Paleo Naan is a gluten-free and paleo-friendly flatbread recipe that calls for just three ingredients! It is the perfect way to scoop up curry and it’s so easy to make! This is a great multi-purpose recipe; use it as a tortilla, wrap, crepe, etc.
3-INGREDIENT PALEO NAAN
Yes, you read that right. I think I have invented Paleo Naan and it only requires THREE ingredients. Truthfully, it was my mom who came up with this recipe but since I’m her kid, she has given me full permission to claim this genius recipe as my own. The beauty of this recipe is that you can make this into a savory tortilla type of bread OR you can use it to make a dessert crepe! The secret is in the amount of batter you use. It’s the most versatile batter EVER!
WHAT IS NAAN?
For those of you who have never eaten naan – it’s an oven-baked flat bread that you find in Indian restaurants. It’s made from white flour and baked in a tandoor oven; it comes out fluffy and soft and incredible. This batter can help you achieve that – minus the gluten. Just pour the batter onto a greased or (eco-friendly) non-stick frying pan or this steel crepe pan (it’s the best!) and cook until the batter is nice and fluffy. If you want to make a dessert crepe, use less batter to make a thinner crepe.
HOW TO USE NAAN:
Oh, how I have missed using naan to scoop up my stew and Indian curry dishes. A lot of Indian people eat with their hands. The naan is almost like a spoon in a way – it scoops up the meat and veggies and sops up the savory sauce. I grew up eating Indian bread (roti, naan, stuffed paratha, puri, bhatura) and so being able to recreate this has been an important part of my paleo journey. I miss eating food that I grew up with – and now I can eat these dishes guilt-free – with a Paleo twist.
Now keep in mind this is a Paleo recipe. If you’re used to eating naan every day, you’re obviously going to notice a huge difference. Just remember that this naan is good for you. And, it’s delicious.
3 MAGICAL INGREDIENTS
The three ingredients that make up this magical batter are: almond flour, tapioca flour and coconut milk (the kind that comes in a can and it must be full fat). If I’m making naan (or Pizza Crust or a tortilla), then I add a bit of salt. If I want this to be a dessert crepe, then I leave it as is. This batter is great because you can add whatever you want to it. Want some garlic naan? Add minced garlic. Want to throw some spices in the mix? Do it. Want to slather the naan with some incredible grass-fed ghee? Why wouldn’t you?!
In addition to making Paleo Naan, you can also make Paleo Crepes. Cook them on slightly lower heat and don’t use as much batter. Fill the crepe with something sweet (apple butter, lemon curd, chocolate chips) and take a bite of awesomeness.
WATCH HOW EASY IT IS TO MAKE THIS PALEO NAAN!
(For the full recipe, see the recipe card below 😋)
Mix the three ingredients together! Whisk away!
Pour it onto a hot pan and flip! It couldn’t be easier!
WHAT ELSE CAN I MAKE WITH PALEO NAAN?
Once you start making this paleo-friendly and gluten-free flatbread, you’ll find that you can use it for so many things! I use this flatbread to make all of these recipes:
- Paleo Samosas! Yes, seriously.
- Apple Turnovers
- Paleo Empanadas (they are absolutely fantastic)
- Savory Indian Pancakes
- Paleo Pizza Crust and Prosciutto Peach Pizza
- Mini Fruit Pies (this post includes a video!)
- Chicken Pot Pie Casserole
CAN’T EAT NUTS?
I have three options for you!
Try my coconut flour naan! It’s just as good as this recipe and it’s nut-free!
I also have another popular nut-free flatbread recipe on my blog for paleo roti if you’d like to give that a try.
And if you’re okay with rice flour, I have a 2-ingredient rice flour roti that’s made with just rice flour and water and so it is pretty allergy-friendly.
WHAT SHOULD I EAT WITH NAAN?
If you’re looking for some Indian curries, I have A LOT on my blog. Check out all of my Indian recipes here! Just to highlight a few of my most popular recipes:
- Butter Chicken or Instant Pot Butter Chicken
- Kerala Ground Beef Curry
- Goat Curry
- Vegetable Korma
- Chicken Curry
- Ground Lamb Curry
- Punjabi Egg Curry
HAVE MORE QUESTIONS?
I’ve put together a post on Commonly Asked Questions about Paleo Naan as well as my answers + tips.
LOOKING FOR MORE PALEO INDIAN RECIPES?
