Almond Naan

A quick, yeast-free version of the classic naan bread, made with almond flour and rice flour instead of wheat. The result is a soft, flexible bread perfect for pairing with curries 🍛, dips, or spreads 🥣. Brushed with vegan butter and fresh herbs, it gains a wonderfully aromatic and flavorful finish 😋.

Created by: INC

30 mins

Easy

8 SERVERS

Nutrition per serving

Energy

236.5 kcal

Fat

15.31 g

Saturates

7.4 g

Carbs

20.16 g

Sugars

1.78 g

Fiber

2.05 g

Protein

5.43 g

Salt

160.5 mg

Nutrition per serving

Energy

236.5 kcal

Fat

15.31 g

Saturates

7.4 g

Carbs

20.16 g

Sugars

1.78 g

Fiber

2.05 g

Protein

5.43 g

Salt

160.5 mg

PREP TIME

25 mins

COOK TIME

5 mins

TOTAL TIME

30 mins

Ingredients

For the butter:

90 g almonds

120 g rice flour

160 g yogurt

½ teaspoon salt

40 g vegan butter

Fresh parsley or cilantro

Method

1. Place the almonds in boiling water for 3 minutes, drain, and remove the skins. Once dry, grind them into a fine flour.
2. Mix the almond flour, rice flour, and salt. Add the yogurt and combine it with a spatula or by hand until it is smooth.
3. Let the dough rest for 10 minutes to allow the liquids to absorb.
4. Divide the dough into portions, shape each into a ball, and roll them into discs about 1 cm thick.
5. Cook the naan in a non-stick skillet over medium heat until golden on both sides — flip when bubbles appear on the surface.
6. Remove from heat and brush with melted vegan butter and chopped parsley or cilantro.

Tips

Roll out the dough gently so it doesn’t tear, and cook over medium heat until visible bubbles appear. Brush immediately with melted butter and herbs for the best flavor and texture.

Ingredients

For the butter:

90 g almonds

120 g rice flour

160 g yogurt

½ teaspoon salt

40 g vegan butter

Fresh parsley or cilantro

Method

1. Place the almonds in boiling water for 3 minutes, drain, and remove the skins. Once dry, grind them into a fine flour.
2. Mix the almond flour, rice flour, and salt. Add the yogurt and combine it with a spatula or by hand until it is smooth.
3. Let the dough rest for 10 minutes to allow the liquids to absorb.
4. Divide the dough into portions, shape each into a ball, and roll them into discs about 1 cm thick.
5. Cook the naan in a non-stick skillet over medium heat until golden on both sides — flip when bubbles appear on the surface.
6. Remove from heat and brush with melted vegan butter and chopped parsley or cilantro.

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Almond Naan

Nutrition per serving

Energy

Fat

Saturates

Carbs

Sugars

Fiber

Protein

Salt

Nutrition per serving

Energy

Fat

Saturates

Carbs

Sugars

Fiber

Protein

Salt

PREP TIME

COOK TIME

TOTAL TIME

Ingredients

For the butter:

Method

Tips

Ingredients

For the butter:

Method

Related recipes

Peanut Butter Cups

Pavlova

Vegetarian Damper

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Almond Naan

Nutrition per serving

Energy

Fat

Saturates

Carbs

Sugars

Fiber

Protein

Salt

Nutrition per serving

Energy

Fat

Saturates

Carbs

Sugars

Fiber

Protein

Salt

PREP TIME

COOK TIME

TOTAL TIME

Ingredients

For the butter:

Method

Tips

Ingredients

For the butter:

Method

Related recipes

Peanut Butter Cups

Pavlova

Vegetarian Damper

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