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Grain Free Naan Bread {Cassava flour recipe}

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Grain Free Naan Bread with Cassava Flour! A simple and flavorful Middle Eastern bread recipe, made grain free and in 20 minutes or less! No oven required, just a skillet and few simple ingredients. Great with hummus, yogurt sauce, or by itself. Paleo and vegan option. 

Paleo friendly grain free naan bread

 

Did I ever tell you I studied abroad starting at the age of 12? Yep. Most summers were spent in different countries. From age 12-16 I lived in Brazil, Quebec, and Germany. Then after age 17 (college years and beyond) I spent time  France, Great Britain, Switzerland, South Africa and Zambia, and of course New Zealand (thanks to my kiwi husband). In fact, working at an orphanage in Zambia is where I contracted an intestinal parasite (back in 2006), which then led me to healing a a new gluten free lifestyle. Quite a journey, but that’s story for another day. And no, I don’t regret going.

Okay, back to my point here.. I love traveling, I love meeting new people, and I love experiencing the new culture and food.

Is there a way to make Naan Bread gluten free or paleo?

One of my favorite new found discoveries while living abroad in Europe was Middle Eastern Food. The best Naan bread and hummus I ever had was in Germany, close to the Czech border! I know, not really authentic Turkish food but it was as close as I was gonna get as an exchange student.  I am sure Turkey or India make better Naan bread, but I have yet to travel there….YET! It’s on my list.

Anyway, the German family I stayed with took me to this little hole in the wall Turkish restaurant. Like I mentioned above, it’s where I fell in love with hummus, dolmas, and the oh so soft delicious and fluffy Naan bread. The aroma of this place itself would immediately make you salivate. Such great flavors, fresh herbs, vegetables, curries, and more! Gah…I miss it.

Fast forward to today. I still love all those foods but have yet to find a good gluten free Naan bread or recipe, let alone a grain free Naan bread recipe. Yes, having to eat gluten free does put a damper on trying to recreate a fluffy bread recipe, but I was determined.


Grain Free Naan Bread with Cassava Flour! A simple and flavorful Middle Eastern bread made grain free and in 20 minutes or less! No oven required, just a skillet and few simple ingredients. Great with hummus, yogurt sauce, or by itself. Definitely a staple recipe you'll want to make over and over again!

One of the hardest things about gluten free baking/cooking if finding a good starch (gluten or grain free) that is interchangeable with that of regular flour or whole wheat flour. Tapioca, potato, and rice flour work well, but it takes a tango of the three. Meaning, a little of this flour, that flour, etc. Kinda like when I made Serena’s amazing gluten free and dairy bread recipe. It was awesome, but it took more than just one flour. You see what I am saying here?

Grain Free Naan Bread with Cassava Flour! A simple and flavorful Middle Eastern bread made grain free and in 20 minutes or less! No oven required, just a skillet and few simple ingredients. Great with hummus, yogurt sauce, or by itself. Definitely a staple recipe you'll want to make over and over again!

I was on a the hunt for one gluten free healthy starch flour that would replace it all.

Which leads me to this grain free Naan bread recipe.

And to my new obsession with CASSAVA flour!

cassava flour

Yes yes yes!
  • Cassava, also known as yuca, cassava is a delicious root vegetable. It’s a long tubular root with a thin brown skin and white inner flesh. Although, don’t ever eat it raw. Nope, not good for you!
  • Think of it as a sister starch for the tropical roots like yam, plantains, and taro.
  • It’s pulp is used to make tapioca pearls (and later can be used for starch in gluten free baking)
  • It’s rich in carbs and glucose –> Great for post-workout (endurance or HIIT training) glycogen replacement in muscles
  • Cassava flour is healthy and good for the gut! Anti–inflammatory and gluten-free! It also aids in the digestive process acting as a prebiotic fiber..
  • Good source of minerals, especially Copper and Potassium, Thiamin, Folate, Manganese.

But here’s the thing. I never really new Cassava, when properly prepared, could be made into a flour. A healthy grain free starch and flour that has a 1:1 ratio to that of regular flour. BINGO! GAME CHANGER.

So you know what this means, right? It means I can make my beloved Naan bread (and so much more) grain free without sacrificing texture or taste. I means I can eat more good GRAIN FREE carbs without having to add any other flour. That just makes me and my gut happy! Gluten free baking with real food ingredients/nutrition –> YES!

