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
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Vegan Gluten-free Naan Almond flour flatbread
Ingredients
- 1 cup (112 g) almond flour blanched super fine almond flour
- ½ cup (60 g) tapioca starch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon black pepper
Wet Ingredients:
- 3 tablespoons non-dairy yogurt (or use coconut cream or cashew cream or thick oat milk )
- 1 tablespoon oil
- ½ cup (118.29 ml) 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 ⅓ 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 ⅓ 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
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 ⅓ 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 ⅓ 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.
Sonja
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.
Richa
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
Holly
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!
Vegan Richa Support
Good tip! Thank you.
Spicy
It came out so delicious! The almond flour gives it as a nutty texture and taste! L❤️VE it! Definitely a keeper.
Vegan Richa Support
So happy you liked it!
Rosa Aponte
Thank you! Tastes great and easy to make.
Vegan Richa Support
awesome!
Kendra
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?
Richa
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
Elizabeth Nash
The only bread I will ever eat!!!! This is so light and tasty!!!! Thank you so much!!!!
Vegan Richa Support
yay! thank you!
Elaine
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.
Vegan Richa Support
thank you so much, Elaine! so glad you enjoy
Kate
Substituted the tapioca for arrowroot, and the yoghurt for coconut cream… worked perfectly! Amazing recipe
Vegan Richa Support
awesome!
Leo
I made this recipe tonight using arrowroot powder. The bread came out great, but I would like to try the tapioca version to see the difference. The only issue was that my toddler ate most of them! I’ll have to double the recipe next time to make sure there are enough for everyone!!
Vegan Richa Support
awesome! glad it worked out!
Robin
Thank you for giving me a yoghurt alternative, with your flat bread recipe. Vegan yoghurt is not readily sold in the shops that I am aware of. I have previously made yoghurt, but I wasn’t considering making more just yet, so I was looking forward for an alternative to yoghurt, which is where I eventually stumbled on your variation, much to my delight. I also have previously made from a delicious recipe, some time ago now, gluten free (vegan) bread, but as delicious as it was, I feel like a change now. I am hoping to make some choices of vegan cheese, and add some salad to make a kind of sandwich. So thank you for your recipe, I havn’t cooked this yet, but I am looking forward to giving this a try, hopefully later in the week.
Vegan Richa Support
yay! thank you! let me know what you think when you do try it!
M
Phenomenally delicious. I put some chopped onion tops in the batter like a scallion – delicious. Another smash hit!
Vegan Richa Support
🙂 thank you!
Molly
Followed the directions to a t. First I put it in a pan and it stuck. Turned down the heat it stuck. This recipe did not like me. Any tips? I think there was some user error my me. 😬
Richa
It’s the pan. Use a good non stick
Roma
Yum yum yuuuuuum !! Delicious!! Thank you for sharing this !!
Vegan Richa Support
yay! thank you!
Megan
I wasn’t sure how this would turn out as I usually make a traditional naan bread. I’m following a lower carb diet and was missing naan bread with my curries. Found this recipe and I am absolutely blown away. So thrilled I no longer have to feel deprived of delicious naan bread to soak up all that curry goodness. This will certainly be a repeat recipe for me
Vegan Richa Support
Wonderful to hear! Thank you for your kind comment, Megan.
April A
I’m making butter cauliflower for dinner tonight and want to serve this along side it, however I do not have any vegan yogurt on hand. Would I need to add a bit of yeast to the batter to activate the baking powder? What kind (instant or active dry) and how much? Thanks!
Richa
You do need some yogurt in this. You can also add 1 teaspoon yeast, and non dairy cream instead of yogurt
Paula
Best naan recipe ever. Done it a thousand time. A personal favorite.
Vegan Richa Support
Thank you for taking the time to ⭐️ rating after so many times Paula.
Leah
Thank you for sharing your recipe. I was looking for a vegan grain free Naan to go with my curry and I found it! It came out really good!
Vegan Richa Support
Perfect~glad that you found it.
RiotGrrrl
Delicious naan. Super easy to prepare. Couldn’t have gotten better results.
Vegan Richa Support
great to hear
Tara
I made these today and they were delicious. It will be a staple for me now since that a friend gifted me 6 large bags of almond flour. I almost eat all in one sitting.
Richa
Yay
Sandra Barnes
Your instructions are excellent. Covered everything. Good tips/alternatives. Cant wait to try.
