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Introducing the Best Gluten Free Naan Bread….ever! Using only 3 ingredients, these tasty gluten-free and vegan naans are ready to eat in just 10 minutes! Not to mention, they are tastier than shop-bought naan and much cheaper too! They really are a win-win!
Recipe Difficulty – Very Easy!
Table of Contents
Why this recipe works
These are the best gluten free naan breads as they are incredibly versatile, they can be the classic accompaniment to your favourite curry, but they are also delicious served for a quick lunch or snack with hummus and veg sticks. You could even dip them into soup for a speedy supper!
I wanted to create this recipe as I was fed up of either paying a fortune for shop-bought vegan naan bread, or taking hours to make them following other recipes! I was eager to create a super quick and insanely easy recipe to pair with my delicious curries such as my 15 Minute Veg Curry or 10 Minute Chickpea And Spinach Curry or Thai Red Prawn Curry.
If you wondered how to make your own homemade gluten free bread then check out my recipe.
Ingredients to Make Gluten Free Naan
- Gluten-free self raising flour – I was able to find this in my local larger supermarket.
- Yoghurt – I use coconut yoghurt as I am dairy free.
- Olive oil – I’ve used extra virgin for this recipe, but standard would also work well.
See recipe card for full information on ingredients and quantities.
Substitutions
- Yoghurt – Any plain yoghurt will work instead of coconut yoghurt. I use coconut yoghurt because I am dairy free. I also enjoy the subtle coconut flavour it gives to the gluten free naan bread. If I am serving these with my Sweet Potato Satay Curry – the subtle flavour really compliments the curry well.
- Olive Oil – I have used extra virgin olive oil, but a garlic or chilli-infused olive oil would also be delicious in this recipe.
- Flour – I have used gluten free self raising flour, but this recipe would also work with standard self raising flour or plain flour too.
Variations
- Deluxe – I love serving these naan breads with my Slow Cooker Chickpea Curry! However, there are many different ways you could take these gluten free naan breads to the next level without making another recipe. You could use a garlic or chilli infused olive oil instead of plain olive oil to add an extra flavour. You could also add a herb such as 1/2 tsp of ground coriander to the dough for further flavour too. For a finishing touch, why not brush the cooked vegan breads in oil or butter and top with fresh herbs such as chopped coriander or flat leaf parsley, plus a sprinkling of sea salt!
- Kid Friendly – this is a great recipe to get the kids involved in. Something to bare in mind is this recipe takes a little practice, so perfect to try with kids. Once you have made these a few times you’ll do them perfectly every time!
- Spicy – this is a very mild recipe, with no spice. If you wanted to add some extra heat, you could add some chilli flakes to the dough or top with freshly chopped chillies.
Instructions to make gluten free naan
Step 1: Firstly, place all the ingredients in a large mixing bowl
Step 2: Mix together with a fork and then bring the dough together with your fingers.
Step 3: Shape into a ball. Hint: If you find the mix a little dry when rolling into a ball, simply add a little more oil.
Step 4: Divide the dough in 2 and roll out on a floured surface. No need to worry about what shape they are – just make sure the edges are smooth.
Step 5: Dry fry in a heated frying pan for a couple of minutes, until just starting to blacken.
Step 6: Finally, brush with olive oil or butter to take these vegan naan bread’s to the next level. For best results, serve immediately.
Leftovers
These best gluten free naan bread’s are best served immediately. However, you could store cooked and cooled leftovers in an air tight container for 2 days at room temperature. Re-heat by quickly dry frying them in a frying pan.
Recipe FAQs
Yes absolutely, this recipe would also work with standard greek yoghurt and standard self raising or plain flour.
Fear not, you can either pat the dough down with your hands or use a circular shaped bottle such a wine bottle or olive oil bottle.
There are many different ways you could take these gluten free naan breads to the next level. You could use a garlic or chilli infused olive oil instead of plain olive oil to add an extra flavour. You could also add a herb such as 1/2 tsp of ground coriander to the dough for further flavour too. For a finishing touch, why not brush the cooked vegan breads in oil or butter and top with fresh herbs such as chopped coriander or flat leaf parsley, plus a sprinkling of sea salt!
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Best Gluten-Free Naan Bread
Equipment
- large mixing bowl
- fork
- Rolling Pin
- frying pan
Ingredients
- 150 g gluten-free self raising flour, plus extra for dusting
- 140 g coconut yoghurt, (or other yoghurt)
- 1 tsp olive oil, (or try flavoured olive oil) plus extra for drizzling
- sea salt
- chopped fresh herbs, such as coriander and flat leaf parsley, (optional)
Instructions
- To a large mixing bowl add 150g flour, 140g yoghurt, 1 tsp olive oil and a pinch of sea salt. Mix with a fork, until it starts to clump together
- Now dust your hands, worktop and rolling pin with flour
- With your hands press your dough into a large ball and then divide in half and shape into 2 balls
- Gently roll out each dough ball, or press with your hands, until roughly 5mm thick. Then press round any edges that have split, to give a smooth edge
- Place a frying pan onto a high heat (no oil needed), wait until it's very hot before adding your naan bread
- Cook on both sides, for a couple of minutes, until the bread is just starting to blacken (this adds a lovely flavour)
- Finally drizzle with a little extra olive oil, sprinkle over the chopped herbs, if using, and some sea salt
Notes
Nutrition
I can’t seem to stop making these! I have been experimenting with adding different herbs and spices. This is a wonderful recipe – thank you!
LOVE this 🙂 thank you Sarah!
These naan breads are unbelievable! So easy to make and you wouldn’t know they’re gluten free. I make mine with Greek yoghurt instead. Delicious!
Thanks so much Kirstyn 🙂
I use l your recipes all the time and love the mushroom gravy and Wellington .
Thank you so much for the support Wendy 🙂
This recipe is totally amazing. I tried making GF naans myself a while ago but with little success. I had been making do with ones I bought at the supermarket which were half decent, but they stopped stocking them recently. The only ones I’ve seen in the shops recently are the “BFree” brand ones which are unbelievably dreadful. You might as well eat cardboard.
So I decided to try making my own again and came across this wonderful recipe. So simple, so quick to make and by far the best GF naans I have ever had. They are so good that my wife who is not GF now prefers them over so bought gluten containing ones..
LOVE to hear this Joolz 🙂 thank you!
So easy to make and so yummy too. Perfect. No more expensive gf nans from the supermarket. Thank you James.
What can you substitute if you don’t have self-rising flour on hand. I use a GF 1 – 1 for flat breads and baking. I’ve also invested in several alternative flours for vegan recipes. I’m loving it but costs are starting to add up…
I would just go with plain flour (they will just be a bit flatter and less “puffy” but still be great)!
Brilliant recipe. Works perfect everytime 🙂 loved them served up with your 10 Minute Peanut Butter Curry. Delicious
Made these last night. Absolutely amazing!
Very easy and tasty, but they didn’t bubble up like I thought they would and yes, my baking powder is good. Too much flour ?
Thanks James. So easy and tasty. Just had it with your sweet potato, coconut and chickpea curry. Yum!!!