Simple & speedy, these yummy Easy Vegan Chickpea Flour flatbreads are made from a mix of chickpea & plain flour. Perfect for mopping up juices & dunking into soups...
What do you do when you've made delicious warming soup or a chunky veggie stew but have forgotten to buy or make some crusty bread? And you're SO hungry that just some soup won't fill the hole!?! You make some quick & easy, yummy flatbreads like these, that's what you do!
Chickpea flour: also called besan or gram flour. Why have I included it in this recipe ?Because it tastes DELICIOUS! It also gives a lovely texture that is perfect for scooping.
Chickpea Flour Flatbread
Chickpeas are also a good source of protein & fibre, which we know are always good things to add to your diet
Plain flour: also known as all purpose flour. You could use spelt or wholemeal flour too. This recipe also works well with gluten free flour as substitute for plain-flour.
These easy flatbreads come together really quickly, just mix, leave stand for a few minutes then form into balls, then flatten & fry in a pan with just the teeniest smidge of oil.
Yeasted Chickpea Flour And Sage Flatbreads
Last, but definitely not least, more often than anything else, my legendary lentil soup. (see image below for how delicious it is with the flatbreads!)
(Actually a recipe that I adapted from an old cookbook of my Mum's, but shhh..) - you can find the adaptation here..
Let us know in the comments what you think of these easy chickpea flour flatbreads and what you have served them with!
Chickpea Flour Naan {vegan, Grain Free, Easy}
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Calories: 123 kcal Carbohydrates: 22 g Protein: 4 g Fat: 2 g Saturated Fat: 1 g Sodium: 8 mg Potassium: 107 mg Fiber: 2 g Sugar: 1 g Vitamin A: 4 IU Calcium: 8 mg Iron: 1 mgChickpea flour naan is the vegan, grain-free, yeast-free & gluten-free flatbread you have been looking for! Make it in minutes on the stovetop and serve warm alongside any and all of your favorite dinners and lunches.
I love to eat it, but only starting making it last year when it was hard to get out and shop. And guess what: it is soooo simple (no Tandoor oven required, just a hot skillet and a stovetop)!
Gluten Free Naan Bread
Here’s some more good news: I’ve come up with a quick and easy vegan, grain-free version of naan made with chickpea flour. It is absolutely scrumptious (even more so if you and some garlic). You can make it in minutes, too, with nothing more than a bowl, a mixing spoon or spatula, and the aforementioned skillet. That’s (always) my kind of bread.
The ingredients for this hearty naan are minimal. I tried making the naan with even fewer ingredients (e.g., chickpea flour, water, baking powder or soda) but, oy vey: the results were crumbly, hard and decidedly
Before mixing the dry ingredients, combine the nondairy milk and lemon juice in a small bowl. Let the mixture stand for 5 minutes to curdle. The result is a nondairy buttermilk, which adds to the flavor and naan.
Naan Bread Recipe
I tried making this with water in place of the milk in earlier testing batches. The naan still “works, ” but the milk version is significantly better in terms of tenderness and flavor.
In a medium mixing bowl, whisk the chickpea flour, whole psyllium husks, baking powder, salt, and baking soda. If you want to make this garlic naan, stir in the (optional) garlic powder as well.
Add the nondairy milk mixture and the oil to the dry ingredients. Mix, scraping the sides of the bowl, until a thick cohesive dough forms. Let it stand for a minute or two to allow the psyllium to absorb the liquid. The result is light, springy dough.
Tandoori Naan Bread Curry House Style
Divide the dough into 3 equal portions (you can use your kitchen scale, or just eyeball it). Using your hands, roll each portion into a ball and place on a well-floured (with chickpea flour) cutting board or other work surface.
Place one dough ball in the center of the board and sprinkle with some of the chickpea flour. I like to press the dough out with my fingers to get started. Press the dough into an oval-ish shape.
Before rolling, make sure that the board directly underneath the dough is coated in flour (to avoid sticking). Using a rolling pin, roll the dough into a wide oval shape that is about 7- to 8-inches long, 4- to 5-inches wide. If you prefer, simply roll the dough into a 6- to 7-inch circle.
