Grain Free Naan Bread with paleo/vegan options. With yeast, more fluff and softer texture. Yeast free and Yeast breads both delicious!
Note – This recipe has been updated January 2020 adding a yeast option to soften bread. If you’d like the like the yeast option, you can print it here or see blog post. Quick (no yeast) version below!
- 1 1/4 cup cassava flour
- 1/2 teaspoon baking soda
- 1/2 tsp of salt
- 1/2 tsp cream of tartar
- 1–2 tablespoon avocado or olive oil
- 1/4 c -1/3 cup plain yogurt or non dairy milk – adjust with thickness of batter if needed
- 1 tsp apple cider vinegar or lemon juice
- 1/2 c to 2/3 cup purified water (Add a little a time until you get dough like batter)
- Pinch of black pepper
- Extra high heat oil or butter for cooking (i.e avocado oil, butter, or coconut oil, naturally refined).
- In a bowl, sift the flour, baking soda, cream of tartar, plus salt. Mix well!
- Next slowly mix in your yogurt or milk, 2 tbsp oil, and a mix together. I use the dough hook on the stand mixer processor and mix until combined. You can also mix with your hands/spoon.
- Next slowly add in your water a little at a time until you get a pizza dough like texture. 1. NOTE- You might need more or less water depending on the brand of cassava flour you use.
- Roll the dough into 4 -6 medium size balls (a little smaller than a baseball)/
- 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.
- 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.
- Next, heat a non stick pan, cast iron, or grill pan with oil on medium high. 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.
- Drizzle more a splash of more oil on top and flip to other side. Cover and cook an additional 1-2 minutes. The thicker the dough, the longer it takes to rise or puff/ cook through.
- Remove and repeat for the next until you get 4-6 naan breads.
- Serve with hummus or yogurt sauce. Store in ziplock bag or wrap in plastic wrap, once cooled. Best kept in fridge then reheat before use.
Cassava flour is a little chewier in texture, so the middle of the bread might feel that way, but it will still taste wonderful! You can resolve this by adding yeast.
QUICK NAAN WITH YEAST – You will need 3/4 c water warm 2 tsp active yeast 1 tsp sugar or honey, 1 1/2 cup cassava flour, 1/2 c tapioca flour, 1 teaspoon baking powder, 1/2 tsp of salt, 2 tablespoon, olive oil, 1/4 -1/3 cup plain yogurt or non dairy milk, 1 tsp apple cider vinegar or lemon juice, 1/2 to 2/3 cup purified water, oil or butter. PRINTABLE RECIPE HERE or see video.
- Category: bread/appetizer
- Method: stove top
- Cuisine: middle eastern
Keywords: bread, appetizer, naan, grain free, paleo, healthy, vegan, gluten free flatbread