Looking for vegan, gluten-free, healthy Indian cuisine recipes? Search no further!... These mini naan breads are fluffy, delicious, and partner perfect with any curry or dahl! I use wholesome ingredients for optimum nutrition. These naan are simple to make, take less than 30 minutes to make, and support a healthy lifestyle. You'll be feeling full and satisfied without increased bloating or inflammation! Simple ingredient plant-based naan breads with bold flavor and freshness - give them a try!
Vegan I Gluten Free
Serves: 5 - 7 mini naan
Time: 25 minutes
1/4 cup coconut yogurt
1/2 cup coconut milk
1 tbsp. olive oil
2 cloves garlic, minced
1 tbsp. ginger, grated
1 heaping tsp. baking powder
1/2 tsp. salt
1 cup gram (chickpea) flour
1/3 cup tapioca flour
1/3 cup coconut flour
In a large mixing bowl add the coconut yogurt, coconut milk, olive oil, minced garlic, ginger, baking powder and salt. Stir to combine.
Add the flours to the mixing bowl. Sprinkle some chickpea flour on your hands and mix the dough until well combined. Note: the dough will be a bit sticky. Adjust the consistency as needed with more/ less liquid or flour.
Sprinkle flour on a clean surface. Break off a piece of dough about the size of a lime. Form it into a ball, then use your hands (still sprinkled with flour) to form a small circle. Press the center out to the edges. You can use the back of a spatula (sprinkled with flour) to help make flat, even mini naan rounds.
Heat a skillet over medium heat. Once hot, add your dough, removing it carefully from the surface with the spatula. Don't over crowd the pan, work in batches as needed. Cook each side 1 -3 minutes, until slightly browned.
Continue the process until all have been cooked through.
Garnish with scallions, cilantro, and an olive oil drizzle. Serve warm!
They go great served with curry!
Store leftovers 1 day in the fridge. Reheat in a pan or oven.