Gluten Free Naan Vegan Grainfree
Heat a medium or large cast-iron skillet (or other heavy, non-stick skillet) over medium-high heat until it is hot. Add a piece of the rolled-out dough, sprayed/oiled side down, to the skillet. Cook for 1 minute, or until the top of the dough begins to bubble up slightly in a few places (it will not be a dramatic rise) and the bottom has deep golden-brown spots (when you lift and peek).
Using a spatula, turn the dough onto the other side. Cook the second side for about 1 minute longer, or until the bottom it has deep golden spots, too. Transfer the naan to a rack or plate.
Lightly cover the naan with a clean dish towel so that it stays warm. Repeat with remaining dough until the other two pieces of naan are cooked. Adjust the heat of the skillet, as needed, to prevent the skillet from becoming too hot (to avoid scorching the naan).
Small Batch Garlic Naan Bread
The chickpea flour naan is best served warm, soon after making it. If you like, sprinkle with some finely chopped cilantro or parsley, or a sprinkle of flaky sea salt. Yum!
Note that chickpea flour naan is denser than traditional naan (the latter is fluffy and pliable). But this version is unique, delicious, and very filling, with a rich, nutty flavor. It is perfect with traditional Indian food, but also as an accompaniment to any soup, stew, salad, or any dish that could use some hearty bread alongside (that would be
No, not for this recipe. Chickpea flour is unlike any other flour; this recipe was developed specifically for chickpea flour. I have many other flatbreads and tortillas on the site using other flours.
Homemade Vegan Naan Recipe
Yes. The one alternative is psyllium powder. Please see the recipe notes for adjusting the proportions. The same weight of psyllium is used (husks to powder) but the dry measurement is different (i.e., 1 tablespoon of psyllium powder is 5 grams, 1 teaspoon of psyllium powder is 4 to 5 grams, depending on the brand).
Yes! While not traditional, you can add whatever spices and herbs you like. Dry spices (e.g., cumin, turmeric, chili powder, smoked paprika), dried herbs (e.g., Italian herbs, basil, rosemary, oregano), onion powder, black pepper or finely chopped fresh herbs can be added in step 2.
Psyllium Powder Substitution: For best results, I recommend using whole psyllium husks. However, if you only have psyllium husk powder, use 1 tablespoon powder (15 grams) in place of the whole psyllium husks (note: I have not tested the recipe with psyllium husk powder).
Easy Homemade Naan Bread (no Yeast, 2 Ingredients)
I see that you can store in the freezer, does this mean the dough or the actual cooked naan? I’d like to make these ahead of time and then reheat when needed. What is the best way to reheat these?
Hi Amy! The freezer storage is for the cooked naan, not the dough. When I freeze these, I defrost at room temp (or overnight in the refrigerator)--it does not take long at room temp to get the primary thaw off. Then I reheat in a dry skillet set over medium heat, about a minute per side :)
We've made this a few times (oil-free) and had to play around with technique to avoid a sticky or chickpea flour mess. Our best success has been to separate the dough into 4 x ~60g portions, roughly shape into a ball onto a piece of parchment paper, cover the top with parchment as well, and then flatten with a tortilla press. We cut strips of parchment the width of the tortilla press that can be folded in half with the dough in between. We then cook them on a pancake griddle, leaving them sandwiched in the parchment paper until after cooked. The parchment paper comes right off, and there's almost no clean-up. They are fairly soft because there is no additional chickpea flour added during rolling, but I think they could be made crispier by putting them back on the griddle once the parchment has been removed. This is the first gluten-free WFPBNO naan recipe that my family has loved, and as the celiac family member, I am thrilled to have found it!
Homemade Naan Recipe
Raelynn, this is fantastic! Thank you for sharing your fantastic, well-explained tips. A pancake griddle is brilliant--I am definitely going to try that on my next batch of these. I am simply thrilled that these are the first wfpbno naan that you and the whole family love--wow! Many thanks for taking the time to post
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