Chickpea Flour Naan (Vegan, Grain-free)

Chickpea flour naan makes a warm, hearty addition to dinner with its nutty flavor and golden skillet spots. My straightforward recipe is vegan, gluten-free, grain-free, and yeast-free, with an optional garlic variation.

Introduction

A warm piece of naan alongside dinner is always welcome at my house. I started making naan at home when getting out to shop was difficult, and discovered how plain it can be: a hot skillet and a stovetop are all you need!

For my chickpea flour version, getting the dough right took a little more work. I tried stripping the ingredients down to flour, water, and a leavener, but the results were hard and crumbly. Several rounds later, I landed on a combination that holds together, rolls out, and cooks into a satisfying flatbread.

The finished naan has chickpea flour’s rich, nutty flavor and a hearty texture. It is denser than traditional wheat naan, with a gentle rise in the skillet. I especially love it with garlic, served warm with soup, stew, or a go-to curry. Straightforward bread alongside dinner? Always my kind of cooking.

Why You’ll Love This Recipe

• Vegan:No eggs or dairy are needed.
• Gluten-free and grain-free:Chickpea flour is the only flour. Choose gluten-free ingredients as needed, including certified gluten-free baking powder; for a strictly grain-free version, check the milk and baking powder ingredients, too.
• Nut-free option:Use hemp milk, as I did for testing, or another nut-free nondairy milk.
• Protein and fiber:Each large naan has approximately 7 grams of protein and 7 grams of fiber, according to the recipe’s published nutrition estimate.
• No yeast or long rise:Mix, briefly rest, roll, and cook on the stovetop.
• Oil-free option:The oil is optional; readers have also reported success making the naan without it.
• Straightforward to make your own:Keep it plain, add garlic, or mix in herbs and spices.
• No added sugar needed:Choose an unsweetened nondairy milk.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Nondairy milk:Use a plain variety. I tested the recipe with hemp milk, but you can use any variety of nondairy milk you prefer, such as soy milk, almond milk, or cashew milk. Choose a nut-free milk when needed.
• Lemon juice:Mixed with the milk, it makes a quick nondairy buttermilk. A neutral-flavored, light-colored vinegar also works.
• Chickpea flour:Look for garbanzo bean flour, chickpea flour, gram flour, or besan. It gives the naan its distinctive nutty flavor. You will also need a little extra for shaping.
• Whole psyllium husks:Essential for binding the dough and making it possible to roll out without eggs or gluten. Buy whole husks rather than substituting the same volume of powder.
• Baking powder and baking soda:Both contribute a subtle lift. Use certified gluten-free baking powder as needed.
• Salt:Brings out the flavor of the bread.
• Garlic powder, optional:My go-to addition for garlic naan. Minced fresh garlic is another option.
• Vegetable oil, optional:A little oil (e.g., avocado oil or olive oil) in the dough helps make the naan tender. Use a neutral-flavored oil you enjoy. A light coating of oil or cooking spray on the rolled dough helps prevent sticking.

How to Make Chickpea Flour Naan

Note that the complete instructions are also in the recipe card below.

1. Sour the milk.Combine the nondairy milk and lemon juice in a small bowl or cup. Let stand for 5 minutes while you gather and mix the dry ingredients.

1. Make the dough.Combine the chickpea flour, whole psyllium husks, baking powder, salt, and baking soda in a medium bowl. Add garlic powder if you are making garlic naan. Stir in the milk mixture and optional oil, scraping the sides of the bowl, until a cohesive dough forms. Let it stand for 1 to 2 minutes so the psyllium can absorb the liquid.

1. Divide and roll.Divide into 3 equal portions and shape each into a ball.

1. Shape and roll.On a surface well floured with chickpea flour, press and roll (with rolling pin) each portion into an oval about 7 to 8 inches long and 4 to 5 inches wide. Alternatively, roll into a 6- to 7-inch circle. Lightly spray or brush one side with oil, if using.

1. Cook in a hot skillet.Heat a cast iron skillet or other heavy nonstick skillet over medium-high heat. Place one naan in the skillet, oiled side down if using oil. Cook for about 1 minute, until small bubbles appear on top and deep golden spots form underneath. Flip with a spatula and cook for about 1 minute more.

1. Keep warm and serve.Transfer from the pan to a plate or rack and loosely cover with a clean dish towel, or cool completely on a wire cooling rack. Repeat with the remaining dough, adjusting the heat if the skillet gets too hot. Serve warm, with chopped cilantro, parsley, or flaky salt if you like.

