Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 cup tapioca starch
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 1 cup warm plant milk
- 1/4 cup plain dairy-free yogurt
- 2 tbsp olive oil
- 2 tbsp aquafaba (or melted vegan butter)
Instructions
- Whisk dry ingredients together: gluten-free all-purpose flour, tapioca starch, baking powder, salt, and sugar.
- In another bowl, mix warm plant milk, dairy-free yogurt, olive oil, and aquafaba until combined.
- Mix wet ingredients into dry ingredients until a soft dough forms.
- Let the dough rest for 20–30 minutes.
- Divide the rested dough into 6–8 balls.
- Roll each ball into 1/4-inch thick rounds.
- Heat a cast-iron skillet over medium-high heat.
- Cook each naan for 2–3 minutes per side until puffed and charred.
- Brush with garlic-infused vegan butter if desired.
Notes
For garlic-cilantro naan, fold minced garlic and chopped cilantro into the dough or brush on top after cooking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 naan
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg