Gluten-Free Naan

This gluten-free naan bread uses just 6 vegan base ingredients and around 20 minutes. Not only is this Indian flatbread incredibly simple to make, but as it’s yeast-free, it’s also super quick. Plus, this recipe is dairy-free, egg-free, and can be made low-FODMAP too!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Watch the video in the post for easy visual instructions.Add flour, baking powder, and salt to a medium-sized bowl, and stir to combine.

Step 2

Pour in warm water, yogurt, olive oil, and Aquafaba. Stir with a spoon, then use your hands to knead the dough. It should be a soft and pliable dough, not too dry but not sticky either.

Step 3

Divide the dough into 4 portions and sprinkle your working surface with some tapioca flour.

Step 4

Preheat a skillet on the stove over high heat. Meanwhile, roll out each dough ball with a rolling pin (or a glass), adding more tapioca flour if needed, to avoid sticking.

Step 5

Once the skillet is hot, add the flatbread and cook it with a lid over medium-high heat for a few minutes. I saw bubbles forming after less than 3 minutes. Flip the flatbread and let it cook for a further few minutes. Do this with the remaining dough. Cover the finished flat breads with a tea towel until serving.

Step 6

Serve warm, drizzle with some oil or vegan butter, add minced fresh garlic (and/or garlic powder), salt, and fresh herbs. Enjoy!

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