Vegan Gluten free Naan ( Chickpea flour Naan Grainfree)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8
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Calories
143 kcal
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Course
Side Dish
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Cuisine
Indian, gluten-free
Vegan Gluten free Naan ( Chickpea flour Naan Grainfree)
Description
The recipe mixes chickpea flour, flaxseed meal, starch (corn or tapioca), salt, baking powder and soda, and garlic powder, which are combined with non-dairy plain yogurt or blended tofu and safflower oil. Water is added to form a thick batter slightly thicker than pancake batter, which allows for different naan textures depending on thickness of spreading. The batter is ladled and spread into ovals on parchment before toppings such as nigella seeds, sesame seeds, garlic, and cilantro are added. The naans bake at 425°F until done, creating a bread that is soft and tender yet holds together well.
This chickpea flour naan serves as a gluten-free alternative that can be flavored through toppings and adjusted moisture levels to control crumb softness or pliability. It can be used alongside curries, dips, or salads. The recipe advises on differences between chickpea flour and besan, noting besan needs less water and yields a different texture. Adjusting water amount is important to achieve desirable texture. Variations include a wide range of seed and herb toppings to add flavor and visual appeal.
Ingredients
- 2 cups chickpea flour See note if using besan
- 1 tbsp flaxseed meal , optional
- 1 tbsp starch , cornstarch or tapioca starch, optional
- 3/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp garlic powder or 1/2 tsp garlic paste
- 1/3 cup non-dairy plain yogurt or 1/2 cup silken tofu blended with 1 tsp lemon juice, or 1/3 cup firm tofu blended with 1 tsp lemon juice and a tbsp or so water
- 2 tsp safflower oil organic, or canola oil
- 3/4 to 1.5 cup water
- oil for brushing
- nigella seeds minced garlic and cilantro for garnish, or sesame seeds
Instructions
- Preheat the oven to 425 degrees F (220 C). Line a baking sheet with parchment. Cut out another parchment sheet that fits the baking sheet and set aside.
- In a bowl, add chickpea flour, flaxmeal, starch, salt, baking powder, garlic powder, baking soda and baking powder and whisk well.
- Add the yogurt or blended tofu, oil, and 3/4 cup water. Mix well to combine. Add more water if needed to get a thick smooth batter (slightly thicker than pancake batter). Let sit for 5 minutes. (You will need more water with chickpea flour and less water with besan, start with 1/2 cup water for besan and add more)*
- Drop a ladlefull of the batter on parchment lined sheet. Spread into an oval (7-8 inch)with the ladle. Repeat to make 2 or more Naan to fit the sheet.
- Sprinkle Nigella seeds or sesame seeds or other seeds of choice. Add garlic and cilantro. Spray oil on top. Cover the Naans lightly with another parchment that covers the entire baking sheet.
- Bake for 7-10 minutes (depends on size of naans and how many being baked together) Remove top parchment, Brush melted vegan butter or spray oil. Let cool for 2 minutes before removing from parchment. Repeat for the next set.
- The batter can thicken as it sits. Mix in a few tsps of water if needed before the next batch. Serve hot with curries, dips, soups. Keep covered with a kitchen towel on the counter for the day. Refrigerate for upto 4 days, freeze for upto a month. Reheat by grilling or microwave.
- Cook on Stove top: Heat a Cast iron skillet over medium heat. When hot, spread some oil. Add ladleful of the batter and spread. Top with seeds, garlic, cilantro. Cover the pan with a lid and cook for 3 to 5 mins. Flip to cook for a minute if needed.
Notes
- Keep batter thick and spread thick for cakey, fluffy naan; thinner batter and spreading yields more pliable bread.
- Chickpea flour (white chickpeas) differs from besan (brown chickpeas); besan requires less water and results in denser texture.
- You can substitute blended silken or firm tofu mixed with lemon juice for non-dairy yogurt.
- Add toppings like seeds, fresh herbs, garlic, or spice blends for extra flavor and texture.
- Nutrition info provided is per single naan bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 240mg | 10% |
| Potassium | 327mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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