For as much Indian food as we eat in our home (takeout and homemade), it was about time I knew how to make a good vegan naan. I’ve been working on this recipe for a while now, and it’s finally ready to be released into the world!
Naan is believed to date as far back as 1300 AD when it was mentioned in the notes of an Indo-Persian poet. Then, around 1526 it became popular among royals of the Mughal era in India. Because naan contained yeast (which was very expensive), it was reserved for royalty. (source)
How much times can change! Once yeast became more readily available, naan’s popularity spread throughout India and to other parts of the world.
Gluten Free Naan (vegan Flatbread)
Our version strays a bit from traditional, but is inspired by the concept and texture. You can find an authentic recipe here.
This recipe is simple, requiring just 7 basic ingredients you likely have on hand right now. And the method iseasier than baking a loaf of bread. There’s hardly any kneading; just mix, rise, roll, and cook on the stovetop.
This recipe is plant-based but not gluten-free. I tested many gluten-free versions but couldn’t get them to where I wanted. But, if you give this recipe a try with gluten-free flours, let me know how it goes in the comments!
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This would make the perfect snack or side to dishes like my Spicy Red Lentil Curry, Lentil Dal, Sweet Potato Kale Curry, or Chana Masala. I could also see this working well as a wrapwithcrispy chickpeasor as flatbread for a quick pizza. And I wouldn’tjudge you if you just slathered it in peanut butter and jelly and went to town (Minimalist Baker approved).
If you try this recipe, let us know! Leave a comment, rate it, and tag any photos # on Instagram so we can see what you came up with. Cheers, friends!
Fluffy, tender, vegan naan made with 7 simple ingredients! The perfect snack or side for Indian dishes like curry, lentil soup, or chutney. Also makes a delicious wrap!
Chocolate Peanut Butter Banana Bread
*Alternative Whole Grain Flour Blend (use in place of all purpose): 1 cup + 1 Tbsp (127.5 g) unbleached all purpose flour, 1/2 cup (60 g) spelt flour, 1/3 cup (40 g) oat flour, 2 Tbsp (6 g) cornstarch (or arrowroot starch) *If omitting oil, sub additional vegan yogurt. I haven’t tested it this way but think this would be the best way to keep it oil-free. *Recipe loosely adapted from Food Network. *Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 naan Calories: 175 Carbohydrates: 33.7 g Protein: 4.8 g Fat: 2.3 g Saturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 315 mg Fiber: 1.5 g Sugar: 0.8 gSince making our vegan take on traditional Indian naan bread a while back, I’ve significantly decreased my consumption of gluten, so naan was off the table for a while. Moment of silence as we grieve.
The gluten-free alternatives I’d tried up to this point were admittedly lackluster. I missed the pillowy, stretchy naan bread infused with garlic alongside my beloved curries, so I got to work. And the results were incredible.
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Friends, behold, gluten-free vegan naan made in 1 bowl, in 20 minutes, with simple ingredients! It’s the gluten-free naan of my dreams, pairs well with SO many dishes, and is freezer friendly! Let us show you how it’s done.
Naan is believed to date as far back as 1300 AD when it was mentioned in the notes of an Indo-Persian poet. Then, around 1526, it became popular among royals of the Mughal era in India. Because naan contained yeast (which was very expensive), it was reserved for royalty. (source)
How much times can change! Once yeast became more readily available, naan’s popularity spread throughout India and to other parts of the world.
Vegan Naan Bread Recipe Hot Sale
Naan is traditionally made with all-purpose (wheat) flour, which is not gluten-free. But the gluten provides a stretchy element that can be tricky to replicate with gluten-free alternatives. But friends, we’ve done the trial and error so you don’t have to!
We’ve found that the key is to use a perfect combination of gluten-free flours that achieves the right taste and texture. You can read more about different gluten-free flours here.
For this recipe, we used coconut flour for its dense, wholesome texture then lightened it up with potato starch for fluffiness and arrowroot starch for a stretchy, pliable element.
Indian Naan Bread Recipe
And for quicker weeknight preparation, you can freeze the cooked naan and reheat in a skillet or in the microwave. So easy!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo#on Instagram. Cheers, friends!
Fluffy vegan, gluten-free naan made in just 20 minutes and 1 bowl without yeast! The result is a pillowy, stretchy naan that’s almost undetectably gluten-free. Perfect for pairing with curries, dips, and more. And it’s freezer friendly!
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Serving: 1 small naan Calories: 182 Carbohydrates: 32.2 g Protein: 1.8 g Fat: 5.5 g Saturated Fat: 4.3 g Polyunsaturated Fat: 0.13 g Monounsaturated Fat: 0.59 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 480 mg Potassium: 89 mg Fiber: 4 g Sugar: 0.8 g Vitamin A: 9.16 IU Vitamin C: 0.31 mg Calcium: 97.35 mg Iron: 0.51 mg
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