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
4.96 from 81 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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My Rating:

  1. 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!!

  2. 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.

  3. 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.

  4. 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!!!

  5. 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!

  6. 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!

  7. 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.

  8. 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

  9. 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!

  10. 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!

  11. 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!

  12. Vicky says

    Can I substitute the coconut flour with gluten free flour and substitute it place of arrowroots and potatoe starch?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vicky, we haven’t tried with those modifications, so can’t guarantee it will turn out. Coconut flour is more absorbent, so you’d likely need to use more of the gluten-free flour blend. Potato starch adds fluffiness, while arrowroot tends to be a little gummy. Let us know if you play around with it!

    • Jenna says

      Hi Vicky! I have the same question. Did you try it with the gf yet? I’m fine with the coconut flour, but don’t feel like going to get any today!

  13. Elizabeth says

    This Naan has fabulous taste and texture. Followed the recipe making a double and the recommended yogurt brand. While main simmered cooking up half of the naan batch, and covered the remaining dough balls with a tea towel. After dinner, I rolled out the remaining dough and cooked. I noticed that the second batch was more fluffy and airy (great for me). Will be enjoying the leftovers tomorrow! So yummy and easy! Thanks Dana 😃

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thank you for the lovely review and sharing that discovery, Elizabeth! xo

  14. Heather says

    I made this tonight following the recipe exactly as written. I usually find your gf recipes to be spot on but mine turned out like leathery crackers. Baking Powder wasn’t out of date, so not sure what happened. It was a bit dry at first and I added more coconut milk, but aside from that, no modifications here. Any recommendations for the next time?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry to hear that happened, Heather. What brand of coconut yogurt did you use? And what type of skillet? We also wonder if the heat may have been too low when cooking?

      • Heather says

        Thanks for the quick response!! I used a cast iron griddle Pan on medium to medium high heat. Heat may have been the problem, but it seemed that they cooked faster as opposed to slower. The yogurt was so delicious coconut yogurt.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re wondering if maybe the gums in the So delicious brand could have contributed? We’d suggest Culina if you have access to it!

    • Laila says

      I really enjoyed the taste and texture but found the dough difficult to work with. I started to get the hang of it by the third-ish naan, but it did break apart quite easily while rolling, transferring to the pan and flipping. I learned that keeping the whole thing supported (using two spatulas) helped. I finished each naan by brushing with melted butter and sprinkling with coarse salt, which tasted great!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks for sharing your experience, Laila! If it was cracking, it’s possible you were using a bit too much flour when rolling out the dough. Next time you could add a bit more coconut milk to the dough to help make it easier to handle. Let us know if we can help troubleshoot any further!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Jenna! We haven’t tried this with forager so we aren’t sure if it will work. Coconut yogurt tends to have slightly more fat than other vegan yogurts, which is really helpful in this recipe. We think it’s worth trying, though. Let us know how it goes!

  15. Haley says

    So easy to make and absolutely delicious! No need for anything on top either, perfect as is. Light and airy!

  16. Marissa says

    Yum! I’ve made these twice now. Each time I doubled the recipe, so that I could use the full can of lite coconut milk and a full container of the coconut yogurt (I’m not good at making use of ingredient leftovers and hate to waste them!). Because they freeze and reheat well, I highly recommend this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dafi, we haven’t tried it that way, but possibly! Half and half would probably work better than regular milk in terms of having a similar consistency to coconut milk. Let us know how it goes!

  17. Mb says

    Thank you for doing the grunt work for this recipe! I enjoy when a recipe can be altered to fit different diet preferences. I didn’t have all the flour mentioned. Instead I used 1/2 cup coconut, 1/2 cup Bob’s Redmill gluten free Homemade Wonderful Bread Mix, and 1/2 cup Tapioca Starch. I made balls pressed them with a pie dish and cut them in circles (didn’t want to make a big flour mess). They turned out fabulous and taste wonderful with the butter curry I made.

  18. Hannah says

    I absolutely love this recipe! The texture and taste are on point. I find I always need more coconut milk than what’s written as the dough can be a bit dry. Overall it’s a winner and I make this regularly. I also use this as pizza crust. So good! Thank you !

