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
Servings: 8
Calories: 143kcal
Ingredients
- 2 cups (240 g) chickpea flour See note if using besan
- 1 tbsp flaxseed meal , optional
- 1 tbsp starch , cornstarch or tapioca starch, optional
- 3/4 tsp (0.75 tsp) salt
- 1 tsp baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/4 tsp (0.25 tsp) garlic powder or 1/2 tsp garlic paste
- 1/3 cup (81.67 g) 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 (180 - 350 ml) 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
Nutrition Facts
Vegan Gluten free Naan ( Chickpea flour Naan Grainfree)
Amount Per Serving
Calories 143
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.2g1%
Sodium 240mg10%
Potassium 327mg9%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 3g3%
Protein 7g14%
Vitamin A 10IU0%
Vitamin C 1.2mg1%
Calcium 56mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Emi
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!
Vegan Richa Support
thank you so much
Riddhi Rathod
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..
Vegan Richa Support
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.
Yodan
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.
Vegan Richa Support
I’m so glad you enjoyed this recipe and found great success!
Myli
Hi! We have chickpea allergies in our home, is there any way to make these using an alternative flour?
Thanks
Vegan Richa Support
yes, try this instead Whole Wheat Naan Bread – Vegan Indian Naan Recipe
Trina
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.
soph
Hi Tasted bitter, not sure what ingredient that was , maybe i added too much of something..
Richa
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.
Eileen
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!
Vegan Richa Support
that will be just fine
Nicole
Perfect! Didn’t use flax meal and only had vanilla almond yogurt but they came out really yummy!
Mary Sanders
Looks fantastic–every time I’ve tried to eat regular naan I’ve had an allergic reaction to the wheat so I just gave up on them.
I can vouch for how wonderful “Vegan Richa’s Indian Kitchen” really is; thank you Richa for your excellent advice about substitutions (allergic to most peppers but can use jalapenos). Thanks again!!
PC
Didn’t work for me at all. Dont know what went wrong because I followed the recipe exactly. Tried in the oven and pan fried with coconut oil, they ended up like tough pancakes. Not good at all. Binned them.
Richa
oh no! make sure not to over bake/cook. Even if they crisp up they should be tasty, just wont be bready.
Angy
This is a brilliant recipe , so easy and my daughter loves them ! Can you store them in the fridge or leave at room temperature? I made a big batch ! Thank you for sharing this ☺️
Richa
leave at room temp ina covred container for the day, but refrigerate to store for upto 5 days
Rach
Is there a way to sub out the tofu or yogurt with something else? I haven’t thought of anything, but I cannot have either.
Richa
cashew cream
Shaku
Would this work without oil and salt?
Richa
without salt yes. Without the oil, the flatbread will tend to dry out a lot. You can keep them thin and add serve then very fresh out of the oven
Lyndy
I’m allergic to lemon. Can I substitute vinegar for the lemon juibe when using tofu rather than yogurt?
Thanks for this recipe – I look forward to trying it.
Richa
yes
Natalie
Delicious!!!
Carol
Yes!! I love naan, but haven’t found a vegan recipe that I’d liked until now. Simple ingredients and tastes amazing!!
Karen
I love this flatbread! I’ve made it twice now. I served it with yellow dal and we we so pleased. We used it last night as buns for veggie burgers and they were so good. Fluffy and light, but also filling. Thank you for the easy, delicious recipe. 💙💙💙
Richa
yay! awesome! yes indeed they will make great buns too. make a thicker batter and youll get thicker buns.
Karen
Goodness! This is so easy and yummy. The perfect accompaniment to yellow daal. I fried them in a cast iron skillet. I will make this recipe many times again. Blessings.
Richa
yay!
Sara
I followed the exact recipe and I will have to put these to waste. I hated the taste. Although I am used to plant-based recipes and cooking with chickpea flour, this recipe unfortunately did not pass the test.
Richa
I am sorry it didnt work out. Chickpea flour can add a strong flavor to baked dishes and it might be something that is not pleasant to everyone and thats ok. It might work if you make a thinner batter and cook them on a cast iron skillet as that is higher heat and it will roast the flour a bit during cooking. I have an oat and almond based gluten free naan in my book that is pretty neutral flavor that might work for you as well.
Jim
The absolutely best vegan bread recipe ever! My wife loves it!
Richa
yay
Cassie Autumn Tran
Yum, chickpea flour is such a fabulous ingredient–you can use it for omelets, frittatas, pancakes, and now naan! I’ve been meaning to find a delicious lower carb and vegan flatbread recipe. This one using chickpea flour and flaxseed is PERFECT!
Martina Roy
This is very really unique helpful information. keep it up. Thank you so much!
Emily
Whipped these up after seeing the video on Instagram. and served this morning buttered with tofu scramble! All clean plates!
Richa
yay!
Hofterzielbeek
I’m excited to try these! Thank you so much for sharing this!
Jan
Can these be made without oil?
Richa
yes just omit it. Make sure to cover them well when baking. and store well covered too as they will tend to dry out more without the oil.
Margaret Spear
Thank you, this is perfect, do you think I could air fry these?
Richa
probably, you want to cover them with parchment even in air fryer.
Tracy
There are no words for how delicious this is when you’ve been grain/gluten free for 2 months and miss bread! My only suggestion would be to spray the parchment paper first (though I haven’t tried it yet), but they definitely stuck to the bottom sheet.
Richa
It depends on the brand of parchment. Mine never sticks !
Elizabeth
I can’t wait to try these! I’m always on the lookout for grain-free recipes such as this. I really appreciate how much you understand the function of each ingredient and you share that in your posts. And I agree – your Indian cookbook is a treasure trove of amazing, delicious recipes. Thank you for all you do!
Richa
Thanks! I recently started adding the ingredient information to the posts, so that it helps in case someone is looking to substitute. Sometimes subs are too different to work well.
Yes indeed, the book is always on the counter for reference!
Valerie
Thank you very very much for making it yeast-free!!
Richa
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