Gluten-Free Oat Naan Indian Recipe

Recipe Category: Gluten-Free


Gluten-Free Oat Naan Indian Recipe


  • 1/2 cup warm water
  • 1 teaspoon sugar or maple syrup
  • 1 tablespoon active dry yeast
  • 1 tablespoon flaxseed meal (use golden flaxseed meal or white chia seed meal)
  • 1 cup finely ground oat flour
  • 1/4 cup brown or white rice flour
  • 1/4 cup white rice flour
  • 1/3 cup tapioca starch
  • 1/2 cup potato starch
  • 1 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup nondairy yogurt, at room temperature
  • 2 tablespoons extra-virgin olive oil or coconut oil
  • 1 to 2 tablespoons melted vegan butter or olive oil, for brushing
  • 1 to 2 teaspoons nigella seeds, for garnish


  1. Combine the warm water, sugar, and yeast in a bowl
  2. Mix and let sit until frothy, about 5 minutes
  3. Add the flaxseed meal and mix in
  4. Let it sit for 2 minutes to thicken.
  5. In another bowl, combine the oat flour, rice flours, starches, baking powder, and salt
  6. Whisk well
  7. Add the frothy yeast mixture to the flour mixture
  8. Add the yogurt and oil, and mix to make a thick, stiff batter or sticky dough
  9. Add a tablespoon or more of water if needed (the amount will depend on moisture content of the yogurt)
  10. The batter will continue to dry as it sits, so a little extra liquid is okay
  11. Cover the bowl with a towel
  12. Let the dough sit for 15 minutes before using
  13. Cook the naan in one of the following three ways:
  15. Let the dough rise for 30 minutes instead of 15
  16. The dough should dry out and be less sticky at this point
  17. Add some starch if the dough is still too sticky
  18. Divide the dough into 6 equal parts
  19. Take one ball, flatten it, and place on parchment
  20. Place another parchment on top, and roll or press to shape into an oval
  21. Remove the top parchment, spray the naan lightly with water and sprinkle with nigella seeds
  22. Do not let the naan sit for too long at this point
  23. Use a heavy-bottom skillet that can withstand high heat
  24. Heat the skillet over medium high until heated evenly
  25. Remove one shaped naan from the parchment and place on the skillet
  26. Spray water on the naan
  27. Cover the skillet with a lid and cook over medium high until the flatbread starts to puff, about 2 minutes
  28. Flip, and cook the naan for another minute
  29. Brush with vegan butter and serve
  30. Repeat with the remaining dough
  31. OVEN
  32. Preheat the oven to 450°F
  33. Drop 1/3 cup of the now dough-y batter on a large parchment-lined baking sheet
  34. Spray the dough lightly with water or oil, flatten, and shape into ovals with your hands
  35. Use another parchment sheet on top to help shape if the batter is too sticky
  36. Remove the parchment and sprinkle the shaped dough with nigella seeds
  37. Repeat with the remaining dough
  38. Spray the shaped flatbreads lightly with water, and let them rise in a warm place for 15 to 20 minutes
  39. Lightly spray or brush oil on the flatbreads
  40. Completely cover the flatbreads with another large piece of parchment
  41. This is important to keep the moisture from escaping the bread during baking
  42. Bake for 11 to 12 minutes
  43. Remove the top parchment to check for doneness
  44. Broil for 30 seconds to char if needed, or broil later on the grill or stove
  45. Remove from the oven
  46. Let the breads cool for 2 minutes before removing them from the baking sheet
  47. Brush with melted vegan butter before serving


  1. Follow steps 1 and 2
  2. Let the dough rise for 30 minutes instead of 15
  3. Cut parchment sheets to the size of the steamer plate
  4. Place about 1/4 cup of dough on the parchment
  5. Spray the dough lightly with water, flatten, and shape into ovals or smaller circles, depending on the size of the steamer plate
  6. Use another parchment sheet on top to help shape if the batter is too sticky
  7. Transfer the breads, on the parchment, to the steamer plate
  8. Let the breads rise for 15 minutes
  9. Place about an inch of water in the steamer, and bring to a boil
  10. Place the plate in the steamer once the water is rapidly boiling
  11. Cover, and steam over the flatbreads are cooked, touch the top of the flatbread carefully: it should not be sticky
  12. Remove the plate from the steamer
  13. Let it cool for 1 to 2 minutes and remove the breads from the parchment
  14. Cool the breads for 5 minutes, then place them on a hot skillet over medium-high heat for 1 minute
  15. Flip, and cook the other side for 1 minute and serve immediately
  16. Repeat the steaming for the next batch
  17. Store the steamed naan in a Ziploc bag in the refrigerator until ready to serve
  18. Cook on a hot skillet for 1 minute per side before serving.
  19. Garlic Naan: Sprinkle 1 teaspoon minced garlic, and 1 tablespoon chopped cilantro onto each naan, along with the nigella seeds, and press lightly
  20. Continue with the rest of the steps

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