Garlic Naan !!

 Naan is the most popular Indian flatbread in United States. My family could never eat it in the restaurant as they put egg in theirs and there is no version of gluten free naan available in the market so I decided to convert the traditional recipe for quick wheat naan to a gluten free one. My kids were absolutely floored with the results and now I make it once a week .

Many versions of coal and wood-fired clay ovens are found all over Northern India. These large tandoori clay ovens, are especially suited for baking flatbread. When the smooth clay walls of the oven are hot, thickish flatbread are slapped right onto the inner walls, where they cook quickly, partially puffing and taking on a smoky flavor. With a long metal skewer, each bread is pierced and carefully peeled off the wall. Tandoori breads have a trademark flavor combining the clay and smoke, with sensational crusts and are popularly called Naan.

 Naan  are leavened white flour breads, made simply by hand-slapping soft dough into large, roughly tear-drop shapes. They are traditionally leavened with a non-yeast starter, much like old-fashioned sourdough. The chancy wild yeast starter is made with only flour and water mixed to a paste, covered and set in a warm nook, where it attracts the wild yeast organisms in the air, and begins to grow.

From practical experience this sometime works and sometimes does not and especially when you are trying to make a gluten free version of it so I made this quick version with yogurt no yeast and it turned out better than any of my imaginations You can make this with regualar white flour or whole wheat flour too. Actually it was even better than the restaurant one or at least that's what my husband said )).

 Since we don't have a tandoori oven in the house I used a flat cast iron griddle and it worked surprisingly well . In this recipe I didn't use yeast but instead used baking powder to have the same effect.  This is must try the recipe the bread tastes amazingly well with the choice of north Indian or Punjabi curries and can be easily served for lunch and dinner. 




 2 cup gluten free Gluten-Free 1-to-1 Baking Flour ( I use the brand  gf jules or bobs mill 1 to1 flour )

¼ tsp baking soda

1 tsp baking powder

¾ tsp salt

2 tbsp oil

¼ cup vegan yogurt

1 tsp garlic, grated

water, for kneading about 3/4 cup-1 cup ( add water slowly to bring the dough together)



3 tbsp vegan butter melted or 3 tbsp Exta virgin olive oil 

1 tsp garlic, grated1 tsp garlic, grated

2 tbsp coriander inely chopped



1. In a large mixing bowl add all dry ingredients 2 cups gf baking flour, ¼ tsp baking soda and 1 tsp baking powder and ¾ tsp salt and mix well.

2. Now add  2 tbsp oil, ¼ cup curd and 1 tsp garlic and mix well making sure everything is well combined.

3. Add water as required and knead to a smooth and soft dough.

4. Grease the dough with oil, cover and rest for 2-3  hours.

5. Meanwhile prepare garlic butter by mixing 3 tbsp vegan  butter, 1 tsp garlic and 2 tbsp coriander.

6. After 2 hours, knead the dough slightly to remove any air present in the dough 

7. Pinch a ball sized dough and gently roll to oval shape  ( just like the restaurant style ) using a rolling pin. Make sure you do not make too thin nor thick ,and also keep the size in mind it should not be larger than your griddle size.

8. One side if the naan is grease with water with a brush ,make sure you coat uniformly as this helps naan to stick on the tawa /griddle 

9. Slowly flip over and put THE WET SIDE  on hot griddle / tawa. Remember, be gentle and put the water coated side down to tawa.(  do not use nonstick tawa )Press slightly . this helps the naan to stick on to the tawa and when you flip the tawa upside down it will be intact.

10. After a minute, flip the tawa upside down and cook naan directly on flame till they turn golden brown. This is the tricky part takes a few times and even if the naan falls out don't worry cook it on the other side and then with tongs cook on the flame till its golden brown.

11. Once cooked brush with some prepared garlic butter mixed with coriander leaves.

12. Gently scrape the naan from the bottom and remove.
serve garlic naan hot with your favorite curry like palak tofu or channa masala. Enjoy them hot !!


Tips ::

1. All flours work for this recipe gluten free and regular all purpose flour  even whole wheat.

2. Do not use a non-stick pan as it slides down while flipping over and  do not apply any oil to the pan as it prevents naan from sticking to the pan.

Latest Comments

  • Neha's Vegan Kitchen on Aloo Paratha – Gluten free: “Yay !! Thank you so happy you love it as much as we do and yes it takes a few…May 10, 23:41
  • Ruchi on Aloo Paratha – Gluten free: “Omg these gluten free paranthas were just amazing. The best I have had had since I went GF 8 years…May 10, 22:48
  • Neha's Vegan Kitchen on Garlic Naan: “Ayesha so happy they turned out great for you, Have tried the recipe with yeast too somehow they come out…Apr 21, 19:49