3 Ingredient Paleo Naan (Indian bread)

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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

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!

coconut flour naan

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

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:

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.

coconut flour naan

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:

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 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.

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)

4.67 from 164 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

Ingredients
 

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
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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Cookbooks

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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Comments

  1. Dorina says

    5 stars
    I did not read directions carefully and used an entire can of coconut milk (400ml). I could tell the batter was not correct and when I realized my mistake, I decided to combine this recipe with your delish paleo roti recipe and thickened my batter with flaxseed meal. It was just perfect and perfectly suited to our needs and now I always combine your recipes! So easy! So nutritious! Thank you Ashley for sharing such a treasure!

  2. Alene says

    These were so easy and sort of taste like naan. It’s been so long since I’ve actually eaten naan made with wheat that I probably don’t even remember what they taste like. I made a pot of yellow pigeon pea and red lentil soup with carrots and good hot madras curry, and the almond flour naan were perfect with it. My nonstick frying pan turned out to be not so great,, so I sprayed the pan lightly with canola oil and that worked. Thank you! I will try the coconut flour ones next.

  3. Lauren Case-McFate says

    Hi! I wanted to make this for a girls’ night dinner, but my friend doesn’t like the taste of coconut. Does this have a coconutty flavor? Thanks!

  4. Nicole H. says

    5 stars
    I am IN LOVE with this naan recipe. I have been making them on and off for years. I make them everyday for weeks and then forget about them for a while. Just made them again for the first time in over a year and my taste buds did a happy dance! Thanks so much for this great recipe!

  5. Noelle says

    3 stars
    I have enjoyed trying this recipe. I am curious though, does your naan often have a sticky center? I cooked the naan on each side for the allotted time and they still are a tad “gummy” / “sticky” inside. Just curious if this is normal or if there is something I can do to prevent this?

  6. Stacey says

    5 stars
    This is epically delicious and I now use it for everything. I also usually add some garlic powder because why not?!

    I make this in triple batches because it doesn’t last long enough otherwise! I usually put them in the freezer and pull them from there, but they really only last a week or 2… how long do they stay good without freezing?

    • My Heart Beets says

      Stacey, really glad to hear that! I think it’d probably be fine to keep them in the fridge for a week or so – I usually store them in my freezer too though because they thaw so quickly.

  7. Mia says

    5 stars
    This recipe is DELICIOUS! And pretty foolproof, too. I seriously messed up the ratios for the first few and they still turned out delicious. Making this for the 2nd time in a week now. Thank you!

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