Check out my eBook: South Asian Persuasion: 100+ Paleo Indian Recipes. In it, I have other incredible Indian recipes like gulab jamun, jalebi, chicken korma, etc.
And if you love this recipe then be sure to subscribe to my newsletter so that you don’t miss a new recipe!
This is a magical batter. I hope you love it as much as I do.
More Indian Recipes
- Kaju Katli Recipe
- Chana Masala Instant Pot
- Dal Makhni
- Roti vs Naan
- Kadai Chicken Recipe
- Coconut Flour Bread Recipe
- How to Make Cheesecake
- Indian Rice Pudding Recipe
3 Ingredient Paleo Naan (Indian bread)
3 Ingredient Paleo Naan (Indian bread)
Ingredients
- ½ cup blanched almond flour OR ¼ cup coconut flour
- ½ cup tapioca flour or arrowroot flour
- 1 cup coconut milk canned and full fat
- 1 teaspoon salt to taste
- Ghee slather that bread!, optional
Instructions
- Pre-heat a 9.5 inch (or larger) nonstick pan or using this steel crepe pan over medium heat.
- Mix all the ingredients together in a bowl, and pour ¼ cup of batter onto the pan. Spread the batter out with a spoon.
- After 2-3 minutes, or once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes time. If you are worried about the outside burning, just lower the heat).
- Serve immediately or cool the bread on a wire rack to maintain crispiness.
Video
Notes
- If the middle still seems slightly undercooked, place the flatbread on a baking sheet and bake at 350°F for 10-15 minutes, or until done.
- If the cream has solidified in your canned coconut milk, then mix well before using.
- This naan freezes well so go on and make a big batch if you like it 🙂
- Have questions about this recipe? Check out my Paleo Naan FAQ
Just for fun, here are some old photos (from 2013):
Lisa Marie says
I love these, thanks for the simple recipe!
Ashley - My Heart Beets says
Awesome, glad you’re enjoying this!
Kimg says
I just made these and they are pretty good! Very flavorful! I started doing the super gut protocol which does not allow wheat and grains so this just hit the spot! I think next I will cut back the salt just a smidge but other than that they are excellent. And so super easy!
Renate says
Thank you for your recipe. It tastes very nice and so quick to make ! I have made it many times and being recommending it to my friends and family.
What I like about it is, that you can make it sweet or savoury
I thought I should leave a comment today .
Breia says
These are great! I used soy milk because that’s what I had and they still turned out perfectly. I’ve been looking for a recipe like this for a while and I’m thrilled with how easy and delicious these are. I thought at first that they weren’t going to work because even at 1/2 cup of soy milk the batter was runny. But it thickened up quickly. I ended up using 3/4 cup instead of a full cup but I will use the full cup next time and also try coconut milk.
Angelique cooper says
Great recipe-a bit tricky to cook. Flavor is so good but you really need to test your pan to make sure it’s heavy enough or the dough will stick. Have not tried using a bit of oil but imagine that would help. Also, the center can be undercooked if the pan isn’t hot enough. As suggested-make them and put them in a 350 oven to firm up.
Ashley - My Heart Beets says
Angelique, a non-stick makes it super easy but I know not everyone likes using a non-stick.
Jo Brown says
I’ll eat almost anything but these were revolting. I actually threw the one I cooked and the extra batter out. They were very chewy and way too salty (and I love salt so that’s saying a lot).
Ashley - My Heart Beets says
Do you think maybe one of your ingredients went bad? There are few ingredients here and the flavor is pretty mild so I’m surprised to hear that they were so bad…
Vainda says
Can you use just almond flour, and do you mix water with the coconut milk to make it thiner. I’m doing something wrong. When I didn’t mix water with the creamed coconut milk it stuck to the pan and didn’t form up. It’s like the heat was evaporating the coconut milk. Please advice
Jaclyn says
I did not have high expectations for this naan-bread and I was very pleasantly surprised! I used one cup of king Arthur’s gluten-free measure for measure flour, and they turned out awesome!
Theresa Madison says
Ooooh, I am so excited to try this!! How do you recommend reheating the Naan when making a larger batch and storing in the fridge? Thank you!
Sonia says
So tasty! I had some almond flour and tapioca flour I wanted to use. Really glad I have found this recipe, they tasted great. I added some nigella seeds and some garlic granules. Will definitely make these again!