5-Ingredient Gluten-Free Naan
Updated Jan 26, 2022, Published Apr 25, 2021
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If you’re not just gluten-free but grain-free too and thought naan was off the table … think again my friends! This 5-Ingredient Gluten-Free Naan recipe is simpler than you’d think and is so delicious. It’s made with cassava flour, yogurt, psyllium husk powder, baking powder, and salt.
5-Ingredient Naan
Ingredients
- 2 cups (280 g) cassava flour
- 1 teaspoon (5 g) psyllium husk powder
- 4 teaspoons (16 g) baking powder
- 2 teaspoons (12 g) kosher or fine sea salt
- 24 ounces (710 mL) unsweetened plain dairy-free or regular yogurt
Instructions
- In a large bowl, whisk together all the dry ingredients and then fold in the yogurt. Roll the dough into a ball and then divide into 6 equal pieces. Roll them out between two pieces of parchment paper to the shape and size you’d like.
- Heat a non-stick skillet over medium heat. Add a little bit of olive oil to the pan. Place the dough in the skillet and cook for a few minutes per side until you get those nice brown spots. Store any leftover naan in the fridge or freezer.
Notes
You can use this as pizza dough. Simply roll it out to the desired shape and size, top with desired toppings, and bake as you normally would bake a pizza.
Nutrition
Calories: 212kcalCarbohydrates: 39gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 1112mgPotassium: 184mgFiber: 1gSugar: 7gVitamin A: 112IUVitamin C: 3mgCalcium: 354mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
How can I make these with less sodium ? 46% sodium is off the charts!
Hi Christina, I honestly don’t know why they have so much sodium. Two teaspoons of salt in the batter isn’t that much, but you could reduce it to 1 teaspoon. The rest of the ingredients are not really high-sodium foods, but you could try to ensure that you get the lowest sodium options for each.
Nice recipe!
Could I replace the unsweetened plain dairy-free (or regular yogurt) with Sour cream?
Sour cream is usually a little bit thinner than most yogurts, so you can try the swap but maybe start with a little bit less to see how the consistency of the dough is, then add a little more if needed.