Gluten-free alternatives to naan are admittedly lackluster. Gone missing are the pillowy, stretchy naan bread with garlic alongside beloved curries.
Behold gluten-free vegan naan made in one bowl, 20 minutes and simple ingredients—the gluten-free naan of dreams that pairs well with many dishes, and is freezer friendly.
Serves 4-6.
| ¼ cup | plain coconut yogurt |
| ½ cup | light coconut milk (canned), plus more as needed |
| 1 tsp | olive oil |
| 2 tsp | baking powder |
| ½ tsp | sea salt |
| ½ cup | coconut flour |
| ½ cup | arrowroot starch cornstarch might work) |
| ½ cup | potato starch (not flour) |
| ¼ cup | olive oil |
| 2 cloves | garlic, minced |
| 2 cloves | parsley |
1. In a medium mixing bowl add coconut yogurt, coconut milk, olive oil, baking powder, salt and whisk to combine. The mixture may fluff up and foam if your yogurt has active cultures.
2. Next add coconut flour, arrowroot starch and potato starch and stir with a wooden spoon to combine. It should form a dough that is moist and malleable, doesn't stick to your hands, and also doesn't crack easily when rolled. Add more potato starch as needed if too sticky. Add more light coconut milk as needed if it's too dry.
3. Generously sprinkle gluten-free flour on a clean surface and place 1 ball of dough (~3 tbsp in size) in the center. Generously dust the top of the dough with GF flour. Use a rolling pin to roll into a thin oval shape, about ¼" thick.
4. Heat a cast iron skillet over medium-high heat. Once hot, spray or drizzle with a little oil. Then use a spatula to transfer the dough to the pan.
5. Cook for 3-4 minutes or until the underside has brown splotches. Bubbles will form. Flip and cook for another 2-3 minutes or as you wish. Lower heat as needed to ensure it doesn't burn. Done when both sides have brown splotches.
6. Drizzle with a little olive oil into which is mixed minced garlic and/or some fresh parsley. Store leftovers covered in the refrigerator up to 2-3 days. To freeze, place cooked naan in a freezer-safe container or bag (adding parchment paper between each) and freeze for up to 1 month. Heat from frozen in a toaster oven or thaw overnight, then heat in a skillet.