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Vegan Gluten free Naan Flatbread. Grain-free Naan Recipe. No Yeast. 6 Main Ingredients, 1 Bowl, and 20 Minutes. Serve with curries or slice and serve with dips or add to bowls. Soyfree Nutfree options. Jump to Recipe
We always need a good, fluffy, soft Naan flatbread to serve with curries, soups, stews or dips. My favorite Naan is obviously the one with gluten. But this one today is totally gluten-free! This Gluten free Naan has no grain, no yeast, no egg, no nuts, no need to sit and rise, no need to roll out. They are super quick and simple!
They need 1 Bowl, 6 Main ingredients and are ready within 30 mins. Just whisk the batter, spread on parchment lined sheet, add toppings and bake!
These flatbreads are soft and pliable when warm and will tend to dry out or get more cakey as they sit. Cover and store. I prefer the baked version, but you can make them on a cast iron skillet as well. See notes. To reheat, slice and grill or warm on a skillet or in a microwave. They also are great to serve with dips. Top with different seeds of choice and serve with creamy bean dips for a protein filled snack. These Naans are a slightly modified version of the chickpea Naans from my Indian Kitchen cookbook. That book is a treasure of amazing recipes!
Ingredients for Vegan Gluten free Naan Bread
- Chickpea flour is the main ingredients in these Naans. Chickpea flour is a flour of white chickpeas, while besan is a flour of skinned brown chickpeas. Besan is also more finely grounnd than chickpea flour. Because of these differences, chickpea flour needs more water to make a batter and also has a better volume when you need airy baked result. If using besan, use less water to keep a thicker batter.
- Some flaxseed meal and starch help as binders and also for texture. You can use both, or atleast one for best results.
- baking powder and baking soda leaven the flatbread instead of yeast.
- Garlic powder adds a bit of flavor.
- Yogurt or blended tofu adds the volume and moisture. Gluten free flours tend to dry out a lot during and after baking, so volume moisture ingredients such as these are very helpful to make a soft non dry result. Use plain non dairy yogurt or 1/2 cup silken tofu blended with 1 tsp lemon juice or 1/3 heaping cup firm tofu blended with 1 tsp lemon juice and few tsp water.
- water and oil are the other liquid ingredients to make the batter
- Toppings can be anything from garlic, herbs, to seeds of choice.
More flatbreads to try
- Cauliflower Flatbread – GF Grainfree
- Herb Garlic Flatbread – Yeast-free.
- Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
- Pita Bread – Yeasted
- Pumpkin rosemary flatbread – Yeast-free
- Sweet Potato gluten-free flatbread. Chickpea flour base. yeast-free. GF
- Naan bread.
Step by Step Photos:
Assemble the ingredients. Mix the dry ingredients in bowl. Use a whisk to combine well.
Add the oil and yogurt or tofu. Since yogurt is not always available (plus the vegan brands sometimes change the probiotics, which gives me migraines), I end up using blended tofu more often.
Add some water and whisk to combine well. Keep adding water to make a thick batter. See video for reference.
Prep the toppings. Preheat the oven to 425 deg F. Line a baking sheet with parchment. Cut out another parchment sheet that fits the baking sheet and set aside.
Spread the batter on the parchment. Add toppings. Cover the sheet lightly with the other parchment and bake. Covering the naans allows them to steam and bake at the same time and also holds the moisture in. Otherwise chickpea flour flatbreads dry out.
Brush oil or vegan butter and serve.
Vegan Gluten free Naan ( Chickpea flour Naan Grainfree)
Vegan Gluten free Naan Flatbread. Grain-free Naan Recipe. Yeastfree 6 Main Ingredients, 1 Bowl, and 20 Minutes. Serve with curries or slice and serve with dips or add to bowls. Soyfree Nutfree options
Ingredients
- 2 cups chickpea flour, See note if using besan
- 1 tbsp flaxseed meal, , optional
- 1 tbsp starch, , cornstarch or tapioca starch, optional
- 3/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp garlic powder, or 1/2 tsp garlic paste
- 1/3 cup non dairy plain yogurt, or 1/2 cup silken tofu blended with 1 tsp lemon juice, or 1/3 cup firm tofu blended with 1 tsp lemon juice and a tbsp or so water
- 2 tsp organic safflower or canola oil
- 3/4 to 1.5 cup water
- oil for brushing
- Nigella seeds or sesame seeds, , minced garlic and cilantro for garnish
Instructions
- Preheat the oven to 425 degrees F (220 C). Line a baking sheet with parchment. Cut out another parchment sheet that fits the baking sheet and set aside.
- In a bowl, add chickpea flour, flaxmeal, starch, salt, baking powder, garlic powder, baking soda and baking powder and whisk well.
- Add the yogurt or blended tofu, oil, and 3/4 cup water. Mix well to combine. Add more water if needed to get a thick smooth batter (slightly thicker than pancake batter). Let sit for 5 minutes. (You will need more water with chickpea flour and less water with besan, start with 1/2 cup water for besan and add more)*
- Drop a ladlefull of the batter on parchment lined sheet. Spread into an oval (7-8 inch)with the ladle. Repeat to make 2 or more Naan to fit the sheet.
