3 Ingredient Paleo Naan (Indian bread)


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.

coconut flour 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!

coconut flour 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.


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-ingredient Paleo Naan by Ashley of MyHeartBeets.com - use this as a flatbread, tortilla, or crepe!!


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.


(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!


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:


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.

coconut flour 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:


I’ve put together a post on Commonly Asked Questions about Paleo Naan as well as my answers + tips.


Check out my eBook: South Asian Persuasion: 100+ Paleo Indian RecipesIn 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!

3-ingredient Paleo Naan by Ashley of MyHeartBeets.com - use this as a flatbread, tortilla, or crepe!!

This is a magical batter. I hope you love it as much as I do.

More Indian Recipes

3 Ingredient Paleo Naan (Indian bread)

3-ingredient Paleo Naan by Ashley of MyHeartBeets.com - use this as a flatbread, tortilla, or crepe!!

3 Ingredient Paleo Naan (Indian bread)

4.72 from 193 reviews
Pin Recipe Print Recipe
Servings 6 flatbreads
Course Dinner, Lunch, Side Dish
Cuisine Indian
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins



  • 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.



  • 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
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Just for fun, here are some old photos (from 2013):

Paleo Naan (Just 3 ingredients!)
Paleo Naan (Just 3 ingredients!)
paleo crepe filled with apple butter!
Paleo Crepe (paleo naan) filled with apple butter!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

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. Stephanie Larson says

    Help! I did coconut flour and arrow root flour. I had to use a whole can to get the consistency of the better. It is turning out nothing like your video or pic??

  2. John says

    5 stars
    Once I figured out the right stove temp, they turned out great! One note, I needed to use the entire can of unsweetened coconut milk, roughly two cups.

  3. Anne Hoagland says

    5 stars
    AMAZING!! I used tapioca flour & almond flour. I used more coconut cream from the coconut milk can and then added more of the liquid as needed to make the batter. Mine turned out exactly like yours…I did not have high expectations…but wow! DELICIOUS! Thank you!

  4. Jenn says

    5 stars
    Delicious! I made a double batch: half coconut flour, half almond. I also used 50/50 greek yoghurt and cow’s milk as it was what I had on hand. For the life of me, I could not prevent the sticking in a non stick pan, both dry and oiled. I nearly binned the mixture in frustration but then thought, hey why not cook this like fathead dough, and spread it on baking paper on a cookie sheet then baked it at 220°C (428°F) for 7 minutes per side. It came out crispy and tasted incredible! It paired wonderfully with our madras and cauliflower rice. Thank you so much for this tasty recipe!

  5. Yona says

    5 stars
    I have this every day for breakfast…its so easy to make and I have experimented with many versions, from using a bigger pan and adding cheese to make it into crisps to adding garlic and making garlic Naan. Thanks a lot for this recipe! It goes great with eggs, stews, sometimes I treat them as tortillas. Couldn’t have lived this long without bread if it wasn’t for this recipe…and so easy to make! <3

  6. Lydia says

    5 stars
    I just had these for breakfast with mashed banana and cinnamon, they were absolutely delicious,
    I used half a cup of coconut cream and half a cup of water they came out great. Thanks for the recipe

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