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Grain Free Naan Bread

★★★★

3.7 from 47 reviews
  • Author: Lindsay Cotter
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 4 pieces 1x
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Description

Grain Free Naan Bread with paleo/vegan options

Scale

Ingredients

 

  • 1 1/4 cup cassava flour (see notes below for other flour options)
  • 1/2 teaspoon baking soda
  • 1/2 tsp cream of tartar
  • 1/4 tsp of salt
  • 2 tablespoon avocado or olive oil
  • 1/3 cup plain yogurt  or 1/4 cup non dairy milk – If using milk option, add in 1 tsp apple cider vinegar
  • 1/2 cup purified water (Add a little a time until you get dough like batter)
  • Pinch of black pepper
  • Extra high heat oil for cooking (i.e avocado oil, grapeseed oil, butter, or coconut oil- naturally refined).
  • 1 tbsp balsamic vinegar (optional for serving)
  • garlic and herbs to taste.

Instructions

  1. In a bowl, sift the flour, baking soda, cream to tartar, plus salt. mix well! Next slowly mix in your yogurt or milk, 2 tbsp oil, and a mix together. Then slowly add in your water a little at a time until you get a dough like texture. If you are using milk, add your apple cider vinegar last and then mix.
    1. NOTE– You might need more or less water depending on the brand of cassava flour you use.
  2. Roll the dough into 4 -5 medium size balls (a little smaller than a baseball)/
  3. Place dough balls on wax paper and roll each one out between 2 pieces of wax paper in until you form an oval shape. Shape the corners to round after. Alternatively, you can use a tortilla press to make the dough even.
  4. You can roll the dough thinner but you don’t want to crack the dough when rolling. The thinner the dough, the crispier the bread on the outside and less dough texture in the middle.
  5. Next, heat a non stick pan, cast iron, or grill pan with oil on medium high.
  6. Place each flattened dough on pan one at at time on medium high heat. Cover with lid and wait 1 + minutes. You will start to see the edges puff up. If you are using regular flour, it might take less time.
  7. Drizzle more a splash of more oil on top and flip to other side. Cover and cook an additional 1-2 minutes. The thicker your dough, the longer it takes to rise or puff/cook through.
  8. Remove and repeat for the next.
  9. Once all cooked, sprinkle with garlic or herbs, balsamic vinegar, and oil/ghee if desired.
  10. Serve with hummus or yogurt sauce

Notes

  • f you don’t have cassava flour you can use whole wheat or white flour but I would let it sit after you make into a dough for about 10 minutes covered.
  • Cassava flour is a little chewier in texture, so the middle of the bread might feel that way, but it will still taste wonderful!
  • Category: bread/appetizer
  • Method: stove top
  • Cuisine: middle eastern

Keywords: bread, appetizer, naan, grain free, paleo, healthy, vegan, gluten free flatbread

You see, it’s pretty simple to make. Just combine your ingredients, roll into balls, roll out each ball, and place on a skillet. Bam! DONE!
Grain Free Naan Bread with Cassava Flour! A simple and flavorful Middle Eastern bread made grain free and in 20 minutes or less! No oven required, just a skillet and few simple ingredients. Great with hummus, yogurt sauce, or by itself. Definitely a staple recipe you'll want to make over and over again!

Things to consider: This Naan recipe is somewhat untraditional, since I left out the active yeast. Am I am impatient or what? That being said, the grain free version still has a soft chewy texture! For real naan bread with active yeast, check out (this recipe/ .

Grain Free Naan Bread with Cassava Flour! A simple and flavorful Middle Eastern bread made grain free and in 20 minutes or less! No oven required, just a skillet and few simple ingredients. Great with hummus, yogurt sauce, or by itself. Definitely a staple recipe you'll want to make over and over again!

What to serve with paleo naan bread?

ANYTHING! But it’s especially with eggs for breakfast, a mediterranean dip, or even use as a pizza crust.  And the best part? We didn’t have to turn on the oven! Haha

Paleo Naan Bread with Cassava Flour! A simple and flavorful Middle Eastern bread made grain free and in 20 minutes or less! No oven required, just a skillet and few simple ingredients. Great with hummus, yogurt sauce, or by itself. Definitely a staple recipe you'll want to make over and over again! Vegan option

Now, go make this and get ready for some serious hummus cravings! Please tell me I’m not the only one obsessed with hummus?

p.s. Want to learn more about paleo and safe starches? Definitely give this article a read!

Favorite Middle Eastern Dish or Recipe?

 

Cheers,

signature1

 

 

 

Grain Free Naan Bread with Cassava Flour! A simple and flavorful Middle Eastern bread recipe, made grain free and in 20 minutes or less! No oven required, just a skillet and few simple ingredients. Great with hummus, yogurt sauce, or by itself. Paleo and dairy free option. 

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  2. I love cassava/yuca but I don’t think I’ve ever outright had the flour. Not that I can remember. I bet that it would be an excellent alternative and a great refueling flour. I’m definitely a big fan of naan bread–you know I love me a flatbread! This is calling to me with some of that carrot ginger hummus I tried the the other day (which I am now out of…). RATS

    Reply

  3. I loveeee middle eastern food. This looks like something you’d get in a restaurant..looks delicious! So fluffy and yum 🙂

    Reply

  6. Ohhhh man I so need to try this said flour! I love naan. I got hooked on it when studying abroad in Australia. The cutest little kebab place across from my friend’s flat had the best naan bread. Can’t wait to try this! Pinned <3

    Reply

  10. If you like Middle Eastern food so much, I just so happen to know someone (cough me cough) that both lives in the Middle East & wouldn’t mind putting you & your hubs up. 🙂

    Reply

  13. I love Naan Bread! I’ve never made it before– I’m typically a horrible bread maker, but I never give up trying, because hot bread out of the oven is the food they serve in heaven. You photos make me want to dive in the picture with a tab of butter and an open mouth!

    Reply

  14. I have never tried Cassava flour… I will have to try it! Probably making these naan breads first as the girls love Naan bread, well we all like it but the girls, especially my oldest loves it!

    Reply

  15. I can understand why this is a staple in the Cotter household. I’d be eating this all the time too…Nom Nom! I’ve never used this flour…is another substitute or do you recommend this one? xoxo

    Reply

  18. So excited to try this out! I was planning to make lentil soup today and this will be the perfect accompaniment. Adding cassava flour to my grocery list. Thanks for all your fantastic recipes and nutritional wisdom.

    Reply

  22. Naan bread is THE BEST! Who knew you could make it grain-free? I’ve never heard of Cassava flour. You are such a wealth of information. Love it!

    Reply

  24. I have been DYING to find a good naan recipe. Thank you, thank you, thank you, Lindsay! I’ve been very intrigued by cassava, but haven’t taken the leap yet — looks like that needs to change ASAP!!

    Reply

  28. Naan is so so delicious 🙂
    That’s awesome that you’ve seen so much of the world! I never had the chance to study abroad in school, but I can understand how valuable and special the experience is.
    Happy Monday!

    Reply

  31. I can always count on you to come up with some of the most ingenious recipes! I’ve never heard of cassava flour, but I’m all about experimenting with different flours. Just please don’t leave me alone with naan and hummus. No restraint. None.

    Reply

  34. I still have a BUNCH of cassava flour left after my FAILED Foccacia recipe – ha! Perhaps me following YOUR recipe will make for a SUCCESSFUL recipe! 😉

    ★★★★★

    Reply

  35. Lynne and I love our Naan Bread, which I home make for our traditional Sunday curry. So this new recipe with Cassava flour is really interesting. I’ll need to see if that’s available in our local health food store, or maybe I’ll need to get that one online.

    And I’m definitely interested in hearing all about your adventures in all those different countries you spent time in. Especially Great Britain! I had no idea you’d been here!! 🙂

    ★★★★★

    Reply

  36. I’ve been wondering about cassava flour, thanks for sharing! I’ll have to pick some up the next time the hubs and I wander over to Burlington! That naan looks so good! This post made me think of my time in Morocco, I spent a week there while I was studying in Spain and the food was absolutely amazing. They didn’t have naan, but they had a similar, slightly thicker bread. My favorite thing was the Mint tea that we had wherever we went in beautiful, hand decorated, little glass cups. It was SO DELICIOUS and fresh!

    Reply

  40. Wow this looks so good! I’ve been going through a tub of hummus every few days recently – I literally put it on everything. This sounds perfect!!

    ★★★★★

    Reply

  42. This looks amazing and I have cassava flour in my pantry. My problem is that I can’t eat balsamic vinegar. Do you have a suggested replacement for that?

    Reply

  44. I’ve tried making this twice. Both times it came out crunchy on the outside, but raw on the inside. I’ve rolled it out about the same as yours, maybe even thinner. The second time, I added more flour but it came out the same. Thoughts?
    They taste great so want to try to get them right!

    Reply

    • What type of pan are you using? I found that a cast iron skillet worked best. It was a little softer in middle but we like that. Also, maybe try thinner in the middle when rolling. Are you covering it when you cook? Xxoo

      Reply

  45. Is there something I could use in place of any yogurt. I want to make these tomorrow and my small town doesn’t have coconut yogurt. I can’t have dairy. 🙁

    Reply

  46. I’ve recently gotten some excellent results with a no-knead bread recipe, and cassava flour should work as well, since it has starch to feed the yeast.

    Since I don’t think cassava will have gluten, the dough will be delicate and sticky, but it might still work – you’ll just have to shape it by hand, fingers coated in flour or oil, which is what I do anyway for my pizzas. Shape it while chilled, then let it come up to room temperature for a couple of hours before using and the yeast will reinflate the dough, for a light, airy, crispy dough.

    I’ll try it, and report, if I can find cassava flour, but if you’d like to try yourself here’s my no knead recipe.

    1000gm bread flour (sub cassava flour) – it’s 8 cups, I think, to 1000gm
    3.5 – 4 cups of water
    1/4 tsp of yeast
    1 tbs sugar
    1 tbs salt

    Mix all dry ingredients first, to distribute yeast, sugar and salt through flour, then add 3.5 cups of water. Mix well, so there is no dry flour. The dough is very forgiving. Leave dough in the bowl you mixed it in, cover with a towel and let sit for about 16 hours, then refrigerate. Keeps for about 10 days, though it never lasts that long with me, and you’ve got enough dough for 5 pizzas, or a couple of loaves of bread.

    Reply

  47. Hi, I was really excited to try this recipe and when I got to the 1 cup water part I was skeptical, but I plowed ahead with the recipe. After adding the water I had very runny liquid rather than a workable dough. Is it possible there is a typo regarding water quantity?

    Reply

    • Hmmm. sorry that happened. I’ve made this a bunch and usually that’s the amount. What cassava brand did you use? What I would do is just use water or yogurt instead of both. Or just add in the yogurt until you get a dough like batter. I’ll update that now. Keep me posted! Hope that helps! and thanks for the feedback

      Reply

    • okay i just updated this. THe water was wrong. I think there must have a been a mistype when I switched recipe log formats. SO SORRY! I remade them again tonight to confirm correct amount.

      Reply

  49. This was yummy! Perf ct for our Indian Meat Cubes! I rolled mine about 1/4 cm thick, took about a minute plus each side. I also added a tablespoon of yeast just for flavor. I use Moon Rabbit Cassava Flour, as it is what I have! Thanks for the recipe! It also worked as a tortilla!

    ★★★★★

    Reply

      • This recipe was delicious! However, I had trouble with it sticking to the waxed paper and wasn’t able to transfer it to the pan without it breaking in at least one spot. I tried sprinkling tapioca starch and that helped, but not entirely. I also tried parchment paper-same issue.
        Any recommendations? Thanks for a terrific recipe though. I used as a wrap with turkey, provolone and spinach with pesto as a condiment. Can’t wait to try them with hummus. So good!!

        Reply

  52. Looks delicious! So jealous, wish I could eat it! Several of the ingredients are actually high FODMAP and would bother the tummy! This bread looks so AMAZING though!!

    Reply

  53. Wow!! I just bought my first bag of Otto’s, made the tortillas and was thinking ” Hmmmm. Some Naan would be awesome. I wonder what would make the difference? ” Thanks!!!

    Reply

  54. Hi! I know it’s an older recipe, but do you have any recommendations if the bread comes out hard like a cracker? I was hoping for more softer consistency. The only thing is I used vegan plain coconut yogurt and the rest was the same. Thank you.

    Reply

  55. I haven’t tasted casava bread so i cannot talk about that but the appearance is not my taste. My main point in this comment is, if you are concern about your health, seriously avoid baking soda and bakihng powder in your everyday bread.

    Reply

  56. Help, please! I rolled these out pretty thin, put them on a cast iron skillet covered and left them for at least three minutes per side. The outside gets crispy, but the inside is gooey. I think it’s still raw. I’m not sure what I did wrong.

    Reply

        • I used Anthony’s Goods cassava flour and macadamia milk with a dash of lime juice since I can’t have yogurt or any of it’s non dairy alternatives.

          Reply

          • That’s strange. THe yogurt really helps. Even if it’s non dairy. Do you have any non dairy yogurt or sour cream (like Daiya) in a store near you? I’ll try it again with almond milk. I used Bob’s redmill cassava or ottos cassava. I’ll keep you posted!

          • Okay I just edited it again! I used bob’s redmill cassava with almond milk and 1 tsp apple cider vinegar added. Roll the dough a little thinner so it isn’t as chew in the center. I also reduced baking soda and added cream of tartar. Let me know if you try it again

  58. I finally had the chance to try the recipe again. Thanks so much for taking the time to figure out the non dairy milk sub! It came out so good and was really simple to mix up. I will definitely be adding this to my list of go to recipes.

    ★★★★★

    Reply

  59. I made this recipe tonight. The naan was delicious! Next time I make it I’ll use less water because it was too wet. I’ll definitely make these naan again.

    ★★★★★

    Reply

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