  19. Bri says

    This has been my go-to naan bread recipe for a while now, it’s so easy and delicious!! We don’t really buy light canned coconut milk so I usually use a 2:1 ratio of water to coconut cream to replace it. I also use 3 tbsp of vegan buttermilk (non-dairy milk mixed with a tiny bit of ACV) to replace the coconut yogurt as we don’t always have it in hand. Thanks so much for this recipe!!

    • Kay says

      Hi Bri I think I’ll have to try 3 tables milk with touch of ACV as it seems to sweet for me if it’s supposed to be savoury, did yours bubble up at all mine didn’t really and mine seemed a little leathery , really would like this to work & be happy with it as we don’t get lots of things that taste gr8 , would you say roughly 1/2 teas of ACV , have you tried another flour other than coconut?

      • Simon says

        Made this recipe and it was fantastic. It will be my go to recipe for naan from now on. Thanks for sharing such a wonderful recipe.
        I also found that it reheats well after refrigeration in a sandwich press with a sprinkle of water. It will puff up again and taste just as it was freshly cooked.

  20. AJ says

    I never usually comment on recipes but I was so pleasantly surprised by this gluten-free naan. I didn’t have potato starch so I subbed with tapioca flour/starch. I didn’t see any foaming (used so delicious unsweetened coconut yogurt) or bubbles while making in the skillet but it turned out delicious.

  21. Sara Peyton says

    I loveeee this recipe. I use almond flour in place of coconut flour. I also have to use at least 1/2 cup more of flour, I alternate adding potato and almond flour until the consistency is right. I am guessing because I used almond flour instead of coconut flour. Just thought this might help someone else!

  22. Sarah Beirne says

    Oh my gosh this is AMAAZING! It’s incredibly easy too! I subbed kite hill almond yogurt, and did 1/4 c. chickpea flour & 1/4 c. coconut flour instead of the 1/2 c. coconut flour. Everyone in my house LOVED it. I’ve been going nuts trying to find a yummy gluten free bread for my family – it’s the best when it’s fresh And warm . I haven’t tried it the next day yet. Going to try some other variations of flavors at some point!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it, Sarah. Thanks so much for the lovely review! xo

  23. Amanda says

    This was absolutely delicious and I will be keeping this recipe as one of my ‘go to’s’ (a very high honor). I subbed some stuff-homemade almond milk (that I didn’t strain because I don’t mind the almond meal in it) and plain cashew yogurt. I had to add extra flours, all three, maybe because of the milk and yogurt subs? I generally alter recipes a little and I am used to having to play a bit. Some recipes don’t easily allow for subbing; I was really happy to realize this recipe is very forgiving in that regard. Make these! You won’t regret it. :)

  24. Sarah says

    I am so thrilled with how these turned out! I had a can of full-fat coconut milk open so I used that in place of the light coconut milk and added scallions and cilantro to the dough. DANG. They were soft, sturdy, fluffy, and so easy to make. They did have a coconut taste to them so maybe not your thing if you aren’t into coconut, but I will absolutely be making these…a lot in the future.

  25. Carol Lilley says

    Recently went gluten free so I can’t wait to try this. Your recipes are always spot on. Can you tell me why a “wooden” wooden spoon is suggested vs. a metal, or plastic spoon. I see this in many recipes and always wonder why. Thank you.

  26. Sarah says

    These are so yummy and easy to make! Thank you for another amazing recipe. I ended up using almond yogurt because I couldn’t find coconut yogurt but they still turned out delicious. Chewy, fluffy, and hard to stop eating!

