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plate with homemade gluten free naan
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Gluten free Vegan Naan Bread (No Yeast, No Gums)

Quick and easy recipe for gluten free naan bread, made with rice flour, vegan, yeast free and without xanthan gum!
Course Appetizer, Bread, Snack
Cuisine Indian, Mediterranean
Keyword arab, bread, dairy free, flatbread, gluten free, indian, naan, no bake, soft bread, vegan, yeast free
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 pieces of naan bread

Equipment

  • 1 kitchen scale
  • 1 bowl
  • spoon
  • parchment paper
  • Rolling Pin
  • pan

Ingredients

  • 100 grams gluten free brown rice flour
  • 100 grams gluten free potato starch
  • 2 tablespoons gluten free white rice flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt (optional)
  • 160 grams unflavored, white vegan yogurt (soy, oat, nut-based)
  • 2 tablespoons olive oil (for the pan) (or ghee/coconut oil)
  • chopped garlic and parsley + extra olive oil for the dressing (optional)

Instructions

  • In a bowl mix well flour, starch, baking powder, and salt (if using)
  • Add the yogurt and mix with a spoon until the mixture is "crumbly"
  • Move the mixture to a worktop and work the dough with your hands, squeezing and "kneeding" until the dough is firm and compact
  • Divide the dough into two parts, flour the worktop (or place a piece of parchment paper and flour it with rice flour), place the dough on top, sprinkle with rice flour
  • Press a piece of parchment paper on top and roll the dough out with a rolling pin,¼ inch thick
  • Using a bowl upside down (mine was ca 20 cm diameter), cut a circle into the dough, remove the extra dough around it and using a flat spatula place the dough circle on a floured surface
  • Proceed with the rest of the dough, re-kneeding the left over dough and rolling it out
  • Brush olive oil on the pan and heat it over medium heat for 30 seconds
  • Add your naan disks to the pan and let cook on one side for 4-5 minutes (bubbles should form)
  • Check the bottom side, when it's nice and golden flip it on the other side and let cook for another 4-5 minutes
  • Flip a couple more times letting it cook another few minutes, if you like charred naan bread
  • Enjoy still warm and soft, drizzled with a mix of chopped parsley, grated garlic and olive oil, if desired!
  • Store in an airtight container for up to 2 days and reheat in microwave or on a pan before eating.

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