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!
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 into a greased or non-stick frying pan (eco-friendly if using non-stick) 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 (see directions below).
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, 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 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.
If you’re looking for some Indian curries, I have a lot on my blog. Here are some of the most popular recipes: paleo butter chicken (it’s awesome), ground beef curry, chicken curry, pumpkin curry, Thai meatball curry, and egg curry.
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, like my apple butter, and take a bite of awesomeness.
Oh and guess what else you can make with this Paleo Naan recipe… Paleo Samosas! Yes, seriously. And Apple Turnovers! Oh, you can also make Paleo Empanadas (they are absolutely fantastic). And these Savory Indian Pancakes!
Can’t eat nuts? I’ve developed a nut-free recipe: Paleo Roti.
- ½ cup Almond Flour
- ½ cup Tapioca Flour
- 1 cup Organic Coconut Milk, canned and full fat
- Grassfed Organic Ghee (slather that bread!)
- Mix all the ingredients together.
- Heat a Nonstick Pan over medium heat and pour batter to desired thickness (see notes below).
- Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!).
- Enjoy this and make it often.
If you want to make the Naan then this will make 2 servings. Pour half the batter onto a 9.5 inch pan and cook - then repeat.
If you want to make the dessert crepe, then pour the batter as thin as you would like it to be.
Also, if you are not using a non-stick pan, you will need to use some sort of oil/ghee/fat to keep the batter from sticking :)
If the cream has solidified in your canned coconut milk, then mix well before using.