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

Scale

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

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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 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

Nutrition

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