3 Ingredient Paleo Naan (Indian bread)

Paleo Naan (Just 3 ingredients!)

Paleo Naan (Just 3 ingredients!)

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.

paleo crepe filled with apple butter!

paleo crepe filled with apple butter!

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.

This is a magical batter. I hope you love it as much as I do. If so, follow me on Facebook for more awesome recipes. I’ll also give you a free eBook if you do :)

3 Ingredient Paleo Naan (Indian bread)

3 Ingredient Paleo Naan (Indian bread)



  1. Mix all the ingredients together.
  2. Heat a Nonstick Pan over medium heat and pour batter to desired thickness (see notes below).
  3. 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!).
  4. 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.



  1. Justin says

    i think this is the recipe i’ve been waiting for! looks soooo good. i’ll make some (or have someone make some for me) and check back in! thanks Ashley!

    • says

      Jeanette, I haven’t tried this with coconut flour so I’m not sure if it will work as a substitute. Coconut flour usually requires more liquid, so you may need to adjust proportions. Also, tapioca flour provides a bit of chewiness to the bread and I’m not sure coconut flour will be able to replicate that. If you do try it out, will you please report back? Thank you :)

      • Michele says

        I was just going to suggest arrowroot as well; they are similar starches. I much prefer the chewiness that tapioca provides though.

    • Mirna says

      Hi Jeanette,
      Coconut flour is kind of the opposite to tapioca, it can go quite dry and crumbly and usually requires a lot of extra eggs. Tapioca holds recipes together while keeping them soft and pliable. I would love to know if you had a successful turnout! :) x

    • Rawria says

      I made this naan last night and it was awesome! My daughter enjoyed it, it was her first time eating something bread-like instead of meat, veggies, or fruit. The recipe is so easy and quick, very important for a busy mom with a clingy baby. I was able to make this with one hand while holding my baby with the other, that’s how easy it was! This opens up a world of opportunities for meal ideas, thank you so much for sharing the recipe! We can’t have dairy so we brushed it with more coconut oil and it was just perfect! ^_^

  2. says

    Giiirl. These look INCREDIBLE! I love that you blended in tapioca flour with almond flour, and thus didn’t need eggs. No eggy taste, yay! Can’t wait to try this! :)

  3. Maja says

    Fantastic- I’ve been looking for a Paleo Naan bread recipe :) Could you please suggest what would work instead of tapioca flour?? Thanks a lot!!

    • says

      Hi Maja! I’m not sure there is a good substitute for tapioca flour; tapioca is unique in that it adds a bit of chewiness to the bread. That said, I suggest you play around with this recipe and have some fun! I plan to try out different ingredients – if I find a good sub I will let you know :)

    • Rawria says

      Maja, I’ve read that arrowroot and tapioca flours are interchangeable in most recipes. If I have enough almond flour left tomorrow, I’ll try the recipe with arrowroot flour to see how it turns out and let you know.

      • Maja says

        Thanks so much for your replies. I’m just not sure where if can find tapioca flour, I live in Switzerland and it does not seem to be common in supermarkets.

        • Rawria says

          Do you have any Asian markets in your area? They are known to carry tapioca flour, sweet potato flour, etc and usually way cheaper than health food stores! That is where I had to buy these flours when I lived in Germany. (P.S.-waiting on my daughter to wake so I can try the recipe with the arrowroot, she sleeps on my lap. I haven’t forgotten!) ^_^

        • Rawria says

          Ok, I tried it with the arrowroot flour and it works, but is slightly gummier than with tapioca. Also, the batter was runnier than with tapioca, so the naan is thinner, more like crepes or tortillas. They are still flexible and sturdy, and tasted the same. I added some peppermint extract and carob powder to half the batch and made mint chocolate crepes ;)

  4. breanna says

    so so SO SO SO GOOD!!! just whipped these up for lunch, and we LOVED them! I feel like they’ll function more as a tortilla in my house than naan…they beg to be filled with yummy things! they hold together super well. I couldn’t resist adding some raw cheddar and making a quesadilla with salsa and avocado…oh dear me…crazy delicious!

    in summary: THANK YOU!!!!!!

