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)

4.75 from 277 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!

Related Recipes


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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Recipe Rating


  1. Angelique cooper says

    5 stars
    Great recipe-a bit tricky to cook. Flavor is so good but you really need to test your pan to make sure it’s heavy enough or the dough will stick. Have not tried using a bit of oil but imagine that would help. Also, the center can be undercooked if the pan isn’t hot enough. As suggested-make them and put them in a 350 oven to firm up.

  2. Jo Brown says

    1 star
    I’ll eat almost anything but these were revolting. I actually threw the one I cooked and the extra batter out. They were very chewy and way too salty (and I love salt so that’s saying a lot).

  3. Vainda says

    Can you use just almond flour, and do you mix water with the coconut milk to make it thiner. I’m doing something wrong. When I didn’t mix water with the creamed coconut milk it stuck to the pan and didn’t form up. It’s like the heat was evaporating the coconut milk. Please advice

  4. Jaclyn says

    5 stars
    I did not have high expectations for this naan-bread and I was very pleasantly surprised! I used one cup of king Arthur’s gluten-free measure for measure flour, and they turned out awesome!

  5. Theresa Madison says

    Ooooh, I am so excited to try this!! How do you recommend reheating the Naan when making a larger batch and storing in the fridge? Thank you!

  6. Sonia says

    5 stars
    So tasty! I had some almond flour and tapioca flour I wanted to use. Really glad I have found this recipe, they tasted great. I added some nigella seeds and some garlic granules. Will definitely make these again!

  7. Courtney says

    4 stars
    Thanks Ashley! We’ve made this recipe many times (with the coconut flour version). We always have arrowroot on hand, so I make it with the arrowroot. I can’t get mine to spread out as nicely as your pictures (probably the coconut flour) but they still are easy to hold and taste good. For my taste, I cut the salt down to 1/2 tsp and add garlic/garlic powder.

  8. Ann Persaud says

    4 stars
    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.

  9. 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.

  10. T says

    1 star
    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

  11. Holly says

    4 stars
    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..

  12. Jenny K says

    5 stars
    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

  13. Julie says

    5 stars
    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

  14. Marianne says

    2 stars
    This Naan recipe turned out very gooey even after baking in the oven for 15 minutes. Definitely wouldn’t make this one again.

  15. John Herington says

    Hello. I just made this naan yesterday and it’s already gone! It’s delicious and very crispy too! Do you happen to have the nutritional info for these?

  16. Emily says

    5 stars
    Yum! I was going to make this to go along with dinner but it’s ending up as an appetizer because I keep eating it… Thanks for this!

  17. Muneeba says

    I made these for the first time today. They turned out nice – they’re just a bit sticky inside possibly because of the tapioca flour. Any tips on how to fix this? I cooked for a long time so it’s not that they’re uncooked.

  18. Nisha says

    4 stars
    OMG this is SUCH an easy and tasty recipe!!!! My batter was slightly thick so I added a bit of water and I used a carbon steel pan (which is not non stick), so to avoid sticking, I just sprayed it with a tiny bit of avocado oil. Thank you for sharing!

  19. Aj says

    5 stars
    Yummm. This was so rewarding to make because it was so simple. I was able to sub an equal amount of baking soda for the arrowroot. It did take 8-10 min on each side for me. Overall the taste was delectable. Superb recipe.

    • Tessa says

      Did you really put a 1/2 cup of baking soda in this recipe? Please let me know how that tasted… I don’t want to use arrowroot or Tapioca flour but 1/2 cup of baking soda seems like it would be disgusting.

  20. Michele says

    5 stars
    I cannot say enough how amazing these are. I did have to use butter on the bottom of the non-stick frying pan and then put them in the oven to make sure they were cooke all the way through. But the taste was very close to the real thing and I ate the whole recipe before dinner was served!

  21. Courtney says

    5 stars
    Yummm!! I made this tonight to go with a pumpkin daal. I made it with the almond flour, added garlic powder and chives (just for looks), and used homemade coconut yogurt (made from canned coconut milk). So delish and easy. Thank you! 🙂

    • Diana says

      Ashley I have been making thin roti with your recipe for the last 2 years now and they puff up just like roti. Basically I thin down the batter with extra coconut milk to a crepe consistency
      My daughter likes to eat any of the left overs next morning as crepes for breakfast. They are just yummy. Best recipe ever. Thank you so much.

  22. Maddy says

    I followed the exact ingredients and measurements but mine did not thicken up like a traditional naan and like your picture. They were flat. What do you suggest?

    • Mindy says

      5 stars
      When out of coconut milk I sub cashew milk (but reduce amount of liquid since it is thinner) and it still turns out delicious!

        • Kathy says

          5 stars
          Awesome recipe! I usually double the recipe but today I had to sub coconut cream adding extra water to make it thickness of coconut milk n it worked great! My family loves this recipe. We add stir fry veges, chicken n avocado – it’s delish. We’ve also added mexican fillings into this naan and it’s absolutely yummy! Thankyou for this great simple recipe.

  23. Preeti says

    I’m making these naans for the first time and I noticed that my batter is super thick – not pourable like yours was in the video. I double checked the ingredients and I’m using 1/4 c coconut flour, 1/2 c tapioca, and 1 c of full fat, canned coconut milk. The coconut milk was definitely thicker and creamier than yours was. Is there a brand you recommend?

    • Wendy says

      Coconut flour is very absorbent, so I don’t think I would use it for this recipe. I make these all the time and they are delicious just the way they are.

  24. 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??

  25. 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.

  26. 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!

  27. 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!

  28. 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

  29. 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

  30. Mark says

    5 stars
    Love this naan! Have been making it for years.

    I did want to make it with almond milk and today I did. I did add some melted coconut oil. They came out very well maybe a bit less fatty which I was looking for.


  31. C says

    5 stars
    I haven’t had naan in 6+ years since going gluten free and vegan, and this was very reminiscent of the “real” stuff. I added about 5 cloves of garlic to the batter along with a teaspoon of Miyoko’s vegan cream cheese (since naan recipes normally contain yogurt I wanted that same sour effect) and it was great! Could have eaten the whole batch myself.

  32. Lynne says

    5 stars
    Thanks, this is delicious and super easy! I even used defrosted coconut milk from my freezer with no problem. I also added garlic and fresh parsley for extra flavour.

  33. Sai says

    HI Ashley, can you specify how big your can of coconut milk is? I’m in Canada and don’t know if the quantity is standard across the border. My can is 14oz/400mL.

    • Mark says

      Yes u can. I added a bit of coconut oil melted. Make them a bit less fatty. I actually like them better, no offense to the chef

    • Ron Bloomingkemper says

      It’s not you it’s me. I’m possibly the worst cook in the world 🌎 everyone of these three simple easy ingredient recipes mine never turns out looking like the pictures. I’m so sad.

  34. Shira says

    5 stars
    YUMMMMMMM! As advertised. super easy and unbelievably delicious. Used it to wrap up a Persian lamb kabob with cauliflower rice and tahini sauce. My fam couldn’t believe it. We decided to start a Paleo Kabob Life PopUp restaurant. Thank you and your Mom for this awesome recipe!

  35. Judith Lawson says

    Hi Ashley, I have been following your recipes for years now, we love your dishes though we are in our 70s so don’t cook as much as we used too. I wish to ask a favour…would you have recipe for Saag Lamb curry as lamb with spinach curry our all time favourite.
    It’s the dish we choose when eating out but I can’t make it taste right at home. I’m a diabetic these days but still have curry whenever I can using vegetable to accompany dish, not rice.

  36. Ess says

    5 stars
    Tried this today. It was really easy to make and looks alot like a paratha that we make in south asia! The only thing is it has a slight coconut taste….is there any way to minimize that? Thank you for the recipie!

    • Ashley - My Heart Beets says

      That’s great to hear! Glad you liked this 🙂 As for the coconut flavor – I haven’t tried this with anything other than coconut milk, so I’m not sure. I know readers have been able to successfully use different substitutions if you want to check out the comments section!

  37. Quincy Masur says

    5 stars
    I ended up changing the recipe a bit because I didn’t have coconut milk, so I used regular cow’s milk, happy to report they came out DELICIOUSSSS. Chewy, stretchy, yummmmyy. I made the first batch with almond flour and the second with coconut. I don’t really have a preference but they ALL turned out good! Thank you this one is a keeper!

  38. Stacy says

    5 stars
    My husband and I are on a low-carb, grain/dairy/sugar/alcohol version of Whole 30 right now. These naan were perfect. I am always gluten and dairy-free, but everyone in the family liked these. I think next time I will make a double batch and freeze some for a quick lunch treat. I cooked mine in a well-seasoned cast iron pan (noting the comment about sticking) and they turned out beautifully. I’m going to make them again later this week with “butter” chicken.

  39. Michele says

    I was si excited to try this recipe as I cater to many GF clients. Unfortunately the batter stuck to the pan every time! I tried with olive oil spray, cocoNot oil and no oil, stuck everytime. I’d love to know what I’m doing wrong please

  40. Rita Ellent says

    5 stars
    Awesome Recipe Ashley! My entire family absolutely loved this & finished it all up to the last morsel. Thank you for sharing!!

  41. 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!

  42. 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.

  43. 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!

  44. 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!

  45. 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?

  46. 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.

  47. 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!

  48. Rita says

    Love your recipes but these pop up videos make it so ridiculously hard to navigate the page or see anything:(

    • My Heart Beets says

      Hi Rita, thank you for the feedback – I will look into this! The videos are meant to be helpful as they’re related to the recipe but it’s great to hear feedback, I’ll see if there’s a way to make them less of a nuisance.

  49. Julie Marie says

    I just need to thank you for this recipe. I found out recently that I’m allergic to wheat, oat, yeast, eggs, and other things. So, virtually all bread is out and I’m a Latina, we need that stuff, like tortillas! So, I tried this and I need a bit more practice. It is delicious and I’m so excited that I can whip this up rather quickly! Thank you so much!

    • My Heart Beets says

      Julie, I’m sorry to hear about your allergies – that’s really hard! I’m glad you found my site and this recipe 🙂 Thanks for letting me know how it turned out for you!

      • Kez says

        I tried to do this with almond flour and arrow root flour but it looked like pancakes lol the batter wasn’t very runny as well so I added a bit more flour unsure why they look like pancakes lol

  50. Ashley says

    5 stars
    I made this for the first time about a month ago with your Paleo Butter Chicken. I did one batch with the 1tsp salt as suggested and we found it way too salty, so I adjusted the 2nd batch (that I made for “leftover butter chicken” night) and reduced the salt and it was just perfect. Even the salty version turned out well though. It was easy and quick and delicious. Mine did not turn out as thick, but that is probably a difference in ingredient brands than anything else. I told my daughter (7) that she could pick our dinner for the weekend and she asked for “that chicken with the yummy naan bread”, so I came back to make sure I had all the ingredients for both and figured I would leave a comment of how much this was enjoyed. Ready for Saturday night already!!

  51. Kellby says

    5 stars
    Great versatile recipe. Made this as a naan bread to go with chicken curry. Then made a runnier batter tonight and made thin wraps for soft tacos. Hubby is wanting to try adding some chocolate for a dessert style crepe with berries.

  52. Leigh says

    2 stars
    Easy enough to make, but the recipe calls for WAY TOO MUCH SALT. The end result was naan pancakes that tasted like overly salted popcorn.

    Maybe a 1/8 tsp of salt would be better, or even just a pinch.

  53. Michelle says

    5 stars
    I modified this a bit by adding some yeast but I don’t think it would be any less tasty or have that much of a different consistency if I had followed the recipe 100%. Easily the best bread I’ve ever had. Thank you!

  54. Scrumptious says

    5 stars
    So. So. Good. Thank you for this unbelievably simple and satisfying recipe! These were delicious beyond my wildest imaginings. I made them for my family – two teens and my partner and myself – and everyone agreed they were incredible. The first night I made just enough for one for each person (plus an initial “bad pancake” version) and they were gone before I could blink. So the next night I doubled the recipe and brought them out to the family one at a time while I was heating up the rest of our food. They just couldn’t stop eating them! I’m gluten-free and thought I would never have naan (or a naan-like food) again. Mine weren’t as thick as yours look in the pics, mine were closer to your crepes, but they look the part perfectly with their spots of browning, are addictively delicious and have a wonderful chewy texture, and went perfectly with my Indian feast!

  55. Tim says

    I need to append my previous review. Apparently I used Coconut cream instead of coconut milk!All I tasted was coconut.I will have to try again!

