Commonly Asked Questions about Paleo Naan


It’s no secret that my 3-ingredient Paleo Naan is one of the most popular recipes on my blog. I have a lot of people email me with questions about the naan and so I wanted to put together a list of the most commonly asked questions about Paleo Naan as well as my response + tips. If I’ve missed something, please leave me a comment to let me know!

Before I get to the list, you can see how I make Paleo Naan by watching the video below. If you like the video, please subscribe to my channel (it’s easy, just click this link). Want to save this post for later? Make sure to Pin it on Pinterest!

Can you freeze the naan?

Yes, you can.

Advice: Put a sheet of parchment paper between each naan and put them in a ziplock bag. When you’re ready to eat, just thaw the naan and reheat in a pan. They’ll be almost as good as if freshly prepared.

Mine is sticky in the middle!

Every now and then I’ll have someone tell me that no matter what they do, their naan is sticky or gooey in the middle. The naan should be chewy and slightly stretchy – but not sticky or gooey. If the middle is wet, that means the bread is not done and you should continue to cook it.

Advice: All stoves are different as are all climates – it could just be that your bread needs more time on the pan. If you don’t want to wait for the bread to finish cooking in a pan, just put the naan on a baking sheet and bake it in the oven at 400 degrees for 10-15 minutes. You’ll get a delicious and crispy flatbread that will definitely NOT be gooey in the middle. This is what I do when I make pizza crust or my crispy peach prosciutto pie.

The batter sticks to my pan!

I know some people do not like to use non-stick pans. There are good options for eco-friendly, non-stick pans out there, but if you want to use a cast-iron or a stainless-steel pan then you’ll be better off using oil/fat to help you cook this batter.

Advice: Use a non-stick pan (eco-friendly) or make sure you use plenty of fat to keep the batter from sticking.

I have a nut-allergy!

I have options for you! Try my Coconut Flour Naan or my Paleo Roti! Make sure you read those blog posts and the recipes in them as they are different from this paleo naan recipe. Coconut flour and flaxseed meal are unique and there are some things you’ll need to know if you decide to cook with those flours. If you can tolerate rice flour, I also have a 2-ingredient Rice Flour Flatbread.

Advice: Make Coconut Flour Naan or  Paleo Roti or my Rice Flour Roti.

Can I use light coconut milk?

Personally, I refuse to buy light coconut milk, because it’s like paying someone to add water to your coconut milk (though I have accidentally bought the light stuff before). In my opinion, even if you prefer light coconut milk, I suggest buying full fat and watering it down yourself. All that aside, I’ve heard that light coconut milk works for some and doesn’t for others. The consensus is that it’s difficult to use. If you are intent on using light, you can try using a lesser quantity – but no promises.

Advice: I continue to suggest that you use full fat, canned coconut milk.

I have no idea what I’m doing wrong.

Every now and then someone will tell me they’re following my directions to a T and that they have no idea what the problem might be. To this, I say… check your ingredients. I once went back and forth via email trying to help someone who eventually realized that her daughter mislabeled coconut flour as almond flour. The two are not interchangeable. Also, make sure you’re using reputable brands – and not buying your flours from large bins that may be contaminated with different flours.

Here are the brands I suggest:

Almond Flour:
Bob’s Red Mill Almond Flour
Honeyville Almond Flour

Tapioca Flour
Bob’s Red Mill Tapioca Flour

Canned Coconut Milk:
Native Forest Coconut Milk, Full Fat Canned

Reader Substitutes:

I’m adding an additional section here called Reader Substitutes. While I haven’t tried these substitutes, my readers have – so I wanted to share them with you. Let us know how your naan turns out!

Almond Flour Substitutes: Cashew Flour, Sunflower Seed Flour, Brown Rice Flour
Tapioca Flour Substitutes: Arrowroot, Potato Starch
Coconut Milk Substitutes: Kefir, Hemp Milk (use ¾ cup)

Ready to make naan? Here’s the recipe: 3-ingredient Paleo Naan
If you have more questions, leave a comment below. If you’re a naan-making ninja, leave your tips below.

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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Kat says

    Can I substitute Tapioca Flour, Arrowroot, Potato Starch with the below for keto friendly diet…?
    xanthan gum
    glucomannan powder
    guar gum
    psyllium husk

  2. Sally says

    We are trying to reduce calorie intake – roughly how many calories are there in these Naan breads please

  3. Jann says

    I love your recipes. I can’t have tapioca, arrowroot, or potato starch because of the high carbs. Because of health issues I am on a very low carb Keto diet. Do you have any other recommendations for a low carb substitute for these ingredients?

  4. Farida says

    I have made these twice so far and loved it. It tastes more like a paratha to me but I enjoy eating it. This is my new go to closest thing to nan. Thank you for sharing all these wonderful recipes.

  5. Beth says

    Thank you for sharing such delicious recipes. I have a severe gluten allergy and giving up bread was really tough. I’ve been making this naan recipe for a couple of years now. I will make several batches at once and cook them at 350 degrees on my pancake griddle. I also add 1 teaspoon of onion powder to the dry ingredients and as soon as I scoop them on the griddle, I sprinkle them with “Everything Bagel” seasoning blend. Bagels are now a thing of my past, but this is a pretty close substitute. Often, I will make chips by cutting them up as soon as they come off the griddle and putting them in the oven on 250 degrees to dry them out and make them crispy. Everyone loves them and can’t believe this is such a healthy alternative to regular white flour bread. : )

  6. Ama says

    Hi! I am not sure what I’m doing wrong, but I am having a bit of trouble in getting the naan bread to a consistentency that is not mushy.. I have tried following all the notes in the FAQS but still nothing seems to be working. Do I need oil in the pan? Thanks!

  7. Jan Putnam says

    Hi. I was so excited when I found this recipe for 3 ingredient paleo naan. But for so some reason it didn’t work well for me. I am not expecting you to comment on my question since there are no answers to several other questions your followers have asked about it. But I thought I would try anyway.

    I used tapioca flour (kept n the frig) and coconut flour (kept in freezer) and full fat coconut milk. I cooked in nonstick skillet on medium heat but even after several minutes I couldn’t get it to cook inside. It stayed very doughy, wet and gooey even after several minutes and then got too brown on outside. So I baked on a rack at 400 deg for several minutes which helped, but they were still not completely done in the middle and were then crispy not chewy like naan. I so wanted these to work and don’t know what went wrong. I’ve had no problem with other recipes storing these flours in the frig or freezer, but wonder if that could have had an impact.

    Any ideas what the problem is? I’d like to explore your other recipes which sound so good.

    • My Heart Beets says

      Hi Jan, I’m sorry I’m not sure why this happened – I wouldn’t think that using cold flour would make much of a difference considering the batter is so thin, but perhaps? It shouldn’t be wet inside. If you decide to make this again, keep the flour out for a bit until it comes to room temp and see if that helps? Please let me know!

  8. Erica says

    I just made the naan bread and for some reason they came out oily. Do you know why this would be the case? I followed the recipe.

    • My Heart Beets says

      Sticky inside or outside? If outside, I would cook it longer on the stovetop. If it’s sticky inside you can either keep cooking it on the stovetop or stick it in the oven for a few minutes! Hope that helps!

  9. Jen G says

    Hi! I’ve been trying to avoid posting this on the blog, but I’ve tried every other method of contact, and haven’t heard back yet. I bought the Asian Persuasion ebook a few days ago, but haven’t received a link to download it yet. Please help! I paid via PayPal.

    • My Heart Beets says

      Hi Jen, so sorry about that! I checked my email but for some reason it looks like I didn’t get anything or I would have definitely replied sooner! Found you on paypal though! Just sent you the ebook 🙂 Hope you love the recipes!

  10. Kyandria says

    Hello, do you have any suggestions for using cassava flour as a replacement for either of the two? I know some recipes out there only use cassava flour so could it replace both? Also, any suggestions on the measurements if I use this specific flour? Thank you!

  11. Tremough says

    After a bit of a learning curve re how long to cook and at what temperature I managed to salvage some, but they were meh. . . very coconut tasting, and kind of “stretchy” in texture. I used FF, non sweetened coconut milk.

  12. Krista says

    I followed it all perfectly. I used the brands you recommended but it was sticky and sweet. Even after I continued to cook it more, it was airy and just sweet. The taste I couldn’t get over. I used unsweetened coconut milk also. Confused

  13. Mustafa Motiwala says

    Hi.. This looks delicious. Can’t wait to try. Can you confirm how many naans will it make with the measurements you used in your YouTube video i.e. 1 cup coconut milk, 1/2 cup almond flour and 1/2 cup tapioca flour?

  14. Kate says

    I made these as a sub for taco shells (because I’m allergic to corn) and have to say it was delicious. but 179 calories, 12g carbs and 14g of fat for one Naan?? That doesn’t seem like a healthier option

  15. Julia says

    Help! I’m trying to figure out what I did wrong… I used all the right ingredients, but I just got goo instead of naan? I tried lowering the heat, but that didn’t help either. Any suggestions?

  16. Adriene says

    Just found this site and am loving it. Made a double recipe of the Naan and used it with the taco meat and the butter chicken. I stored the leftover ‘crepes’ in the fridge under Saran – when they stuck together and got dry I sliced them into ‘noodles’ and they softened up like spatzel in the microwave under the curry sauce. A very versatile recipe – Ashley great stuff and I look forward to more from you!!!

  17. Maneesha says

    Thanks Ashley! I made these again last weekend using a Circulon frying pan, and they turned out AMAZING! Fluffy and so tasty too! Thanks so much for the tips and for this recipe!

  18. Maneesha says

    Hi Ashley! How long do you typically cook each side of the naan on the stove? I was just curious for ballpark time estimates. My naan was cooked in the center and tasted FABULOUS, but it had more of a paratha-like soft consistency rather than being more firm at the edges.

    • My Heart Beets says

      Hi Maneesha! It really depends on your pan (for example, the steel crepe pan I recommend in the post cooks much faster than my old non-stick did) but I’d say 1-2 minutes per side. You can also stick them in the oven if you prefer them to be more crisp! Hope that helps 🙂

      • Maneesha says

        Thank you!! I just made these naan again for my brother and sister-in-law using the circulon fry pan, and they turned out SO GREAT!! Fluffy and so tasty! My brother (who is gluten intolerant), LOVED them!! Thanks so much for this awesome recipe!!

  19. Carlo says

    HELP!!! i want to make this so much but tapioca flour and arrowroot flour have way too many carbs for my liking. arrowroot much much more than tapioca. might you have a low carb option?

  20. Meerah Lia says

    I love the taste of this naan but hate how ling it takes to cook! It takes me about 20 mins PER NAAN!!! I use cast iron or stainless steel and i grease it nicely so it shouldnt be an issue, right? How can i speed up the cooking when i am making a large batch for a big family?

  21. Karol says

    I made two large naan rounds this evening and thoroughly enjoyed the taste and texture (I substituted the tapioca for arrow root flour). I can’t find nutrition information anywhere, and if I just go with ingredients added, I calculate that each piece was over 500 calories! I am on a health plan that can’t tolerate that kind of load. Does anyone know the calories for real?

  22. Anna Jean Cresswell says

    I tried making the naan according to the recipe, but it was a disaster. It was far too dry, so I doubled the amount of full fat coconut milk. However, it never got to the consistency of pancake batter. I obviously used too much of the dry ingredients. It looked so easy when YOU did it, Ashley, but obviously, I messed up.

  23. Kathleen says

    My dough came out much much too thick. I followed the recipe. I spooned it into the pan anyway. They came out blobby, wet and gooey in the middle. Then I added the rest of the can and even added water until the batter was crepe consistency. That was better but still not great. What do you think went wrong?

  24. Jessica says

    Hi! Love this naan and have used it for soooo many things. My question is how to adjust it for more or less batter. The main recipe only uses about 2/3 can of coconut milk, and I’d like to use the whole thing, but when I adjust the recipe proportionately (2:1:1 milk, tapioca, almond), I end up with weak naan with holes in it. Any advice?

  25. Sue says

    I followed the instructions exactly and used all the suggested quality ingredients and they came out very oily. Is this the normal consistency?

  26. Maya Soman says

    This recipe rocks! Instead of tapioca flour I tried this with arrowroot flour and make the batter thin..what started out as a crape turned into a thin fluffy tortilla😁( phulka in Hindi). Am so excited! Thanks Ashley!

  27. Suzanne says

    Just made this recipe, but realized I was out of almond flour. Tried Hazelnut flour instead, and it is delicious! Thanks for the recipe!

  28. Anu says

    I love your recipes Ashley! Thanks for your lovely blog! Is there a hack for avocado eggrolls using your naan or any other base?

  29. julia says

    What is the approximate size of the naan bread and what is the carb and calorie count per piece. thanks,

    and any other nutritional information

  30. SP says

    Hi, Thank you so much for your recipes. I just stumbled upon your website yesterday and am looking forward to making the naan/parathas, etc. I am Indian and have been missing my aloo parathas so much after finding out I am sensitive to gluten and dairy.

    is it ok for someone with dairy sensitivity to eat ghee?



    • My Heart Beets says

      I’m glad you found my blog! Many people who are lactose intolerant can tolerate ghee because ghee is casein and lactose-free. However, if you are very sensitive to dairy then you may want to avoid it entirely.

      • SP says

        Thank you for the response, Ash. I will order the ghee you recommend and try it. I am planning to try the paleo naan today. I had a couple other questions. I notice you use boneless skinless chicken thighs in butter chicken (and other chicken recipes where we Indians would normally use chicken breasts). Is there a specific reason behind it?

        • My Heart Beets says

          Happy to help! Growing up, my family almost always used chicken thighs when making curries because they don’t dry out the way chicken breast does (because it’s so lean). You can use breast if you’d like – just reduce cooking time!

  31. Lisa Query says

    Hi Ashley

    I know this may be a huge request. But I am on a very restricted immune calm diet. Only 30 foods total including herbs and oils. I’m looking for a gluten-free flat bread recipe. I saw you have a coconut flour naan recipe but I can’t find it on your page. I’m afraid it might only be in your book. But the book right now is way more than I need and full of recipes far beyond my diet. Is there anyway possible to get your coconut flour naan recipe? Please point me in the right direction!

  32. Christine Hirschfeld says

    I followed directions exactly, but the coconut milk had a lot of solid fat and very little liquid so the batter was more like dough and not pourable. How can I make it thinner?

    • My Heart Beets says

      You have to mix the canned coconut milk well before using it – it usually solidifies in cold weather. Just heat the contents of the can in a small saucepan before using it and it’ll thin out.

  33. Suzanne says

    Hi Ashley,
    first of all I wanted to state how lovely your blog is.
    I was very eager to try your naan recipe (at once) and didn’t have any coconut milk stored. So I used cream (yikes, dairy – no, l’m from the primal-low carb, I absolutely do dairy ;-). I used some lard, too, to cook/fry the naan in. Unfortunately the naan was rather like a pancake. It wasn’t as “tight” as the ones in your video. But it was delicious, though!
    I’ll try again soon and then I’ll stick to your recipe.
    Many thanks!!

  34. Brette Hale says

    WOW! I pinned this months ago but just got around to actually making them last week. I love them, my husband loves them and we have enjoyed guilty pleasures of Pizza and sandwiches (Paleo of course) again. I was really nervous to make them after some of the comments of “gooeyness” and was thinking this is just another Paleo flop but not at all. I have a few tips for those who might be having problems. I noticed that one can of Coconut Milk I used was really really really thick and creamy. This made my naan’s gooey’er than normal. Also, don’t use almond meal. I found “Now” brand’s Raw Almond Flour and use that for all my Paleo baking. I see that you use/recommend a similar product. Lastly, if you are using a non-stick pan you don’t need to grease or butter the pan before hand. I use an induction cooktop and set it at 300 degrees F. Drop the batter in and watch it bubble. When I can faintly smell it brown/burn I flip it. Only takes a min or two for each side. Thanks for sharing this recipe.

    • Alice says

      Thank you so much Brette Hale, you “touched” and answered every question I had, before I got a chance to ask it… I haven’t tried to make the naan yet, because of some of the comments.
      Also thank you Ashley, for coming up with this wonderful Paleo naan bread. My granddaughter raves about it, so I am going to make it this evening.

      • Alice says

        Thank you so much Brette Hale, you “touched” and answered every question I had, before I got a chance to ask it… I haven’t tried to make the naan yet, because of some of the comments..

        Thank you Ashley for bringing your wonderful naan recipe to our attention. My granddaughter raves about it. I am going to make it this evening…

  35. Sara says

    Oh My Goodness!!! My daughter and i are hysterical!!! She found your site and we can’t believe we will be able to eat a bread again!! We are both are allergic to corn, rice and wheat so finding a bread, even organic without corn or rice is almost unbelievable !!! We can’t wait to try this! Thank you SO VERY MUCH Ashley. And to make a pizza that the crust does’nt taste like cardboard will be a delight. AND a peanut butter cake with no flour!!! We have died and went to heaven!!!! God Bless You dear Ashley
    and daughter Jo

  36. Kelli says

    I loved your butter chicken and tried these. They came out great but with a distinct coconut flavor…any idea if they make a refined coconut milk with less coconuty flavor?? Excited to try more of your recipes!

    • My Heart Beets says

      Kelli, glad you liked the butter chicken! If the coconut flavor is too strong maybe you can try one of the milk substitutions listed here? Let me know what you think of anything else you try!

  37. Yusi says

    Hello, these breads are awesome.. but btw.. how many calories do these have cause I could eat them all in one sitting.. lol.. so I’m wondering the calories now :-/ Thanks

  38. Yvette says

    I love these! Could I store them in the refrigerator if I plan to use them within a week? Also, if you’re in a pinch and don’t have the full-fat coconut milk, you can try adding some soaked chia seeds to the batter. I use chia seeds to thicken just about everything!

  39. Karan says

    Wow, these were awesome !! I was almost ready to give up on Paleo and your recipes are god sent. Thank You, Thank You, Thank you for sharing these.

    For those who are struggling with “gooey” in the middle problem, you just need to cook it more, I cooked it for almost 10-15 mins and they are perfect ( I like Naan’s which are somewhat crisp )

  40. Ana says

    Hi Ashley, I cook for 1 and want to be able to make exactly 2 naans for dinner. Can you tell me how to scale down the recipe for 2 naans. Thanks!

    • My Heart Beets says

      Hi Ana, I haven’t tried scaling this down so I’m not sure how well it’d work. You can always make a full batch (6-7 naans) and freeze whatever you don’t eat for another day. I cook for 2 as well and my husband usually eats 2-3 naans in one sitting! They’re pretty small.

  41. Ellen says

    Hi Ashley,
    I made the naan but they didn’t turn out well. I used light coconut milk by mistake and I’m sure that was part of the problem. I was wondering how you measure your tapioca flour and almond flour. I use Honeyville flour and it is a much finer grind than Bob’s. Do you tap down your measure after filling or just spoon in and level off? I think the way I measured may have been a problem. Thanks for your help!

    • My Heart Beets says

      Hi Ellen, I always use the spoon and level method. I’m guessing the light coconut milk was the issue though. You really need that full-fat coconut milk to keep the batter thick. Let me know how it turns out if you try again!

  42. Ron says

    I made these last night and my family is already addicted to them. Today, they had me make more. I made a whole bunch and wish to keep them for sandwiches during the week for my kids. What is the best way to store them? Can they be frozen? Thank you for the awesome recipe!!!!

  43. zana says

    I can’t . tolerate tapioca flour that well. Can you please give me the recipe for the coconut substitution?

  44. zana says

    Hi there. Made these last night and they were amazing! Can you give me the ratio or recipe for substituting coconut flour for tapioca flour … need to make these again asap

  45. Naseerah says

    I do not follow the Paleo diet but have cut sugar and carbs from my diet. I do, however, eat dairy. Would like to know whether I can substitute the coconut milk with full cream milk or would cream be better?

    • My Heart Beets says

      Naseerah, I haven’t tried this with heavy cream but there’s a good chance that it might work. Next time I get my hands on raw cream (the only kind I can tolerate), I’ll give it a try. If you try before me please let all of us know how it turned out!

  46. kristen says

    Hi! Great recipe! I know someone said that coconut flour did not work as a substitute for tapioca flour but I was wondering if it may work as a substitute for the almond flour. Any thoughts wouldbe helpful! Thank you!!!

  47. Tiff says

    Oh My Goat! This stuff is absolutely awesome!!! I just made it, and used it as a vehicle for hummus, and could not believe how good it tastes. I am so happy I found this site! Thank you so much for your work Ashley. I am passing this on to everyone I know who have dumped processed foods and want to find healthy alternatives.

  48. Sharon says

    Thanks Shawn, you’re one step ahead of me and answered my question! I haven’t found Tapioca flour yet (I’m in the UK), apart from at extortionate prices on amazon, so was going to give coconut flour a try! Will keep looking for tapioca though, or arrowroot 🙂

  49. Lily says

    My best friend made this and OMG to die for! I am addicted to it now. I’ll be making this for my boy’s this weekend.

  50. Shawn says

    FYI – you CAN’T substitute the tapioca flour for coconut flour, in case anyone reading the comments was curious. It goes quite wrong, quite quick.

  51. Rachel says

    I came across this recipe the other day, I was looking for something non-wheat to eat hummus on. There is a bit of a learning curve when you’re cooking the naan but I love it!!! and my kids love it too!! which is the kicker for me, if they don’t love it and eat it happily chances are it won’t become a regular thing in my house. Thanks for an awesome recipe, I look forward to trying it with all kinds of toppings and in different ways!!! 🙂

    • My Heart Beets says

      Hi Tanya, I haven’t posted a recipe for the dumpling filling, but I’ll add that to my list 🙂 If you want to know how to make them, you can check out my mini-pie video – I make dumplings the same way, just using a different filling. They are soo good!

  52. Susan says

    Hi Ashley. I love your recipes, but I saw that you made the naan on a nonstick pan. Is that ok? I heard they were unhealthy to use.

  53. Pat says

    Love your naan recipe! I will definitely be trying some of your other delicious sounding dishes. My question is, when I’ve made more naan batter then I need, can I refrigerate it for a couple days? Thank you!

    • My Heart Beets says

      Hi Pat! I would suggest making the naan then just re-heating it on a pan or in the oven when you’re ready to eat it. I haven’t tried storing the batter by itself, but if you do end up doing this, can you let me know how it turns out for you?

  54. Tota says

    Hi, I’m a gluten free vegetarian and not paleo but often finding paleo foods and then altering them helps me a lot in the kitchen. I tend not to use coconut, my toddler doesn’t respond well to and I was out of almond flour. I made mine with rice flour, 1:1 substitution for the flour and used 3/4 cups almond milk and 1/4 cup olive oil to substitute for the coconut milk. They were amazing. I used the naan to eat cold leftover green beans and it was soooo good thank you!

    • Jenni says

      This is good to hear that you used almond milk and it worked. Since I am sensitive to coconut, I tried cashew milk (made thicker intentionally) and my poor naan came out looking like large rice crackers and tasted boring compared to Ashely’s original recipe.

  55. Glenys says

    Have made this recipe a few times now and love, love, love it as a substitute for naan. I have also made your samosas and mini fruit pies which use the same ingredients. Am going to try it as a pizza crust next. Great recipe and great video. Thanks for all that you do 🙂

  56. Lesa says

    Hi – love, love your naan bread. I use it for a lot of different recipes like turnovers, meat pockets, tortillas. I had trouble at first with it not cooking all the way through, being gooey in the center, and then I realized I was using too small of a pan….pan size matters! Thank you for posting all your recipes & now video!

  57. Michelle says

    I’ve had good success using pumpkin seeds ground into a flour in a coffee grinder to substitute for almond flour when baking for people with nut allergies. I’ve heard that sunflower seed flour works similarly, but it can turn green in recipes that call for baking soda.

  58. Q says

    Hi, I love your naan and would love to make it for our daughter (from Chennai) But she is allergic to tapioca. Would arrowroot be a good subsitute?

    • Katie says

      I love this naan. We have tried it both ways with the almond flour and flaxseed meal. I can’t tolerate Tapioca, so we ALWAYS use arrowroot. Works great.

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