Vegan Gluten Free Naan

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Soft, pillowy, and bursting with garlic-herb goodness, this Vegan Gluten Free Naan is the bread upgrade you didn’t know your meals were missing. Whether you’re pairing it with a cozy curry or just enjoying it warm off the pan with a swipe of vegan butter, this naan is comforting, flavorful, and surprisingly simple to make.

Traditional naan usually relies on dairy and gluten for its signature chew and richness. But this version manages to capture that same warm, toasty satisfaction with a plant-based, gluten-free twist. With a golden exterior, fluffy center, and just the right amount of garlic and parsley, it’s perfect for sharing—though you might not want to.

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Why You’ll Love This Vegan Gluten Free Naan

• Allergen-friendly: Completely free of gluten, dairy, and eggs, it fits beautifully into vegan and gluten-free diets.
• Pan-cooked perfection: No need to turn on the oven! These naan are cooked on a skillet or griddle.
• Fluffy and flavorful: The combo of yogurt and baking powder brings lightness, while garlic and herbs add bold taste.
• Quick to make: From prep to table in under 30 minutes, with no rising time needed.

Whether you’re using them as a wrap, a side, or even a pizza base, this naan delivers every time.

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Preparation Phase & Tools to Use

Making Vegan Gluten Free Naan is a breeze when you have the right tools at hand. Here’s what you’ll need:

• Mixing Bowl: For combining your dry and wet ingredients smoothly.
• Spatula or Wooden Spoon: Essential for stirring the dough until just combined without overmixing.
• Rolling Pin: Helps flatten the dough into uniform rounds that cook evenly.
• Non-stick Skillet or Cast-Iron Pan: Crucial for getting those beautiful golden-brown spots and a soft, fluffy interior.
• Pastry Brush: Perfect for applying your garlic-herb butter right after cooking, infusing the naan with aromatic flavor.

Each of these tools plays an important role in achieving that authentic texture and taste. Take a few extra moments to prep your space, and you’ll be set up for naan success.

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Ingredients for the Vegan Gluten Free Naan

• Gluten-free all-purpose flour – The foundation of the naan, it provides structure without the gluten.
• Baking powder – Gives the naan a gentle lift and helps keep it airy.
• Plain vegan yogurt – Adds moisture and a slight tang that mimics traditional dairy yogurt.
• Olive oil – Keeps the naan soft and adds richness.
• Salt – Enhances all the other flavors.
• Garlic (minced) – For brushing on top, bringing that irresistible aroma.
• Fresh parsley or cilantro – Adds a bright, herbaceous finish.
• Vegan butter (optional) – For brushing, giving that warm, melty finish.

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How To Make the Vegan Gluten Free Naan

Step 1: Mix the Dry Ingredients

In a large bowl, combine the gluten-free flour, baking powder, and salt. Stir to evenly distribute the leavening.

Step 2: Add Wet Ingredients

Add the vegan yogurt and olive oil. Mix until a dough begins to form. It should be soft but not sticky. If it’s too dry, add a splash of water.

Step 3: Divide and Shape

Divide the dough into equal portions (about 6-8). Roll each into a ball, then flatten into rounds using a rolling pin on a floured surface.

Step 4: Cook on Skillet

Heat a non-stick or cast-iron skillet over medium heat. Place one naan at a time onto the skillet. Cook each side for 2-3 minutes until bubbles form and golden spots appear.

Step 5: Add Garlic-Herb Butter

While still warm, brush each naan with a mixture of melted vegan butter, minced garlic, and chopped parsley.

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Serving and Storing Your Naan

These naan are best served warm, straight from the skillet. Pair them with soups, stews, curries, or use them as a base for wraps and sandwiches.

For storing, let the naan cool completely. Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat on a skillet or in the microwave wrapped in a damp paper towel. You can also freeze them for up to a month—just separate each naan with parchment paper to avoid sticking.

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Frequently Asked Questions

Can I use almond flour or coconut flour instead?

No, those flours behave differently and won’t provide the right texture for naan. Stick to a gluten-free all-purpose blend for best results.

What if I don’t have vegan yogurt?

You can use a mix of plant milk with a splash of lemon juice or vinegar as a substitute. The texture may vary slightly.

How do I make the naan crispier?

Cook it a bit longer on each side, and use slightly less oil in the dough.

Can I add toppings to the naan before cooking?

Absolutely! You can sprinkle sesame seeds, cumin, or even chopped onions onto the rolled dough before placing it in the skillet.

What type of skillet works best?

A cast-iron skillet gives the most authentic results, but a non-stick pan works well too.

Is this recipe freezer-friendly?

Yes! Once cooked and cooled, freeze the naan in a zip-top bag with parchment paper between layers. Reheat in a skillet or oven.

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Want More Bread Ideas?

If you love this Vegan Gluten Free Naan, try these other bready bites from my kitchen:

• Tzatziki Chicken Veggie Naan Pizza for a fusion flatbread that’s bursting with flavor.
• Simple Potato Pancakes for a golden, savory breakfast side.
• Roasted Parmesan Green Beans to round out any meal with a crisp, cheesy veggie.
• Avocado Boat Dip served with warmed naan triangles for scooping.
• Greek Yogurt Cookie Dough for a sweet, protein-rich snack.

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And let me know in the comments how yours turned out. Did you top yours with extra garlic? Try it with spicy chili flakes?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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