Taste and Texture

Expect a rich, nutty flavor, golden-brown spots, and a substantial bite. Chickpea flour naan is denser than traditional fluffy, pliable naan, and the bubbles in the skillet are modest. A warm piece is satisfying for scooping up a curry or serving alongside a bowl of soup; garlic adds an especially savory finish.

Storage

• Room Temperature:The naan is reliable served warm, soon after cooking. Keep it loosely covered with a clean dish towel while you finish the batch.
• Freezer:Store the cooked naan in an airtight container and freeze for up to 6 months. I recommend freezing the finished bread rather than the dough.
• Rewarm:Thaw briefly at room temperature or overnight in the refrigerator. Reheat in a dry skillet over medium heat for about 1 minute per side, or in the microwave for 10 to 15 seconds.

Serving Suggestions

Serve the naan warm alongsidecurry,dal,lentil soup, or ahearty vegetable stew. I also like it with ahearty saladwhen dinner needs something more substantial alongside. Chopped cilantro or parsley and a little flaky salt are plain finishing touches.

For more ways to cook with chickpea flour, explore mychickpea flour recipes, including sandwich breads, tortillas, cookies, muffins, and so much more!

Flavor Variations

Add 1 1/2 teaspoons garlic powder to the dry ingredients. Alternatively, use 2 to 3 small cloves of minced fresh garlic.

Mix finely chopped fresh herbs or dried herbs into the dough. Parsley, basil, rosemary, oregano, or an Italian herb blend are all options; choose the flavor that suits your meal.

Add cumin, turmeric, chili powder, smoked paprika, onion powder, or black pepper to the dry ingredients. Keep the additions to herbs and seasonings so the dough’s basic proportions stay the same.

I have not tried it, but one reader reported brushing the finished garlic naan with melted vegan butter.

Tips for Success

• Give the psyllium a moment.The 1- to 2-minute rest helps the dough become easier to handle. Do not skip it.
• Flour underneath the dough.Dust the board, your hands, and the top of the dough with chickpea flour as needed. Flour on top alone will not keep the underside from sticking.
• Look for small bubbles.The naan has a subtle rise. Deep golden spots underneath are a better cue than waiting for dramatic puffing.
• Adjust the heat between pieces.A skillet can get hotter as you cook. Reduce the heat as needed to prevent scorching.
• Keep the finished naan warm.Loosely cover each cooked piece while you finish the batch, then serve promptly.

Ingredient Substitutions

• Lemon juice:Use an equal amount of lime juice, apple cider vinegar, white vinegar, or another light-colored, neutral-flavored vinegar.
• Nondairy milk:Use a plain variety you like. For nut-free naan, choose hemp milk or another nut-free option; for grain-free naan, avoid oat and rice milk.
• Nondairy yogurt:I have not tried it, but one reader reported success using coconut yogurt in place of the soured nondairy milk.
• Chickpea flour:Keep it for this recipe. I developed the dough specifically for chickpea flour and do not recommend replacing it with another gluten-free or grain-free flour.
• Psyllium:I tested the recipe using whole psyllium husks, but you can also use psyllium powder.Use 1 tablespoon psyllium powder (15 grams) which is the equivalent of 3 tablespoons (15 grams) of whole psyllium husks.
• Flaxseed meal or chia:I do not recommend either as a substitute for psyllium in this dough. They are not established alternatives for this recipe, and one reader reported that flaxseed meal did not produce a workable dough.
• Oil:It is optional. I have not tested the reader’s oil-free method myself, but one reader reported success with an oil-free batch shaped using a tortilla press.

Frequently Asked Questions

It is a different take on naan, made with chickpea flour and no yeast. Expect a rich, nutty flavor from these chickpea flour flatbreads, and a denser texture than traditional wheat naan, with only a gentle rise in the skillet.

Let the dough rest for 1 to 2 minutes after mixing, then use chickpea flour on your hands, the work surface, and the dough. Make sure there is flour directly underneath it before rolling.

I have not tried it, but readers have reported success using a tortilla press. One reader noted that it made the naan thinner. I prefer to keep these more in the style of a thicker gluten-free flatbread instead of a flatter tortillas. Keep an eye on the browning as you cook.

I recommend mixing the dough shortly before cooking. The leaveners may lose some of their lift after sitting, and the psyllium may make the dough too stiff. Measure and whisk the dry ingredients ahead instead, then add the wet ingredients when you are ready.

Yes. Freeze the cooked naan in an airtight container for up to 6 months. I do not recommend freezing the raw dough. Thaw, then warm in a dry skillet over medium heat for about 1 minute per side.