  56. Toni Moran says

    5 stars
    Thank you! This is amazing. I just tried it with the leftover almond pulp from making my almond milk and it was delicious. I only used 3/4 cup coconut cream as the pulp is already moist. You’ve changed my life! 🙂

  57. Eileen says

    super awesome! I needed a quick naan recipe while making indian food tonight and this fit the bill perfectly! So much better than waiting 5 hours for yeast to rise! cooked great! I put it in the oven at 400 degrees after making just to keep warm and brown a little and it puffed up like pita bread! so good! Now we can have Naan again without do crazy stuff to make it. love it!

  58. Jaclyn says

    5 stars
    I loved this. I was amazed. I spent 6 hours making a gluten free naan with yogurt and 4+ flours, rising, heating up a pan in my grill and getting covered in sticky dough. These were so easy to make while I was cooking the rest of dinner, like a pancake, and worked so well as a wrap for dinner. We preferred them crispy versus softer, though that makes them less pliable for wrapping. I will make some more tomorrow!

  59. Brady says

    5 stars
    Excellent! So easy to make and it was perfect with the butter chicken that I made. I made the naan according to your recipe and added some seasoned salt, pepper, garlic powder and onion powder. It was perfect!

  60. Dory Aldrich says

    5 stars
    Thank you so much for sharing your love with this recipe! My family and I have enjoyed this ma’am bread on my occasions.
    Thank you so much!!!

  61. Natalie says

    3 stars
    What did I do wrong?? How do I fix it? Apparently everyone loves this amazing recipe but my batter was super runny and I only got a very thin crepe like bread which would be fine if I wasn’t making it for Indian food. Also it took me 30 minutes just to cook 2!!! On the pan! I couldn’t regulate the heat and it only ever was a floppy gooey mess on the inside. I followed instructions exactly. Unless by full fat you actually mean coconut cream cuz I used full fat milk.

      • DIANE L DAHLIN says

        I don’t know what I did wrong! It’s the biggest fail for me 🙁
        I used Anthony’s blanched almond flour, Authentic Foods tapioca flour and TJ’s canned Coconut Milk (11 g fat).
        What did I do wrong??

        • Ashley - My Heart Beets says

          Hi Diane, I’m sorry to hear that – the ingredients you’re using sound fine so I’m not sure why it didn’t go well either. Can you tell me more about what happened? Did the batter look the way it does in my video?

          • DIANE L DAHLIN says

            HI Ashley,
            The batter looked similar to yours, but when put in the (non stick) pan, just pretty much disappeared…turned bubbly, and SUPER thin, couldn’t even get it out.
            Thanks for your help, Diane

  62. Diane says

    5 stars
    Tried for the first time, definitely not the last!! Used for pizza and garlic fingers!! Yummy!! Now I can enjoy pizza and not up my carbs too much!!

  63. Kristina says

    I just found your naan recipe today and am excited to try it. Due to health issues I cannot have coconut anything do you know what I could substitute the coconut milk with? Normally I would use almond milk but I know that full fat coconut milk is very thick so not sure if almond milk is a good substitute.

  64. Yuri says

    OMG ! I just found your this Indian Naan Paleo version today. And I made for tonight . It was so good that I was expecting .I am afraid to make these Paleo or especially KETO diet deal nowadays ingredients are so eggy and taste I hate it. But this ! Are you kidding me ?! This is only 3 ingredients and already taste excellent ! I was making substitute for Flat Bread . It is so good for even ! Definitely I am keeping and repeating for like Taco or any other Bread !
    Thank you so much !

  65. Rae says

    I try to eat mostly Paleo based meals but am allergic to coconut and tree nuts. What kind of flour and milk would be good substitutes?

  66. Rene says

    5 stars
    THANK YOU SO MUCH FOR THIS RECIPE!! I have been looking for something like this for months! I made it tonight and it’s so quick and easy. I’m telling everyone paleo I know about your delicious Naan. ❤

  67. Lea says

    Wow!!!!!!! Just found this recipe and had to make it immediately. Love it! Didn’t have all the right ingredients on hand so I substituted arrowroot and also almond milk for coconut milk – started with 1/2 cup – didn’t add anymore. It was fairly runny so might be better to start with 1/3 cup if using almond milk.

  68. iki says

    5 stars
    This is going to be my first ever reply on a recipe, cause this one is friggin’ amazing..Like i literally mouthed a wow with my first bite. I really needed to know there was something savoury and INDIAN <3 worth making with my almond flour. Love IT!!! The best baby from my Indianness and love for Brazilian food :')

  69. Lidija says

    Is it possible to use something else instead of coconut milk? I cannot stand the taste of coconut in any form unfortunately, so if you have any suggestion that will be of great help to me.
    Thank you!

  70. Jane says

    I love this recipe, so easy and so GOOD! I just bought a new 8 in. non-stick (already have 6 in. and 10 in. that I bought specifically for this recipe) so I can have small, med, or large naan 🙂 Well done, Ashley

  71. Ruth says

    Delicious, flaky and not dry. Didn’t add any salt, made exactly as described, no ghee either. Made to eat with Gobi Gosht… curry lamb with cauliflower. Thank you 😋

  72. Lorna Soonhee Umphrey says

    5 stars
    This is such a great and easy keto recipe! I used my leftovers the next morning to eat with eggs. I will definitely be making this many more times in the future.

  73. Varsha Patel says

    OMG! How have I JUST discovered you and your website!!! I’m pretty sure I have heard of your website in the past, but had no idea you are Indian and have so many Indian recipes! I aim to eat mostly paleo! I’m Malayali and my hubs is Gujarati, so having this resource is awesome. Can’t wait to try some of these recipes! P.S. I also have a few of my mom’s own recipes on my blog!

    • My Heart Beets says

      So happy you found my website, Varsha!! Nice connecting with you on Instagram as well! My hubby is Malayali too 🙂 I can’t wait to hear what you think of any recipes that you try!

  74. Stephanie says

    1 star
    I’ve tried this recipe three times now and it always ends up being gummy and gross. Any tips on what I might be doing wrong? I’ve followed the recipe, but wish there was more info on what heat setting the eye should be on, how thin the batter should be, etc.

    • My Heart Beets says

      hey Stephanie, did you watch the video by any chance? Maybe join my Facebook group – hopefully we can all help you troubleshoot. I want this recipe to work for you!

  75. Gail says

    5 stars
    I found this recipe a few days ago and am already on my third time making it! Have to say, my husband and I love it! The second and third time I adjusted the recipe to use a whole can of coconut milk (poured the coconut milk in a measuring cup and scaled the other ingredients accordingly). The batter was a little thinner, but it still worked out quite well. We have enjoyed this as a standalone and on the side of several meals from breakfast (great vehicle for scrambled eggs) to dinner. Tonight’s experiment is to make a Paleo “pizza” type dish. Made some pizza sauce and will put some toppings on it and stick it under the broiler. Here’s hoping it’s just as tasty as the naan is all on it’s own! Thanks for sharing the recipe!

  76. CHERYL says

    5 stars
    Made these tonight to go with our chicken masala. Huge hit!! WAS told by the family that I could make these anytime.

  77. Lucie says

    This was so easy and delicious! My husband would have eaten all 6 himself!😀
    Next batch will need to be doubled.

  78. Kim Aubin says

    4 stars
    I just made this recipe, and ate it with bhaji and chicken curry… oh la la… it was sooo good!! Amazing. Why I gave 4 stars is because it looks nothing like the picture. It looks good, but it doesn’t really look like a real naan, like the pic. I will definitly make it again.

  79. Jess says

    3 stars
    We made this today twice and both times turned out gummy on the inside. I told my kids it was cheese and if I thought of this as cheese also, it tasted pretty good! My kids gobbled it up. Next time, I’ll add some things to it and have marinara sauce to dip it in and for the kids it will be a hit without real cheese!!

  80. Mollie says

    5 stars
    Thank YOU!! I am EGG, Gluten and dairy free and these are Yummy AND more importantly, EASY!!
    Mine were a bit gummy inside but I don’t care! When I have a chance I will read your FAQ.
    Thanks AGAIN!

  81. Nicolette says

    5 stars
    I followed exactly as is and it was wonderful. My husband called them crepes but said they were the best he’s ever had. They were delicious. I cooked them to be pizza rounds. They didn’t hold up well to the sauce, but the taste was out of this world. I made almond butter and banana sandwiches for my husband with the leftovers and again a huge hit!

  82. Ann says

    4 stars
    while this recipe.is simple, your tip to be patient is far from real. mine were delishbut took almost 30 min. to cook until.puffed. i dont know wheathe which flour makes ir gummy, but it did take a very long time. i cooked on an electric flat top and had to turn up the temp to almost 400.

  83. Patti says

    5 stars
    I just finished making these–I could cry–they are so delicious!!! Thank you so much for the recipe, I never thought I’d ever be eating naan again! The next time we visit our favorite Indian restaurant I will bringing one of these with me!

  84. Rachel says

    Someone please tell me where I’m going wrong. Reading all of these comments about your incredivle experiences make me feel like I’m in the twilight zone.
    I used 1/2 cup of Bob’s Red Mill almond flour, 1/2 cup of Bob’s Red Mill tapioca starch, and 1 cup of very well shakened canned Kroger’s coconut milk.

    The consistency looked like pancake batter, but after I poured it into my well oiled cast iron skillet and watched it bubble up beautifully and then tried to flip it, it was completely stuck. The whole bottom. I couldn’t even get a grip on the edge with my spatula.

    I just thought I didn’t have enough oil so I scraped as much of the sticky goo from my pan and tried again with a LOT of coconut oil.

    It happened again. This time blaming my pan, I swapped my cast iron for a stainless steel pan (I don’t own any Teflon that isn’t ruined) just to watch the same thing happen again.

    Where am I going wrong? Are you all using ceramic or Teflon pans? What can I do to fix this? I was so excited to try this recipe. I have a pretty serious wheat allergy that I developed as a teenager and haven’t tasted naan since then. I really want to make this work.

    • My Heart Beets says

      Rachel, it really sounds like this is an issue with the type of pan… while non-stick works great, I also recommend a carbon steel pan in the post that works really well too when properly seasoned.

  85. Jay says

    5 stars
    I tried this recipe yesterday -which I made for my husband and I to eat with some lamb curry! It was SO easy to make, I couldn’t believe something so delicious involved just three ingredients! We’re making Jamaican lamb patties with the batter and can not wait! Thanks again!

  86. Martha says

    5 stars
    Its been 12 months now that I’ve finished treatment for colon cancer and have pretty intense residual side effects so am going to try a different eating style yo assess if this may help. I tried this recipe and was very happily surprised as it was totally easy, yummy and now I have a brand type food……yea! Thanks so much for sharing.

    • My Heart Beets says

      Hi Martha! I’m sorry to hear about the side effects you’re dealing with – I hope this new eating style helps you! I’m glad you liked this recipe and hope you’ll let me know if you try and like any other recipes from my site 🙂

  87. Lois says

    I just tried this for the first time. The flavor was GREAT!! So happy to find a paleo “bread” that really does taste good. But my batter definitely won’t “pour”. It is very thick. I did my best to spread it around in the pan, but it was still pretty thick and took a long time to cook. I used Anthony’s cassava flour.

  88. Helene says

    Trying to understand the diff btwn naan and chapati. Naan is made with leavening so it gets thick, like a flatbread often does; chapati is unleavened, like a tortilla? How is this distinction made possible by using almond flour in one and flaxseed in the other? Neither are going to rise.
    Does the starch in the one act bready?

    • My Heart Beets says

      Hi Helene, as mentioned in the post this does not taste like the naan you’re used to eating in restaurants – it’s a paleo-friendly version for those who cannot tolerate grains or gluten. Hope that helps!

  89. Mareen says

    Love your recipes. I waited a year to try this naan recipe and now I am kicking myself for waiting so long. My first one was not cooked through, but after the 2nd one, got the hang of it. Yum and thank you!

  90. jane says

    5 stars
    they were just so fantastic! I did add 2 tablespoon of coconut flour to thicken it up abit. I ate the whole thing.thanks

  91. Leima says

    Hi Ashley,

    Since my grandmother was recently diagnosed with diabetes, I am researching low carb Indian food. But you know Indian moms and grandmas, they’re very set in their ways and not very open to “new” ingredients. I am wondering if she’d even be open to the tapioca flour. Do you think there’s another low (er) carb substitute that might work?

    Also, since she won’t stop eating her chapatis heh, I am trying to get her to make a lower carb atta mix. So far, I’ve convinced her to mix besan (chickpea flour) into her wholewheat atta. But I am looking for more ideas for making her rotis lower carb. If you have any other ideas for flours that could be mixed and which wouldn’t taste much different from a regular roti, I’d love to know.


    • My Heart Beets says

      Hi Leima, I’m sorry to hear about your grandma’s diabetes. I recently heard about an alternative flour called “mesquite flour” that’s supposed to be good for diabetics. I haven’t tried it yet so I can’t say much other than what I’ve heard – but I ordered some online recently and plan to start experimenting with it soon. Please keep me posted if you find something she likes!

  92. Lucy says

    Hi Ashley,

    The link to your coconut flour naan from this site is not working. I tried it on my own, but I’m not sure if that is what coconut naan break is supposed to be like since the middle was a bit gooey. I’d love to see your recipe if possible.

  93. Lee says

    I tried this recipe last night and unfortunately it was an epic fail. It had a strange consistency- very gooey in spite of being totally cooked through. It cooked it on both sides a long time until it was very golden brown. But I think gooey texture was inevitable due to the Tapioca flour. I was so grossed out by the outcome of this, I had to toss it and eat my accompanied curry potatoes by itself.

  94. Christen says

    I don’t know what I did wrong. But mine came out literally looking like slime. I did the tapioca flour, almond flour and coconut milk. It has a funky rubbery texture. Did I use the wrong stuff?

  95. Amy says

    5 stars
    OMG WOW WOW WOW!!!!!!!!!!!!!! I’d give this ten stars if I could. This was pretty life changing for me!! Due to gluten and additive intolerance, I haven’t had a grilled cheese in years, until today. I added garlic powder, salt, and Italian seasoning to the batter and fried it. I flipped it frequently to prevent burning. Once it was done, I added a slice of provolone, sliced tomato, and mayo and fried it again to create a grilled cheese. Thank you soooooo much for this recipe!!! I’m pretty much in heaven right now. I made an extra one to see how it tastes leftover.

    • Amy says

      Although I may have a hard time not eating the extra one immediately! I halved the recipe since I didn’t want to waste ingredients if it didn’t turn out, but now I wish I had made more 🙂

  96. Katherine says

    5 stars
    These are delicious and filling! If you don’t cook it long enough it is gooey on the inside, but once I cooked a little longer that went away. I will be making these again.

  97. Jen, Florence OR says

    5 stars
    just made these to go with my instant pot Tika Masala for dinner tonight…They are Delicious! Thanks for sharing your recipe. Will def be making these again and again.

  98. joe says

    3 stars
    There is probably a good reason why this recipe tastes so good. Can I get the calorie count? How about the carbs from the tapioca alone? It may be Paleo but let’s see the numbers??

    Sorry to burst your bubble!

  99. Elysia Pratt says

    5 stars
    I have searched high and low for a paleo roti that the whole family loves. This one is the one and so, so easy. My husband said that he will make sure we never run out of the ingredients. So many recipes we have tried have fallen short of the mark. This one is perfect. ❤❤

  100. Sajna says

    Hi Ashley! Thank you so much for this recipe. You have no idea how grateful I’m. I began a paleo diet in May. Being of Indian origin, it’s been hard to find bread recipes to scoop up our curry. I’m so happy I found this. Thank you!

  101. Lady E says

    Thank you so much for this recipe! I tried this recipe and the coconut flour recipe that’s in your cookbook tonight and they were both so good! I dont know if I could choose a favorite, because they’re both good for different reasons! But I will definitely be using these recipes because they are so easy and so tasty! I also experimented with different thicknesses and I could totally see eating it as a pancake as well!

  102. Joie Goodman says

    So I don’t know how I could mess up such a simple recipe, but mine turned out quite oily and not puffed up and airy like yours look in the picture. The flavor is good but they’re super oily and rather “gluey” in texture. I cooked them in a nonstick (red copper) pan on med heat. Thanks. Your cookbook looks amazing!

  103. KC says

    5 stars
    Yuuuum! They don’t actually taste like naan as these were less bready but these are so good! The texture for me was like a thick crepe (slather them with nut butter!)
    Thank you for this awesome recipe!

  104. Sherry says

    5 stars
    JUST what I have needed! I have been gluten and corn free for a little more than a year and a half. Sometimes, I just want a bread like thing that is healthy and homemade. These are wonderful. I used Bob’s and still had a bit of the gooey center issue, but as soon as I scooped up some homemade hummus, any issues that I had with the gumminess faded. Super yummy. THANK YOU!

  105. PDS says

    5 stars
    Made this naan for the first time today and I loved it! After staying away from any carb look-a-likes for a long time, this was simply the best! Read the comments re:sticking to the pan while cooking, sticky middle, etc and I had no problems. I believe you just need to be patient and let it cook until done!. I will be keeping a batch of these on hand!

  106. Andy says

    5 stars
    I made this alongside the Butter chicken tonight and it was fantastic. Fluffy, crispy and the curry just sticks to it. Added in a bit more salt to enhance the flavour and a few teaspoons of minced garlic, Really nice texture and tasted great, next time i will add in some more garlic though :).

  107. Jaime says

    Hello. I don’t know that I have ever had naan before but this looked yummy. Mine seem to be a little sticky inside. Are they supposed to be that way or am I undercooking them?

  108. roxanna says

    i want to try this but i don’t care for to much coconut flavor ! when using the coconut milk does it give off a big coconut flavor? Or is there a substitute for cocount milk?

  109. Laura D. says

    This looks sooo good ! Does the Ghee go into the mix with all of the other ingredients or just on top ? I was wondering because it said to slather it on . Also can it be subbed for coconut oil? Thanks ! 🙂

  110. Tracy Howlett says

    5 stars
    Good recipe. I used arrowroot flour. It’s more like a roti than naan I find because of the thickness. But enjoyable nonetheless!! I’ll be making again.

  111. Holly Worsham says

    Hi there! I would love to find a paleo version of naan that I can eat. (And I’d love to try a lot of your recipes! 🙂 I have an allergy to tapioca – what would you recommend as a replacement for this recipe?

  112. Lucia says

    5 stars
    Thank you! Thank you! Thank you! This recipe is wonderful!! I have been searching for so long for something that is a tortilla, naan, crepe, etc. This is amazing! I even made a mistake and used the entire can of milk. So I had to add 1/4 cup of almond flour but it was still too runny so I added 3 tsp. of coconut flour to thicken it a bit and that worked. I cooked the breads on medium-low heat 7 minutes for each side. It went sooo good with my palek paneer (spelling?). I really am so happy with the results! I can’t thank you enough!

  113. Karen says

    5 stars
    Made my first batch tonight! When you have been bread free for 2 weeks, it is neat to watch them flock to the table. I ate 3 of them!

    I did not have full fat coconut milk and used arrowroot starch/flour and almond flour (Bob Mills ) mixed in with 1 cup of coconut milk. They were super runny. I put them in the oven to dry them out a bit. I ended up having to add 1/4 cup extra of flour of both flours to thicken the batter up. The 2nd batch I also used 1/2 the amount of milk. They were still thin. I never got them to puff up. Trial and error. I am not fond of coconut flavor so it looks like we will try almond milk or cashew milk. I was hoping for a savory flavor so I added garlic to one batch.

  114. Talita says

    5 stars
    Hi there
    This recipe sounds great! Would it work if i replaced the tapioca flour with chickpea flour to reduce the carbs?


  115. Tiffany says

    5 stars
    Hi Ashley! I made this tonight for dinner along with your Instant Pot lamb keema. You have such talent for making simple recipes that taste so AMAZINGLY GOOD! I’ve been searching for a Paleo naan/pancake since 2012 and yours is truly the best! I wouldn’t know from the taste that it was dairy and gluten free if you didn’t tell me! I love the lamb keema though mine was a bit runny as I was too hungry to let it boil off. My 3 year old still exclaiming about how much she loves the special bread <3 thanks for this recipe!

  116. Andy says

    This is no where near naan. It doesn’t make a very good pancake either. I tried to give it one star but apparently this site will only let me give it 5 stars. Now I understand why all the reviews are 5 stars :/ I’m pretty upset that I wasted a cup of flower on this.

    • My Heart Beets says

      You can rate this however many stars you’d like – not sure why it was giving you an issue. As for the recipe, it’s not meant to taste exactly like naan – and I’m also not sure what type of flour you used… if you can give me details, perhaps I can help.

  117. Suzzee says

    I’m confused. Is this supposed to be a batter? Mine set up immediately into a solid mass! Nothing whatsoever like the picture.

    • My Heart Beets says

      Hi Suzzee, yes, it’s supposed to be a thin batter. My guess is you accidentally used a different flour other than almond flour (coconut flour, perhaps?) I’ve had other readers do this and then come back and tell me that’s what happened. Hopefully that helps you!

  118. Linda Shepherd says

    5 stars
    Wow! Very good indeed, although when I printed the recipe out it had Arrowroot Flour instead of Tapioca flour. Since I don’t have tapioca flour, I was much relieved! I did need to add more coconut milk to enable the batter to swish around the pan. My guests were impressed! It was an excellent accompaniment to the curries I had cooked. Definitely a recipe to use again. Thank you.

  119. Sharon says

    I tried this in an al Clad pan with ghee but it came out nothing like yours. My Nan came out hard and crispy instead of soft and perfect like yours. What am I doing that is making it come out crunchy and hard instead of soft.

  120. person says

    4 stars
    Very nice. Made it with light cream. Kept watch over it so it cooked through and didn’t burn–took a while, but worked very well with slow cooker butter chicken.

  121. Tanya says

    I tried to make naan but it came out more like a crepe even though I made it the size like you did in the video… Maybe because I used coconut cream instead of milk? And it looks like it’s not cooked enough inside… I would appreciate your help…

  122. S says

    5 stars
    Hello! I stumbled upon this recipe through Pinterest. I love how easy the Naan was to make, and it was absolutely delicious! Even my non-Paleo hubby loved it too. I used arrowroot flour instead of tapioca, because it’s what I had on hand. Worked great.
    So yummy.

    I am definitely looking forward to trying more of your recipes for our family! Thank you for sharing them!

  123. Rosann Bays says

    This was fabulous on the first try!!
    A+ in every respect! Used Red Mill Tapioca Flour, Red Mill Almond Flour and Geisha Coconut Milk with a dash of salt. Not gummy or gooey at all!
    This recipe is definitely a KEEPER!!!
    Thank you so much, I’m hooked!!!

  124. Jason says

    No… Sorry but no. Maybe I’m the only honest person here but this recipe sucks, even by gluten free paleo standards. I’ve followed it 3 times, each time I’m left with a crispy Sherri and soft liquid like middle. Tried different temps different brands, even tried to make it at someone else’s house to have them verify I was following properly.

    You can’t make a naan substitute with 3 ingredients. Certainly not these three.

    And you always blame the cooks when you’re recipe fails. It’s NOT them, its the recipe.

    Into the trash the recipe goes, with all the awful naan.

    • My Heart Beets says

      Hey Jason. Sorry you didn’t like the recipe! You should know though that the middle should definitely not be liquid-like. If you do make these again, try putting the soft flatbread in the oven – it will help the bread crisp up.

      (Also, I removed your 5/5 rating since you obviously didn’t mean to give this naan a 5-star rating…)

  125. Wendy says

    What is the nutritional analysis for your naan? I’m especially wondering about the carbs. This was soooo yummy!!

  126. Kathi says

    5 stars
    I use this recipe often, but I cook it in my waffle iron. It takes awhile to cook, but I get crispy, chewy yummy bread to dip into my soup! And it holds the butter very well. I usually add garlic and onion powders to the mix.

  127. kaybee_p says

    5 stars
    Just made this for dinner – I can’t believe how much I didn’t even miss real naan! WOW!!!! These were sooooooo good! We usually make cauliflower rice with indian food but my husband suggested only making (extra) naan from now on and ditch the rice! I made 4 small naans and added some salt and garlic powder to the mix also. YOU ARE A GENIUS!

  128. rk says

    Tapioca flour is 100% cabs. It is totally against the definition of Paloe diet. Please avoid teaching people wrongly. You will be totally responsible for their gullible following of your wrong advices. And u say sugar ! Do u have any idea of what is Paloe diet ??

  129. SP says

    OMG OMG amazingly yummy. If this is coming from an Indian who lioved rotis / Naans in previous birth (before going gluten free) it has to be good!! My daughter who loves regular naan loved this so much that she ate 1 of the 4 that I made. Thank you so much Ash for coming up with this recipe AND sharing it with us. I will try it with hazelnut milk when I buy it next.

