Description
A soft, flexible, and easy-to-make naan bread that’s gluten-free and vegan, perfect for any meal.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup tapioca starch
- 1/2 cup gluten-free all-purpose flour (with xanthan gum)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened coconut yogurt
- 2 tablespoons olive oil
- 1/3 cup warm water
Instructions
- Whisk together almond flour, tapioca starch, gluten-free flour, baking powder, and salt in a large bowl.
- Add the coconut yogurt, olive oil, and warm water. Mix until a sticky dough forms.
- Dust a surface with tapioca starch. Divide the dough into six pieces and roll each into a ball.
- Flatten and roll each piece into an oval about 1/4 inch thick.
- Heat a cast iron or non-stick skillet over medium heat.
- Place one naan on the skillet and cook for 2-3 minutes per side until golden spots appear.
- Optional: Brush with garlic-infused olive oil while still hot.
Notes
For best texture, measure your flour accurately. If the dough is too sticky, add more gluten-free flour. Keep the skillet at medium heat to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg