July 14, 2021

Naan Bread (gluten free & vegan)

These easy to make at home naan breads are perfect served with your favourite Indian dish. Brushed with melted dairy free butter and topped with fresh herbs, they are much easier to make than you might think!

This recipe is also really adaptable. Add garlic granules and mixed herbs to the melted butter topping for a garlic naan or use the base recipe for flat bread which is delicious served with Mediterranean or Greek dishes.

Frequently asked questions:

Which yeast do you use? 

I use the Allison’s Easy Bake Yeast which is available in most major UK supermarkets. Alternatively, click here to purchase online.

Which dairy free yoghurt do you use?

I use the Alpro plain with no sugars for this recipe.

How long do the naan bread last once cooked?

These naan bread are best eaten fresh and warm however can be stored in an airtight container for up to 2 days and reheated in the oven before eating.

Top tip

Use a thermometer to check the heat of your water before adding the yeast, the water will need to be around 43°C in order for the yeast to activate. This feels like warm bath water to touch.

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Naan bread

Prep Time1 hr 30 mins
Cook Time6 mins
Servings: 6 servings

Ingredients

Naan bread dough

  • 120 ml water
  • 1 teaspoon instant yeast
  • 2 teaspoons sugar
  • 275 g gluten free plain flour
  • 1 and 1/2 teaspoons xanthan gum (Omit if your flour blend already contains this)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 30 g dairy free butter (melted)
  • 125 ml dairy free plain yoghurt

Topping

  • 30 g dairy free butter (melted)
  • Optional: fresh coriander or parsley

Instructions

  • To a bowl add water and heat in the microwave to around 43°C, this feels like warm bath water to touch. Add instant yeast and sugar, mix well and leave in a warm place for 10 minutes until frothy. 
  • In a large bowl mix plain flour, xanthan gum, baking powder and salt. Make a well in the center and pour in the melted butter, dairy free yoghurt and the frothy yeast mixture. 
  • Stir well and bring the mixture together with your hands, it should be a soft dough that comes together in a ball (if it’s too wet add a little extra flour). Roll into a ball and add to an oiled bowl topped with cling film. Leave in a warm place covered with clingfilm for an hour. 
  • Divide the dough into 6 and roll on a floured surface to form a teardrop shape. Heat a frying pan with a drizzle of oil and fry naan bread 2 at a time, for 3 minutes on each side.
  • Brush with dairy free butter and top with fresh herbs. Serve warm or reheat in the oven for a few minutes before eating.

Notes

*For a garlic and herb naan bread add a small amount of garlic granules and mixed herbs to the dairy free butter topping before brushing.
*For flat bread use the base recipe with no toppings. 

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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