  130. Asokan says

    Just tried this last night. It takes a while to cook and is a little gummy but is delicious! Perfect vehicle for curries. I can’t wait to try the coconut flour version as i think it will have a better texture. The best part of this naan…no rolling!! 😀

  131. Meerah says

    How long do you let each naan cook? I have left it cooking for over 10 mins on low-med heat in my cast iron griddle but the outside is nice and toasty but the inside of the naan is still raw. I have lowered the heat to almost simmer and letting it cook for even longer but i cant get the inside to cook properly! My naan isnt even thick! It looks thinner than your pictured naan! Please help!

  132. Tanya says

    5 stars
    I was so happy to find your recipe! I changed to a Gluten Free diet a while ago and had been avoiding making Indian as I didn’t want to have it without Naan bread. So I was very excited to find your recipe and it was amazing! It took me about 3 naans to perfect the cooking, the best advise in your method was “it takes some time”, as if I flipped it too quickly it wasn’t cooked in the centre and was a sticky texture, but following your directions and being patient made for the yummiest Naan and I loved the crisp edges. Can’t wait to try this recipe for other things too. Thank you!

  133. Henrietta Plessas says

    Oh my god!!!!!! This is it for me. I’ve tried so many receipts with eggs, egg whites all sorts.. but there’s nothing like this! Super super delicious and mega easy and now my “go to”. Just had it with avocado but thinking pulled pulled pork tacos this week. Thank you so much. This is the bomb!!

  134. Pamela says

    5 stars
    This bread was very delicious and easy to make. I follow your recipe exactly and it came out perfect. I was having issues with grains and wheat in my diet. I have tried lots of recipes that did not even come close to tasting like good bread. Thank you so much for providing such a simple recipe. I will be using this recipe often. Tomorrow i will be using this recipe to make your mini peach pies. I am so happy that I can have bread again. I am a new subscriber and I cannot wait to try out your other recipes.

  135. Ginger says

    I’ve tried this recipe 3 times, the last time in a nonstick pan. My family loves the recipe but it comes out gooey. We’d like to use it for wraps but that’s not working right now. Am I doing something wrong? Is there something else I can do to firm up the naan bread. Thanks

  136. Anna says

    I’ve made these several times but I wonder if I am doing it wrong. Is it supposed to be slightly gooey when you pull apart? If not how do I know when it’s really ready?

  137. Michelle says

    5 stars
    Thank you for this recipe! My son has recently started a strict diet for health reasons. I’m trying to find things he likes. He does like these but he’s getting tired of tasting coconut since most of the recipes call for coconut oil, flour or milk. Is there a way to substitute the coconut milk in this recipe?

    Thanks! 🙂

  138. Sara says

    I tried this with raw full fat milk since I do dairy and I used a pan with a little coconut oil and got a gooey mess that stuck to the pan and burned lol… where’d I go wrongggg maybe heat was too high? Lol

    • My Heart Beets says

      Hi Sara, I haven’t tried this recipe with raw milk so I’m not sure if it’ll work with that – I suggest trying the recipe as it is written first before experimenting so you’re familiar with what the texture/thickness of the batter is supposed to look like. That way you can adjust the amount of liquid accordingly.

  139. Kerstey says

    5 stars
    Oh my goodness, I made these for the first time this morning and they’re delicious! Luckily I had all the ingredients and made a breakfast wrap with Nitrate Free Bacon, Scrambled Egg and Sauted Mushrooms. It was so tasty and I can’t wait to have it again tomorrow. Thank you for this amazing recipe!!

  140. Jeremy says

    The batter makes a gluggy dough that does not cook and sticks to the pan. This is literally the single worst recipe I have ever cooked from.

    And the website is designed so it is impossible to give anything other than 5 stars.

    Screw you liars!

    • My Heart Beets says

      Hi Jeremy, first of all that’s not true – I do post reviews that are below 5 stars as long as the review is substantive and not just name calling. Given that my recipe has worked for many it sounds like user error, so if you’d like to provide me with more details maybe i can help you troubleshoot. That said, I have no room for trolls in my life, so if you’re going to continue to be rude – then I can’t help you. Also, I’ve removed your rating since you for some reason did give me 5 stars.

  141. Cori Margarita says

    5 stars
    Thank you again for a great recipe! I used cassava flour in place of almond flour and it turned out great.

  142. Kathy Fischbach says

    There is a bullet in your recipe that is followed by ‘optional’ but no info as to what is optional. Can you clarify?

    • My Heart Beets says

      It’s what’s underneath: salt and ghee 🙂 You can add salt if you’ve using this for a savory dish and you can slather ghee on top only if you want to. hope that helps!

  143. Nancy says

    Went to make this a second time and accidentally used half of the milk required HOWEVER actually worked out great for a thicker pizza crust. Added a bit of salt to the mix but that was it

  144. Konika says

    Delicious and so easy and quick to make! Especially with ghee – I’ve been missing this for so long. :). Random question – the naans come out a little oily (and I’m not adding any fat) – it doesn’t taste oily, but it feels a little greasy. Just curious, is this b/c of the almond flour? I love this, so i wouldn’t change anything – I was just wondering. Thanks again for giving us these amazing recipes!

  145. Olivia says

    Hi! This looks amazing! I was wondering if there was anything I could substitute for the coconut milk?

  146. Carolyn says

    I made these last night, and although they were chewy inside (not cooked enough, should have oven baked after). They were good. I put in 1/2 tsp fenugreek leaves (methi) 1 tsp garlic powder and used ghee to grease the pan. Had it with butter chicken, yum. Only thing is it didn’t make many!

  147. Matthew says

    5 stars
    Love these naans! These work great when making pizzas! I also love what you are making, I have a blog called Clean Eating Teen and I look to you for inspiration when trying to come up with new recipes.

  148. Taykor says

    I’m not paleo, but my stomach appreciates wheat free foods. This recipe is one of my favorite of all time because it just goes great with everything and it’s as simple as making a pancake. Thank you for sharing it with us!

    Also as an alternative to almond flour, I have used chickpea flour with equally great results.

  149. Crystal says

    3 stars
    I was excited to try these. I’ve tried several very similar recipes, and they always turn out gummy. Unfortunately these were gummy too. Did I do something wrong?

  150. Samantha says

    Oh.my.goodness. I just made a 1/4 batch to test this out, planning to eat it tomorrow night. Well, it’s almost gone so I’ll have to make more tomorrow, but a full batch for sure. It’s so heavenly. I added a few shakes of Penzey’s Fox Point seasoning (alllll the alliums) to the batter and fried it in avocado oil in a cast iron pan. The outside is suuuuuuuuper crispy while the inside has a nice chew. It actually reminds me a lot of a scallion pancake, which I miss so much too. Thank you for this recipe, it’ll definitely be in my regular rotation!

  151. Anna says

    Hi, I think your recipe is fantastic! My best one was when I started with the heat on medium to get the batter ‘puff up’ then I turned it down to low and was very patient, as you suggested. Next time I will double the recipe to make more, as they are perfect. I look foreward to looking through your site. Thank you for taking the time to experiment for the rest of us.

  152. Sue says

    I am on the low fodmap diet. One of my intolerants is to lactose this includes coconut milk ( can only have a half a cup) Is it possible to use lactose free milk? Would this allow a crisp Indian bread


  153. Minu says

    5 stars
    My husband and I just started the whole30 program. Even though we have eliminated sugary stuff – cutting back on roti or naan is very difficult. I am glad that we’ve come across this great recipe. Today I made daikon, collard vegetable in garlic base and we enjoyed that with this paleo naan. It turn out great – just that cooking time is lot more than the traditional roti but no complains.
    One minor issue re: the carb content. The Red Mill tapioca flour consists of very high carb (104 gms for 7 naan shared by 2 people). Any suggestions of alternative brands or alternative flour? I know we are probably asking too much here but thought let me post it anyways. May be next time – we are thinking of changing the proportion to 1:4 between tapioca to Almond flour hoping that the naan will be held in one piece. But if anyone tried this before feel free to reply.

    Thanks again for this great recipe and idea exchanges.

  154. Catie Griffith says

    5 stars
    These turned out so yummy! Our 4yr old is allergic to gluten so we had written off naan bread. Such a sad thing since we love Indian food. I made butter chicken tonight and this paired perfectly with it! No complaints and lots of empty plates at the table tonight. I topped ours with garlic and cilantro ghee and a crack of pink salt. Thank you for such an easy and delicious recipe! Having “bread” with dinner was such a treat for our son.

  155. Mamie says

    4 stars
    Made these tonight with arrowroot instead of tapioca. Fried in a little bit of oil in a preheated well seasoned cast iron skillet. They were gooey, but put on a baking sheet in 400 degree oven, flipping over after first side browned. They will only crisp up on the side touching the pan while in the oven, and seemed to cook the middle as well.. They were alright dipped in dal. I look forward to trying with tapioca, and also as dessert! Can’t wait to try some of your other recipes, too.

  156. Melanie Guinn says

    5 stars

    I need some guidance and input please…..I made this and LOVE the taste, but here’s what happened when I made it. I bought Trader Joe’s Almond Meal (says it was almond flour), so that’s what I used. I don’t have a non-stick pan to cook on stove with, so I put a little olive oil in my skillet and turned to medium heat and poured batter into skillet in round portions. It came out a gummy mess, stuck to bottom of my pan even with the oil, so I found a non-stick pizza pan, put a little olive oil on it and poured the rest of the batter on it and baked it at 350 degrees for about 30 mins (that’s how long it took to cook)….. is having finely ground almond flour instead of almond meal and using non-stick skillet with no oils on bottom the key to success? I really want to make this often, but I bombed it first try and I consider myself a good cook. I am a newbie to cooking with almond flour though. Also, what type non-stick, non-toxic skillet is a good one to buy?

    Thank you in advance for your help ???
    Melanie G

  157. Kristine says

    4 stars
    I just found this recipe and I tried it last night. Thank you so much for sharing this! It was super delicious and came out perfectly. There were many happy tummies last night.

  158. suzanne says

    It’s all about the pan! Use a larger one than the naan will be, unfortunately teflon only and they are great everytime. I’ve tried everything and this is the only pan that works everytime and they are great!

  159. Jessica says

    1 star
    I have made this recipe 5 times and it never works. They stay gooey in a way that is inedible.
    I will not use a chemical non stick pan to cook them in as teflon is toxic. I use cast iron.

  160. Diana says

    5 stars
    Another comment doesn’t seem to be necessary but I wanted to add my thanks to you for posting this. I used almond flour and then took someone’s suggestion for 1/4C arrowroot and 1/4C potato starch instead of the tapioca. Blended the coconut milk til it was smooth and also sieved the almond flour. I used my old cast iron griddle with the thinnest film of coconut oil which wasn’t even necessary. It is delicious! No gumminess noted, just a nice soft and crispy bite.

    The first one was with homemade nutella, the next was nutella and a banana slice, the next was cashew butter and apricot preserves and the last was cinnamon and sugar and butter. All really good.

    Someone mentioned keeping this in the fridge. I think that’s a great idea and a perfect use for an empty ketchup bottle, just squeeze out what you need. Thanks again!

    • My Heart Beets says

      I totally appreciate every comment, Diana!! Thanks so much for letting me know how it turned out for you 🙂 And all of those combos sound amazing – especially the cinnamon/sugar/butter – yum!

  161. kari says

    5 stars
    So good! Been making these for the past few weeks for myself and my husband – Today I had some cold ones from this morning and i just heated them back on pan for lunch and they were better than ever. Thanks for this awesome recipe.

  162. Whitney says

    I just made a half recipe to try it out: YUM! It worked perfectly in a VERY seasoned cast iron skillet with some ghee. I used my spatula to spread it as thin as possible and cooked low and slow. This will be a perfect carb-up for me with some delicious curry!
    Thank you!

  163. Liz says

    I started making these after stumbling across your site about 6 months ago, and I am so delighted to say that they have become a stable part of my arsenal- I’ve been making double batches to keep in the fridge for the week so I can spoon one into a skillet whenever- to hold breakfast veggies, leftovers from last night, as a side for dinner stir frys (stir fries? Whatever it is, it’s delicious scooped up in these babies), with cinnamon and fruit as pancakes, as a wrap wrapper… You know. I love how gooey/crispy/perfect it is. I’ve been gluten-free for about 8 years and gave up on gf bread shortly after because it tends to be such a sad replacement. I am so happy to have a yummy alternative. Thanks so much!

  164. eliza says

    5 stars
    Hi! Made this recipe last night and it was super delicious and so easy! However, it tastes less than a nan and more like and authentic sri lankan hopper…which is even better! thanks!!!

  165. Julie says

    5 stars
    These were heavenly! I had been wanting to try these for quite some time, and finally got around to it today. Once I started making them, I couldn’t get enough! Sooooo good. I ran out of almond flour, so I did half almond flour and half brown rice flour. I cooked them in a cast iron pan with a little butter (well, Earth Balance, actually), at a low heat for awhile, so they would cook through to the middle without burning. Worked like a charm. I can’t wait to try them as empanadas. I saved the last bit of batter from this batch to try out as a turnover. I only had clementines in the house, so that’s what I cooked down for the filling. It won’t be the same as apple, but I don’t care – I have a feeling they are going to rock, regardless!

  166. Kimberly Blevins says

    Have you attempting using Ottos Cassava flour as a replacement? Wasn’t sure if the ration would be the same, 1 cup cassava flour and 1 cup coconut milk.

    • My Heart Beets says

      Hi Jessica, you can use a spatula to help you make the naan rounder or maybe try first pouring the batter while the pan is on low heat, then increase it to higher heat. You can bake the naan after you cook them on a pan to make them more crisp but I’m not sure about pouring the batter into a pan and then baking… if you try, let us know!

  167. Veronica Pert says

    4 stars
    Hi I’ve just made the Paleo Naan and my husband loved them as did I. What is the calorie and carb count for these. As I’m type 2 diabetic I checked the carb content for the tapioca flour and it seems to be quite high but I don’t know if the overall carbs come down because I’ve used it with almond flour. If the carbs are high is there anything else I can use?



  168. Heather says

    2 stars
    I was so excited to make this over the weekend… I also used the Bob’s tapioca flour and had the gooey middles despite VERY long cooking time. I ended up throwing mine in the oven and it came out more like a cracker. Which was good! But non naan like at all…

  169. Maryanne Fox says

    5 stars
    Made the naan tonight as a substitute for tortillas with beef fajitas- better than tortillas!! Love them Gonna be my go to instead of toast and bread, Coconut wraps cannot compare with the warm soft goodness of these things and so easy. I only wish almond flour wasn’t so expensive but I’m learning to eat better you have to buy better quality ingredients.
    Thanks for the recipe. Bread is the hardest thing to give up.

  170. Louanne says

    So, this is a genius recipe! I didn’t have any tapioca, but I did have some GF flour (Better Batter). I used 1/4 cup of the GF flour, but kept everything else the same. I made them small, so the carb content for 2 is approximately 5 net grams. This morning I had a vegan, GF, low carb grilled cheese (a nearly impossible feat)…I’m so happy!

  171. Brandi says

    5 stars
    This recipe was so delicious and easy. I added a little Italian flair to it by adding Rosemary, oregano, garlic powder, onion powder, salt, and brushing it with olive oil. This definitely will help with my bread craving

  172. Jennifer says

    5 stars
    AMAZING!! Didn’t have almond flour so substituted sorghum flour (Bob’s Red Mill) and they came out great.
    Thank you mucho!

  173. jenn says

    Made this for my 7 yr. Old son who cannot have dairy, eggs or gluten. It turned out great! I put jam on it and he ate it for breakfast.
    Thank you so much! It’s easy to make and really helps to fill the void as we have not found any bread recipes that were gluten free and also egg free.

  174. Dot the Dino says

    5 stars
    Thank you, dear!

    I am death lover to naan, paratha, murtabak, briyani rice and all kinds of Indian foods.
    Living in Malaysia have made all Indian foods my favourites.
    And about this paleo lifestyle, I have just started a month.
    But always on and off and I always felt dizzy when I eat gluten, flour.

    I can’t wait to share my paleo-naan to my friends for my tea break this evening!

  175. Airyfairycelt says

    I just popped in, happy new year all, to say arthritis here so use my pressies, an electric whisk or hand stick blender. I find it looks a bit curdled although it isn’t at all and these mix everything for me so I don’t miss out. Makes lovely smooth batters and when I want them to go a bit further I add a little water IE for a thinner base here.
    I love the thick one and often spread hummus or beet spread, but have a big salad on the thin one and they all make a meal.

  176. Nicole says

    For those not having a good outcome with tapioca flour…use arrowroot flour! I can’t have tapioca so I always sub it out for arrowroot and it worked great in this recipe!
    I LOVE these babies and thank you for coming up with this recipe!!!

  177. René Hancock says

    Is there another flour to substitute for the almond? I have an allergy to Almonds. Thank you in advance.

  178. Monique says

    Looks great, but I have to watch carb/starch intake and tapioca flour is the same as tapioca starch.
    Will try, but would never use a non-stick pan though!

  179. Laura Blanton says

    5 stars
    I love this recipe and the resulting bread! I chose to substitute the almond meal with corn meal due to the cost of almonds this year. I used a very finely ground, white, organic corn meal and maybe an extra tablespoon of liquid to the batter. It is quite good. I’m sure it is not as smooth as it would be with the almond flour, but I like the texture. It rather reminds me of the texture of cream of wheat.

    I can see me making this almost daily, whether I have stew or curry to spoon up with it or not! Thank you so much for inventing this and sharing it so freely with all of us!

  180. soniaO says

    4 stars
    Hey Ashley, thank you for a wonderful recipe that turned out perfectly and so deliciously. I was afraid the naan would be gummy from reading the reviews, and mine weren’t at all. I did cook the naan about 3-4 minutes per side on medium heat. The flavor was amazing, the texture a bit crispy and wonderfully chewy. My husband loved them, too! I tried to rate your recipe a 5, and no matter how many times I clicked on the 5th star, it wouldn’t take. Thanks again! You’re tremendous. (I’m not paleio, just allergic to wheat.)

  181. Lulu says

    We’ve been paleo for so long that my 7 year old and my 5 year old didn’t know that it was called naan. After making it several times with great success, I realized they were calling it “nom”, like nom nom nom! Haha! Lol! It’s one of our faves! Thanks for all your great work!

  182. Liz says

    These were awesome! And so very quick and easy. I followed the recipes exactly, and they came out perfectly. Thank you!

  183. Priya says

    I accidentally used light coconut milk but it still worked out to be amazing! I will use full fat coconut milk next time. Thank you soo much! Just eating one is so filling. So easy to make and successful!

  184. Christina says

    I made these this evening. Loved them. I used brown rice flour in place of the almond flour. They were great. Since I am the only one eating them, I made a few plain, I added cinnamon to a couple, and crushed red pepper flakes to another. They were amazing as well. I definitely recommend anyone to try them.

  185. Thulasi says

    5 stars
    I tried this and it’s soo good. This is coming from someone who can’t cook at al. Easy enough not to screw up and yummy enough to keep making it. Thanks Ashley!

  186. Lynn says

    5 stars
    This is a very tasty and easy to make. I have a suggestion regarding the recipe to help others that don’t watch the video. I think of coconut milk in a carton in the dairy aisle and not in a can. Please consider adding a note on the recipe that it’s coconut milk in a can.

  187. Sandra Molinari says

    As I am writing this I am eating one of the paleo Naan that I just made.It is delicious! I was a bit skeptical, but now I am sold!!

  188. Yasmin says


    Was wondering if the paleo naan tastes like coconut ? I cannot handle the taste of coconut.
    Can the coconut milk be substituted with anything else ?


  189. Alyssa Singh says

    5 stars

    Thank you so much for this recipe! I was shocked at how well it turned out. It made my husband and I very happy. 🙂

  190. Fay Mandalia says

    Loved the Paleo Naan after 6 weeks of no bread, rice or wheat! The texture and taste was fantastic! I doubled the batch and stored the left-over in the fridge. Next day cooked the rest of the recipe but it was gummy. It was great the first time so I guess I’ll just make it fresh each time. What a great addition to my Paleo diet! Thanks, Ashley!

  191. Lily says

    1 star
    I must be living on another planet. I’ve had cardboard that tasted better than these. If this is all we can hope for in a bread substitute, I will never land my spaceship here again.

  192. Barbara Adams says

    Is there a substitute for tapioca flour? I live in Ecuador and it is not available here. We do have almond flour.



  193. Tiffani says

    I just made these to make falafels and let me tell you, they were the best tortillas (or tortilla like food) I’ve made since we started our gluten free diet a year and a half ago! I do try to watch the carbs though and was sad to see the tapioca flour was packed with them. Is there a substitute I can use for it?

    Either way I’d like to give you a big thanks! This recipe is delicious!

  194. Rajkumar Chowhan says

    Ashley, you are a fraud. This is not “Paleo Naan”. It’s a pancake, that’s all.

    False advertizing. You haven’t invented anything.

    And you book is full of Indian Recipes which is naturally gluten-free and grain-free and you are fraudulently claiming they are all “Paleo”.

    Shame on you.

    — Raj.

  195. Amber H. says

    5 stars
    OK, So I wrote you two comments last night on the peach and prosciutto pizza recipe. I did more research on your blog and found this recipe and your FAQ blog and video on making this naan. So I tried to make that pizza crust a 3rd time. This time I made 3 crusts instead of the one big one (I have terrible frying pan flipping skills) and it turned out great! I baked them on a pizza stone and they were nice and crispy around the edges and a little (not too much) soft in the middle. THANK YOU for this recipe. I recently decided to go grain free and kinda paleo. I have been DYING for some kind of bread in my life to keep my from jumping overboard the sanity ship. I’m not vegan but I can’t stand all of the constant meat recipes I see on so many paleo meal plans and blogs. I’m a meat-less…er, less-meat paleo eater I guess. I’m trying your tahini freezer fudge right now and will be sure to let you know what I think once it is frozen.

  196. Becca GUtwirth says

    5 stars
    I just wanted to let you know that I made the 3 ingredient naan tonight, as I have done plenty of times. Tonight though, I made it in my pizelle iron. Crispy little 35 calorie wonders of deliciousness! Amazing- thanks for the recipe.

    • My Heart Beets says

      Becca, that sounds amazing!! Now I really want a pizelle iron so that I can try to make cannolis! AH thank you for sharing. Pretty sure a pizelle iron will be on my Christmas list this year.

  197. joe says

    2 stars
    There is a definite coconut flavor here. So, I cannot see making a pizza dough with it. Anything sweet will come out very nice but savory…..not the best, not the worst. But the carbs are sky high for those who care.

  198. Christina says

    5 stars
    I was struck by the strong taste of coconut at first but what a perfect texture. They grew on me quickly, perfect to wrap around chicken. Awesome recipe! I want to try them with homemade thick cashew-macademia nut milk as that is the closest I have found in taste to full fat cow’s milk. Either way, I will make these again.

  199. Mariam says

    5 stars
    Thank you so much for this wonderful, adaptable, easy recipe. I passed it to my mom who tried to just put the dough as large pancakes on a parchment-lined cookie sheet in the oven at 425 for 15 minutes (or 18 if you like it crispy) and it works great too!

      • Mariam says

        Straight onto the sheet! Then, depending on how long you leave it in the oven it will come soft and foldable (more like pita bread) or slightly more rigid and crispy on the borders. Delicious either way! She came up with this method because I didn’t have a non-stick pan for the stove.

  200. Nichole says

    5 stars
    This is great! I made it to go along with the sloppy joe we had for dinner the other night! Was really good! I’m wondering why you haven’t made a pancake yet? Did I just miss it on the website? I saw the waffle recipe, but not a pancake one? Is there a reason? Thanks again for the great recipe!

  201. Debra says

    5 stars
    I cooked the Paleo Naan Bread recipe, it was so easy, and it did taste like the real deal. One of my favorite breakfast is Peanut Butter and I believe Ghee, Peanut Butter on the Naan bread, with French Roast coffee will hit the spot.

  202. ferzana says

    4 stars
    Hi Ashley,

    I’ve made these a few times! They. Are. AWESOME!!!! Please can you tell me how to subsitute coconut flour for the tapioca flour?


  203. Amy says

    Thank you for your lovely recipe 🙂

    We’ve tried the recipe twice, and closely followed the method, and also used the same brands of ingredients (I’ve checked the comments section) but it is too soft inside (sticky) on the inside. On the 1st time, we cooked it over medium heat, but it was sticky on the inside. The 2nd time, I turned the heat down low and cooked it for 30 mins, but it was still sticky.

    Any suggestions? Thank you so much!

    • My Heart Beets says

      Amy, it definitely shouldn’t take 30 minutes. To speed up the cooking process, try putting the flatbreads it in the oven – bake them at 350 for 10 minutes or until cooked through inside. That should definitely help! Please let me know how this turns out for you!

  204. Henna says

    Hi! Just found your website and it’s brilliant. But I’m unsure of what size your cups are? Any help on were I can buy cups like yours to measure out things, such as almond flour, would be great. I’m from the U.K, though. Thank you! Can’t wait to make these naan breads.

  205. Lisa says

    5 stars
    Made these today and my parents ( mom is celiac, dad and I are diabetic/gluten intolerant) raved about them. It was a little gooey, but the taste is fantastic. I need something to eat some leftover gyro meat and chicken schwarma. I then made some cream cheese/vanilla/brown sugar splenda mix and topped with sliced strawberries. We are in heaven! Started dreaming of all the things we can use these for.

    Thank you!!!

  206. Airyfairycelt says

    Thank you very much for this versatile recipe! I love all the things I can make, quickly, and easily. My kind of cookery if I can get away with it!
    The comments are really helpful too and I thank all the amazing contributors and it set me to wondering if those clever and helpful people also got their thank you. So I thank you all!

  207. Raseel says

    5 stars
    I love the flavour and texture of these naan!! all the goodness without the hassles of yeast and waiting! Delicious!!

  208. Iflana says

    So, there was a lot of people bickering about nut allergies… but unless I missed it nobody actually offered a solution past coconut flour not being an option. For those of us who can’t use almond flour, what can we use instead? Anyone?

  209. Eva says

    5 stars
    I made this with arrowroot instead of tapioca flour and was great. It was a little in the bits that weren’t cooked as much but I was in a hurry as the rest of my curry was getting cold haha.
    I loved it, my partner who is a bit iffy about Paleo loved them too. Will definitely use this recipe again!

  210. Diana says

    5 stars
    Made these last night as a pita bread replacement to have with hummus. They were so yummy! I love how easy they are! I didn’t have any full fat coconut milk, but the light stuff from Trader Joes worked well. They were a bit sticky, but I figured out that I just needed to cook them longer. I made them on my electric griddle so I could make 6 small ones at one time. I think I may toss them in the oven for a while to finish the cooking process next time.

    Off to have leftovers with a bit of cream cheese and blueberry compote for breakfast! 🙂

  211. Ruth says

    5 stars
    For some time now, our food co-op has had only low-fat coconut milk available, so I’ve tried making this naan with it, and it has worked fabulously. Can you explain gently why we should use only the full-fat kind, please? I have made it several times already (I seem to keep eating it up! It works so well for how I like to eat) and am experimenting with other flours, spices, flavors, and such. Thank you!

    • My Heart Beets says

      Hi Ruth, I’ve heard from some readers that they’ve had trouble with thin coconut milk, but I’ve never tried it myself. I’m glad to hear that it works well for you 🙂

  212. Janelle says

    Just made these to use as pizza crusts. I didn’t have any coconut milk, so I improvised. I cannot guarantee exact amounts as I did not measure everytime. I used approximately 3/4 cup tapioca flour, 3/4 cup almond flour, 3/4 cup almond milk, 4 tsp melted coconut oil, and 1 tsp. coconut flour.
    They were delicious!! The middle was goo-ey with crunchy sides. They were a little too oily, so I did have to wipe down the pan with a paper towel between each naan attempt. The middle was a little too goo-ey for pizza crusts, as I don’t think I left them in the oven long enough.
    Just starting following you and will definitely be attempting more recipes in the future 🙂

  213. Cari says

    5 stars
    WE LOVE THESE!!! My husband reacts to almonds so I sub coconut flour with huge success! Thanks for your wonderful authentic recipes Ashley!

  214. Al says

    Thank you for the recipe! I was missing having tabbouleh and pita and your Naan bread recipe is the perfect companion for the tabbouleh.

  215. Jas says

    Thanks Ashley for the awesome recipes.
    I am from India and following Paleo diet but the problem is that I have hypothyroid as well. I prefer coconut flour as compare to almond flour. Can I use coconut flour instead of almond flour for naan and cookies?
    I loved your Kanji recipe as well. Please upload more recipes for Indian fermented foods.

    • My Heart Beets says

      Jas, glad you found my site! Unfortunately, you can’t use coconut flour as a substitute for almond flour because coconut flour is very unique and requires a lot of liquid. I have been working on a coconut flour flatbread and will hopefully be able to share it soon! I also plan on adding more fermented recipes 🙂

      • Noel says

        I wonder, what you can replace almond flour with? DS is allergic is all nuts as well, so all nuts are out of our pantry.

  216. Jennifer says

    This recipe is amazing! I made it and topped it with caramelized onions for lunch today–so good! Thanks for the recipe!

  217. Judy says

    I cooked it on the stove in my iron skillet for nearly an hour and finally took it off because even though I had it turned on low, it was burning in spots; yet still it wasn’t completely done. Can this be successfully baked in the oven and if so, for how long?

  218. soso says

    great but tapioca has alot of carbs and this was suppose to be low carbs. i was looking for the nutritional value…. maybe changing this to ground outmeal, flax seed meal and then coconut milk .. because if im going to go with something with carbs might as well have it passs through then keep in my fatty tissue

  219. Diane says

    5 stars
    this recipe is pure genius! I’ve been cooking and baking for many, many years, and I can usually figure out a pretty reasonable facsimile of what a written recipe will taste like once I read it — but this had me stumped! even though most paleo breads I’ve eaten (till now) have been uniformly awful, I *had* to try this recipe out of curiosity. I am SO GLAD I did; it’s delicious! I figured even if it wasn’t very good, I’d slather it with grassfed butter and all would be okay — well, I. FORGOT. TO. BUTTER. IT! and I didn’t even notice! nor did my housemates; it was that delicious. thank you so much! I’m about to go grab another half piece to butter. I wouldn’t do that with *any* other paleo bread recipe.

    I can’t wait to waffle it!

    • My Heart Beets says

      Wow, thanks Diane! 🙂 The fact that you forgot to butter it and didn’t notice… might just be the best compliment I’ve ever received about this naan, lol. They’re realllly good as waffles – nice and crispy!

  220. Judy says

    Mine is still cooking in my cast iron skillet and looks amazing. It would’ve been helpful to have a time estimate because I don’t have a clue! What is it supposed to look like on the inside when it’s done?

  221. Sabrina says

    This recipe was pretty good, but I found the flavor to be too coconutty. My son, who is not a fan of coconut, tried a bite and said that he would eat it if I could cover up the coconut taste. I added a pressed clove of garlic, which really improved the taste but still wasn’t enough to fully mask the coconut smell. Having said that, I really enjoyed eating a wrap (after years) using this recipe. My filling was buffalo chicken, birds eye chillies, cilantro and red onion. It tasted great and held up really well!

    Here are some recommendations:
    1. Make sure your pan is really hot before you begin. Pour the batter and then turn down the heat.
    2. Press two cloves of garlic into the batter
    3. Use only 3/4 cup coconut milk. An entire cup made the batter too thin.

    Thank you for a great recipe that we will definitely be using often!

  222. Chanda says

    I’m sure you get asked about substitutions a lot, but… I couldn’t find much about flax meal in the comments! I’m trying to eat a very low-carb, ketogenic diet. Looking at the tapioca flour, it has 26 grams of carbs per 1/4 cup, which is way too much for me. Is it possible to substitute finely ground flax meal for the tapioca? I imagine it would be a nuttier tasting naan, but I’m okay with that. I could also add a little baking powder for rise (I do this for one minute mug muffins). I also don’t mind adding an egg, if necessary. What do you think?

    • Chanda says

      I decided to go ahead and just try it with the flax meal. And I didn’t have any full-fat coconut milk, so I used what I had on hand, which was Silk Almond Coconut milk, unsweetened. I also added a teaspoon of baking powder to help the dough puff a bit.

      It held together well. It looked like naan, albeit a bit darker due to the flax meal, and not quite as puffy-bubbly. It was a bit gooey in the middle, even though the outsides were well-cooked, but I fixed that easily by putting it into the microwave for a minute. I think that would help any gooeyness with the regular recipe that I saw other people commenting about.

      So, the taste? Ehhh… You better really like flax meal. I didn’t add any salt to the dough, so I slathered it in butter and sprinkled some salt on top. It might have been good if I had been eating it dipped into a curry sauce, but I’ll be honest; I don’t think I’ll make it that way, again. I think I’d prefer to bite the carb bullet and go with the tapioca flour. Is it really a lot closer in flavor to regular naan?

      Otherwise, I might try getting some of Bob’s Red Mill low carb bread mix and doing it that way. It’s not paleo, but at least it would be low carb enough.

  223. Charlene says

    4 stars
    I am very new to anything Paleo (I actually googled it) and I just tried these For dinner with your Butter Chicken. It was the first time I tried to cook Indian from scratch and found it easy quick and much more tasty than what you get out of a bottle. Yum yum new favourite.

  224. Sherry says

    I am not sure how these are carb friendly, tapioco flour/starch has 28 grams of carbs per 1/4 cup, this recipe asks for 1/2 cup and makes 4 pieces of bread… that is 14grams of carbs per piece Am I missing something?

  225. Weasel Fields says

    5 stars
    This is the best paleo bread that I have made and tasted. However, being that I am strictly counting calories, I will now try it with lite coconut milk and see how it compares.

  226. K says

    5 stars
    I love the recipe, I can’t wait to try it. I usually steer away from tapioca flour recipes but this sounds worth it!

    I hate hate hate hate the stupid “subscribe to my email list!” pop-up. Whenever I see those, that means I will absolutely not follow/subscribe/etc. the website I see them on.

    • My Heart Beets says

      Great, hope you like it! As for the subscriber pop-up, I’ve noticed that a lot more people DO subscribe when I have it up and since I provide a free service that helps people, I don’t have plans to remove it at this time. I think it does more good than harm. You certainly don’t have to subscribe though!

  227. Monica says

    5 stars
    Anyone considering making this NEEDS to give it a try. I live in China and only had quick access to sweet potato starch and whole almonds in my pantry. I was so eager to give it a shot that I literally busted out my pestle and mortar to make the closest thing I could to almond flour. Because I wasn’t using tapioca, I needed a binder, so I used one egg yolk beat into my measuring cup and topped it off with coconut milk until it hit one cup. On the side of some green curry meatballs, this was perfect, even with the grainy texture of the almond. No eggy taste. I’ve ordered some almond and tapioca flour and can’t wait to give your original recipe a shot!! Thanks for the innovative recipe!

  228. Jenny Bell says

    5 stars
    This turned out amazing. I added garlic powder to mine, in hopes that it would taste similar to the garlic naan at our local Indian Restaurant. O.M.G. This turned out soooooo much better than them. I am impressed.

    I used Bob’s red mill almond flour and tapioca flour. I also used a cast iron skillet, which I think makes a difference.

  229. djsunyc says

    5 stars
    my girlfriend is celiac (and allergic to white rice flour) so we’ve tried so many different bread recipes for her but i must say that this was not only the easiest, but probably the best. this recipe has single handedly changed the way i can cook for her now.

    since i’m a bit anal, i figure i would share some details on how i prep it in case anyone is having issues.

    – i use bob’s red mill tapioca flour (which is the same as tapioca starch).
    – i use trader joe’s almond meal (it not as fine as almond flour)
    – i made this twice with 2 different cans of coconut milk from my super market. both were spanish companies (one was iberia and i forgot the other one but definitely a no-name smaller brand) and both were on sale for .99 cents

    i have an electric stove so i put the setting to between 4 and 5 (my stove goes from lo-2-3-……-8-9-hi).

    before mixing the coconut milk with the dry ingredients, i mixed up the milk with a fork to make sure the pulp and liquid are all combined. i mixed the batter and poured in a 1/4 cup to a non stick pan (with no butter or oil) just like ashley says to do.

    first time i made it, the stove was on setting 4 and it took about 4 mins on the first side and 3 mins on the second. it was a bit light on the crisp factor and color but was still cooked through. the second time i made it, i increased the heat to 5 and it gave me the nice crisp bread with darker marks and tasted even better – almost like a chapati. this took about 3 mins on the first side and then 2 mins on the second. but like ashley said, all stoves are different so this will require some experimentation.

    the first time i made it, the batter was not runny but not thick either. the second time, the batter was slightly thicker. when i cooked them both times, while cooking the first side, the top was still moist but solid when i flipped them. nothing was running off.

    the amounts in the recipe made about four 6-7 inch slices.

    some thoughts – again, this is a tremendous recipe. since i used almond meal and not finer almond flour, the color of the bread was a bit more greyish in color. i suspect a finer almond flour will give it a more yellowish/brown color. but the taste was still great.

    if you let it sit for a little bit, it will get soggy/limp. i just popped it back in my toaster oven (on a low toast setting) and it crisped it right back up. i was eating these things plain and they were still great. the texture and stretchiness mimicking real naan bread still blows my mind.

    i used this for an empanda like the other recipe on this site and my girlfriend liked them…alot. (i made my own filling so i can’t comment on ashley’s recipe). i mean this really opens up an entire world of stuff – i can’t say enough how blown away i am with this recipe. i’m already planning some apple pie pockets, pizza pockets and a calzone.

    good luck everyone in their attempts but for me, this is a thumbs up 5 star recipe b/c of not only how easy it is to make it, but the taste and texture.

    thanks ashley.

    • My Heart Beets says

      Wow, that is great! I’m so glad you and your girlfriend like this recipe 🙂 And thanks so much for including all of these tips – I’m sure readers will find them really helpful!

  230. Little Old Me says

    We just tried these, and they are AWESOME! I can’t believe we created such a delightful bread with so few ingredients (and no eggs!!!). Thank you heaps for your recipe.

    P.S. We also made your Pecan Pie Cookies (I think that’s the name) today and they are truly delightful. Truly appreciate your site, and will be looking around some more!

  231. Mel says

    Thank you SO much!!!! I am so glad I ran across your blog. My youngest daughter is allergic to wheat. She used to live on Naan bread. After she was diagnosed…it was not longer allowed in her diet. Until, NOW. I made her some today and she LOVED it. I also made her a pizza. You are brilliant!

  232. mimi says

    5 stars
    I made this last night for my husband he loved it!! I bought Arrow Root vs Tapioca. They taste amazing!! Thank you so much!

  233. sam says

    does it have to be canned coconut milk? will So Delicious coconut milk not work for this? im a paleo newbie only been at it for a month so im still learning all the differences in ingredients 🙂
    thanks in advance

  234. jen yosef says

    Love this recipe!! Can’t wait to try it out! I’m always looking for new paleo recipes! Love your blog 🙂

  235. Erin says

    Hi, just tried making these and I used what they call ‘almond meal’ here in Australia but checked with the online definitions and what I used is almond flour. However, when these were done being cooked, they still seemed ‘gluey’ on the inside. Is this normal or do I need change something? I can get the Bob’s Redmill almond flour/meal but it’s crazy expensive.


    • Mel says

      Erin, I hope our brilliant chef does not mind answering you.

      After I made my Naan on the stove in the pan…I put it in the oven for about 10 minutes. It comes out not gooey and has a nice crunch. Naan bread is always put in the oven to bake a little. Hope that helps!

  236. Maeghan says

    I think this recipe is absolutely wonderful! So simple, easy and delicious! I made them for the first time tonight and followed the recipe exactly. My only concern though is that they seemed a bit gummy. They seemed dry and cooked in the pan and were browning in spots, but after they sat on a plate for a couple minutes they seemed to go a bit soggy. Do I just need to cook them a bit longer on a lower heat? I will definitely be making them again, I love that you can make them sweet or savoury.. the options are endless!!

  237. Jessica says

    5 stars
    Delicious!! Thank you so much for these! We are not paleo but have many food allergies so these are perfect! Mine looked just like crepes – maybe the batter was too thin? But the flavor was great!

  238. Janet Smith says

    I just made these for the first time. I love naan bread but I am going paleo. They turned out very well, look great. But they are still limp and kind of dampy feel to the touch. They are definitely cooked long enough. what is wrong if anything? Also how do I store them.? I made several smaller ones wit a small ladle kind o like sall pancakes.

    • My Heart Beets says

      Hi Janet, I would suggest reading through this Paleo Naan FAQ post that I’ve put together to better help you troubleshoot. If you’re having trouble with getting the middle cooked through, you can always put them in the oven for 10 minutes at 350°F but if you do that, they’ll become slightly crisp. As for storing, you can freeze them in between sheets of parchment paper and then just re-heat them on a pan or in the oven.

    • Arpita says

      Hi Ashley
      I wanted to know if you are planning on a vegetarian Indian ketogenic food cook book using an instant pot?
      I would love to see this published! Lots of keto receipes our there but very few Indian Keto Vegetarian receipes that too using an apple Jayant pot 😀
      – Arpita

      • My Heart Beets says

        Hi Arpita! I don’t have plans to do that – I think I am done writing books but if that changes, I’ll be sure to share it on the blog! I will keep your request in mind though as I develop recipes for the blog 🙂

  239. Bec Lowe says

    5 stars
    These are amazing! Used arrowroot flour instead of tapioca. Even my husband, who always sticks his nose up at my gluten free recipe attempts, really likes them. Thank you!

  240. Michelle says

    Is Tapioca starch same as tapioca flour? I used starch and it was sticky gooey on inside and droopy. Is that because I should use flour vs starch? It was still good just not as good looking as your pictures. Thank you!

  241. Maria says

    5 stars
    I just made this and wow, yummo!!! Finally I can eat bread again and enjoy it since going gluten free and dairy free a year ago!!! THANKS FOR THIS AWESWOME RECIPE!!

  242. Michelle says

    5 stars
    This recipe is so versatile and so easy! I just made myself a turkey sandwich for lunch using this naan as “bread”; I sub’d sunflower seed flour for the almond as we have nut allergies in our household, and it is life-changing awesome for me! I don’t think I’ll be going back to the old stuff. Thank you again and again.

  243. Linda says

    4 stars
    Made this last night with garbonzo bean flour instead of almond flour–it was good. Made this today with almond flour–it was awesome. I’m not familiar with Tapioca flour but it gave a super doughy texture. Even though I keep cooking over the suggested time, I still felt like I didn’t cook it all the way through.

    • My Heart Beets says

      Hi Linda! I’m glad to hear you like the bread. Depending on your pan/stove, it can definitely take longer to cook through. As long as it isn’t “gooey” inside, it should be fine. You can also finish it in the oven if you’re worried it’s still not cooked through – see my Paleo Naan FAQ 🙂

  244. Razel says

    I’ve made this paleo naan a few times, and we are wondering the nutrition breakdown. What is the carbohydrate breakdown?

  245. Sasha says

    Thank you so very much for sharing this amazing recipe. My husband does not follow Paleo and has stated that this is indeed his favorite recipe. We both loved it. I tried adding minced garlic but the garlic taste didn’t really come through. How much garlic should be added to achieve a garlic taste? This was so easy to make and super duper yummy. Never a dull moment with Paleo thanks to your recipes,

  246. Nicole B. says

    OMG, I have to tell you, I JUST stumbled onto your blog after searching for a way to cook goat meat. When I visited India a couple years ago, I learned to make this incredible green goat curry, but could not for the life of me remember how they cooked it in the pressure cooker. (which I never learned how to cook in anyways) So I first wanted to thank you for posting how to cook this in a crock pot! (which I definitely learned how to cook in). Secondly, I am so very grateful to have stumbled upon traditional Indian cooking that is Paleo friendly. I’m paleo / vegan because of a dairy allergy, and I cannot tell you how many times I’ve had to pass up the food I LOVE, such as Indian cooking, because of my allergy / lifestyle change. So again, thank you, you’re site will be one I most likely visit far more often than any other!!!

  247. Shona says

    Help- I just made these and what a disaster- turned into a globby mess that wouldnt come away from pan. Used all the ingredients as listed and coconut oil for the pan. So disappointed.

  248. Jennifer says

    Words cannot describe how happy this recipe has made me. Made it last night with some chole and it was perfection. I did have to add a bit more tapioca flour and almond flour (which I subsequently ran out of and substituted millet flour with) than the recipe calls for, but they turned out so great. I think I am going to make large batches of these to have on hand for when I really want a piece of bread but want to avoid the gluten.

    Thank you!!!

  249. Rachel says

    Any recommendation for flour substitution on west indian style roti/oil roti? I just cannot (won’t) give up my roti 🙂

  250. Rich says

    Would you be able to provide any nutritional info on this? Ie- does it have much protein or calories? Thanks for your effort, reading this site is a pleasure.

  251. zbritalia says

    Hi Ashley! I’m looking for a paleo, egg-free pumpkin pancake recipe. I’ve only found ones with egg or a million odd ingredients or which turned out to be a disaster. I absolutely love your super-simple, 3-ingredient naan – use it all the time for everything from pizza to tacos to apple turnovers 🙂

    So I was hoping that you – in your genius – could recommend a way to incorporate pumpkin into this naan base or to suggest something similar. I’d like it if it incorporated a good proportion of pumpkin, but beggars can’t be choosers eh?

    Thanks for your marvelous, unique recipes!
    Greetings from The Netherlands!

  252. Carol says

    Help – Ashley – I SO want this to work, but like some others, mine turned out oily and doughy in the middle, even though they look perfect on the outside. I will try some of the suggestions here, but any suggestions are welcome! I am using Bob’s tapioca flour, honeyville almond flour and full-fat coconut milk from whole foods on a 91/2 inch heavy nonstick pan (ceramic). I have them in the oven now to see if I can make them edible.

  253. Phoenix says

    Wow. Made these, but used an entire can of coconut milk (13.8 oz. approx., a little over 1.5 cups), so I added an extra half portion of the flours, plus a tablespoon of coconut flour because it was still a little runny. It cooked up and looks, smells and tastes like the real thing. Grass-fed butter put it over the top. Thank you!

  254. Mercy says

    wow…so many comments! Ashley, this nan recipe it’s got to be good! I plan to make it this weekend to go along with your chicken (subbing it with paneer) butter recipe. I will follow your nan recipe o the dot, all I want to know is, approx. how many nan will I get, I know is about size and thickness…but any idea? I’ll making diner for 4 but we are all big eaters! Thanks!

    • My Heart Beets says

      Awesome! If you make small naans (1/4 cup batter each), you can get 5-6 out of the batter. If there are 4 of you, I’d probably double the recipe. I hope that helps 🙂 Let me know how it all turns out!

  255. Aryana says

    We love this paleo naan. For me the trick is you need to let it cook for quite awhile before you flip it. It takes some practice but once I figured it out it’s been an amazing addition to our meals. We had crepes last Sunday using this recipe. And the weekend before that we used it to make empanadas. This week I used it to make pizza. It’s been a hit with my hubby and friends. Thanks so much Ashley. For this half Venezuela half Pakistani couple this is truly a Godsend! it’s hard giving up some of the foods we eat as part of the culture, so having this paleo naan as an option is amazing. We love many of your recipes. Please keep them coming. It keeps both of us connected to our cultures yet allows us to eat and live a paleo lifestyle. Wahoowa!

  256. Sheila says


    Thank you for sharing and going the utube video. Your passion for what you cook shines through.

    BTW my very supportive other half doesn’t have food allergies and he’s really enjoying this and the paratha!

    Thanks Ashley for your generosity!

  257. Jessica says

    My boyfriend and I just made this along with your butter chicken recipe. You weren’t kidding about it being restaurant quality! When I saw how creamy and rich the sauce for the chicken was, I thought there was no way I was going to be able to fully enjoy it without a generous helping of basmati rice to pour it over. This naan was the perfect chewy companion to sop it all up though. We’re absolutely stuffed and and will definitely be making this again! Thanks for your foolproof directions!

  258. Ivana Mann, says

    According to researchers very few people are actually allergic to gluten. For those few though this is a good website. That one guy above who is on Atkins diet and thinks this is great, it may taste great but not ever qualify for the Atkins diet, as this has a zillion carbs. I make this with tapioca flour and love it!

  259. Drew says

    Great stuff.

    Made some this am for my family. Crepe like, stuffed with egg & bacon and the others stuffed with strawberries, bananas and nutella (shhhh, I know I know, by my kids love it)

    Anyway, thanks for the great idea. Now the fun part begins

  260. Nathalie says

    Saw this on FB yesterday and proceeded to stall dinner just to make these! Even though my first attempt was mediocre at best, there was not a crumb left!

    I mistakenly bought THAI Kitchen Lite coconut milk but went ahead anyhow. They were very runny and I had trouble regulating the right heat with my cast iron pan… I tried different oils, and two different sized pans… they still came out sticky in the middle but so incredibly DELICIOUS! My tapioca flour is from the Bulk Barn, so I will try another brand with full fat cocomilk later. I had to keep reheating them to keep them crispy. I think these would make great tortilla substitues as well. I will keep trying 🙂

    Thanks for the recipe and all the comments. Got a ton of great tips from above.

  261. Shellie says

    THANK YOU so much for this awesome Naan recipe! I made it last night to accompany the Butter Chicken (also AMAZING) and everyone loved it all! Both recipes will be going into the regular rotation to be made again and again and again! My naan was little chewy and stretchy at first, but I made it about an hour before dinner, so I crisped it up in the toaster oven just before serving and it was PERFECT!

