Vegan Gluten-free Naan Almond flour flatbread
User Reviews
5
Vegan Gluten-free Naan Almond flour flatbread
Description
The Vegan Gluten-free Naan uses blanched, superfine almond flour combined with tapioca starch, baking powder, salt, garlic powder, and black pepper to form a gluten-free dough. Wet ingredients include non-dairy yogurt, neutral oil, and non-dairy milk which hydrate the flour and provide tenderness. The batter can be adjusted from thick and bread-like to thinner and more pliable resembling pancake consistency.
After resting the batter to allow full hydration, the naan dough is cooked on a hot skillet over medium-high heat until cooked through and showing some browning. Almond flour browns quickly, so heat management is important. The breads are finished with melted vegan butter mixed with chopped cilantro or garlic for extra flavor and moisture.
This flatbread serves well as a vegan and gluten-free option to accompany various savory dishes. Variations with or without oil, or substitutions of starches, allow customization based on dietary needs or preferences.
Cooking over medium heat and using a heavy-bottomed skillet helps prevent burning. Testing batter thickness allows adjustment to preferred texture before cooking all the naan.
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 neutral cooking oil generic cooking oil
- 1/2 cup non-dairy milk such as almond milk, oat or light coconut
To Top
- 2 teaspoons vegan butter melted
- 2 tablespoons cilantro or minced garlic clove or both, chopped
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
Notes
- Omit oil in the batter for an oil-free version; use aquafaba mixed with cilantro for topping instead of butter.
- Tapioca starch can be substituted with potato starch or arrowroot starch if needed.
- Use a heavy-bottomed skillet and adjust heat carefully to avoid burning, as almond flour browns easily.
- Experiment with batter thickness for desired naan texture: thicker for fluffy, thinner for pliable flatbread.
- Choose skillets that heat evenly but not excessively to control browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 136mg | 6% |
| Potassium | 72mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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