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:

Fluffy
Stretchy
Pillowy
Tender
Garlicky
& 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
Print
Plate of gluten free naan bread topped with fresh parsley
4.96 from 84 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

Ingredients

NAAN

  • 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

Instructions

  • 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!

Video

Notes

*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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  1. Gaye says

    Oh yay, this was such a treat! I made it just like the recipe said, and then looked up “how to eat naan” with our Butter Chicken recipe and did as instructed. We all liked it very much. Thank you!

  2. Tiffany says

    Hi- quick question. How “coconut-y” is the flavor? I’ve got a house full of folks who do NOT like coconut. I’ve made a couple other gf naan recipes, and I’ve enjoyed the flavor. But I miss the texture of traditional naan. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tiffany, we don’t find the coconut flavor noticeable, maybe if one was very sensitive to it you would taste it, but it is very subtle! Let us know what you think if you give it a try!

  3. Sandra says

    I saw this recipe just as I was about to try a black cod dish with a coconut milk curry! I was so excited! I’ve made them twice now – only a half a recipe at a time and really enjoyed them. I’m curious if my batter is not thin enough as I got no “bubbling” either time. Since my batch was so small, I just divided it into three balls and flattened with my hands instead of rolling them. They were so quick and easy. Should I try making my batter thinner to get the bubbling effect? Thanks so much!

  4. Lauren says

    I’m so happy to find a delicious gluten-free naan recipe! I didn’t have potato starch so I used white rice flour instead and it came out great. And I added a bit more coconut milk to make it stick together a little more. I will make these again for sure!

  5. Jessie says

    Could your gluten free flour mix be used instead? And if so, should I still add arrowroot? And is it 1-1? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessie, we don’t think it would work in this recipe! The texture of coconut flour is hard to replicate with a blend!

  6. Emily says

    This recipe was INCREDIBLE! I used whole milk yogurt rather than coconut yogurt but otherwise stuck exactly to the recipe, and I could not believe how stretchy and squishy the final product was – really such a similar texture to the naan I’m used to. They cooked up so perfectly and quickly and paired so well with some leftover curry I’d made the night before. This will absolutely be a repeat weeknight recipe in our house! I’m so impressed!!

  7. Debi says

    Made these twice this week. The second time was a charm! Used my Tortilla press and a little extra flour and they were great! My coconut yogurt was So Delicious as none of our stores had your suggested brand. I also couldn’t find potato starch so I subbed tapioca and they were amazing! Thanks so much. Served with falafel with roasted veggies.

  8. Angela says

    I’ve only been gluten free for about a year. So I’m used to regular, traditional naan. I still prefer the flavor & texture of traditional naan, but this is a good substitute. I loved the texture & it smelled lovely as I was making the dough. Thank you for sharing this recipe.

  9. Carrie says

    Great recipe! It’s quite easy to make and it tastes great! I’m thrilled to be able to eat naan again. I had to use almond flour since the store didn’t have coconut flour..and I agree with Sara… you will have to use more in order to get it to a dough consistency. I ended up adding 1/2 cup more of almond flour and 1/2 cup more of potato starch than the recipe called for but it did the trick! I used plain Greek yogurt instead of coconut yogurt and cornstarch instead of arrowroot. But I’m happy to say it still turned out great despite all the alterations! I found the dough held it’s shape if you don’t roll it too thin… just a couple quick rolls each direction and that should do the trick! Thanks for this fantastic great tasting recipe I will happily make again!!!

  10. Stephanie K says

    So delicious! I added Italian seasoning to the dough to give it some extra flavour! This is a must have alongside homemade butter chicken!

  11. Brionna says

    Loved this naan! Very easy to make and it came out great. I was too lazy to get involved with a rolling pin so I flattened each piece out with my hand and then did the rest of the work with a spatula once I put the naan into the skillet to cook. Worked great! (make sure your spatula isn’t slotted).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love it! Thanks so much for the great review and for sharing your modifications, Brionna!

  12. Kiersten says

    This was good! I haven’t had real naan in so long since I have been avoiding gluten for years, but my husband eats regular naan, and he loved this.

    In case anyone is wondering, it worked well with dairy yogurt instead of coconut yogurt and cornstarch instead of arrowroot starch.

  13. The Vegan Goddess says

    This is flavorful and delicious; you can taste the garlic and coconut yogurt. I used a different brand of coconut yogurt than Culina.

    I had trouble forming the flatbread without it falling apart but was attempting to do so without using flour. I adjusted them by making them a bit thicker with flour on them and it made the difference. You have to make sure that they are solid before you put them on the stove or they will stick to the pan and be a mess. It works if you make the right adjustments.

    Very tasty!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience! We’re so glad you enjoyed them with the extra flour! xo

  14. Anthony Mc Gaughey says

    Didn’t have success with this – too wet to handle even free adding heaps of arrowroot and using gf self raising when rolling out – ended up tossing in bin

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anthony, so sorry to hear it didn’t turn out well for you. Did you make any modifications to the flours? What type of yogurt did you use?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elise, that should be okay, but the baking powder might not be quite as active. Let us know how it goes!

  15. Chelsea says

    This was amazing! I made it with no substitutions (same brand recommendations and everything) and my whole family loved it! I recently found out I had a gluten allergy and was missing naan bread so much but this tastes just like the regular, gluten-filled version!

  16. candice says

    Perfect every time! I have made these several times and they taste so so so good! My whole family loves to enjoy them. I reheat any left overs in the toaster oven and they taste so good!