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 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 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.
Valerie says
April 24, 2019 at 7:08 amThank you very very much for making it yeast-free!!
Richa says
April 24, 2019 at 5:42 pm<3
Elizabeth says
April 24, 2019 at 2:45 pmI 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 says
April 24, 2019 at 5:43 pmThanks! 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!
Margaret Spear says
April 24, 2019 at 4:28 pmThank you, this is perfect, do you think I could air fry these?
Richa says
April 24, 2019 at 5:09 pmprobably, you want to cover them with parchment even in air fryer.
Jan says
April 24, 2019 at 5:44 pmCan these be made without oil?
Richa says
April 24, 2019 at 5:45 pmyes 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.
Hofterzielbeek says
April 25, 2019 at 6:58 amI’m excited to try these! Thank you so much for sharing this!
Emily says
April 25, 2019 at 11:45 amWhipped these up after seeing the video on Instagram. and served this morning buttered with tofu scramble! All clean plates!
Richa says
April 25, 2019 at 2:02 pmyay!
Martina Roy says
April 26, 2019 at 1:26 amThis is very really unique helpful information. keep it up. Thank you so much!
Cassie Autumn Tran says
April 26, 2019 at 9:00 pmYum, 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!
Jim says
May 1, 2019 at 7:49 pmThe absolutely best vegan bread recipe ever! My wife loves it!
Richa says
May 1, 2019 at 7:56 pmyay
Sara says
May 7, 2019 at 4:27 pmI 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 says
July 14, 2019 at 11:16 pmI 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.
Karen says
May 27, 2019 at 5:46 pmGoodness! 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 says
May 27, 2019 at 8:57 pmyay!
Karen says
June 14, 2019 at 11:59 amI 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 says
June 14, 2019 at 12:25 pmyay! awesome! yes indeed they will make great buns too. make a thicker batter and youll get thicker buns.
Carol says
June 27, 2019 at 10:44 amYes!! I love naan, but haven’t found a vegan recipe that I’d liked until now. Simple ingredients and tastes amazing!!
Natalie says
July 2, 2019 at 10:24 amDelicious!!!
Lyndy says
July 10, 2019 at 2:59 pmI’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 says
July 10, 2019 at 3:03 pmyes
Shaku says
September 21, 2019 at 6:37 amWould this work without oil and salt?
Richa says
September 21, 2019 at 8:30 pmwithout 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
Rach says
December 17, 2019 at 5:34 pmIs 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 says
December 17, 2019 at 5:36 pmcashew cream
Angy says
February 19, 2020 at 2:29 amThis 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 says
February 19, 2020 at 11:18 amleave at room temp ina covred container for the day, but refrigerate to store for upto 5 days
PC says
March 5, 2020 at 8:35 amDidn’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 says
March 7, 2020 at 5:51 pmoh no! make sure not to over bake/cook. Even if they crisp up they should be tasty, just wont be bready.
Mary Sanders says
March 6, 2020 at 2:02 pmLooks 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!!
Nicole says
May 1, 2020 at 9:17 amPerfect! Didn’t use flax meal and only had vanilla almond yogurt but they came out really yummy!
soph says
May 16, 2020 at 11:52 amHi Tasted bitter, not sure what ingredient that was , maybe i added too much of something..
Richa says
May 16, 2020 at 11:59 amMight 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.
Trina says
May 21, 2020 at 10:44 pmI 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.
Myli says
May 24, 2020 at 8:02 amHi! We have chickpea allergies in our home, is there any way to make these using an alternative flour?
Thanks
Vegan Richa Support says
May 25, 2020 at 11:38 amyes, try this instead Whole Wheat Naan Bread – Vegan Indian Naan Recipe
Yodan says
May 29, 2020 at 8:11 amI 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 says
May 29, 2020 at 9:42 amI’m so glad you enjoyed this recipe and found great success!
Riddhi Rathod says
November 26, 2020 at 6:45 amHey 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 says
November 26, 2020 at 9:56 pmThank 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.