches, but cornstarch may work.
- potato flour (NOT flour. Potato starch is key to the fluffy texture here, so I would be hesitant if you substituted it)
For Rolling
- 14 cup all-purpose gluten-free flour
Optional FOR SERVING
- Olive oil or vegan butter
- Crushed garlic
- Fresh parsley, minced
Instructions
- Add coconut yogurt, coconut cream, olive oil, and baking powder to a medium bowl. Stir together. If your yogurt contains active cultures, the mixture may foam and fluff. Our favorite yogurt is Culina Plain Yogurt. This is perfectly normal and healthy!
- Add coconut flour, potato starch, and arrowroot, and then stir them together with a wooden spatula. The dough should be moist, malleable, and not stick to your fingers. It shouldn’t also crack when you roll it. If the dough is too sticky, add more potato starch. If it’s too dry, add more coconut milk light.
- Sprinkle gluten-free flour liberally on a clean, flat surface. Place one ball of dough in the middle (about 3 Tbsp). Dust the top of your dough generously with GF flour. Roll the dough into an oval shape with a rolling pin. It should be about 1/4 inch thick.
- Heat the skillet over medium heat (cast iron or nonstick is ideal). Spray or drizzle a small amount of oil on the pan (optional if you are using a nonstick pan). Use a spatula and carefully transfer the dough into the pan.
- Cook for 3-4 minutes or until the underside turns golden brown. It’s okay if bubbles form during the cooking process. Flip the naan carefully, and continue cooking for 2-3 more minutes. (Less if you want a pillowier naan). Reduce heat as necessary to prevent burning. When both sides of the burger are golden brown, you’ll know that it’s ready.
- Repeat the process until you have used all of the naan (6 large naans or 12 mini naans, as written in the original recipe).
- Garnish with fresh parsley and more minced garlic if you wish (optional). Leftovers can be stored in the fridge covered for up to 2 days but are best eaten fresh. Place cooked and cooled naan into a freezer-safe bag or container (adding parchment between each naan prevents sticking). Freeze for up to a month. Heat from frozen using a toaster, defrost overnight, and then heat on a skillet or in the microwave. Fresh is best, as with most breads.
- This naan can be served with any Indian dish such as Chana Masala Tikka Masala Vegan Palak “Paneer,”
