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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.
- Plain Yoghurt – I use coconut yoghurt as I am dairy-free. But any plain greek yoghurt will work.
- 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 or Potato 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
These are the absolute food if the gods. I adore Nann bread but struggle to find decent GF ones. I’m no chef and can just about throw a meal together but these are super easy and more importantly taste AMAZING. Give them a go!
Aww thank you Emma 🙂 so happy you enjoyed them!
Could coconut flour work? Thanks!
Hey Jo good question. I’ve only tried with SR flour or plain flour (gluten free) so unsure if others work! Coconut flour in the past hasn’t been great for certain baking recipes so not sure but worth a try and let me know how you get on!
Hi! These look delish! Is there a flour sub I can use? Would almond flour or oat/coconut flour work?
Hey Maddie good question. I’ve only tried with SR flour or plain flour (gluten free) so unsure if others work! Coconut or oat flour may work but mind not bind together very well. Worth a try though and let me know how you get on 🙂
Could these be kept in the freezer, James?
You could freeze them, but definitely best served fresh.
I’ve just made your Naan Bread recipe with
your Smokey Coconut dip (made earlier so time to infuse flavours). Amazing James, just amazing.
Thank you Carolyn 🙂 really pleased you enjoyed the 2 recipes together!
Made these to accompany a rendang curry and they were UNREAL! Tasted so chewy and authentic, such a treat! Never buying shop ones again.
Thanks Emma, so pleased you enjoyed them so much!!
Fantastically easy to make. I’ll never buy shop bought nan again. Thanks James.
Thanks Jilly, that’s great to hear 🙂
James can you use normal flour for this?
Hey Sally, yes (they won’t be as fluffy) but will still work 🙂 enjoy!
Ooh thank you, I will try these later in the week when we have a curry. Will have to use plain flour and baking powder though, would that be ok? Just wanted to say (being a photographer myself) that whoever does your food photos is quite brilliant!
Aww thanks Alison 🙂 I do all the photography myself!
Hi James
I’m also diary and soya free and the alternative yoghurts are very cost prohibitive (in and around €10 in Ireland for a 500ml tub of coconut based yoghurt) Can you suggest any alternative to yoghurt that would work for this – thanks. Máire
Hey Máire, unfortunately this type of recipe needs yoghurt of some sort.
Maybe try making a sour milk, add vinegar to your normal choice of non dairy milk.
loved this recipe so easy to make.i couldn’t find coconut yogurt so I used 140g of coconut milk instead & it was delicious