Name: Vegan Gluten-Free Naan
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 cups gluten-free all-purpose flour (with xanthan gum); 1/2 cup tapioca starch; 1 tsp baking powder; 1 tsp salt; 1 tbsp sugar; 1 cup plain non-dairy yogurt; 2 tbsp olive oil; 2–4 tbsp warm water

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Vegan gluten-free naan is a soft, slightly charred flatbread that pairs with everything from dahl to salads. I tested this version until the texture felt right — tender in the middle with a little chew at the edges. I often compare techniques with my go-to gluten-free flatbread experiments to dial in the chew and browning.

Table of Contents

Why Make This Recipe

Flavor: You get that classic yeasted or yogurt-tangy naan flavor without dairy or gluten.
Texture: When made with the right starch balance, it gets that soft interior and slightly crisp blistered exterior.
Convenience: Dough comes together in one bowl and cooks in a hot skillet in about 10 minutes.
Versatility: Use it for wraps, dipping, or as a pizza base for a quick weeknight meal — I love it for impromptu dinners.
Special occasions: Great for weekend curries or entertaining; it’s nicer than store-bought flatbread. I especially love making a double batch when friends are coming because it reheats beautifully and holds toppings well. Also see my notes on baking breads like these gluten-free bread rolls.

Recipe Overview

Prep time: 15 minutes active, plus 20–30 minutes rest
Cook time: 10–15 minutes (skillet or oven)
Total time: 45 minutes (including rest)
Servings: 6 naan (about 6–7 inches each)
Difficulty: Easy — basic mixing and pan-cooking required
Method: Mix a gluten-free flour blend with tapioca starch, baking powder (or instant yeast option), non-dairy yogurt, oil, and warm water; rest the dough; then roll and cook on a hot skillet or under a broiler for quick blistering.

My Experience Making This Recipe

I tested both quick (baking powder + non-dairy yogurt) and yeasted versions and found the quick method gives reliable results faster. My challenge was achieving chew without gluten; swapping part of the flour with tapioca and letting the dough hydrate for 20–30 minutes made the biggest difference. A well-seasoned cast-iron pan produced the best char and flavor.

How to Make Vegan Gluten Free Naan

Start by whisking 2 cups gluten-free all-purpose flour (with xanthan gum), 1/2 cup tapioca starch, 1 tsp baking powder, 1 tsp salt, and 1 tbsp sugar. Stir in 1 cup plain non-dairy yogurt, 2 tbsp olive oil, and 2–4 tbsp warm water to form a soft, slightly sticky dough. Rest the dough 20–30 minutes so the starches hydrate fully, then divide into 6 balls and roll to about 1/4-inch thickness. Cook on a dry, preheated cast-iron skillet over medium-high heat (about 375–400°F surface) for 1–2 minutes per side until blistered and lightly charred; brush with oil or garlic butter substitute after cooking.

Expert Tips for Success

Hydration matters: Let the dough rest 20–30 minutes so tapioca and flours absorb moisture; that improves stretch and chew.
Use a mix: Replace 20–30% of the all-purpose blend with tapioca starch for chew and glossy blisters.
Pan selection: A heavy cast-iron skillet or carbon steel pan gives the best quick char because it holds high, even heat.
Heat control: Preheat the skillet for at least 5 minutes on medium-high; if the pan smokes, lower to medium or the naan will burn before cooking through.
Rolling thickness: Keep naan about 1/8–1/4 inch thick; thicker breads take longer to cook and may stay gummy in the center — for more quick-bread ideas see these fluffy gluten-free biscuits.

How to Serve Vegan Gluten Free Naan

Classic pairing: Serve warm with curries, lentil dals, or vegetable korma.
Wraps: Use slices to make falafel or roasted-veg wraps with tahini and pickled onions.
Dips and spreads: Tear and dip into hummus, baba ganoush, or a bright chimichurri.
Presentation tip: Stack warm naan in a linen-lined basket to keep them soft and inviting. For an extra sweet finish after dinner, pair small naan with a scoop of pumpkin-spiced spread like my pumpkin pudding.

Storage and Reheating Guide

Store cooked naan in an airtight container or zip-top bag in the fridge for up to 3 days. For longer storage, freeze flat in a single layer between pieces of parchment in a freezer-safe bag for up to 3 months. Reheat on a hot skillet for 30–60 seconds per side, or wrap in foil and warm in a 350°F oven for 8–10 minutes. For quick use, microwave one piece wrapped in a damp paper towel for 15–20 seconds — finish on the skillet to revive the char.

Recipe Variations

Yeast version: Replace baking powder with 1 tsp instant yeast and 1/2 cup warm water (105–110°F); let rise 45–60 minutes for a slightly airier naan.
Flavored naan: Mix minced garlic, chopped cilantro, or crushed nigella seeds into the dough or press on before cooking.
Grain-free option: Use a tested cassava-based blend and tapioca with 1 tbsp psyllium husk for structure (requires additional hydration).
Sweet naan: Add 1–2 tbsp maple syrup to dough and serve with olive oil and cinnamon sugar; inspired by lighter cookie techniques like these gluten-free coconut cookies.

Nutritional Highlights

Dietary considerations: Naturally dairy-free and, when made with certified gluten-free flour, safe for those avoiding gluten.
Key benefits: Provides quick energy from starches and can be higher in fiber when you use blends with brown rice or sorghum.
Allergen note: Contains tapioca and may include xanthan gum; check ingredient labels for nut cross-contact if you have severe allergies. Serve portion sizes of 1 naan per person for sides, or 2 for main-dish wraps.

Troubleshooting Common Issues

Gummy center: This usually means undercooked or too-thick dough. Roll to 1/8–1/4 inch and cook a little longer at a slightly lower heat.
No blistering or char: Your pan isn’t hot enough. Preheat cast iron 5–7 minutes and cook on medium-high; a drop of water should sizzle and evaporate quickly.
Dough too sticky to handle: Chill 10–15 minutes or dust lightly with tapioca and handle gently; avoid over-flouring which dries the bread.

Frequently Asked Questions

Q: Can I make the dough ahead and refrigerate it?
A: Yes. After mixing, cover and refrigerate up to 24 hours. Bring to room temperature for 20–30 minutes before rolling to make shaping easier and to restore pliability.

Q: Can I bake these in the oven instead of using a skillet?
A: Absolutely. Preheat your oven to 450°F and bake on a hot pizza stone or sheet for 5–7 minutes, flipping once for even browning. Broiling for the last 1–2 minutes gives extra blistering.

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Q: What flour blend works best for texture?
A: A gluten-free all-purpose blend with rice flour, potato starch, and xanthan gum works well. Substitute up to 30% of that blend with tapioca starch to mimic gluten’s chew.

Q: Is yogurt necessary? Can I use aquafaba or another binder?
A: Non-dairy yogurt adds moisture and a slight tang that mimics traditional naan. You can substitute equal parts aquafaba + 1–2 tbsp oil, but expect a slightly different texture and less tenderness.

Conclusion

For a tasty, accommodating side or wrap base, this vegan gluten-free naan hits the mark every time, and it pairs especially well with creamy dips like Loaded Hummus.