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Vegan Gluten free Almond Flour Naan – a delicious Indian flatbread that uses low carb almond flour instead of all-purpose flour and pairs perfectly with all Indian food, but also makes a great side to soup or salad. Grain-free yeast-free vegan Indian bread. 14 g carbs per naan
Making Indian naan bread at home has never been easier! Enter Almond Flour Naan – a gluten-free grain-free naan recipe you will love! The batter comes together within minutes and is nice and soft! Being more pliable than some other types of flatbread, this almond flour naan is perfect for scooping up a fragrant curry with it!
Making this naan recipe reminds me of making pancakes! There is no need for kneading and rolling out. Just spread the batter and cook them in the pan until browned, then flip and finish cooking.
The best way to serve this is straight out of the pan, with a brushing of cilantro or garlic butter.
This is a great low-carb alternative to regular naan bread and I love the neutral flavor and the general moistness of this glutenfree flatbread. Try it tonight – maybe with a South Indian Eggplant Curry!
Glutenfree vegan breads are quite difficult to get the right texture and also keep the moisture in. Many Glutenfree flours are thirsty and fry out during baking/cooking. Keeping this naan as batter ensures the extra moisture along with the fat from the almond flour. Adjust the batter to adjust to preferred naan texture. Hubbs loves the thicker batter naan and my assistant loves the thinner batter. For a nut free option see my chickpea flour naan bread that is also gluten-free.
More naan recipes:
- Spinach Potato Cheese Stuffed Naan
- Chickpea flour naan (Glutenfree)
- Whole Wheat Naan Bread
- Vegan Keema Naan with Keema Lentils
- Garlic Naan
More gluten free breads
Vegan Gluten-free Naan Almond flour flatbread
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 oil
- 1/2 cup non-dairy milk, such as almond milk, oat or light coconut
To Top
- 2 teaspoons vegan butter, melted
- 2 tablespoons chopped cilantro, or minced garlic clove or both
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
Video
Notes
- Oilfree: omit the oil from the batter. For topping use aquafaba mixed with cilantro
- Tapioca starch sub: Other starches might work such as potato starch or arrowroot starch
- For Nutfree, see myGluten free Naan Vegan Grainfree
- ** Use a thick bottom skillet, adjust the cooking time based on your stove and skillet. Almond flour browns easily so cook over lower heat if browning or burning. Some of my skillets burn the almond flour and some barely brown the naan. Choose that doesn’t heat up too much.,
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- almond flour: I used blanched super fine almond flour
- tapioca starch
- baking powder makes these rise, no yeast needed
- salt
- garlic powder and black pepper give these a nice savory taste
- some non-dairy yogurt helps activate the baking powder and adds moisture
- non-dairy milk is added for moisture
- the bread is topped with vegan butter mixed with some chopped cilantro
Tips:
- This is a great multi-purpose flatbread recipe; use it as a pita bread, make thinner to use as tortilla or as a wrap.
- Want some garlic naan? Add minced garlic to melted butter and use that to top. Want to throw some spices in the mix? Do it.
- Note that we need almond flour here, not almond meal.
- Tapioca starch sub: Other starches might work such as potato starch or arrowroot starch
How to make Almond Flour Naan
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 nondairy 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, it will be more pancakey.
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 batch.
Let this mixture 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. I add a few drops of oil just so that the naan crisps up a little. Use a thick bottom skillet or cast iron. Adjust heat based on your stove
Once skillet is hot, reduce to medium, then pour about 1/3 cup or more of the batter and spread a little 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 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.
Serve your naan with cilantro butter!
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.
These are best served hot off the skillet.
How to store almond flour naan
If storing them, store refrigerated for upto 5 days. reheat on a skillet or broil them in the oven to just crisp them up a little bit then serve.
So I personally wouldn’t use these as a replacement for naan— with a picky Pakistani family, I’m still on the hunt for something more authentic. BUT they were good in their own right and probably the closest you can get without yeast. I do paleo with limited dairy, so subbed Greek yogurt and fried in grass fed butter. I added nutritional yeast flakes to the topping when finished & loved it! I liked them so much I remade, subbed the garlic & pepper with cinnamon & nutmeg to make a sort of French toast, then served with maple syrup. SO good! The texture was great for both variations.
Yes these are an easier option. I have an oat flour version which is yeasted dough and it works only when it’s steamed. Then just grill the steamed bread. It’s quiet finicky based on the consistency of the dough
This has become my go to! It’s a great recipe and I love this naan flatbread. It comes together easily and quick! The best way to reheat them really is in the skillet, I tried the microwave once and it just wasn’t quite the same. A couple of mins on the skillet is all it really needs and it’s good to go again. Give this GF recipe a try!
Good tip! Thank you.
It came out so delicious! The almond flour gives it as a nutty texture and taste! L❤️VE it! Definitely a keeper.
So happy you liked it!
Thank you! Tastes great and easy to make.
awesome!
I just made these this evening, followed the recipe exactly and mine were crispy on the outside and gummy in the middle. I cooked it 5 mins on each side med heat. When I pull it apart it looks like cheese. What did I do wrong?
Seems like either ingredient issue. Did you change any?
Or the pan was overheating, (stoves and pans vary), crisp on the edge and cheesy middle means the mid didn’t cook through. try cooking at low or medium low heat
The only bread I will ever eat!!!! This is so light and tasty!!!! Thank you so much!!!!
yay! thank you!
Between work and writing a play and being in rehearsal every not, there was not enough rice with our leftover Indian food, and I made this in the in between moments and it was simply transcendent. I topped it with roasted green chilies and butter and wow! I used the Tapioca starch. I am so grateful for your recipes. I cannot wait to dive in and make more.
thank you so much, Elaine! so glad you enjoy