5-Ingredient Gluten-Free Naan
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.
Servings: 6 servings
- 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
- 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.
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.
Amount Per Serving
Calories 212 Calories from Fat 36
% Daily Value*
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Vitamin A 112IU2%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section 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.
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.