Grain Free Naan Bread

  • Author: Lindsay Cotter
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 4 pieces 1x


Grain Free Naan Bread with paleo/vegan options




  • 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.


  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


  • 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


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