  27. Lea Liston says

    I’m so sceptic to find anything gluten free or vegan to replace the normal versions, this was certainly an exception… I even had all t he ingredients (I wondered what I bought arrowroot for, and here it is), I will make these again and again…. thank you for sharing. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Amazing! Thanks for sharing, Lea. Mind leaving a rating with your review next time? It’s super helpful for us and other readers! xo

  28. Abi K says

    This was excellent! I cut the recipe in half (three naans, just for me!) and replaced the arrowroot starch with corn starch, and they turned out so wonderful. I did have to gradually sprinkle in more of each dry ingredient until it stopped being so sticky, but they still came together quickly. Sooo grateful for this recipe; they were soft and pliable, and so yummy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Thanks for the lovely review and for sharing your modifications, Abi! xo

      • Rosie says

        Mine came out really gummy. I used a 1/4 cup of water and 1/2 a cup of full fat coconut milk (I added more when it was too dry) and I’m wondering if I should’ve done more water, maybe a 1:3 ratio like another person commented. Thoughts?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Rosie, sorry to hear it didn’t turn out right. Did you alter the types of flours? We wouldn’t think it would be dry with that much liquid. The extra water likely made it gummy.

  29. Amanda says

    Drop whatever you are doing and make this! Usually when recipes say “you can’t tell it is gluten free” I shake my head and say “yeah right.” But this naan?!? Literally you cannot tell it is gluten free. It is amazing. Fluffy, stretchy, soft. It holds up beautifully when scooping curry from the bowl into my mouth. I might make curry just to have an excuse to make this naan. Yum yum yum. I did use Kite Hill yogurt instead of coconut yogurt, garlic powder instead of fresh garlic, and butter in the skillet when I cooked them instead of oil. Seriously, so good!

  30. JoJo says

    I was skeptical that this would taste good, but after reading the reviews I decided to give it a go. I couldn’t find plain coco yogurt or potato starch, so I used plain skyr and cornstarch. The dough smelled a little coconutty but omg once these were cooked there was no trace of coconut flavor at all!! The true test- my hubby LOVES naan. I’ve learned to ask “should I make it again?” to really know if he likes it and he shouted YES!! Make this today- it’s quick and pretty easy, and such a treat whether you are gluten free or not!!

  31. Catherine says

    I’ve made this twice using corn starch instead of arrowroot starch and the dough was a little dry. I added milk and the naan came out a little chewy but still very good – definitely a keeper! I would suggest using maybe 25% less if using corn starch.

  32. Tiera Goertz says

    This recipe is a standby in our house! I wouldn’t advise subbing full fat coconut milk for the light coconut milk. The couple times I’ve done this when I didn’t have light on hand I found the dough didn’t hydrate right. It seemed too sticky, but also was dry and cracking. Posting for the people like me who always search for substitution advice in the comment section. I know other people said it worked fine for them, but not for me!

    • Debraj76 says

      Light coconut milk is basically watered down full fat coconut milk. I typically only meet the full fat on hand, but dilute with 50% water when light is called for. It works well!

  33. Makay Stevens says

    I loved the flavor of this bread except it didn’t get fluffy. It was heavy and dense in the middle. what did I do wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Makay, sorry to hear that! Did you make any modifications to the flours? Is it possible you used potato flour instead of potato starch?

  34. Betsy says

    Made some modifications based on what I have access to and on hand. Replaced the arrowroot with tapioca starch and the yogurt with about 1/4 cup tofu. I used a bit more coconut milk (almost a whole can). It was delicious! And my husband made a pizza with his naan, lol! I will definitely make it again!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed it, Betsy! Thanks so much for the lovely review and for sharing your modifications! xo

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Betsy, another reader actually mentioned using vanilla yogurt and it turned out well. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Renata, we 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?

  35. Amelia Gross says

    AMAZING RECIPE. I ended up using 1/4c plain greek yogurt, and 1 1/2c great value brand all-purpose gluten free flour (instead of coconut/arrowroot/potato starch), and added an extra tbsp olive oil in the mix, and seasoned with powdered garlic. In the cast iron I added 1 tbsp butter (per flatbread) cut into 1/4ths that I pressed into the dough throughout – as well as adding minced garlic before flipping. After flipping I poured a tiny bit more olive oil over top before serving. IT TURNED OUT PERFECT. Paired amazing with our curry tonight, thank you so much! My first time trying this recipe and I will definitely be making it again!!!

