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.

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