Fluffy Gluten-Free Naan (Yeast-Free, 20 minutes!)

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Bowls of olive oil and parsley next to a platter of vegan gluten free naan

Since making our vegan take on traditional Indian naan bread a while back, I’ve significantly decreased my consumption of gluten, so naan was off the table for a while. Moment of silence as we grieve. 

The gluten-free alternatives I’d tried up to this point were admittedly lackluster. I missed the pillowy, stretchy naan bread infused with garlic alongside my beloved curries, so I got to work. And the results were incredible. 

Friends, behold, gluten-free vegan naan made in 1 bowl, in 20 minutes, with simple ingredients! It’s the gluten-free naan of my dreams, pairs well with SO many dishes, and is freezer friendly! Let us show you how it’s done.

Gluten free flours, coconut milk, coconut yogurt, baking powder, salt, garlic, and olive oil

Origins of Naan

Naan is believed to date as far back as 1300 AD when it was mentioned in the notes of an Indo-Persian poet. Then, around 1526, it became popular among royals of the Mughal era in India. Because naan contained yeast (which was very expensive), it was reserved for royalty. (source)

How much times can change! Once yeast became more readily available, naan’s popularity spread throughout India and to other parts of the world.

Our gluten-free version is not authentic but is inspired by the concept and ingredients. You can find an authentic recipe here.

Bowl of foamy naan batter

How to Make Gluten-Free Naan

Naan is traditionally made with all-purpose (wheat) flour, which is not gluten-free. But the gluten provides a stretchy element that can be tricky to replicate with gluten-free alternatives. But friends, we’ve done the trial and error so you don’t have to!

We’ve found that the key is to use a perfect combination of gluten-free flours that achieves the right taste and texture. You can read more about different gluten-free flours here.

For this recipe, we used coconut flour for its dense, wholesome texture then lightened it up with potato starch for fluffiness and arrowroot starch for a stretchy, pliable element.

Using a wooden spoon to mix a bowl of naan dough

You’ll mix the flours into a fluffy, foamy mixture with coconut yogurt, coconut milk, olive oil, baking powder, salt, and garlic.

Wooden spoon in a bowl of gluten free naan dough

Next, you’ll roll the dough into balls (about 3 tablespoons of dough each).

Holding a ball of gluten free naan dough

Use a rolling pin on a (gluten-free) floured surface to flatten the dough.

Using a rolling pin to roll out naan dough on a floured surface

Though naan is traditionally made in a clay oven (called a tandoor), a cast-iron skillet works well for this recipe.

Using a metal spatula to flip a piece of naan bread

You’ll want to brown it on both sides and repeat with the rest of the batch.

Cooking gluten free naan in a cast iron skillet

And for quicker weeknight preparation, you can freeze the cooked naan and reheat in a skillet or in the microwave. So easy!

Holding a platter of gluten free naan topped with olive oil, garlic, and fresh parsley

We hope you LOVE this recipe! It’s:

& Versatile!

Enjoy this delicious naan as an appetizer, side, or snack! Pair with your favorite Indian-inspired dishes such as the ones below.

What to Eat with Naan

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Pulling apart a piece of stretchy gluten free naan bread

Fluffy Gluten-Free Naan (Yeast-Free, 20 minutes!)

Fluffy vegan, gluten-free naan made in just 20 minutes and 1 bowl without yeast! The result is a pillowy, stretchy naan that’s almost undetectably gluten-free. Perfect for pairing with curries, dips, and more. And it’s freezer friendly!
Author Minimalist Baker
Plate of gluten free naan bread topped with fresh parsley
5 from 30 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 (large // or 12 mini naan)
Course Side Dish, Snack
Cuisine Gluten-Free, Grain-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days



