A close up of vegan gluten free naan cut in half
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Vegan Gluten free Naan Bread

Vegan Gluten free Naan Bread This is a gum, soy, gluten and nut free recipe
Prep Time15 mins
Cook Time14 mins
Resting time3 hrs
Total Time29 mins
Course: Bread
Cuisine: Indian
Keyword: flat bread, gluten free bread, Indian bread
Servings: 2 naan breads
Calories: 381kcal
Author: Vegan Richa

Ingredients

  • 1/2 cup finely ground gf Oats not quick oats
  • 1/2 cup Potato Starch
  • 1 teaspoon active yeast
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons agave syrup
  • 1 Tablespoon organic canola oil
  • 1/4 cup warm water +1.5-2 Tablespoons water

Spices

  • 1/2 teaspoon cumin powder
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon carom or fennel or nigella seeds
  • Top with nigella or sesame seeds

Instructions

  • In a bowl, add 1/4 cup warm water and yeast and let it sit until frothy. 10 minutes.
  • In another bowl, whisk oats flour, potato starch, baking powder, seeds, salt, cumin powder, black pepper, very well.
  • Add in the dry ingredients to the yeast mix. Add salt, agave and oil and mix well to combine. Add a tablespoon of water at a time to make a thick batter (not really flowy) .Spray top with water so the dough doesnt dry out.
  • Cover with damp towel or plastic wrap with enough space to double, and Let sit in warm place for 1.5-2 hours or until doubled.
  • The batter will turn doughy because Oats will absorb the extra moisture.
  • Oil hands and pick the dough up and gather into 1 or 2 balls. You can make two, 6 inch flat breads, a bit less than 1/4 inch thick. I made one 8 inch 1/4 inch thick and a small dinner roll 
  • Pat the dough into desired shape on parchment. Use parchment size that will fit in your steamer and leave some space for the steam to circulate.
  • Sprinkle some seeds on top and pat them in.
  • Spritz top with water. Cover with towel and let rise for 45 minutes to an hour, until almost double.(Let is Rise well. (below, after 45 minutes of rising)
  • Start up the steamer. Place parchment on steamer tray. Place steamer in container when water is boiling(steam is getting produced continuously).
  • Cover and steam for 12-14 minutes.
  • Carefully lift tray or parchment out. Lift up the flatbread and flip it and place on dry parchment, so the bottom doesnt get soggy. (below, parchment has been peeled off the bottom)
  • You can leave it be at this point and serve after a minute. Or do a quick grill. 
  • Start up a pan on high heat. Place the flat bread with bottom on heated pan. Cook for half a minute. Flip and cook for another half a minute.
  • Let bread cool for half a minute before serving. Serve hot with any favorite indian curries or lentil soups. or cut it up to use as pita or a side.

Notes

Nutritional values are based on one naan
Substitute spices with dried basil and olive oil to make a pizza base. Top with roasted veggies, cheeze, do a quick broil and serve!
You can also make small dinner rolls and steam them. This quantity will probably give 6.
Store in refrigerator for not more than 2 days.
Freeze with parchment separating the flatbreads and ziplocked with least amount of air. Reheat on pan or toaster and use.

Nutrition

Calories: 381kcal | Carbohydrates: 63g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 515mg | Potassium: 619mg | Fiber: 5g | Sugar: 8g | Vitamin C: 1.5mg | Calcium: 64mg | Iron: 2.2mg