  36. Vandana says

    hands down the best gf vegan naan recipe. I miss eating it so much, so am grateful to have this one I can make. I have to say it’s even better than the ones in the resteraunts!

  37. Brooke says

    Hi! I have a sensitivity to corn so can’t use baking powder. Do you think the baking soda/cream of tartar sub would work?

  38. Melissa GC says

    I subbed almond flour for the coconut flour. It was AMAZING! If you do try this start with only 1/4 cup of coconut milk and add more as needed. (Coconut flour absorbs a lot more liquid than almond flour does.)

  39. Cassandra says

    This was delicious and easy. I subbed shallot for garlic, tapioca flour for arrowroot flour, whipped aquafaba (sp?) + cream of tartar for potato starch and added fresh parsley into dough. It worked and was eaten up quickly by my husband and I even though it’s a trial for my 2 year old who loves to eat but has a ton of allergies.

    This one is another keeper ❤️

  40. Amy T says

    Absolutely loved this V/GF naan! I took a leap of faith and used almond flour and cornstarch instead of coconut flour and arrowroot starch. It worked out really well! I had to add quite a bit more potato starch to get the right consistency, but it completely worked! It tasted like actual bread which is amazing because a lot of GF recipes do not. We will be making this again!!!

  41. Danielle Harris says

    I made these a while back for my gluten free boyfriend and his brother and they were in heaven! I’m going to make them as a Christmas present so they can have a freezer stash :)
    In order to do this I was going to make and freeze them at home and then drive 3 hours to their house (with the frozen naan in a cooler) and then pop them back in the freezer. The will probably thaw out a good amount during the drive, will this affect the quality?

  42. Ally says

    I don’t usually take the time to comment but these are so good! We made this recipe 3 times in a week because we were so excited about it, haha. I made some larger to use as pizza crust and it worked awesome, best vegan GF pizza dough we have tried. Thanks so much!

  43. Brandi Bielefeld says

    I can not find coconut yogurt where I live, would another non-dairy plain yogurt work? I was able to find arrowroot starch flour, is that the same as arrowroot starch? Thank you in advance!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, arrowroot starch / flour are the same. And you can sub another dairy-free yogurt as long as it’s unsweetened / plain!

  44. Kasia says

    This recipe is just amazing! I tried it and it was so good I had to do it again the next day! I used tapioca instead of arrowroot starch which is hard to get for me and if works great! Fluffy, elastic, delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ally, we think you could probably make it without yogurt if you used coconut cream (as it’s nice and thick) and lemon juice? Let us know if you try!

  45. Donna in Inwood says

    There are some similar recipes in the paleo world for naan, using yogurt, but I like yours better. I think it’s the addition of potato starch that makes it so good.

    However, this dough was hard to handle. I had to add what seemed like a lot of additional coconut milk — 4 or 5 tablespoons — to stop the dough from being crumbly. That worked, but then the resulting dough was quite delicate, and wanted to fall apart between the rolling board and the pan.

    Could it have been the yogurt that I used? It was regular dairy yogurt and it was just slightly out of date. I tasted and smelled it beforehand — it was fine — but maybe there were not as many active cultures as in fresher yogurt? Would that have made the dough more likely to fall apart? thanks.

  46. Sam says

    This is the recipe of my dreams!! I have been convinced that begin vegan and gluten free would mean no more naan for me, but this recipe has completely changed my mind. I followed it exactly except my dough was a bit too moist and sticky so i added a bit more potato starch and it was perfect! So fluffy and delicious. Thank you Dana+co !!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Sam! Thanks for the lovely review! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  47. Kelly says

    This was so amazing! I have Crohn’s and am vegan and gluten free. I have not had naan in years. I used plain almond milk yogurt and cornstarch instead of arrowroot. My kids liked it but I loved it. I live in a very rural area and have a hard time getting vegan plain yogurt and with the pandemic it is getting harder to go out and hunt it down. Has anyone had success making this without yogurt? I am already wanting to make this again but that’s the one ingredient I can’t find. Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Kelly! I think you could probably make it without yogurt if you used coconut cream (as it’s nice and thick) and lemon juice? Let us know if you try!