  • 1/4 cup plain coconut yogurt (Culina is our favorite)
  • 1/2 cup light coconut milk (canned), plus more as needed
  • 1 tsp olive oil (if oil-free, omit and add more coconut milk as needed)
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 small cloves garlic , minced or pressed
  • 1/2 cup coconut flour (we haven’t tested almond flour, but it might work)
  • 1/2 cup arrowroot starch (we haven’t tested other starches, but cornstarch might work)
  • 1/2 cup potato starch (NOT flour // potato starch is pretty key here for fluffy texture, so I’d be hesitant to sub it out)

FOR SERVING optional

  • Olive oil or melted vegan butter
  • Crushed garlic
  • Fresh parsley, minced


  • In a medium mixing bowl add coconut yogurt, coconut milk, olive oil, baking powder, sea salt, and garlic and whisk to combine. The mixture will likely fluff up and foam if your yogurt has active cultures (our favorite is Culina plain yogurt). This is normal and good!
  • Next add coconut flour, arrowroot starch, and potato starch and stir with a wooden spoon to combine. It should form a dough that is moist and malleable, doesn’t stick to your hands, and also doesn’t crack easily when rolled. Add more potato starch as needed if too sticky. Add more light coconut milk as needed if it’s too dry.
  • Generously sprinkle gluten-free flour on a clean surface and place 1 ball of dough (~3 Tbsp in size) in the center. Generously dust the top of the dough with GF flour. Use a rolling pin to roll into a thin oval shape, about 1/4 inch thick.
  • Heat a skillet (cast iron is best, or non-stick) over medium-high heat. Once hot, spray or drizzle with a little oil (such as avocado; optional if using a non-stick pan). Then use a spatula to carefully transfer the dough to the pan.
  • Cook for 3-4 minutes or until the underside is golden brown. Bubbles may form while it’s cooking — that’s normal and good. Flip carefully and cook for another 2-3 minutes (less if you prefer a more pillowy naan). Lower heat as needed to ensure it doesn’t burn. You’ll know it’s done when both sides are golden brown.
  • Repeat this process until all naan dough is used (~6 large or 12 mini naans as the original recipe is written).
  • Drizzle with a little olive oil and garnish with more minced garlic and/or some fresh parsley if desired (all optional). Store leftovers covered in the refrigerator up to 2-3 days, though best when fresh. To freeze, place cooked, cooled naan in a freezer-safe container or bag (adding parchment paper between each naan will prevent sticking) and freeze for up to 1 month. To serve, either heat from frozen in a toaster oven, thaw overnight and then heat in a skillet, or microwave from frozen until warm. As with most bread, best when fresh.
  • This naan is perfect for serving with any Indian-inspired dish, such as Chana Masala, Tikka Masala, Vegan Palak “Paneer,” and more!



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 small naan Calories: 182 Carbohydrates: 32.2 g Protein: 1.8 g Fat: 5.5 g Saturated Fat: 4.3 g Polyunsaturated Fat: 0.13 g Monounsaturated Fat: 0.59 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 480 mg Potassium: 89 mg Fiber: 4 g Sugar: 0.8 g Vitamin A: 9.16 IU Vitamin C: 0.31 mg Calcium: 97.35 mg Iron: 0.51 mg

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Reader Interactions

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My Rating:

  1. Christina Lerable says

    Hi there, thank you so much for taking your time to find out all these yummy looking meals. I am diving straight into the cakes first and pasta. I do have a few questions. In the cakes you use potato and arrowroot starch, as you have used in this recipe ‘ potato starch. I cant eat potato and id rather stay away. So in the cake use twice as much arrowroot or not? My foods are more limited, than just vegan. Cant wait to try and fail and try and succeed hopefully today. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christina, we haven’t tried with those modifications, but maybe a blend of tapioca and arrowroot in this recipe? And in the cake recipes, we’d suggest searching the comments to see what others have tried or what we’ve recommended. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

  2. Britney says

    So I had some gluten free naan the other day with fig spread inside. It was so delightful! I wonder if I can roll and flatten the balls around the fig for the same outcome ! YUMMM

  3. Laura Thompson says

    These totally curb the naan bread craving I had! The hint of coconut flavour complimented our indian dish really well.

