Grain Free Naan made with cassava flour. Vegan option. Yeast free and yeast breads options included. The yeast version will have more fluff.
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 or see blog post. Quick (no yeast) version below!
- 1 1/4 cup cassava flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon of salt
- pinch black pepper, optional
- 1/4 – 1/3 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
- 1/2 – 2/3 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
- 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.
Cooking Tip – Cassava flour is a little chewier in texture, so the middle of the bread might be chewier than typical naan bread. 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
- Serving Size:
- 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
Keywords: bread, appetizer, naan, grain free, paleo, healthy, vegan, gluten free flatbread