Lectin-Free Naan Recipe with Organic Baking Mix – Baked in Tallow

Apr 29, 2026

By Karin Stumpfl

Lectin-Free Naan with TOBIO's Light Organic Baking Mix

This lectin-free naan is based on classic pan-naan recipes: fluffy yeast dough, soft crumb, golden-brown bubbles, and plenty of flavor. Instead of wheat flour, we use the Light Organic Baking Mix. Traditionally, naan is often made with yeast, allowed to rest, formed into flatbreads, and baked hot in a pan.

Ingredients for 6 small naans

150g light organic baking mix
7 g dry yeast
250ml lukewarm water
2 tbsp olive oil or melted beef tallow/ghee/sheep butter
1 tsp salt

For baking

Tallow, ghee or sheep butter

For brushing

Melted ghee or sheep butter
Garlic, parsley or cilantro as desired

Preparation

1. Prepare the dough

Combine baking mix, salt, and yeast in a bowl. Knead into a smooth, soft dough. Knead in the oil. If necessary, add more water by the tablespoon. Knead really well and long with dough hooks. The more elastic the dough, the better the naan.

2. Let it rest

Cover and let rise in a warm place for 45–60 minutes, until the dough has visibly risen.

3. Portion

Divide the dough into 6 pieces, form into balls, and let rest for 10 minutes.

4. Shape

Roll out each ball into an oval or teardrop shape, about 5 mm thick.

5. Bake in the pan

Heat a heavy pan vigorously. Add a little tallow, ghee, or sheep butter. Bake naan for about 1–2 minutes per side, until bubbles and golden-brown spots appear.

6. Finish

Brush with melted fat while still hot and serve with garlic or herbs.

Optional: Refine with sheep yogurt or sheep milk

Many naan recipes use yogurt and/or milk to make the dough especially soft and aromatic. Classic variations also often use yogurt in the dough.

If you want to adopt this:

Replace 50–80 ml water with sheep yogurt
or replace 50–100 ml water with lukewarm sheep milk
or combine both

The result will be a little softer, richer, and slightly sour – very delicious.

Why use tallow for baking?

Tallow can be heated to high temperatures, is flavorful, and ensures particularly beautiful browning. It also fits perfectly with a low-lectin diet without industrial seed oils.

Tips for perfect naan

Preheat the pan really well
Do not roll out the dough too thick
Stack freshly baked naan under a cloth to keep them soft
Perfect with curry, grilled meat, dips, or as a wrap

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