    These have become a favourite in our home.


  4. Elisabet Anna says

    Love this recipe! It was delicious. I used Tapioca in stead of Arrow root and a canned full fat coconut milk and it was the best ever.

    I Love your recipes and your webpage
    Lots of Love

  5. Elizabeth Mustain says

    I want to give this recipe way more than 5 stars! My husband is thrilled to have naan as an option with Indian take out again. I wanted to eat all of it, but my one year old would have fought me on it. It’s so fluffy and chewy and buttery (but no butter!). We didn’t have coconut yogurt, so we just used regular whole milk yogurt and it worked wonderfully!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you both enjoyed it, Elizabeth! Thanks so much for the lovely review!

  6. Barb says

    Love this recipe! Made it twice now, and since I never have yogurt of any description on hand-I subbed in an equal amount of my gluten free sourdough starter! It was awesome. Chewy, tender and delicious.

  7. Amy says

    So was excited to try. Got the ingredients I did not have the end result was a bomb! Not sure what I did wrong. Maybe the yogurt was not active enough. Did not bubble and end result was tasteless and heavy. Boo hoo.

    so many of your recipes I have tried have been great

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear it didn’t turn out as expected, Amy! Did you make any modifications? Did you make sure to use potato starch, not potato flour?

      • Amy says

        yes used potato starch. That’s what I did not have on hand so bought for recipe. Will attempt again. Any other suggestions well appreciated.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Is your baking powder expired? Or maybe the type of yogurt didn’t work well? We prefer Culina plain here.

  8. Alyssa says

    This naan was delicious, and I’ve already told other people about it and linked your recipe. Super satisfying! I can see how this would work for little pizza flatbreads too.
    I had some issues with transferring the naan to the pan to cook without it breaking, until I used a sheet of parchment to transfer them on..that seemed to do the trick!
    I subbed cashew yogurt for the coconut and whole fat coconut milk instead of lower fat, I just watered it down a bit.
    I will make these again and again!

    Thanks, also, for your beautiful website and recipes. I love how accessible you make the recipes, without having a lot of pop ups and videos and ads to constantly close.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Alyssa! We’re so glad you enjoy our recipes! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brie, we’re not certain, but another reader mentioned using vanilla yogurt and it turned out well. Let us know if you try it!

  9. Debbie says

    Woohoo! It worked! I used cassava flour instead of the coconut flour.

    I’m on a low-FODMAP diet which helps control symptoms of IBS. Coconut and almond flour, and also wheat flour, are all high-FODMAP.

    Like others who commented, I love Indian food with naan. I thought I’d never see them again. I HAD to have these so I needed a substitution. Even my whole family who can eat wheat flour loved them. Yay!

    Cassava flour absorbs moisture like coconut flour does. Easy substitution. Next time I’ll try half oat flour & half cassava flour. I will report back.

    The rest of the ingredients stayed the same, except for an inconsequential oddity. There was no plain coconut yogurt at the store where I can find my vanilla coconut yogurt, but there was regular unsweetened coconut yogurt. I used it and added coconut sugar until I liked the flavor.

    Yummy, yum, yum… a rotation keeper with my Indian meals! I am so thrilled to have found this recipe and right before a little celebration for a significant milestone in my daughter’s life. We had it with the “1-pot Tikka Masala”, linked in this article above, served over brown rice .

    What a fantastic recipe. Thank you so much for getting in your kitchen and doing the experimentation for us.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well and you were able to enjoy naan! Thanks so much for the lovely review, Debbie. And plain coconut yogurt is the same as unsweetened, so that was perfect =)

  10. Tandy Klein says

    I’m embarrassed to say that although I’ve made many of your recipes, this is my first time leaving a review. But WOW!!! Seriously so good. I followed the recipe except I used regular Thai Kitchen Coconut milk not
    lite and I couldn’t find the recommended yogurt so I used the unsweetened SoDelicious Coconut milk yogurt. This exceeded my expectations and was an amazing treat! Fluffy and the flavor was on point! I had to go GF a few years ago for health reasons and have missed many things. Thank you minimalist baker for brining so much joy to my GF life!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re SO glad you enjoyed it, Tandy! Thanks so much for your kind words and lovely review! xo

  11. Lori says

    I love the texture! This was delicious but very coconut forward. I even subbed the coco milk with df creamer. I am gonna try it with almond flour.

  12. Candice says

    This Naan recipe was absolutely delicious. I paired it with chickpea masala and the whole family loved it, and asked me to make it 3 times in a week. The texture came out perfect. I love that it was a one bowl and easy to follow recipe. Thank you!!

  13. MrsTwoSheds says

    Hi MB – this is superb!!! I also tried with almond meal as suggested and just as wow. I didn’t have plain gf flour so used potato starch on the board. This mix you created is so perfect 👌 that you can just press the mix out with your hands if a rolling pin isn’t at hand. My husband loved it as well. We chowed them down with a steamy bowl of bouillabaisse. Next time I’ll serve it up with an Indian feast! Anyone who has to be GF will greatly appreciate this perfectly textured delicious warm or cold naan.

  14. Kate W says

    This naan is INCREDIBLE. Firstly I am mediocre with any type of flour or pastry or bread recipe. This was so simple that even I could do it and it came out tasting completely authentic. Second, how the heck does this have so much coconut product?! You don’t taste it at all! So if that’s holding you back, don’t let it. Truly, you have changed my life MB. I have missed naan so much since my Celiac diagnosis and this has just been a dreamboat.

  15. Leta says

    Wow!! We didn’t have arrowroot, so I tried the cornstarch substitution, and the end result was absolutely delicious! Awesome texture and flavor- a huge hit. Thank you, MB!!

    • Beth Hayes says

      Have been craving naan for some time now and was hoping someone would put a good GF recipe out there. Thank you, Dana! It was delicious! I topped it with caramelized cherry tomatoes, basil and salt.

  16. Cara Jones says

    These are yet another MB staple in our household! Even our traditional naan loving ten-year old couldn’t resist this grain-free version. We have already made them twice in a week. The flavor is amazing – hints of coconut and sour from the yogurt! We didn’t have potato starch and had to sub in tapioca starch so we didn’t have AS fluffy of a texture, but regardless they were delicious. I popped a leftover piece from last night in the toaster and ate it whilst writing this review! Thanks Minimalist Baker!

  17. Jackie B. says

    Wowza! We made these with dinner tonight and they were so good! The texture is amazing, and I couldn’t stop eating them. Thank you for such an easy and delicious recipe!

  18. Alexandra Sevlie says


    These are so good! I was very worried making them as I serving them to my non-gluten free/vegan co-workers. But holy, these passed with flying stars!! They taste the best when eaten right off the griddle!

  19. Danielle says

    Tried it with almond flour and it worked beautifully. The dough was wet but I just kept adding potato starch till I could roll it into a ball.

    Fried it up on a non stick pan and BAM. DONE. I cannot believe I get to have vegan gf naan!! Like I can’t even deal right now.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      lol! Thanks for sharing, Danielle! So great. One favor: would you mind adding a rating to your reviews? It’s super helpful to us and other readers. Thanks! xo

  20. Beatriz Arenas Ibarrondo says

    Delicious!! Thank you sooo much for this recipe! I had had a craving for naan for 10 years!, when i had to go gluten free. Even my 3yo boy loves them, and everybody in the family too. I substituted the garlic for leeks, finely chopped. I definetely Will make them often. Thanks again!

      • Jessica says

        Can I sub a different yogurt?

        Made them and they were delicious! But finding the plain coconut yogurt is hard for where I live.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          As long as it’s semi-thick, tangy, and plain flavored it should work! If you enjoyed them would you mind adding a rating + review on the blog? It’s super helpful for us and other readers. Thanks, Jessica!

  21. Zoe says

    So excited to try this! When I go out to restaurants I would order naan stuffed with spinach, or I think it may be called Palak naan. Any suggestions of how to go about adding spinach, or other varieties like potatoes?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh interesting! I’m not sure! Perhaps adding it in chopped? Or folding it in? Let us know if you try!

  22. Trista Johnson says

    I haven’t made this (yet) but I just wanted to comment to say that I’ve noticed your efforts to include more information about the culturalorigins of your recipes. I think that is awesome! It could be easy for a food blogger to think that the work of social justice doesn’t apply to their field so it is inspiring to me that you are finding your way to make a difference!

  23. Julieta says

    I loved this naan recipe, so simple and great tasting! I used cashew yogurt and all of the other ingredients except oil as I used full fat coco milk.
    It came to a perfect time as I had some chana masala that needed this bread!! Thanks for another great easy vegan and GF recipe.

  24. Mari says

    Hello! This recipe looks really good; I would definitely love to test it out! Normally I wouldn’t change up a recipe when first making it, but I was wondering if I could use almond milk instead of the coconut milk, or should I just sub it with more yogurt? Thanks!

  25. Marta says

    Hello Dana! I want to try this recipe but today I only have potato starch. Do you think I can skip the arrowroot/Cornstarch part? Thanks! Your recipes are THE BEST!

  26. Laurel says

    I’m on the low FODMAP diet and I haven’t eaten naan since I started the diet, so I was thrilled to come across this recipe! (Fructan issue, not gluten free!) I can’t use coconut flour so I substituted for oat flour (1/2 cup) and I couldn’t find potato starch so I used tapioca starch instead (doubled the amount as suggested from another blog I read). The dough was still a bit sticky and hard to work with, so I added a little more arrowroot starch to the mixture and that solved the issue! These were so soft and complemented my dinner nicely. I actually think I prefer these over regular, store bought naan. Win! Thank you for the amazing recipe!

  27. Monique says

    Thank you so much for posting all your recipes, many of which I can easily can to fit with my allergies.
    I have EOE, Eosinophilic Esophagitis, and unable to eat nuts & dairy. The recipe calls for flour can I use the GF all purpose flour instead of coconut & no yogurt. I miss bread and as an EOE main allergens are dairy, wheat, eggs, nuts (all), soy, & seafood it would be great to eat bread again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I haven’t tried that but if you do let us know how it goes! I don’t know about using no yogurt – that feels key. But you could try all coconut cream in place of the coconut yogurt and milk?

  28. Steph says

    I absolutely love that you provided the history, a link to traditional Naan, and the proper terminology. I never read blog posts, always skipping to the recipe, but I will start reading them on yours! Thank you! :) Also, I’m not GF, but sent to a friend whose partner is. Hope it works well for them!

      • Lita Jessup says

        My daughter has to have gluten free and loves Nana but suffered if she ate it. Found your recipe and it was great. Used Greek plain yogurt, couldn’t fine coconut, no potato starch so I used arrowroot, it turn out great. My daughter loved it!

    • Harmeet says

      Made this today and it was fantastic. Very delicious and same elasticity and texture like regular naan. I didn’t have arrowroot starch so substituted with tapioca starch , used regular yogurt and milk and it turned out perfect. Thank you so much 😊 appreciate 🙏🏻

        • Harmeet says

          I tried the same dough today to make Poori ( Indian deep fried bread) and it was amazing. Chewy, soft and so so so delicious 😋 thank you 🙏🏻 I want to request if you can please develop a recipe for GF burger buns, that would be really life changing. Thanks again !

