This quick and simple naan bread is perfect for those who are gluten-free, vegan, or following a low-FODMAP diet! Made with just 6 ingredients and ready in 20 minutes, this yeast-free flatbread is both dairy-free and egg-free. The recipe yields 4 naan breads, ideal for pairing with curries, dips, or your favorite spreads. Customize with garlic, herbs, and oil for extra flavor!
Ingredients:
- 1 cup (140 g) gluten-free flour blend
- ⅓ cup (80 g) dairy-free yogurt
- ¼ scant cup (50 ml) warm water
- 1 tsp baking powder
- 1 tbsp olive oil (or other oil)
- ¼ tsp salt
- 2 tsp aquafaba (liquid from canned chickpeas)
- Optional: Minced garlic, oil, fresh herbs for garnish
Instructions:
- Combine gluten-free flour, baking powder, and salt in a bowl.
- Add water, yogurt, olive oil, and aquafaba. Stir, then knead into a soft dough.
- Divide into 4 portions. Roll each portion out on a floured surface.
- Heat a skillet and cook the naan for a few minutes on each side until bubbles form.
- Serve warm with garlic, oil, and fresh herbs.
Notes:
- Customize with your favorite gluten-free flour blend.
- For a crispier texture, cook without a lid. For softer naan, cover the skillet with a lid.
Enjoy this versatile and quick-to-make naan bread at home!