Vegan Gluten-Free Naan

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If there’s one thing I always miss on a gluten-free and vegan diet, it’s soft, warm naan bread. That irresistible combination of fluffy texture, golden spots, and garlicky aroma is something that completes any Indian-inspired meal—or honestly, any meal at all. So I knew I had to find a way to recreate it in my kitchen without the gluten or dairy. After much trial and error, I’m thrilled to say this Vegan Gluten-Free Naan recipe is the answer I’ve been looking for.

The best part? It doesn’t require complicated ingredients or fancy techniques. You’ll get chewy, slightly crisp naan with a pillowy center, perfect for dipping into curries, spreading with hummus, or just enjoying warm with a drizzle of olive oil. Whether you’re cooking for yourself, your family, or guests with dietary restrictions, this naan will be a go-to you’ll want to make again and again.

Why You’ll Love This Vegan Gluten-Free Naan

• It’s soft, warm, and chewy—just like traditional naan.
• 100% dairy-free and gluten-free, but still full of flavor.
• No yeast required, so it comes together quickly.
• Great for freezing and reheating later.
• Pairs well with a huge variety of dishes.

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What Kind of Flour Should I Use for Gluten-Free Naan?

I recommend using a high-quality 1:1 gluten-free all-purpose flour blend. Look for one that includes xanthan gum, as it helps mimic the elasticity of gluten. You can also use blends that contain rice flour, potato starch, and tapioca starch. Avoid single flours like almond or coconut for this recipe—they won’t give you the soft, pliable texture we want for naan.

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Options for Substitutions

• Yogurt Substitute: Use any unsweetened non-dairy yogurt like coconut or almond yogurt.
• Oil Options: Coconut oil, olive oil, or even vegan butter all work well.
• Fresh Garlic or Dried: If you’re in a pinch, garlic powder can replace minced garlic in the topping.
• Fresh Herbs: Parsley or cilantro can be swapped in for each other.
• Flour Blend: If you don’t have a pre-made gluten-free flour blend, make your own using rice flour, potato starch, and tapioca starch.

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Ingredients for This Vegan Gluten-Free Naan

• Gluten-Free All-Purpose Flour – This is the base of our naan. A 1:1 flour blend with xanthan gum is ideal to replicate the elasticity and texture of traditional naan.
• Non-Dairy Yogurt – Unsweetened coconut yogurt adds moisture and a slight tang, helping achieve that classic naan chewiness.
• Baking Powder – Gives the naan a slight rise, making it fluffier without the need for yeast.
• Salt – Essential to enhance flavor.
• Olive Oil or Coconut Oil – For richness in the dough and brushing the naan while cooking for a golden finish.
• Warm Water – Helps bring the dough together and activates the baking powder.
• Garlic (optional) – For making garlic naan; minced garlic adds a strong, savory aroma and flavor.
• Chopped Fresh Herbs (like parsley or cilantro) – Adds a fresh finish and visual appeal when sprinkled on top.

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Step 1: Make the Dough

In a large mixing bowl, combine 2 cups of gluten-free all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Whisk to combine. Add 1/2 cup of unsweetened non-dairy yogurt and 2 tablespoons of olive oil. Slowly pour in 1/4 cup of warm water, mixing until a dough forms. If the dough feels too dry, add more water a tablespoon at a time. Knead lightly until smooth and pliable.

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Step 2: Rest the Dough

Cover the bowl with a clean towel and let the dough rest for 30 minutes at room temperature. This gives the flour time to hydrate and makes the dough easier to work with.

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Step 3: Divide and Shape

Divide the dough into 4–6 equal portions. Roll each portion into a ball. On a lightly floured surface (use more of your gluten-free flour blend), flatten each ball with your hands or a rolling pin into an oval or teardrop shape, about 1/4 inch thick.

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Step 4: Cook the Naan

Heat a cast iron skillet or heavy-bottomed pan over medium heat until hot. Do not add oil to the pan. Place one naan at a time onto the dry skillet. Cook for 2–3 minutes until bubbles form and the bottom is golden brown. Flip and cook for another 1–2 minutes.