- Sprinkle Nigella seeds or sesame seeds or other seeds of choice. Add garlic and cilantro. Spray oil on top. Cover the Naans lightly with another parchment that covers the entire baking sheet.
- Bake for 7-10 minutes (depends on size of naans and how many being baked together) Remove top parchment, Brush melted vegan butter or spray oil. Let cool for 2 minutes before removing from parchment. Repeat for the next set.
- The batter can thicken as it sits. Mix in a few tsps of water if needed before the next batch. Serve hot with curries, dips, soups. Keep covered with a kitchen towel on the counter for the day. Refrigerate for upto 4 days, freeze for upto a month. Reheat by grilling or microwave.
- Cook on Stove top: Heat a Cast iron skillet over medium heat. When hot, spread some oil. Add ladleful of the batter and spread. Top with seeds, garlic, cilantro. Cover the pan with a lid and cook for 3 to 5 mins. Flip to cook for a minute if needed.
Notes
*Keep the batter thick and spread the batter thick for fluffy fat bread. Fat Naan will be more cakey and crumbly.
Keep batter thinner and spread thinner for more pliable and less cakey Naan.
Besan: Chickpea flour is a flour of white chickpeas, while besan is a flour of skinned brown chickpeas. Besan is also more finely ground than chickpea flour. Because of these differences, chickpea flour needs more water to make a batter and also has a better volume when you need airy baked result. If using besan, use less water to keep a thicker batter.
Variations: Add other toppings such as everything bagel, seeds, fresh herbs, or spice blends mixed with sesame seeds.
Nutrition is for 1 Naan
Nutrition
Calories: 143kcal, Carbohydrates: 19g, Protein: 7g, Fat: 3g, Saturated Fat: 0.2g, Sodium: 240mg, Potassium: 327mg, Fiber: 3g, Sugar: 3g, Vitamin A: 10IU, Vitamin C: 1.2mg, Calcium: 56mg, Iron: 1.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
WOW. I made this for my husband who cannot eat gluten because I love naan and wanted to find a gluten-free alternative we can eat together.
It was SO. GOOD.
I used xantham gum instead of flaxseed meal because I didn’t have flaxseed meal on-hand, so the flour clumped-up a bit (my fault, not the recipe’s), and I used a coconut-based yogurt.
It baked out PERFECTLY. We were both really happy with it, and talked about how we’ll be using this for all our upcoming curries and also for easy lunches to eat with pickle and yogurt, or cheese! Thank you so much for this recipe!!
So glad you liked it!
I like the fact that it’s less work – no need to roll the dough. I had to add 3 more minutes to the baking time as it was still a bit wet. I also flipped it to have the same toasting color on the other side. Overall, it turned out great! Thank you for sharing this recipe! I think this will pair best with the chili soup I made.
Would there be a way to use coconut cream instead of yogurt…I have soymylk (I make) but never yogurt in the house? Thanks
yes! coconut cream can substitute yogurt in a 1:1 ratio.
Hi Richa
Since I found your website, I have become a vegan food lover along with my family members. We love every single of your recipes!
thank you so much
Hey Richa,
Tried them today..turned out lovely..however I didn’t get a flat top as it’s..y do we have to cover them? Can’t b made uncovered? D texture was awesome though..thnx for this quick recipe..
Thank you! Yes, chickpea flour flatbreads dry out and curl up if not covered . Spread the batter on the parchment. Add toppings. Cover the sheet lightly with the other parchment and bake. Covering the naans allows them to steam and bake at the same time and also holds the moisture in.
I NEVER comment on recipe sites, but will make an exeption today.
Tried this recipe last night, because I craved some bread with a veggie soup I had cooked. I was a little skeptical about the outcome, having had less than spectacular outcomes with other Vegan, GF bread recipes.
Made the recipe exactly as published, and not wanting to heat up the kitchen a lot, cooked the naans on a skillet. They cooked up so neatly (and quickly!) after a flip to even them out, leaving some lovely seared spots on both sides.
And when I tasted the outcome, I hit naan Nirvana! Literally shed some happy tears.
Tasted the leftovers today, and they’re even better after a rest on the counter, tightly wrapped in a plastic bag. The flavors had gotten a chance to deepen.
For all that is good and delicious, this recipe is at the top of the list. Having a good dose of protein in the bread is another wonderful bonus.
Blessings to you, Richa, for your work with GF and vegan recipes. I’ll definitely be searching your site for more.
I’m so glad you enjoyed this recipe and found great success!
Hi! We have chickpea allergies in our home, is there any way to make these using an alternative flour?
Thanks
yes, try this instead Whole Wheat Naan Bread – Vegan Indian Naan Recipe
I have made these everyday this week. I make the batter thinner and cook on the stove. I am happy to have a quick easy gf bread to add to my meals.
Hi Tasted bitter, not sure what ingredient that was , maybe i added too much of something..
Might be old chickpea flour or it did t bake long enough or it’s just that you might not be used to the flavor of the flour.
Hi would cutting down the salt to maybe a quarter teaspoon affect the recipe? I’d rather have lower sodium count and less salty taste. Have not made the recipe yet. Thanks!
that will be just fine
Perfect! Didn’t use flax meal and only had vanilla almond yogurt but they came out really yummy!