  29. Terri Petersen says

    You don’t need to publish this, but you need to know that coconut flour and almond flour react COMPLETELY differently in recipes. Coconut flour absorbs lots and lots of liquid. Almond flour absorbs almost none. They are in no way interchangeable. Gluten free baking is very rewarding…enjoy!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I agree they aren’t interchangeable BUT the texture can be similar, I’ve found. The main difference is coconut flour tastes sweeter and it is MUCH more absorbent. So if adding coconut flour in place of almond, start with half the amount and don’t expect the exact same texture.

  30. Rebecca says

    I thought my dreams had come true when I saw the title for this, but alas, my son has severe allergies to all nuts including coconut. We’re not vegan, though – when experimenting, did you find any nut-free combos that came close?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say you could try subbing the coconut flour with a mix of gluten-free flour and almond flour? Let us know if you try!

    • Meera says

      I’m allergic to tree nuts and have had good success subbing finely ground pumpkin seed (pepitas) for almond flour. I’ve done with with many recipes from this site (pancakes, zucchini bread, etc). I grind them in a Nutrabullet until a flour consistency.

      • Debbie Zook says

        Totally wow! That is VERY creative. I will be able to make use of this in many recipes that have previously been prohibitive. I’m on a low FODMAP diet so more than 10 individual almonds are a problem.

        Coconut flour is also a high FODMAP food. I will leave my review when I try, hopefully tomorrow (10/2/20), replacing the coconut flour with cassava flour. Cassava flour absorbs a lot of moisture like coconut flour. My fingers are crossed!

      • Debbie Zook says

        Totally wow! That is VERY creative. I will be able to make use of this in many recipes that have previously been prohibitive. I’m on a low FODMAP diet so more than 10 individual almonds are a problem.

        Coconut flour is also a high FODMAP food. I will leave my review when I try, hopefully tomorrow (10/2/20), replacing the coconut flour with cassava flour. Cassava flour absorbs a lot of moisture like coconut flour. My fingers are crossed!

  31. Danesh says

    Hi Dana! Looks great really!
    I wonder if any alternative to potato starch comes to mind? (Maybe an ingredient with a lower glycemic index?)
    Hope to try it soon :)

      • CHARLES KELLY says

        Hi there,
        Thank you for all your dedication to making these great meals. My family and I frequently use your recipes. I wanted to know if you ever take recipe recommendation to see if you can convert to GF/ plant based and add your twist to it? If so, what are your thoughts on chicken and dumplings? A great old school classic.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for your kind words, Charles! We’ll add that to our ideas list. Thanks for sharing!

  32. Sandra says

    It looks delicious. I don‘t need my meals to be GF. Do you think it‘s possible to sub spelt flour for the coconut flour and the arrowroot starch (since I don’t have those ingrediences)?

  33. Marie-France Morin says

    I just love you and your commitment to eating such healthy and clean food! Thank you so so much! I cannot wait to try your recipe – you frigging Rock! 😊

  34. Sophie K. says

    What is the reason you specified coconut yogurt as opposed to any non-dairy yogurt? I look forward to trying this! It is very similar to a simpler coconut flour flatbread I have made before with psyllium as the binder.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think you could use another non-dairy yogurt! I just prefer Culina coconut b/c it’s thick, tangy, and actually tastes like yogurt whereas a lot of other brands / types don’t. Let us know what you try!

  35. Andie says

    Hi Dana and thank you SO MUCH for this! One quick question – will any nondairy yogurt work or is there something particular about coconut? I ask bc I have a hard time finding coconut yogurt. Almond and cashew are in abundance, though!



    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I think you could use another non-dairy yogurt. I just prefer Culina coconut b/c it’s thick, tangy, and actually tastes like yogurt whereas a lot of other brands / types don’t. Let us know what you try!

  36. Annie says

    I’ve been waiting for this post ever since you first teased it on instagram!! I cannot wait to make this! I absolutely love Indian food but have never been able to try naan as I have celiac. THANKS FOR THIS IN ADVANCE!

    Question: Can I use non-fat Greek yogurt instead of coconut (as I’m not vegan)? Do you think the results would be the same?