Vegan Richa Support
let me know how you like it ⭐️
Sharon
My second time making this simple easy naan bread. Used arrow root powder,almond milk and coconut cream according to the recipe. Very tasteful. Went well with my yellow curry coconut chicken. Thank-you so much.
Vegan Richa Support
thanks for your fab feedback
Kayla
I wanted to thank you for this recipe! It has become a staple for my mother and I who are both gluten free. It is a game changer as a bread item! Even my one year old loves it!
Vegan Richa Support
awesome
Zeenali Patel
Very good in taste
Richa
Thanks!
Amy
This was delicious and so easy to make! Thank you! I really appreciate you providing gluten free recipes that use whole food ingredients like almond flour.
Richa
❤️❤️
sharon
Can you bake these instead of skillet?
Richa
They will dry out on baking
Sue
Dynamite crust; a real winner! Thanks Richa.
Richa
Yay
Rakhi
What’s the alternative product for tapioca starch or arrowroot powder ?
Richa
Cornstarch
maureen
like more of gluteen free rotis pliz
Vegan Richa Support
yay
JoAnn
Tried these yesterday and it was delicious! It’s harder to work with but tastes good! Thank you so much for a recipe for yummy gluten free naan that’s not all just starches!
Richa
Awesome Why was it harder. Thin out the batter a bit and it’s easier to sprea!
Stephanie
These were soooo good!! The taste was addictive and you could barely tell they were gluten free. I will definitely be making these again!!
Richa
Yay
Bonita
Recipe looks awesome. I am not Vegan but I do better without gluten so can I use regular dairy products instead of the non-dairy?
Emily
Made these for dinner. Kids ate all the naan before we sat down with your tofu Curry. Made some rice as well then 😀 I used cast iron and they cooked faster so I filled them as soon as they looked done on top. They were so fluffy! I couldn’t believe there was no gluten in these!
Richa
Awesome !
Nneka
Hey thanks for the awesome recipe, by chance can you tell me which nutrition calculator you used. As I am currently doing an internship and we have to come up with 5 diabetic friendly recipes but the calculator that I was using can’t calculate the almond flour and Sweetener.
Richa
It’s a part of the plugin my wp recipe maker.
Ms
Can these be frozen?
Richa
Haven’t tried it. They might dry out a bit on freezing
Pam
I was so excited to try this recipe for dinner tonight, however, it did not work for me. All of my naan burned even before 2 min. It was much too hot with a lid on. Perhaps because I have an electric stove?
Richa
Oh no. Use a thick bottom skillet or cast iron. And yes if the first bread is browning too quickly then the stove is too hot, cook over medium or medium low. Different stoves and pans heat up differently. So adjust after the first try. Please don’t burn all 🙂 some skillets are thin or conduct a lot faster than others. Some of my skillets I use for browning onion while others take hours to brown the same onion. The thinner high conduction skillets will tend to brown too quickly.
Manuela
Dear Richa,
as I live in Germany I would like to ask you if it might be possible to add alternative measurements (ml, g)?
I’m going to try this naan bread quickest possible!!
Thank you so much for all your lovely recipes!!🥰
Kind regards,
Manuela
Richa
Just added!
Stephanie
I haven’t tried this recipe because of your comment re the specification of almond flour. Almond flour doesn’t seem obtainable at all in uk. All sellrs now say their ground almond products are flour in order to mislead buyers looking for a product they don’t supply. They are clearly not when examined, being almond meal. Every product I consider has reviewers complaining about the fact. Cd a combination of ground almonds and flour be used?
Richa
Almond meal and What flour ?
Heather
Can I use arrowroot powder instead of tapioca thankyou
Vegan Richa Support
yes
Richa
Use just finely ground almonds instead
Clare
I used off the shelf ground almonds and the naan still turned out beautifully. 8 thought about using my blender to make it finer but in the end ran out of time so didn’t bother. These naan came together quickly and cooked beautifully using the lid on method. Delicious as well as low carb!
Richa
Awesome!!
Louisa
Are the ones in the pictures the fat or thin versions?
Richa
Both. The well shaped ones are thin. The slightly misshapen are thick as the thick batter doesn’t spread as easily. The torn one is medium thick.
Li
Yum! I’d love to try this. I don’t have a frying pan with a lid though, does it have to cook under lid?
Richa
Use any lid that somewhat fits. Use one from any skillet or saucepan. It does benefit from the lid. Try without and let me know!
Freda
Hi I was wondering if I can use cows yogurt? Thanks
Chrissy
Can regular yogurt be used?