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Vegan Gluten free Naan ( Chickpea flour Naan Grainfree)
5 from 42 votes

Vegan Gluten free Naan ( Chickpea flour Naan Grainfree)

This vegan, gluten-free naan uses chickpea flour as the base to create a grain-free flatbread with a soft yet slightly cakey texture. The batter includes non-dairy yogurt and oil to add moisture and tenderness, and baking powder and soda for leavening. Optional flaxseed meal and starch can improve binding and texture. The naan is baked in the oven on parchment paper, then topped with seeds and fresh herbs for flavor and garnish, making it a versatile bread suitable for those avoiding gluten and animal products.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 8
Calories: 143 kcal
Course: Side Dish
Cuisine: Indian, gluten-free

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

    Cup of Yum
  1. 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.
  2. In a bowl, add chickpea flour, flaxmeal, starch, salt, baking powder, garlic powder, baking soda and baking powder and whisk well.
  3. 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)*
  4. 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. 
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 143

% 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.