    • says

      Breanna, that’s awesome! I’m SO glad you love it and that you’ll make this often! That quesadilla does sound crazy delish – I think I’ll make one tonight :) Thank you for letting me know how it turned out!!

  5. Fuch says

    Hey, first thanks for the recipe it looks super easy to make!, but my mother is allergic to coconut and i wondered if i can substitute it with some butter?

    • says

      Hi there! Hmm, if she is allergic to coconut then you clearly can’t use coconut milk. The thing is that the canned coconut milk is very thick and so replacing it with almond milk or regular milk won’t give you the same consistency. I think it can be done but you would need to adjust the proportions – try adding a little milk at a time until you have a pancake-like batter. As for using butter as a replacement – I have no idea. If you try, please report back!

      • belinda says

        if you can eat dairy, maybe try cultured buttermilk, it would have have a similar consistency to coconut milk, and is often used in pancakes etc, gives a nice flavour and lightness.

  6. Cathy L says

    I think I found you on Pinterest.
    This truly is a wonderful recipe — endlessly adaptable — I can see it as a substitute for hamburger buns and also as an accompaniment to lots of mexican dishes. The end result is so puffy and flexible well done!
    Thank you for posting this — this recipe needs to go viral!
    Also looking forward to exploring all of your other recipes.

    • says

      Cathy, I’m glad you found me :) I appreciate the kind words! I hope this recipe helps a lot of people who have intolerance issues. I hope you’ve signed up for my newsletter!

    • Lynn says

      Cathy, I would lve to make theses for hamburgers but, I can’t do all that almond flour. Any way to sub another flour for almond?

  7. Lou Ann Walker says

    Thank you so much for this recipe! I am so tired of throwing out grain-free experiments when those ingredients are expensive! I made this tonight and it was a hit… even my picky husband like it. I did add a tablespoon of coconut flour because the batter seemed thin.(but I used a 8.5oz package of coconut milk) and they came out awesome. I could see using this thin and filled with fruit as well. Tonight it was used as a tortilla for fajitas and I truly loved it! Thanks again!

  8. Stacy S says

    I just wanted to THANK YOU THANK YOU THANK YOU for this recipe!
    I made this last night to go with our Tikka Masala – and WOW!! Perfect!

    It took longer to cook than I expected, but oh so worth it. (And, now I know to start them a bit earlier.)

  9. Heather Tobey says

    This just made my entire weekend! I wish you could know how absolutely excited I am about getting to eat NAAN! Thanks for this awesome, healthy recipe! Can’t wait to try it.

  10. says

    Holy WOW! This is delicious! I’m a Nutrition & Fitness coach who likes to try recipes for recommending them. I also lead a pretty low-carb lifestyle for blood sugar reasons. This one is a winner and I’ll be giving it the thumbs up to my clients for sure!

  11. Sarah says

    Just made this using a half cup coconut flour and ahalf cup arrowroot starch because that is what I had on hand. It required 1.5 cups canned coconut milk. No surprise that it made 3 naan. I was so happy to see this on the Just Eat Real Food Facebook page. My husband is Nepalese and this kind of thing has been missing from our diet since going paleo. This is a very good replacement! Soon I will try it with garlic or maybe even make onion kulchha.

    • says

      Sarah, I’m so glad you made it work for you! I’m sure other readers will appreciate knowing what other ingredients you can use as a substitute. Onion kulchha sounds great :)

  12. Chris V says

    Thank you thank you thank you!!!!!!
    I can use this for hummus, for burritos…..oh to have burritos again!!!! I have several food allergies and this recipe has none of them!

  13. Scott says

    So are you using anything in the pan to keep it from sticking? I do a very similar recipe for breakfast.

    1/3 cup coconut flour
    1/3 cup tapioca flour
    1/2 tsp Himalayan sea salt
    1 cup coconut milk
    7 eggs

    mix with a mixer well.

    oven at 425.

    large round pan with 1/3 cup coconut oil.

    put pan in oven to melt oil and get hot, then pour in the mixture and cook for 25 min .

    We call it the Big Pancake..kids love it, eat it with cinnamon/bananas on top, or jam, syrup, what ever you prefer…I prefer banana and cinnamon.

    • says

      I use ghee or coconut oil sometimes – but it’s not necessary if you’re using a non-stick pan. I love that you call your recipe the Big Pancake :) It sounds delicious – I’ll have to try that sometime!

    • says

      Hi Pam! I would try cooking them longer. If you’re worried about it burning, just lower the heat from medium to low. You want to make sure they’re cooked properly :) I hope this helps!

  14. says

    These are so amazing! There are so many times it feels like a meal needs a little “bread” to go with it. This is the answer! Thank you.

  15. Tiffany-Sarah says

    Hi There
    Is there a way to substitute the almond flour for another one as I am intolerant to nuts, soy, gluten, wheat, beans, legumes… let me know :) I was thinking possibly teff flour? let me know xo

  16. Denise says

    OMG!!! I just made these for the first time like tortillas. I had the first two with melted butter. Another two with beef carnitas, hot sauce and sour cream. I am in heaven! It was so easy to make with 3 ingredients. Ingredients I always have on hand. Yum! Thank you!!!

  17. Julie says

    Just tried ur recipe! Wonderful! I opted for savory and added some garlic powder and celery salt and it was great. I think I’ll add some Parmesan cheese next time. And u can believe me, there will be a next time. Thanks for the recipe.

  18. Elena says

    I LOVED THESE! Thank you so much for the recipe. I can’t have eggs so I was so excited to find a crepe AND a Naan substitute. I just wrapped up carnitas inside and ate the whole thing. Well not the whole batch. Saving some for the man :)
    My son will also be ecstatic. After we found Rudi’s tortilla’s he said it pretty much revolutionized his life. How much so with these!!!! Easy enough for a bachelor to make. Thanks so so so much.

    • says

      Elena, thank you so much for your comment. I think you’ve come up with a great tagline for the naan: “Easy enough for a bachelor to make.” :) Glad to hear that you and your family will enjoy this.

  19. Erin says

    Ok, this might be a dumb question BUUUUT is the coconut milk refrigerated and do you shake it to mix it all up or just scoop out the creamy part?

    • says

      Erin, there’s no such thing as a dumb question! You don’t have to refrigerate it – but I do suggest mixing the canned coconut milk with a spoon before you use it. That way the creamy part mixes with the watery part :)

  20. Mimi says

    Love this recipe! But I don’t think I did it right. Is it supposed to be moist? The outside is crispy but the inside not so much.

  21. Adrienne Walker says

    Just made these. They are delicious! Unfortunately by the time I had finished making them I turned around and the curry had all been eaten! I am also going to try Scott’s Big Pancake. Sounds like the Dutch pancake I used to make years ago with apples and cinnamon baked in it as well.

  22. Deanna C. says

    Can I substitute almond milk for the coconut milk? My husband has a coconut allergy. Thanks for sharing this wonderful recipe.

  23. jenny says

    I just made these (with arrowroot flour. . Didn’t have tapioca)
    .. slathered them with hummus.
    THANK YOU! my bread monster is fed.

  24. Danielle says

    I love love love these. Thankyou so much for posting this recipe!!! Delicious, crispy on the outside and soft on the inside!! So many things to have it with! Yummo!!

  25. Lynda says

    first try not so good because I didn’t let it cook enough on the first side second try Awesome!!! thanks for your help Ashley

  26. Stacy says

    OMG i loved these, so fluffly and chewy! i wanna make more of this tomorrow for my bf but i ran out of almond flour, do you think they will turn fine if i replace it with rice flour?

  27. says

    My very picky nine-year-old gluten free son ate the naan all up and did not leave even a crumb for his gluten free mom! Guess I’m gonna have to make some more! So worth it to see that his choice of good tasting gluten free foods is expanding! Thank you!

  28. says

    I love wrapping my food, and I love trying new recipes… but usually I change them a lot… this recipe was so perfect I didn’t change it at all! I made them thin and they are the perfect stretchy wraps!

    It was too good not to share, I liked back to your recipe on your blog, hope this is okay?

    Thank you thank you for an amazing recipe that is sure to become a staple in our house!!

  29. Amy says

    Where can you buy almond meal at and what if you want to use something else? Any other substitutes? Also, if you want to use raw milk cream instead of coconut milk, would that work?

    • says

      Hi Amy! You can find almond meal at most grocery stores in the organic section. You can also try ordering it online by clicking on the link in my ingredients list. I’m not sure about raw milk cream but if you try it out, please let me know how it turns out.

  30. says

    Thank you so much for this recipe Ashley! I’m not Paleo; I’ve been on Atkins and miss bread dearly! I’ve lost 21 pounds so far and want to loss 15 more. I was nearly at the end of my burnout rope and found your recipe. This Naan is fantastic! I added a few yeast flakes to give it the authentic bread taste that I love and plan to use this recipe for a pizza crust. Thanks so much… your commitment to clean eating has provided a needed and delicious alternative!

  31. Jessica says

    Any idea as to the nutritional value of a serving of this recipe? Would love to try it out but i am tracking my food intake using myfitnesspal and want to be able to input it correctly.

    • says

      I have made this recipe a few times. I have had success with arrowroot and tapioca flours but do not substitute with pretty much anything else. This is the “glue” that holds the recipe together.
      I have used the canned coconut milk and it is the ONLY liquid I have had work. The thinner coconut/almond/rice milks that are made for drinking/cereal (in a carton) do not have the fat content to make this work.
      I also track my calories on MyFitnessPal and this is the nutritional info that it came up with:

      Servings 4
      Calories: 188
      Protein: 4g
      Fat: 18
      Carbs: 6

      I have been trying to create a lower cal version of this but this original recipe is always SO MUCH BETTER. Thank you for this recipe. I love it and use it all the time. And who doesn’t love a “mix and pour” bread recipes?!?!

  32. Becky says

    I am drooling over my desk right now reading this recipe! I am a recently diagnosed Celiac and cannot tell you how much I am missing GOOD bread! I can’t wait to try this over the weekend!!!

  33. Heidi Betts says

    I made these to go along with the amazing crock pot curry chicken. However, I substituted the almond flour with coconut flour (only because I was out of almond). They weren’t bad but a bit to oily and more like a crepe. I can’t wait to try this again with the almond flour!

  34. Nadra Sherazee says

    I love this!!!!!!! I am so geared to making this for my family. I grew up eating rotis& naans as a staple but ever since I went paleo I had given it up. But I am so glad u figured this out. Happy happy me! Thanks & did I mention u r awesome! Love all ur recipes.

  35. Claire says

    I have been searching everywhere for a good crêpe recipe. Each Christmas morning my dad makes crêpes with berries and cream and I was not about to go a year without it. I am on a “loose” paleo diet and egg white free for health reasons, so I was ecstatic to find this recipe. Even more so when it’s so delicious! Judge all you want, but it’s so good I had it for dinner last night with raspberry compote and coconut whipped cream… And again for breakfast.
    I will forever be grateful for you and your recipe!

    • says

      Claire, I’m so glad you love this! I’m also really happy to hear that you’ll get to enjoy your Christmas morning tradition :) I love getting comments list this – they make my day. Thank you!

  36. GudrunB says

    I found this a while ago and wanted to make it on the spot – too bad the only ingredient i had on hand was the coconut milk at the time :(
    since i got the rest and make it tonight, a little leery, cause hubby usually will eat what ever i make but may not be a fan. To my amazement he was ecstatic!!!! now i have to make more :)
    GREAT recipe, will have to link you my website if ever i geet to it…:D THANKS!!!!!

  37. Diane says

    I too can not have Almonds . I just recently picked up a package of Cashew Meal at Trader Joes . Do you think it will work ? I must have naan for Butter Chicken ! :0) Thank You !

  38. CodieD says

    I thought that these were REALLY good. I made a double batch to go with chicken tikka masala and some veggie saag. The one thing I did notice was that they are on the doughy side. I tried cooking them on low for longer and it didn’t seem to help. I loved how easy they were to make and they will surely make awesome crepes! They definitely held together for eating curries.

    I would love to try them with roasted garlic and or Parmesan as another reviewer said. Thank you for this.

  39. Katherine says

    Love the Naan bread recipe!!! Recently had to go through trial of being gluten, wheat, dairy, soy, egg, and sugar free – this recipe hit the spot with me and my three girls!! Thank you for such a wonderful recipe!

  40. Rebecca says

    These are INCREDIBLE!!! These do not taste like a Paleo hack. They taste like an original recipe.
    I made them to go with Tikka Masala instead of rice, because we are on a 21 Day Sugar Detox, and my whole family was blown away.
    We plan to use them as tortillas for tacos, to hold pulled pork, to slather with Nutella for an occasional treat, and the list goes on.

    I have one left that I have claimed for some chicken salad for lunch tomorrow.

    Thanks!! This is a game-changer for my family, and we have tried sooooo many things before. :)

    - Rebeca in Dallas, TX

    • says

      Rebecca, I’m SO happy to hear that you and your family love the naan!! Thank you so much for your comment – totally made my day! So glad to hear that you’ll be making this recipe often. I’m not sure if you saw but I posted a paleo samosa recipe using the naan batter today :) And I plan to post empanadas on Friday. Maybe your family will like those too :)

  41. Cathi says

    Is there anything that can take the place of any starch. I cannot have any starch, period at all. So, I have been trying to figure out what could take it’s place. Egg protein or Egg whites? Sunflower Lecithin? Do you have any ideas. I’ve done some research, but so far not sure what would take it’s place.

  42. Kim Smith says

    I put my left over one in my lunch for the next day and put it in the fridge. Nuked it for about 45 seconds. Room temp is best.. Mine were a little doughy in the center too but they do taste yummy!

  43. Josi says

    Hi there, these sound delicious and I’m definitely going to give them a try, can you tell me what the calories are per serving? Thanks x Jo

  44. ladyrogo says

    I’m new to baking and even though I have found conversion tables, I can never seem to get the measurements right.

    Please can you give me the measurements in grams and ml for the naans so I can’t go wrong?

  45. Judene says

    Oh wow these are AMAZING!! I haven’t had naan for sooo long and these have put a huge smile on my face!! Thank you, thank you, thank you!! You are brilliant :)

  46. says

    Just made this with coconut flour instead of almond flour and you’ll need to double or triple the liquid. I only had a cup of coconut milk (I make my own) so I just added water until the batter was about the consistency of pancake batter. This might be a little too thin though as the results are turning out crispier than naan.

  47. Briita says

    JUST found your website, and tried these. They were kind of awesome.. But gummy at the same time, are they suppose to be like that or were we not cooking them enough? The flavor was great, but texture was definitely not fluffy. Thanks

    • says

      Hi Briita! They shouldn’t be gummy – just try cooking on lower heat for a longer period of time. It’s hard to overcook the naan on low heat – so this should work for you. Let me know how it turns out!

  48. Kim says

    Made these last night as tortillas for tacos. They were delicious. I used regular coconut milk, not canned and made them a little thinner. The only issue I had was keeping them warm. Put on a cookies sheet in the oven on warm and they got a bit soggy. Maybe ajust right on the rack would be better. Will definitely make again! Thanks for the recipe.

  49. Cami says

    Hello! I was just wondering – if I wanted to fill the naan, do you have any suggestions as to the process? I love a good peshwari naan and am unsure how to insert a filling in while cooking this.

    Perhaps it’d be better off just going on top, to make the process less complicated!

  50. says

    I also tried the Naan bread recipe with fajitas tonight. I thought it turned out well and tasted great. It was gummy though, and that made me worry that it was under cooked, even though I cooked it for a long time. I would like to make this over and over. Can someone tell me if it should be a bit gummy inside? Is it the tapioca? Thanks.

    • says

      Hi Dino! It should be chewy but not gummy/undercooked. I’d suggest lowering the heat and cooking it for a longer period of time – it’s pretty hard to overcook the naan when using low heat. Also, make sure you’re using a 9.5 inch pan – if the batter is too thick it will take longer to cook. I hope this helps!

  51. Corey says

    I just wanted to say thank you! This recipe is soooo good and simple. It was a runaway hit at breakfast this morning. It’s opened up a whole lot of food possibilities for my family who are definitely missing tortillas and bread on our paleo adventure! Grain free has helped our bodies feel so much better but I still want to make my guys happy. This simple recipe is a great help! Thanks again. I love your site.

  52. grain free mama says

    omg, these are delicious and so easy. i was wondering if there are any ways to up the nutritional value/reduce the carbs – i can’t have too much tapioca flour (which is so essential to giving that wonderful stretch). any ideas?

  53. Kim says

    THANK YOU thank you thank you. This is fabulous and the best bread experience I’ve had since going paleo.

    If you’re cruising these comments and wondering if it’s worth the trouble of getting tapioca flour, the answer is YES. And make a quadruple batch. Not kidding.

  54. Lorna says

    I have made this recipe several times and I LOVE IT !!!,,, such a great treat,, I am celiac and this is the best recipe I have found so far ( in 3 yrs ) can’t thank you enough :) :)

  55. Jenn says

    My husband and I are making this right now! This is our first plunge into the Paleo/GF/Whole Foods World. We are loving the flavor and can’t wait to add and play with this to add our own special flare! THANKS!

  56. says

    I’ve had this recipe pinned for a while and just got to make it today (as I’m pairing it with the tandoori chicken thighs recipe from Nom Nom Paleo and the cucumber raita recipe from Creatively Paleo) and OMMMMGGGGG. I combined some ghee with some chopped garlic and slathered it at the end to make garlic naan, SO GOOD! Thank you so much for putting together this recipe :D

  57. Valerie says

    WOW!!!! Completely satisfying. Even the sweet tooth is happy. Dont need anything on them. not bad as a pizza crust either.

    I have been searching for something that won’t fall apart since going gf 3 months ago.

    Thank you for posting for all to share.

  58. Sheri says

    I made these naan last night and I could’ve cried they were so yummy!! And so easy to make! I was shocked! I’m going to make some more this weekend and have some cheese and salsa on them! yummy!!!
    Oh and I’m trying those empanada’s too! Can’t wait!

  59. says

    I can’t tell you how much I love your blog! Paleo Indian breads! Who would’a thunk it! Thanks so much I’ll be making an Indian feast to post on my webpage this weekend! I’ll give you a rave. :)

  60. Amy says

    Hi Ashley,
    Just wanted to let you know that I tried your recipe replacing the tapioca flour with chickpea/garbanzo flour and it worked! Texture was a little different (more breakable, less foldable) but still completely usable as a naan. I LOVE the original recipe – however I had my Mulligatawny all ready for Meatless Monday when I realized I had no tapioca flour left – crisis! Especially considering how much my husband loves your naan recipe :) Thanks!

    • says

      Amy, that’s awesome – so glad you made it work for you! You can actually also make a flatbread using just garbanzo flour and water – we call it “besan ki omelette.” I made a paleo version here, but if you read my notes you can see how to make it using just garbanzo flour. Thanks for reading my blog :)

  61. chelle says

    will definitely try to make this tonight! I love naan and I’ll also try your paleo empanada recipe. Do you have the nutrition information for both recipes?


  62. Kathryn says

    Thank you for this recipe!
    I tweaked it to use the ingredients I had on hand and the time I could afford :)
    I doubled the ingredients, but used a good sized dallop (1/2 cup?) of sour cream in place of the coconut milk, and then thinned it with water to be a pancake batter consistency. I added some salt. I baked it in the oven at 400 in a 9×13 pan (first I melted some butter in the hot pan before adding the batter). Then I just cut it in slices. My husband and kids LOVED it!! My oldest was calling it ‘manna’. LOL!
    Thank you for sharing!!

  63. says

    INCREDIBLE! I have been craving naan for years, since my celiac diagnosis. I almost cried when I found the recipe. And the results did not disappoint! Mine was a little doughy, but delicious with the garlic and ghee I spread all over it. I’m sure the texture will improve on my next batch.

    I can’t wait to try more of your Indian recipes! Delightful foods like this make a paleo diet so enjoyable.
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  64. Myrna says

    A friend told me about this recipe today — I couldn’t wait to try it. So easy, and the whole family loved them. I doubled the recipe, then made them smaller after the first big one was hard to flip — silver dollar-style dollops, 4 to the pan. Made it easier and faster to fill waiting hands, too!

  65. Alice says

    Hi there,

    Will 1/2 cup of blended tapioca pearls/balls make 1/2 cup of tapioca flour?

    I don’t have the tapioca in the flour form.

    And how much Ghee should you put in the recipe?


  66. says

    I think I love you. I’m Indian too and just started my paleo journey because my husband wanted to try it out. I’m a holistic health coach so have always been curious about it. But I miss my naans and puri and rice as well. THIS would be perfect for any indian curry. Thank you x

  67. says

    Just tried this one! OMG – it’s soooooo good! Make sure to have a major non stick pan, as I tried it in a stainless steel one and it stuck real bad, but on my non stick it was amaze balls! Kids, husband & I are addicted – yew!!!

  68. Shelley says

    I’ve made this recipe so many times now. Always a hit. Last night I decided to try it out for tostadas. Cooked them in the pan like normal then threw them into the oven at 350 on a baking stone for about 15-20 mins. Perfect tostadas! My next attempt I’m going to try them as chips. :)

  69. says

    Brilliant recipe! I had sorghum flour that needed to be used so I tried it, perfect texture. I will try almond flour next, and use if for pizza crust, samosas and turnovers.

  70. Callifax says

    This is a great recipe – the consistency after being cooked is absolutely perfect. Just FYI, I have tried substituting other flours into this recipe, but the tapioca and almond flour combination works the best by far. I have substituted regular milk for coconut milk on many occasions and that’s worked just fine. :)

  71. Lesa says

    I found out tonight why it was coming out doughy! I was using a skillet that measured 7″ across the bottom & 9″ across the top. I changed to a 9″ skillet across the bottom & only lightly greased the pan with coconut oil while it was cold. It made a hug difference…the bread came out dark golden brown, flakey in the areas that puffed up & chewy, not doughy, in the other places. I also had to cook each side about 12 minutes, the skillet is a very heavy duty one, on our gas stove top. I ate the first one all by myself…it was so good! I shared the second one with my husband! Thank you! :)

  72. Tina says

    I have made this bread 3 times. The first time with almond flour and it was insanely delicious. I tried it 2 more times with coconut flour and have not figured it out. Today I got the consistency right but they are raw in the middle. I’m sticking with almond flour from now on. Great recipe!


  1. […] This no-bake dessert is an Indian one – called “khajoor ki mithai” which translates to “a sweet made of dates” or well, something pretty close to that. Typically khajoor ki mithai looks more like fudge than it does a cookie – but this is how my mom makes the dessert. The two of us actually made this cookie together. I love spending time with her in the kitchen – she’s so creative (she invented the 3-ingredient naan recipe). […]

  2. […] The best thing about cooking with a crock-pot is that whatever meat I’m cooking always ends up fall-off-the-bone tender. This crock-pot chicken curry is no exception – the chicken will melt in your mouth. Eat it over spaghetti squash, cauliflower rice or with my 3-ingredient paleo naan. […]

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