Gluten Free Vegan Naan



Gluten Free Vegan Naan

Makes 4

Prep time: 2 ½ hours

Cook time: 16 minutes

It’s Oscar Night tonight, and I’m sure many of you will be eating dips and spreads, while you spend hours in front of the television.  These traditional Indian flatbreads are the perfect accompaniment to legume dishes.  They are great for scooping a bean dip, soup or stew, and equally delicious with curry, or even as a wrap.  In my house, they get eaten before they get paired with anything.  They are that good.



½ cup warm water (100°F-110°F)

1 ¼ teaspoons rapid rise yeast (about half a .25 oz. packet)

2 teaspoons granulated sugar

2 ¼ cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour or other high protein all-purpose gluten-free flour mix (without added xanthan gum)

2 teaspoons xanthan gum

1 teaspoon fine sea salt

1/4th teaspoon baking powder

¼ cup plus 3 tablespoons  So Delicious plain coconut milk yogurt (or other plain vegan yogurt of choice)

2 tablespoons extra virgin olive oil

melted Earth Balance (Soy-Free) Buttery Spread, for brushing on Naan

Nigella seeds (Charnushka), optional

Kosher salt, or coarse sea salt for sprinkling, optional


1. Combine warm water with yeast, and 1 teaspoon of the sugar, stirring well to dissolve.  Let proof until frothy, about 10 minutes.

2. To measure out your flour mix, spoon into a dry measuring cup, leveling off with a straightedge. In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour mix, the remaining teaspoon of sugar, xanthan gum, salt, and baking powder.  Mix well.

3. Once yeast has frothed, add coconut milk yogurt and olive oil, stirring well to combine.

4. Add liquid ingredients to dry ingredients, and mix on low speed about 30 seconds, until combined. The dough will be sticky. It should be!

5. Transfer dough, using a rubber spatula, to a well-oiled bowl, dome top slightly, and cover tightly using plastic wrap. Let rise 2 hours in a warm draft-free place.

6. Preheat oven to 200°F.

7. Sprinkle a work surface with a little gluten free flour. Fill a little bowl with cool water, and set aside. Turn out dough, and cut into 4 even pieces.  Gently mold into balls.

8. Place one ball of dough in the center of your work surface. Sprinkle the top with a little more gluten-free flour. Flip and sprinkle again. Use the palm of your hand to press the ball into a disk. Using your fingers, press out into a larger disk. Use a rolling pin to roll into an 8-inch circle, flipping a couple of times in the process, adding more flour and using fingers to shape edges as necessary.

9. Heat a large cast iron skillet  (12-inch) over medium heat until almost smoking. Be sure you have a lid large enough to cover the pan.

10. Pick up Naan with one hand, dip fingers of other hand in water and sprinkle Naan with water. Flip into hot skillet, moistened side down. Sprinkle the top of Naan with a little more water. Cover. Cook 2 minutes until browning (don’t worry if it’s blistered and somewhat blackened on bottom, it’s supposed to be).


11. Flip, and cook 2 minutes more.


The second side won’t get as charred. Transfer to an oven-safe dish or pan, brush with about 1 teaspoon melted buttery spread, cover dish with aluminum foil and keep warm in oven while making the remaining Naan.

12. Serve warm, sprinkled with a pinch of Nigella seeds and a sprinkle of coarse salt.



Gluten Free Vegan Naan
© 2013 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns beforeconsumption. Ingredients and manufacturing practices can change overnight and without warning.

17 Responses

  1. I LOVE Naan and am SO excited to try this. I am going to make it with a curry this weekend for my parents. They LOVE Indian food. Your recipes are always SO amazing. Thanks for another great one 🙂

  2. Melissa says:

    Quick question…..I noticed you said to preheat the oven to 200. Is that where you put your dough to rise?

  3. Hi,

    Great site, I have just found you via Martha’s circles. I often get asked for allergy free Japanese food here in London. An allergy to oil was the most tricky, but I love the challenge. Great to see some options for Indian food, lovely Naan! Yuki

  4. Holly says:

    Bob’s Red Mill is exposed to nuts. Would a brown rice based “all purpose” GF flour mix be considered “high protein? Thanks

  5. John says:

    Hi! I’ve been looking for a yeast free naan recipe for a while now 🙁 Any hints on how to prepare it without?

    • Meg says:

      Try using yogurt to knead the dough and keep it for 6hrs or so.. The wild yeast will make the dough soft and then cook it.

  6. Gina says:

    Hi there! Im a single gal and I REALLY want to try these but before i go and make too many I was wondering about a rew things. How long do you think these will last?

    Would leftover need to be refrigerated?

    Do you think I could freeze them?

    Thanks in advance for your time and consideration! 🙂

  7. Gina says:

    Hi there! Im a single gal and I REALLY want to try these but before I go and make too many I was wondering about a few things. How long do you think these will last?

    Would leftover need to be refrigerated?

    Do you think I could freeze them?

    Thanks in advance for your time and consideration!

    • cybele says:

      Hi Gina;

      They don’t make too many. You can keep them in foil at room temp a couple days and reheat as ready to eat. Yes, you can freeze them.

      all best,


  8. Jennifer says:

    Hi Cybele,
    We love this recipe! And we were thinking of making the dough ahead of time for an easier after-work meal. Have you ever chilled it over night and then let it rise?
    Looking forward to your feedback!

  9. Hena says:

    hi there, thank you
    you work is inspiring as I am buckling up to cook for my kids, who have to avoid top 5 allergens. I cry or get down thinking about it…but your site is giving me some courage and options! so thank you

  10. Susan S. says:

    I’m in the process of making this recipe for my friends for our game night. (4 of the 5 of us have allergies) and it tastes so good! It may not make it to game night.

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