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Step 5: Add Garlic and Herbs (Optional)

If making garlic naan, brush the cooked side with a mixture of olive oil and minced garlic while the other side cooks. Once both sides are done, remove from the pan and sprinkle with chopped herbs.

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Step 6: Serve Warm

Stack cooked naan on a plate and cover with a clean towel to keep warm and soft. Serve immediately or store for later use.

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How Long to Prepare the Vegan Gluten-Free Naan

Prep Time

Preparing the dough and letting it rest takes about 35–40 minutes in total. That includes 5–10 minutes to mix and knead the dough and 30 minutes for it to rest. Resting is essential to allow the flour to absorb the moisture and become more elastic, even without gluten.

Cook Time

Each naan takes about 4–5 minutes to cook, depending on your pan and heat level. If you’re making 4 to 6 naan, you’ll need 20–30 minutes for cooking. Plan for a total of around 1 hour from start to finish.

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Tips for Perfect Vegan Gluten-Free Naan

• Use a non-stick or cast iron skillet for best browning.
• Don’t skip the dough resting step—it improves texture.
• Roll the naan fairly thin; thick dough won’t cook evenly.
• Brush with oil or vegan butter immediately after cooking for extra softness.
• Cover the cooked naan with a towel to keep warm and moist.

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Watch Out for These Mistakes While Cooking

• Using too much flour while rolling: This can dry out the naan.
• Cooking on low heat: You won’t get those signature brown spots or bubbles.
• Skipping the oil brushing: It adds flavor and keeps the bread soft.
• Over-mixing the dough: Gluten-free dough can become gummy if handled too much.
• Rolling unevenly: Uneven thickness leads to uneven cooking.

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What to Serve With Vegan Gluten-Free Naan?

1. Chickpea Coconut Curry

Creamy and rich, this pairs beautifully with soft naan to soak up the sauce.

2. Vegan Tikka Masala

The tomato-based spice of tikka masala is perfect alongside fluffy naan.

3. Roasted Vegetable Hummus Plate

Use the naan as a base or dipper with smoky vegetables and hummus.

4. Lentil Dal

Hearty and packed with flavor, dal and naan are a classic comfort combo.

5. Vegan Butter Chicken (Soy-Based)

A flavorful alternative that tastes just like the original, naan makes it complete.

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Storage Instructions

Room Temperature

Store cooked naan in an airtight container or zip-top bag at room temperature for up to 2 days. Keep a paper towel in the bag to absorb excess moisture.

Refrigeration

If storing longer, refrigerate for up to 5 days. Reheat on a dry skillet or in the microwave wrapped in a damp towel.

Freezing

Freeze cooked naan in a single layer, then transfer to a freezer-safe bag. They’ll keep for up to 2 months. Reheat straight from frozen on a skillet for best texture.

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Estimated Nutrition (per serving – based on 1 of 6 naan)

• Calories: 160 kcal
• Carbohydrates: 28g
• Protein: 2g
• Fat: 5g
• Saturated Fat: 1g
• Sodium: 180mg
• Fiber: 2g
• Sugar: 1g

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Frequently Asked Questions

How do I keep the naan soft after cooking?

Brush with oil or vegan butter immediately after cooking and keep covered with a towel.

Can I use almond flour instead of gluten-free flour?

No, almond flour doesn’t work well in this recipe—it lacks the structure needed for naan.

What non-dairy yogurt is best?

Coconut yogurt is ideal, but soy or almond yogurt works too as long as it’s unsweetened.

Can I make this ahead of time?

Yes! You can make and refrigerate the dough up to a day ahead, or freeze cooked naan.

Is it okay to double the recipe?

Absolutely. Just make sure you have enough skillet space and time to cook them all evenly.

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Conclusion

Vegan Gluten-Free Naan is the kind of recipe that makes your kitchen smell amazing and your table feel special. It’s soft, flavorful, and beautifully versatile—a staple you’ll want to keep on hand whether you’re following a special diet or not. Once you try this easy, satisfying version, you’ll never miss traditional naan again.

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