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 13 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. 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!

  2. 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!

  3. 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!

  4. 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

  5. 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!

  6. 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!

  7. 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!

  8. 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.

  9. 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!

  10. 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!

  11. 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!

  12. 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?

  13. 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 🙏🏻

  14. 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.

  15. 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.

  16. 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 :)

  17. 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)?

  18. 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! 😊

  19. 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!

  20. 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!

  21. 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?