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Gluten-Free Garlic Naan Bread

Try making these naan breads to serve with our recipe for Tandoori Tofu with Coriander and Mint Raita

Makes 4 large or 6 small Naan Breads


  • 180ml (3/4 cup ) warm water
  • 1 tsp active yeast
  • 1 tsp caster sugar
  • 250g (2 cups) plain gluten-free flour
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tbsp soya yogurt
  • 2 tbsp oil
  • 2 tsp black sesame seeds (optional)
  • 2 tsp white sesame seeds (optional)



  1. Add the warm water, yeast and sugar into a bowl, then stir and set aside until frothy.
  2. In a separate, large bowl, add the flour, xanthan gum, baking powder, bicarbonate of soda, salt, garlic powder
    and onion powder and stir to combine.
  3. Once the yeast mixture is slightly frothy, add the vegan yoghurt and oil and stir to combine. Add to dry ingredients and mix until a slightly sticky dough is formed.
  4. Turn the dough onto a floured surface and add just enough flour to gently knead for 5 turns and form into a ball.
  5. Oil the mixing bowl and place the dough back in. Cover with a damp towel or cling film and set in a warm place to rise for 1-2 hours.
  6. Remove the dough from bowl and turn onto a floured surface. Knead briefly (adding additional flour if it is too sticky), then divide into 4–6 even balls.
  7. Place the balls back in the mixing and cover allowing them to rise again for 10-15 minutes.
  8. Once the dough has rested, begin heating a pan over a medium heat.
  9. Take a ball of dough and lay it on a floured surface. Roll out into an oval with a rolling pin. Lightly oil one side and sprinkle the sesame seeds, if using.
  10. Cook for 1-2 minutes or until the edges of the dough look dry and it’s beginning to bubble up. Then flip the dough cook on the other side.
  11. Repeat until all naan are cooked. Serve immediately.

Per serving (93g) Calories: 190, Carbohydrates: 23.3g, Sugars: 1.6g, Fat: 9.9g, Saturates: 1.5g, Protein: 4.2g, Salt: 2.5g

Taken from August 2018 (Issue 41) Vegan Life Magazine

1 Comment

  1. Tandoori Tofu with Coriander and Mint Raita • on February 15, 2019 at 4:44 pm

    […] making our recipe for Gluten-Free Garlic Naan Bread to serve with this […]

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