  48. Deborah says

    I love this recipe. I toast the left overs.
    The only change was I made coconut milk blending half cup raw coconut chips and a bit more than a half cup water. Also kneaded in fresh parsley before cooking the naan. Very delicious. Thank you

  49. Mariam says

    I was skeptical but this recipe blew me away. I sadly had no arrowroot starch so swapped it for a 50:50 blend of tapioca flour and white rice flour and magically (okay with a bit of extra water and coconut milk) it worked. I also used garlic powder so better disperse the garlic flavor and save time.

    The dough, with these changes, was fragile and wouldn’t roll out so I made a fat patty in my palm, laid it on the frying pan and used a jar to roll it out a bit on the pann (the lip on my frying pan prevented me from using my full length rolling pin). It wasn’t perfect but they cooked up perfectly deliously, intact.

    I ordered some arrowroot starch from Amazon so will be ready to make these to recipe next time. YUM!

    Most important: These don’t taste like a vegan or gluten free concession recipe. They actually just taste plain delicous and I loved the texture. Also, a great way to use of that coconut flour that many of us buy and can’t find a great use for.

    • Mariam says

      ALSO: my plain coconut yogurt was growing mold so I had to use my Riviera mango flavoured coconut yogurt and despite it being slightly sweetened, it did not ruin the recipe or even yield sweet naan.

      I wanted to share this in case anyone else was faced with only having sweet/fruit yogurt on hand.

  50. Kristina says

    SO easy and so delicious! Used regular Greek yogurt in place of the coconut yogurt as it’s what I had on hand. It still turned out amazing! Delicious recipe and so much easier than traditional naan (having to wait for it to rise etc).

  51. Jill Wilson says

    I made this and it turned out great. I didn’t have arrowroot starch, so I used finely ground tapioca starch.

  52. Amie says

    I’ve tried this a couple of times without any substitutions. The taste is good, but the texture is wrong! I can’t seem to get it to bubble. It’s very dense rather than fluffy. My liquid mixture isn’t very frothy… so maybe that’s the problem? I used Culina yogurt. Any thoughts? Thank you so much! I’ll keep trying.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amie, we’re wondering if maybe your baking powder isn’t fresh? Otherwise, are you modifying any of the flours?

  53. Linsey says

    Just, WOW. I cannot believe how amazing this naan turned out. This recipe is so stinking easy and delicious, it will be a regular for many many meals in this home. It is so fluffy and tender, but also tough and durable. Again, just WOW.

    I followed the recipe exactly and used Culina yogurt (my fave). Next time I’ll add more garlic to the dough – I love a super garlicky naan :D

    I was nervous they would taste too coconut-y but they didn’t! I reheated the next day in the toaster and they came out incredible again. The coconut flavor did come through more the next day but not anything crazy.

    I don’t know how you do it, but you are a GENIUS. TRY THESE NOW. ASAP.

    • Courtney says

      I just devoured the first toothsome naan I have had in over a decade. It was so easy to make! I love that the dough strongly resembles air dry paper clay. I didn’t fuss with rolling it out, though. My tortilla press worked like a charm! I look forward to playing with toppings and flavors!

  54. 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!

  55. 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

  56. 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.


  57. 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

  58. 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!

      • Elizabeth Mustain says

        I would like to amend my comment to add that this works with soy milk if you didn’t realize that you had already run out of coconut milk. The taste is slightly different, but still so good! Also works with Greek yogurt.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Kimberly, we 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?

  59. 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.

  60. 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.

  61. 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!

  62. 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 =)

  63. 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

  64. 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.

  65. 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!!

  66. 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.

  67. 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.

  68. 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.

  69. 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!

  70. 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!

  71. 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!

  72. 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

  73. 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!

  74. 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!

  75. 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!

  76. 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.

  77. 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!

  78. 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!

  79. 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!

  80. 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?

  81. 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 !

  82. 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.

  83. 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!

  84. 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!

  85. 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)?

  86. 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! 😊

  87. 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!

  88. 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!

  89. 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?