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.
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!
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 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:
- Paleo Samosas! Yes, seriously.
- Apple Turnovers
- Paleo Empanadas (they are absolutely fantastic)
- Savory Indian Pancakes
- Paleo Pizza Crust and Prosciutto Peach Pizza
- Mini Fruit Pies (this post includes a video!)
- Chicken Pot Pie Casserole
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.
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:
- Butter Chicken or Instant Pot Butter Chicken
- Kerala Ground Beef Curry
- Goat Curry
- Vegetable Korma
- Chicken Curry
- Ground Lamb Curry
- Punjabi Egg Curry
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 Recipes. In 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!
This is a magical batter. I hope you love it as much as I do.
More Indian Recipes
- Kaju Katli Recipe
- Chana Masala Instant Pot
- Dal Makhni
- Roti vs Naan
- Kadai Chicken Recipe
- Coconut Flour Bread Recipe
- How to Make Cheesecake
- Indian Rice Pudding Recipe
3 Ingredient Paleo Naan (Indian bread)
3 Ingredient Paleo Naan (Indian bread)
Ingredients
- ½ cup blanched almond flour OR ¼ cup coconut flour
- ½ cup tapioca flour or arrowroot flour
- 1 cup coconut milk canned and full fat
- 1 teaspoon salt to taste
- Ghee slather that bread!, optional
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
Just for fun, here are some old photos (from 2013):
Ann Persaud says
Hi! I was really looking forward to trying these flatbread, but the recipe did not work well for me. I followed everything to a tee, but it was gooey and did not thicken up. Please let me know what what I could be doing wrong.
andrea says
I LOVE everything about these, but especially that they hold up and don’t fall apart or crumble. I did use 1/4 cup coconut flour (+ arrowroot) which absorbed all the liquid and made the mixture unpourable, BUT I added water slowly to thin it out and the naan turned out fabulous and perfect. I’ve tried so many GF bread recipes and this one is way legit. I wish I could find a less fatty option than coconut milk for the wet ingredient (LOVE coco milks, but I have a chronic illness and need to limit my fats at the moment)– any suggestions?
THANK YOU this recipe opens up new worlds for me.
Ashley - My Heart Beets says
Andrea, glad to hear that, thanks for letting me know how it turned out 🙂
T says
Not sure what went wrong, but these were like pancakes, not like naan bread. Very tacky texture. Didn’t fluff like they’re supposed to. Overall disappointed. Will not be making this again
Holly says
Worked great! More like a Flatbread than a naan because I wanted to make sure they were cooked through. I added garlic powder for more flavor and they were good! 3 min per side on med-high heat. I’d like to try swapping out the almond flour for sorghum flour to see how that would taste..
Delza says
Can I waffled it?
Jenny K says
Love this ~ I make empanadas with leftovers. It’s also great alone. Thanks for this great recipe; now a basic in my recipe box [cuz I’m vintage!] Always learning <3
Ashley - My Heart Beets says
I’m so glad to hear that! Thanks for letting me know how much you like this recipe 🙂
Julie says
Nutrition calculated using My Fitness Pal.
Calculations based on 3 ingredients only, not adding ghee. Recipe makes 6 servings.
1Naan – 170 calories
Carbs – 15.3 grams
Fat – 11.1 grams
Protein – 3.3 grams
Alicia says
Easy and tasty, thanks for sharing.
Marianne says
This Naan recipe turned out very gooey even after baking in the oven for 15 minutes. Definitely wouldn’t make this one again.
Julie says
what is the carb count???