Fluffy Gluten-Free Naan (Yeast-Free, 20 minutes!)

• servings: 6 servings
• total time: 20 minutes

Ingredients

1/4 cup plain coconut yogurt ((Culina is our favorite))

1/2 cup light coconut milk (canned), plus more as needed

1 tsp olive oil ((if oil-free, omit and add more coconut milk as needed))

2 tsp baking powder

1/2 tsp sea salt

2 small cloves garlic

1/2 cup coconut flour ((we haven’t tested almond flour, but it might work))

1/2 cup arrowroot starch ((we haven’t tested other starches, but cornstarch might work))

1/2 cup potato starch ((NOT flour // potato starch is pretty key here for fluffy texture, so I’d be hesitant to sub it out))

1/4 cup gluten-free all-purpose flour

Olive oil or melted vegan butter

Crushed garlic

Fresh parsley, minced

Directions

In a medium mixing bowl add coconut yogurt, coconut milk, olive oil, baking powder, sea salt, and garlic and whisk to combine. The mixture will likely fluff up and foam if your yogurt has active cultures (our favorite is Culina plain yogurt). This is normal and good!

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.

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 1/4 inch thick.

Heat a skillet (cast iron is best, or non-stick) over medium-high heat. Once hot, spray or drizzle with a little oil (such as avocado; optional if using a non-stick pan). Then use a spatula to carefully transfer the dough to the pan.

Cook for 3-4 minutes or until the underside is golden brown. Bubbles may form while it’s cooking — that’s normal and good. Flip carefully and cook for another 2-3 minutes (less if you prefer a more pillowy naan). Lower heat as needed to ensure it doesn’t burn. You’ll know it’s done when both sides are golden brown.

Repeat this process until all naan dough is used (~6 large or 12 mini naans as the original recipe is written).

Drizzle with a little olive oil and garnish with more minced garlic and/or some fresh parsley if desired (all optional). Store leftovers covered in the refrigerator up to 2-3 days, though best when fresh. To freeze, place cooked, cooled naan in a freezer-safe container or bag (adding parchment paper between each naan will prevent sticking) and freeze for up to 1 month. To serve, either heat from frozen in a toaster oven, thaw overnight and then heat in a skillet, or microwave from frozen until warm. As with most bread, best when fresh.

This naan is perfect for serving with any Indian-inspired dish, such as Chana Masala, Tikka Masala, Vegan Palak “Paneer,” and more!