    • Kiwi says

      5 stars
      Good idea – as I am by myself have frozen the left overs (hopefully this experiment will work, but not an expensive disaster if it doesn’t!). Have missed my naan soooooo much (one can buy it gluten free off the shelf in UK) hate the hassle of breadmaking so this made my day as I had all the ingredients to hand. Also a lover of Indian, Mexican, Italian – well everything really, so am thrilled that my life down here in Godzone has becaome a little bit better now I have found your site as celiacs are not well catered for as opposed to UK. But also am lucky to have a Fijiian-Indian store round the corner which has every sort of bulk bin flour one could imagine. And oh! – the aroma of the spices.

  262. jillian says

    WOW! no wonder i had to scroll down for so long to comment! admittedly skeptical with just 3 ingred. i made them anyway and delicious! thank you so much. being allergic to eggs and not inclined to try to make involved breads often this is the answer for wraps, quesadillas, even for enchiladas. not to mention i kept pining over the idea of crepes. tonight i get pizza! and i will make all of the other items as well. so grateful!

  263. Deuce says

    I’ve made these a few times now so wanted to post a quick tip I learned the hard way. I used a different brand of coconut milk from last time and these came out really thin and runny. The brand I used was Goya and although it said “milk” it was more like “water.” Normally I use the Asian canned milk and they turn out great. Normally these are awesome and give us the fix we need to get thru clean living. I’ve also used them as pizza crusts! Just cooked them a little longer to make it extra crispy and then throw on homemade pizza sauce and toppings. Thank you so much for sharing this recipe!

    • Paparazzi says

      Good to know about the milk, and what Lesa said as well. I made them for the first time this evening and used a different brand of coconut milk than normal (I usually use the Thai Kitchen or 365) and they were running and doughy. I will work on these two suggestions for the next time. They still had a good flavor, I just know the hubs won’t eat them doughy. Thanks for all the tips everyone!

  264. Kim N says

    Ashley… The BEST Paleo Naan! OK, I used the recipe for a substitute for flour tortillas. Thank you so very much! The possibilities, wow! Like you said, you must use the exact same brand ingredients. I use the great ingredients I had on hand and had the same results as Preeti. Use the right ingredients… perfect and delicious.

  265. Anjelina says

    What a fantastic and easy recipe.
    Exactly what is expected and it tastes great!
    Best plaeo bread recipe ever

  266. K says

    Unfortunately these did not turn out magical for me 🙁 They kept turning out thin, still wet and doughy inside, so I tried on low heat for a longer time with less batter (using a 8.5 inch bottom measurement pan) on even lower heat for a longer time and they still didn’t work,not fluffing up at all. They tasted ok and I suppose they held together, just had a really awful and unappetizing texture! Might try with a different brand of tapioca flour, but the results with bob’s were so discouraging I’m not really sure if another kind would make a difference.

    • My Heart Beets says

      Hi K, I’m surprised to hear that Bob’s Red Mill didn’t work out for you. If it’s still gooey in the middle, just throw the bread in the oven for 10-15 minutes. Doing so will get the edges crispy – it’ll be good! Let me know if you try this and how it turns out for you.

  267. Stephanie Heenan-Orr says

    Sorry if this question has alteady been asked, but our family doesn’t use non-stick pans…do you have any suggestions as what we should grease our pans with, in this case? We use cast iron and stainless steel, and I have butter, coconut oil, and avocado oil on hand. Thanks! Can’t wait to try these!!

  268. Jes says

    Hi, I made these to go with our curry we had for dinner last night and they are amazing! We definitely a hit with the hubby, and my 4 yr old loves anything that even slightly resembles bread. They were crispy n delicious and I could eat my curry with it. The only downfall is how l9ng eat takes to cook, I am a very impatient person but these were the wait. Cant wait to try more things with this recipe, thanx

  269. Steph says

    I just made this for the first time – yum! So exciting cause I’ve really missed bread. I didn’t have tapioca flour so used 1/4 cup each of potato starch and arrowroot flour. Also I added an egg to help hold it together. The egg and coconut milk totalled 1 cup. Worked great!! Thanks so much 😀

  270. Phyllis says

    My mouth is watering. You said to slather on the Ghee. Immediately my crazy brain went to the idea of mixing ghee and raw Honey and slathering that. HMM-HMM, good.

  271. Devayan Mandal says

    These naan’s take me back to my mom’s kitchen back home in India. Got to try these out!! 🙂

  272. Nicole says

    I have tried this recipe a couple of times, and I am having no luck! I’m roughly 127% sure it’s user error, and that I’m not waiting long enough to flip them. Any chance you would consider a tutorial video on this? Thank you so much for this site; everything I’ve made thus far has been ridiculously good!

  273. Amy says

    I found this recipe during my Whole 30 and have been dying to try this since I finished- made it last night with the Paleo Butter Chicken and it was delicious!! I added minced garlic to mine and although it took about 20 min for one big naan, was totally worth the wait. Even better microwaved today with leftovers! Definitely need to try the samosas and empanadas next 🙂 Only complaint is that the edges were a bit burnt/crispy but the middle was great- probably due to my pan being too big! Still delish, and the non-paleo boyfriend agrees 🙂 What other filling ideas do you guys have??

  274. Sharon Oz says

    Thank you, thank you, thank you!!! I’ve made this a couple of times to make samosas and then experimented and made spring rolls with it too! Oven baked them and love them. This time I actually had some batter left with no fillings left, so I thought ‘I’ll try it as the naan bread’. I honestly don’t remember what naan tastes like (too many years since I was diagnosed with CD), although I remember I loved it with curries! I used it as a wrap with paleo crumbed chicken strip, lettuce, tomato, onion and topped with paleo hummus (made with roasted cauliflower). You (and your mother) are awesome!! LOL now making another batch to go with the curry I’m now planning for tonight’s dinner!

  275. Amy says

    Thank you so much for sharing. I tried this out with coconut flour (because we didn’t have any almond flour and I REALLY wanted some). Here’s what worked for me.

    ⅓ c tapioca flour (38 g)
    ⅓ c coconut flour (38 g)
    ¼ t salt
    1 c full fat coconut milk
    1 egg, warmed to room temp
    4 t coconut oil

    I was going for thick tortillas rather than naan, so I used 3 T batter for each one and spread it out to a 6-in circle. These proportions made 8 tortillas.

    I had to turn the temp. down from medium to medium low, because they were getting a little too brown and crisp before they cooked through, but once I did that, they were FABULOUS. Even my hubby–who usually prefers to skip the bread rather than eat my grain-free experiments–said it was a winner!

  276. Bay says

    These crashed me majorly – like an IV of sugar! Caveat emptor, if you’re hypoglycemic – tapioca and arrowroot starches are 100% carb – no fat no protein… 26g carb per 1/4 c and 28g carb per 1/4 c, respectively. Personally can’t hack it. Would love suggestions for a truly low carb alternative. Coconut flour was a fail.

  277. Kimberly says

    I just made this naan this morning using the recipe as listed. Boy, was it tasty! Chewy, golden brown deliciousness slathered in coconut ghee…

    I will use this often, especially for a burger wrap!

  278. Mimi Hildebrandt says

    I’ve been making these every week ever since I found your recipe (in Montana). And now I’m spreading the love in Texas with my daughter and several of her Crossfit and Paleo friends! Thank you so much for this recipe! Love it for chicken or beef tacos, and with Nikkis Chocolate Hazelnut Brownie coconut butter and Artisana Cacao Bliss. (Similar but different taste and texture). Love love love your Naan!

    • My Heart Beets says

      Hi Mimi, so happy to hear that you love the naan! Thank you so much for the lovely comment – and also for sharing my website with your daughter and her friends – I really appreciate it! I’ll have to try that hazelnut brownie coconut butter, it sounds incredible 🙂

  279. Gayle says

    I am munching on these as I type, made them for the first time today and I just had to comment straight away -wow! They are amazing! Thanks so much for this recipe. The chewy texture reminds me of the parathas I ate while in India! yuuuum

  280. Barb says

    When ever I use tapioca flour it turns rubbery what am I doing wrong?
    Could I use arrow root instead?

  281. Barbara says

    I am loving this recipe. So simple and so versatile. I’ve made dessert naan with chocolate chips and nuts, and also savory breakfast naan with bacon and a little cheese. So delicious. I am going to try it as a tortilla for tacos, too. Thank you for this recipe.

  282. Mindy says

    I just tried this with ¾ cup almond milk and ¼ cup melted butter in place of the coconut milk. It turned out great! Thank you for sharing.

  283. Emily says

    What did I do wrong, TWICE?! I mixed 1/2 c almond flour, 1/2 c tapioca flour & 1 c coconut milk. Heated 8″ pan with coconut oil & put a thin layer batter in. I waited & waited (first time @ 3-4 mins & second time @ – both times got a glue glib that I couldn’t get a spatula under to flip. This was a huge expensive naan FAIL! 🙁

    • My Heart Beets says

      Emily, it could be that the naan was too thick and not cooking properly. I suggested using a 9.5 inch pan in the recipe so your 8inch may be too small. You can try a larger pan and pouring smaller amounts of batter and see if that works for you. I’m also not sure what type of pan you are using – I use eco-friendly nonstick.

  284. Jennifer says

    I just made these tonight and they are incredible. I did not expect them to taste as good as they did and I really felt like I was breaking some serious rules. I sauteed some ground beef and topped it with some caramelized onions and piled that on top of then naan. YUM! Thank you so much for the delicious recipe!

  285. Jolene says

    I love❤️❤️❤️❤️ this bread!!! I am on a diet and have been craving bread so bad! This tastes incredible! I had to change a few things bc I didn’t have them, I used arrowroot flour instead of tapioca and Greek yogurt instead of coconut milk. It came out awesome!!! Just used it as an English muffin for my eggs and I am so making tacos tonight! I love this recipe!❤️❤️❤️❤️ Thank you!!

  286. Joy says


    wow, your paleo nan looks amazing and so easy to make! I am a paleo athlete so i need to count calories, fat, carbs and protein,,, do you know what that nutritional info is for one nan….



  287. violette says

    I made this naan today to go with my curried chicken. INCREDIBLE! Thank you so much for this recipe!

  288. Fiona says

    Love to cook, try very hard to make healthy dietary choices. Came across your recipe for above, BAM!!! Out of the park!! Love, love, love!!! Thank you! FYI, I’ve never posted on a blog, so unsure if you will receive.

    • My Heart Beets says

      Fiona, thank you! I love that you took the time to leave me a comment, I so appreciate it! Hope you’ll let me know how any other recipes turn out for you!

  289. Lisa Gray says

    Loved these. I made my first “sandwich” in a year. Thank you because I was getting bored of cucumber bread. LOL.

  290. Fatima says

    Quick question, Can I sub the the tapioca flour with sorghum. I have almond flour but no tapioca flour on hand. I want to try this today. Looks so good 😀

  291. Kristin W. says

    Made these last night to scoop up sloppy joe filling and they were amazing, my family loved them. My kids asked if we could have leftovers tonight….sure sign of a great recipe! Used the leftover naan this morning to make breakfast burritos with eggs, sausage and salsa verde….amazing!

    • My Heart Beets says

      Kristin, I love sloppy joes! So happy to hear that you all loved the recipe and that your kids wanted leftovers! Hope you’ll find plenty of good uses for the naan 🙂 Let me know if you try out any other recipes!

  292. Katherine says

    THANK YOU THANK YOU THANK YOU. I grew up eating Indian food because my best friend’s family was born and raised in India and I so miss Naan. Can’t wait to give this a try…and check out your curry recipies because I am a bit hopeless at cooking Indian food. : )

    • My Heart Beets says

      Katherine, hope you love the naan and definitely try out the curry dishes! I try to make the directions super easy to follow so hopefully that’ll help 🙂 Let me know what you think!

  293. Yasmine says

    I made this and it was absolutely delicious , I used almond meal and low fat coconut milk (which is what I had in my pantry) My husband said “I would choose this over a wheat naan anytime!” success! I will make it with the actual ingredients next time, I’m sure it will be even better. Thank you so much for posting this!

  294. Noor says

    I just made these. They are so Yummy!!! I think they taste exactly like Shan Parathas. Thank you so much for this recipe.

  295. Jeanie says

    These are amazing! LOVE them! I too have craved naan bread. They are delicious, super-easy and very filling/satisfying, yet they don’t make you feel heavy inside like most bread does- instead you feel good! Will no doubt be a staple of my diet.
    HOWEVER mine are not turning like they should – they do not rise and, while crispy on the outside, they are completely flat, plus doughy/uncooked -like on the inside. Any suggestions to make them rise? (I tried adding baking soda – DON’T try it – it tastes awful and doesn’t work.) I’ve made them 4 times – trying low heat, yet they are completely flat. My batter is very thick and I have to spread it – is this normal? Any suggestions would be appreciated.