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5 from 46 votes

Vegan Gluten-free Naan Almond flour flatbread

Gluten free Almond Flour Naan - a delicious Indian flatbread that uses low carb almond flour and pairs perfectly with all Indian food, also a great side to soup or salad. Grainfree Yeast-free Soyfree vegan Indian bread recipe. 14g carbs per naan . No rolling out and kneading the dough needed
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side
Cuisine: Indian
Keyword: glutenfree naan, low carb naan, yeast free naan
Servings: 6
Author: Vegan Richa

Ingredients

  • 1 cup almond flour blanched super fine almond flour
  • 1/2 cup tapioca starch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon black pepper

Wet Ingredients:

  • 3 tablespoons non-dairy yogurt (or use coconut cream or cashew cream or thick oat milk )
  • 1 tablespoon oil
  • 1/2 cup non-dairy milk such as almond milk, oat or light coconut

To Top

  • 2 teaspoons vegan butter melted
  • 2 tablespoons chopped cilantro or minced garlic clove or both
US Customary - Metric

Instructions

  • In a bowl, mix all dry ingredients really well. Press and mix to break all almond flour lumps.
  • Add in non-dairy yogurt, oil and 1/3 cup non dairy milk and mix well. If the batter is really thick, you can add in milk. 1-2 teaspoons at a time
  • Depending on your preference of the naan you can keep the batter slightly thicker than the pancake batter or keep it as thin as the pancake batter.
  • With a thicker batter you’ll get a fat, bready and fluffy naan. With the pancake consistency batter, you’ll get a thinner bread which will be more pliable and thinner. The batter will be easier to spread on skillet. But it wont be as bready. To begin with, you can keep the batter thick and try small naan and decide by adding more non-dairy milk and try out all the different consistencies before deciding what works for you for the next naan.
  • Let this batter sit for 10-15 minutes in a warm place.
  • Meanwhile heat up a skillet over medium-high heat, if using non stick you don’t really need to use oil. Use a thick bottom skillet. (**If your stove tends to heat too high or your skillet is thin, cook over medium heat). I add a few drops of oil just so that the naan crisps up a little.
  • Once skillet is hot, reduce heat to medium, then pour about 1/3 cup or more of the batter and spread a little (using a spatula or spoon) in a naan shape, or circle.
  • Then cover this skillet with a lid and cook for 1-3 minutes.
  • Once the top is not that liquid anymore, (it can be slightly liquid in the middle. In general on the edges you want it to be starting to set, just like a pancake), Open the lid and flip. Then increase heat to medium high and cover with the lid and cook for another 1-3 minutes, depending on your skillet.
  • Once done, remove the lid and take naan off the skillet. Repeat for all batter.
  • Once naans are done, melt butter and add cilantro to the butter and then brush that melted butter on the naans. You can also add minced small garlic clove to the butter and then brush that over the naans if you’d like.
  • Bake the Naan: baking makes these flatbreads less pancakes. Make the batter, adjust until it is like pancake batter, spread it on parchment lined baking sheet into ovals or other shapes. Preheat the oven to 425 deg f( 220c). Cover the naans with another parchment. It is ok if the top parchment sticks to the batter. Bake for 7 to 11 mins or until the top is set. Remove the pan. Let the naan cool for a few mins then remove from the parchments. You can sear these naan over a gas flame for a few brown spots and then serve. See my almond flour pizza crust for step pics
  • These are best served hot off the skillet. Serve with Indian Curries or Dals!
    Storage: refrigerate in a closed container for upto 5 days. Reheat in the skillet or toaster

Video

Notes

  • Oilfree: omit the oil from the batter. For topping use aquafaba mixed with cilantro
  • Tapioca starch sub: Other starches might work such as potato starch or arrowroot starch
  • For Nutfree, see myGluten free Naan Vegan Grainfree
  • ** Use a thick bottom skillet, adjust the cooking time based on your stove and skillet. Almond flour browns easily so cook over lower heat if browning or burning. Some of my skillets burn the almond flour and some barely brown the naan. Choose that doesn’t heat up too much.,

Nutrition

Calories: 178kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 136mg | Potassium: 72mg | Fiber: 2g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg