Grain-Free Naan with Cassava Flour! A simple and flavorful Indian-inspired recipe, made grain-free with simple ingredients! No oven required. Great with hummus, yogurt sauce, or by itself. Paleo and vegan option.
Disclosure – We are grateful to be partnering with Bob’s Red Mill on this post. Thank you for supporting the brands that allow me to create wholesome gluten-free recipes.
The Best Gluten-Free Naan
The best naan and hummus I ever had was in Germany a this little hole in the wall restaurant 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. This is where I fell in love with hummus, dolmas, and the oh so soft delicious and fluffy naan.
This flatbread has been a favorite of mine for YEARS now! It’s doughy, it’s soft, it’s paleo and vegan friendly, but more importantly, it’s EASY to make.
Grain-Free Naan Ingredients
Quick Version – Without Yeast
- Cassava Flour
- Oil
- Yogurt or non dairy yogurt/cream
- Baking Soda/Cream of tartar
- Seasoning
To make, combine your flours and mix in the wet ingredients. Roll into balls then roll out each ball, flat. Place on a cast iron skillet and watch the naan magic happen (2 minutes or so)! Flip, then bam! DONE!
Note: that this QUICK VERSION is in the recipe card! The naan with yeast (longer prep) is below.
- Active Yeast
- Honey or Sugar
- Water
- Cassava Flour and Tapioca Flour
- Oil
- Yogurt or thickened (chilled) coconut cream
- Baking powder
- Seasoning (salt/pepper)
Pro Tip – For a little extra fluff and softness, I recommend giving the yeast version a go!
What Is Cassava Flour?
Cassava flour is said to be a great 1:1 replacement for whole wheat flour and all-purpose flour. But, in my experience, it still takes some tweaking.
Cassava flour has a very similar consistency but it is lighter than all-purpose flour. And it absorbs more liquid! So best to weigh out the flour when using it for baking.
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!
Many cassava products are naturally vegan as well as nut-, grain-, and gluten-free, making them a great choice for those on an “Healing diet” or with food allergies and sensitivities.
Cassava Flour Nutrition
- It’s rich in carbs and glucose –> Great for refueling glycogen into those 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.
Cassava Flour vs. Tapioca Flour
Tapioca Flour, also known as Tapioca Starch, is the starch component only. Cassava flour is less processed and is ground from the whole root of the plant.
How to Make Cassava Flour Naan
I have tested this recipe out several times using just cassava flour! No extra flours needed. I’ve also tested out the naan recipe with yeast and tapioca, giving it a little rise and fluff! You’ll see that in the video coming soon. Both methods work and both are DELICIOUS!
Quick Version – Without Yeast
- In a large bowl or stand mixer, whisk cassava flour, tapioca flour, baking powder, and salt.
Add the activated yeast mixture, yogurt or coconut milk, olive oil, and vinegar. - Mix until a soft, slightly tacky dough forms — like pliable pizza dough. If it’s too dry, add 1–2 tablespoons warm water.
Knead briefly (no more than 2–3 minutes) until smooth. - Transfer dough to a lightly oiled bowl. Cover and let rise in a warm, dark place for about 90 minutes or until doubled in size.
- Once risen, lightly flour your hands and surface. Divide into 6–7 medium balls. Roll each between two sheets of parchment or wax paper into oval or round shapes about ¼ inch thick.
- Heat a skillet or cast-iron pan over medium-high heat with a little oil.
- Place one piece of dough in the pan. Cover and cook for 1–2 minutes until bubbles form and edges puff.
- Flip, drizzle with a bit more oil, and cook another 1–2 minutes until golden and cooked through. Thicker dough may need more time to cook and rise fully.
The naan dough is freezer-friendly! So if you don’t have time to make all the naan, simply roll into balls, cover with plastic wrap, and place in the freezer or fridge until ready to use.
What to Serve With Naan!
Fresh herbs, rice or potatoes, fresh vegetables, chickpeas, hummus, curries, creamy dips, and spicy soup! All to serve with this naan. If you’re a carnivore, you can add in bowl of stewed meat (lamb or chicken).
Other Ways to use Naan!
- Flatbread pizza crust!
- Make a Naan Sandwich!
- Use it as a wrap or soft taco
- Cut into triangle for naan “pita” chips
Gluten-Free Naan Recipe (Quick Version)
- Total Time: 35 minutes
- Yield: 4–6 pieces 1x
- Diet: Gluten Free
Description
Grain Free Naan made with cassava flour. Vegan option. Yeast free and yeast breads options included. The yeast version will have more fluff.
Ingredients
Note – This recipe has been updated January 2020 adding a yeast option to soften bread. If you’d like the yeast option, you can print it here. Quick (no yeast) version below!
- 1 ¼ cup cassava flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon of salt
- pinch black pepper, optional
- ¼ – ⅓ cup plain yogurt or non dairy milk – adjust with thickness of batter, if needed
- 1–2 Tablespoons refined avocado or light olive oil
- 1 teaspoon apple cider vinegar or lemon juice
- ½ – ⅔ cup water (add a little at a time until a dough-like batter forms)
- Extra high heat oil (avocado or coconut, naturally refined) or butter for cooking
Instructions
- In a large bowl or stand mixer, whisk the flour, baking soda, cream of tartar, salt and pepper until combined.
- With a dough hook, spoon, or hands slowly mix in the yogurt, oil and vinegar.
- Slowly add in the water, a little at a time, until the batter is similar to a pizza dough-like texture. You might need more or less water depending on the brand of cassava flour used.
- Roll the dough into 4 to 6 medium-sized balls (a little smaller than a baseball).
- Place dough balls on wax paper and roll each one out between 2 pieces of wax paper until an oval shape forms or use a tortilla press to make the dough even. (The thinner the dough, the crispier the bread on the outside and less dough texture in the middle.)
- Heat a nonstick or cast iron pan with oil on medium high heat. Place each flattened dough in the pan one at a time and cover with a lid and wait 1-2 minutes or until the edges puff up.
- Drizzle a splash of oil on top of the dough and flip to the other side. Cover and cook an additional 1-2 minutes. The thicker the dough, the longer it takes to rise or puff and cook through.
- Remove and repeat until all the naan is cooked.
- Serve with hummus or yogurt sauce. Once cooled, store in the fridge in a ziplock bag for up to 4 days.
Notes
Cooking Tip – Cassava flour is a little chewier in texture, so the middle of the bread might be chewier than typical naan. Adding yeast takes away the chewiness.
WITH Yeast Version- PRINTABLE RECIPE HERE or see video.
- Prep Time: 15 minutes
- Cook Time: 20 min
- Category: bread/appetizer
- Method: stove top
- Cuisine: middle eastern
Nutrition
- Serving Size: 1 naan
- Calories: 170
- Sugar: 0.7 g
- Sodium: 365.4 mg
- Fat: 3.2 g
- Saturated Fat: 0.6 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 2 mg
Made straight up oblek instead of naan…I think it might be the brand of cassava flour I got off Amazon. Extremely hard to work with, once I wrestled to a pan and cooked tasted like Brazilian cheese balls but without the yummy cheese.
Hi McKenna! I’m sorry to hear it didn’t turn out how you’d hoped. Would you mind sharing which brand of cassava flour you used or how many grams are listed per 1/4 cup? That might help troubleshoot!
Hello, can you please give exact directions on how much yeast, how much sugar in how much water. I know how to proof yeast. I searched did not find
Hi Carole! The yeast version is linked in there recipe card, but I actually just re-tested it and will be adding a few more notes to the blog post soon. Here are the updated measurements and directions. I will email this as well!
Proof the Yeast
* ¾ cup warm water
* 2 tsp active dry yeast
* 1 tsp sugar or honey (use sugar for vegan option)
Let sit for 10 minutes until bubbly and activated.
For the Dough
* 1½ cups cassava flour (add up to ¼ cup more if needed)
* ¼ cup tapioca flour (30g)
* 1 tsp baking powder
* ½ tsp salt
* 1 tbsp olive oil (add an extra 1 tbsp if dough feels too stiff)
* ¼ to ⅓ cup plain yogurt, non-dairy yogurt, or full-fat coconut milk (thickened portion)
* 1 tsp apple cider vinegar
* Optional: Pinch of black pepper
* Extra oil for cooking (avocado oil, olive oil, butter, or coconut oil)
Instructions
1. In a large bowl or stand mixer, whisk cassava flour, tapioca flour, baking powder, and salt.
2. Add the activated yeast mixture, yogurt or coconut milk, olive oil, and vinegar.
3. Mix until a soft, slightly tacky dough forms — like pliable pizza dough. If it’s too dry, add 1–2 tablespoons warm water.
4. Knead briefly (no more than 2–3 minutes) until smooth.
5. Transfer dough to a lightly oiled bowl. Cover and let rise in a warm, dark place for about 90 minutes or until doubled in size.
6. Once risen, lightly flour your hands and surface. Divide into 6–7 medium balls. Roll each between two sheets of parchment or wax paper into oval or round shapes about ¼ inch thick.
To Cook (Skillet Method)
1. Heat a skillet or cast-iron pan over medium-high heat with a little oil.
2. Place one piece of dough in the pan. Cover and cook for 1–2 minutes until bubbles form and edges puff.
3. Flip, drizzle with a bit more oil, and cook another 1–2 minutes until golden and cooked through. Thicker dough may need more time to cook and rise fully.
Notes
* Chewier naan option: Increase tapioca flour to ⅓ cup (40g) and decrease cassava flour by 2 tbsp.
so I am really lazy, can you make the yeast version in a bread maker just using the dough option?
Unfortunately I don’t think that would work. You could try the version without yeast though. It’s a little less soft but still delicious.
Made this today – can’t have dairy so used Amazake in place of the yoghurt. Worked really well and I’m delighted with the result. Got the real deal cassava (specifically for baking as opposed to fufu) from the local African shop. Thanks for posting!
I’m so glad! I actually just made it the other day as well. I use almond milk vs yogurt. Is amazake non dairy milk or yogurt?
I really like your recipes look delicious
Hi,
What is the purpose of the cream of tartar and can it be replaced with something else? Thank you:)
Hi Alina! We use the cream of tartar to give it more structure and it’s an activation method with the baking soda. The baking soda plus 1/2 teaspoon cream of tartar is similar to 1 teaspoon baking powder. So you could try using 1 tsp baking powder instead. I’ll probably be updating this bread soon to simplify the ingredients (without cream of tartar) so keep me posted on if you try it with the baking powder!
That is interesting. Thank you so much Lindsay for getting back to me. You are the best and I love your website!
Would maybe the baking soda plus cream of tartar be a cheaper and/or longer-lasting alternative to the baking powder? What I mean is are there any advantages?
I did find some very old cream of tartar in my pantry. Does it expire after some time? Is there a way to test it? Otherwise I guess I will just toss it.
Thank you for your kind words Alani! I don’t think there’s an advantage more convenience. This recipe is unique in that the texture can vary each time due the way you cook the dough and the timing. I’ll give it a go with the baking powder as well and report back! 🙌
Thank you Lindsay
I saw your pancake recipe where you used baking powder and baking soda which confused me. Why use baking soda in that recipe if it already has baking powder?
Also what is the purpose of vinegar or lemon juice in your recipes?
Thank you so much.
Hi Alani! Baking soda and baking powder work together to give a little extra lift/fluff when an acid is involved. Which is why I sometimes use this combo in a pancake recipe or muffin/bread recipe. It also gives off a good browning flavor. But for flat bread we don’t need that much rise, just a little extra help boosting the baking soda (base), which is what the vinegar does.
This recipe is SOOOO good. I use this bread instead of Turkish pita for babaganoush and hummus. A couple of tips for those having trouble: 1. I use Otto’s cassava flour, I’ve read that Bob’s Red Mill is also good. I tried making a variety of versions of cassava tortillas/pita/naan using cassava flour from the African aisle of the international grocery store. It is a lot cheaper but would in no way work for any of the recipes, so check your flour. 2. I invested $25 in a tortilla press and it has made a world of difference re consistency and prep speed.
I am allergic to gluten and sensitive to almonds and Xanthan gum, so my options are limited. Thank you for posting this delicious substitute.
Thanks for taking the time to share your recipe experience, Michelle! Your tips are very helpful. SO glad you found a naan that works for your allergens! Blessings. 🙂
I’m so sorry to hear that! WHat brand of cassava flour did you use? The inside will be a bit chewy due to the cassava flour texture, but other than that, it’s very similar to real naan. Happy to help find a solution here for ya!
Recently my vegan daughter found out that she is allergic to wheat and rice. We tried this recipe and she loves it! We made the version with the yeast. My only problem is the dough seems too dry. I added an extra 2 tablespoons of oil and an additional 1/2 cup of water. Am I doing something wrong that it needs so much added liquid? Thank you for this great recipe. It is a life saver!
By the way, I have never reviewed a recipe. That’s how good I think this is!
Hmm. What brand of cassava flour did you use? Sometimes that can be the case.
My daughter is gluten free and loved these. Tasted like real naan. Making them two days in a row.
Thanks! So glad to hear that your daughter loved these!
Hi Lindsay! Thank you for this recipe. I am gluten sensitive and I have missed my naan bread so much. I’m making this recipe today!!! I have a question about Expandex tapioca starch. I bought it because I noticed a lot of Gf bread recipes and pita recipes call for it. Would it make this naan recipe any fluffier or softer if I added some or is this not a good idea Lol. Thank you for your recipe and great pictures!
Thanks God, I found Rech with cassava I love andNO XANTHAN gum, corn derived ingredient and intolerant Iam… very happy! Thank you! I take more recipes like that! Great day! Sincerely Ms.Mila
You’re welcome, Ms. Mila! So glad to hear that!
I used dairy-free (coconut milk) yogurt and it turned out perfectly! And so much easier to make than I expected. It was perfect with chickpea curry.
wonderful! did you try the yeast free version or with yeast?
Your instructions don’t tell me when to add the vinegar or the black pepper
Making this now, fingers crossed it works out!
Apologies, I’ll fix that. You can add it with the yogurt/milk. Right before the water. Pepper is optional. I just updated the recipe! Keep me posted.
Been off of processed food for about a week. No packaged stuff except for smoked almonds. This naan bread was simple to make and very satisfying.
Thanks for your feedback! Glad to hear that you liked it!
Loved learning more about Cassava flour and this naan bread looks incredible. Will definitely have to give it a try!
Keep me posted when you do Leigh Ann! Thanks!
Well, I made it with Pamela’s cassava and it was easy, tasty and nice to have. But leftovers… how do you keep them from getting so dried out, and avoid the sandy texture?
Emailed you, but thought I would I wrap it in plastic wrap and keep it in fridge, then warm it up for 10-15 seconds in microwave or stove before serving/eating.
I can’t even tell you how excited I am for this! I have bene missing Naan bread for so long, thank you!
I’ve been making this recipe for the last month…. The old version. It has turned out fabulous every time. Tonight, I had to throw it all in the trash. I couldn’t get the dough to not be a sticky mess… No matter what I did, it wouldn’t do what it normally does…. The ingredients haven’t changed? It’s baking powder not baking soda?
Just sent you an email. Did you prefer the yeast free naan?
How long a shelf life do you think this bread has? Just in case it’s not all consumed the day it’s made. Or should any leftovers be frozen right away and then re-heated?
I keep my bread in the fridge for up to a week or freeze it. YOu can reheat in oven, on stove, or microwave safe plate, unwrapped. Hope that helps Cathy!
Hi, I’m brazilian, and if you lived in Brazil you might know pão de queijo. It’s gluten free and delicious. x
Ohh, do you have a recipe you like to use? Please share. 🙂
Since we relocated to Africa and found cassava flour we have been trying many new recipes . This is definitely a keeper and one we will use often! Thank you for sharing !
Oh yaayy! So glad to hear that Emma! You’re welcome! 🙂
This is SO good! Thank you for the recipe. I used thrive market cassava flour and had to add about 1/8 more water. Tastes just like the naan bread I’ve been missing since being on AIP!
Oh I am so glad! And thanks for your notes!
Hi thank you for the recipe i’m definately trying it out. I have a question regarding gluten free bread. I want to know how i can make it soft and not dry out quickly?
What flour are you using? Cassava or other? Happy to help!
Is cassava flour same as tapioca flour?
For some reason cassava flour is difficult to find in Canada and then it’s very expensive. I’ve been buying frozen grated cassava at SuperStore(Lawblaws)
It’s so inexpensive (about$2 for 454 grams (one pound). Recipes always call for liquid so I adjust. The frozen cassava can be made smoother in a food processor or blender. Works well!
what a smart idea! Thanks for the feedback Ruby! Have you tried buying Bob’s redmill cassava on amazon?
Just made this recipe for the first time. Delicious. I will be making them again. I used parchment paper rather than wax paper & it was easy to transfer to the pan. Thx for the recipe.
Wonderful! Thank you so much for taking the time to give a review and for your feedback liz!
turned out a gluey mess. right to the trash. sorry. A long time cook, and tried to revive it, but nothing worked.
That’s not good! Oh no. What brand of cassava flour did you use? What type of pan. I have an IGTV that might show you how to make it. HEre is it. https://www.instagram.com/tv/BtW9CdQHo7R/
Made this with a little adaptation: I used sour cream (because that’s all I had available in my disorganized house!). Made a 1/2 recipe since it was my first time w/cassava flour and just wanted to sample it. I probably added to much water, my dough was sticky. I fried small mini-dumpling sized portions (less than 2 tbsp – pakora sized) in avocado oil in a stainless skillet.
These were fluffy and delicious! Crispy brown edges and soft centers. Cooked very fast! Flipped once and covered as directed in recipe. I made 3 batches of these little cakes and the first reminded me of the fluffy & thick delicious flour beer batter I remember when I could eat fish & chips. The other 2 batches were less oily so a little less “deep fried” but super delicious also.
I’m on a very restricted diet and bake with almond flour and tapioca flour but haven’t really had anything this “bread-like” in years. Thanks for the recipe!! Will def make again, and play with ratios and adding garlic etc.
Belated rating! Sorry forgot to include it with my comment 🙂
Oh I love your swaps! The sour cream is a great idea. Works so well with baking.
Very Good!!!! You can refrigerate dough for up to a week. Making one when you want it.
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.
Wonderful! So glad you liked it Heather! thanks for the feedback. Did you use regular yogurt?
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.
Wonderful! So glad it worked Mareenez!
Also great frozen and reheated in the oven!
Can this be made with just egg whites or with applesauce substituted for the eggs?
You’re in luck-this recipe is egg free, so no egg swap is needed:)
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.
It also has an overwhelming baking soda taste. I would appreciate any tips, thanks!
Oh that’s not good! Did you use cassava flour? If so which brand? Did you use yogurt? Happy to help remedy this.
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.
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
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.
thank you for your tips!
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.
Oh no! What flour did you use? Cassava? I just made some the other day with cassava and greek yogurt.
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!!!
OH Let me know if you try it! It’s thicker than tortillas. Why i loooove
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!!
Oh I’m sorry. Is it the cassava? If you are not paleo, you can use 1:1 gluten free flour without nuts or nightshade
It’s not naan, it’s basically casabe at this point. It’s not middle eastern either. White people.
Love the cassava naan bread! Thank you so much for sharing this.
anytime! let me know if you try it
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!
OH yea! will have to check out that Cassava flour. Great tips and thanks Tessa!
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!!
Hi sandy! Thanks for comment. Do you have any marble by chance? On your kitchen island or a cutting board? You could try covering that in flour first so it wouldn’t stick. Or maybe wood but make sure it’s super dry first. Keep me posted!
Parchment paper is better.
Just curious what the yogurt is for? What is its purpose?
it’s basically to thin it out a bit and make it more tangy. But you can just use extra water or milk, no prob! I’ve done both!
Thanks for replying so fast. I’ll be trying that realllllll soon!
of course! I’ve tried this recipe so many ways. I know some people find the batter dry, so definitely adjust if need be. Keep me posted!
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?
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
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.
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.
thx! i’ll look into it!
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. 🙁
You really don’t need it but do you have coconut cream or almond milk?
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!
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
stainless steel pan, covered… cast iron is on my list of things to buy, but i don’t have one yet.
YUM! I LOVE naan!!!! Can you come make it for me though? ya know, to make sure I do it right?!
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?
actually, i just used that on top. I should note that. so you definitely don’t need it per se. LEt me know if you try it!
Oh! I feel foolish for not reading the interactions. I always scan the ingredients first since there are so many things I can’t eat. Thanks for your response. I will make this soon!
oh no, don’t be! i don’t think I specified it. <3
This looks SO good! And it seems much easier to make than I was anticipating… no kneading, no time to let it rise… that’s my kinda bread making!!
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!!
This looks so good! I have heard of this but never tried & of course I am lazy in the kitchen! 🙂
Yum!!!! I love Naan and this looks amazing!
Indian is one of my favs!!! Love this! I am definitely going to try this!
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!
OMG I have a morocaan dish I am sharing tomorrow! wanna come for dinner? so wish we could have that tea together!
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!! 🙂
oh how i wish i could come to your house for sunday supper!
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! 😉
yes! and there are some variations you can make without yogurt. or just use coconut yogurt.
Naan is one of my all-time favorite breads…and I can’t believe you made it grain-free! YUM! Thanks for sharing!
anytime! keep me posted!
India is on my list too. We should go together and eat all the naan and hummus. 🙂
deal! but lets bring Amanda. She’s a fellow hummus lover. <3
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.
naan and hummus are like pringles.. once you POP (errr dip) you can’t stop!
I have never tried baking with cassava flour! It looks like it has a mild flavor, and I would love to try it out someday.
So I was 5 seconds away from buying cassava flour the other day, I should have put it in my online shopping cart. Now I can’t wait to try it! This recipe looks fantastic!
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!
really? i would have thought you would have!
…Soooooo…What time is dinner????
🙂
I had not heard of Cassava Flour – so thanks Lindsay! I love naan – but never ever made my own – I love that you added yogurt to these!
NOW!haha. i’ll remake for you!
hurry, go back! haha
This sounds super cool! I have heard amazing things about cassava flour. I MUST track some down and try baking with it!
yam flour works too! You gotta try this!
I have never used cassava flour before OR tried to make Naan. This looks great and definitely makes me want to give both a try!
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!!
let me know if you do Leah!
Your study abroad experiences sound incredible! I studied abroad in Germany and loved all the Middle Eastern food there also – donor kebabs were my favorite! This recipe looks delicious, definitely a must try!
OMG YES! those were so good!
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!
I have been seeing cassava flour everywhere and I need to try it! This looks so good, I love Naan bread 🙂
I was just looking for a GF bread to go with a soup I’m making. I need to try this flour & recipe! P.S. you need to tell us sometime about all your travels. That sounds so intriguing!
I LOVE Naan bread, really I love all breads, but flatbreads have a special place in my heart. This looks delicious!
you and me both friend!
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.
Naan is so good…with curries <3
But Yucca is like the greatest thing. I think I like the yucca even more than plantains! I know! Crazy :O
I love yuca but haven’t gotten may hands of the flour yet. Must try this. I love naan. Vegas thinks she hasn’t had it. I think she just didn’t know what it was called. Either way, I need to make this!
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
I’m pretty sure you’re gonna be hooked! Image it with lentil stew!! You can use any other oat or wheat flour if you aren’t sensitive to grains. What do you have?
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!
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!
I always love all of your recipes! I can’t wait to try this!…I love using naan as crusts for personal pizzas. My husband and I have very different ideas about pizza toppings so small naan pizzas solve that problem!
I’ve never heard of Cassava! I do love Naan though but have never tried to make it. Thanks for linking up!
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. 🙂
Oh this looks good. Store bought naan is rarely vegan, but I love it! Thanks for the vegan options. I really can’t wait to make this!
I love yuca!! I tried it in Central America for the first time and I’ve been hooked ever since. What a great use for it here.
I haven’t tried it and I really want to! As you know I love yuca and I know I’d love this flour. I need to jump on board!
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
I so love naan. And that you are so well traveled–I’d love to hear about all your adventures some time!
Ohhhh this looks good! I had no idea you studied abroad, but that’s pretty awesome. LOTS of food inspiration from other countries I’m sure.
I loveeee middle eastern food. This looks like something you’d get in a restaurant..looks delicious! So fluffy and yum 🙂
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
Lindsay this looks delicious! Possibly my new favorite from the Cotter Crunch Kitchen.