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 simple to make. This is a great multi-purpose recipe; use it as a tortilla, wrap, crepe, etc. It is so versatile!
3-ingredient Paleo Naan
Yes, you read that right. I think I have invented Paleo Naan and it only requires THREE ingredients. Truthfully, it was my mom who came up with this recipe but since I’m her kid, she has given me full permission to claim this genius recipe as my own. The beauty of this recipe is that you can make this into a savory tortilla type of bread OR you can use it to make a dessert crepe! The secret is in the amount of batter you use. It’s the most versatile batter EVER!
What is Naan?
For those of you who have never eaten naan – it’s an oven-baked flat bread that you find in Indian restaurants. It’s made from white flour and baked in a tandoor oven; it comes out fluffy and soft and incredible. This batter can help you achieve that – minus the gluten. Just pour the batter onto a greased or (eco-friendly) non-stick frying pan or this steel crepe pan (it’s the best!) and cook until the batter is nice and fluffy. If you want to make a dessert crepe, use less batter to make a thinner crepe.
How to Use Naan:
Oh, how I have missed using naan to scoop up my stew and Indian curry dishes. A lot of Indian people eat with their hands. The naan is almost like a spoon in a way – it scoops up the meat and veggies and sops up the savory sauce. I grew up eating Indian bread (roti, naan, stuffed paratha, puri, bhatura) and so being able to recreate this has been an important part of my paleo journey. I miss eating food that I grew up with – and now I can eat these dishes guilt-free – with a Paleo twist.
Now keep in mind this is a Paleo recipe. If you’re used to eating naan every day, you’re obviously going to notice a huge difference. Just remember that this naan is good for you. And, it’s delicious.
The 3 magical ingredients:
The three ingredients that make up this magical batter are: almond flour, tapioca flour and coconut milk (the kind that comes in a can and it must be full fat). If I’m making naan (or Pizza Crust or a tortilla), then I add a bit of salt. If I want this to be a dessert crepe, then I leave it as is. This batter is great because you can add whatever you want to it. Want some garlic naan? Add minced garlic. Want to throw some spices in the mix? Do it. Want to slather the naan with some incredible grass-fed ghee? Why wouldn’t you?!
In addition to making Paleo Naan, you can also make Paleo Crepes. Cook them on slightly lower heat and don’t use as much batter. Fill the crepe with something sweet (apple butter, lemon curd, chocolate chips) and take a bite of awesomeness.
Watch this video to see how I make Paleo Naan (and subscribe to my channel):
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What else can I make with Paleo Naan?
Once you start making this paleo-friendly and gluten-free flatbread, you’ll find that you can use it for so many things! I use this flatbread to make all of these recipes:
- Paleo Samosas! Yes, seriously.
- Apple Turnovers
- Paleo Empanadas (they are absolutely fantastic)
- Savory Indian Pancakes
- Paleo Pizza Crust and Prosciutto Peach Pizza
- Mini Fruit Pies (this post includes a video!)
- Chicken Pot Pie Casserole
Can’t eat nuts?
If you like this recipe, you will want to check out my eBook, South Asian Persuasion: 100+ Paleo Indian Recipes. In it, I have a COCONUT FLOUR NAAN recipe that is just as good as this one – and it’s nut-free. I also have other incredible Indian recipes like gulab jamun, jalebi, chicken korma, etc. Check it out here!
What can I eat with Naan?
If you’re looking for some Indian curries, I have A LOT on my blog. Check out all of my Indian recipes here! Just to name a few of my most popular recipes:
- Butter Chicken or Instant Pot Butter Chicken
- Kerala Ground Beef Curry
- Goat Curry
- Vegetable Korma
- Chicken Curry
- Ground Lamb Curry
- Punjabi Egg Curry
Have more questions?
I’ve put together a post on Commonly Asked Questions about Paleo Naan as well as my answers + tips.
If you love Indian food, check out my eBook: South Asian Persuasion: 100+ Paleo Indian Recipes.
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- Preheat a crepe pan OR nonstick pan over medium heat.
- Mix all the ingredients together in a bowl, and pour ¼ cup of the batter onto the pan.
- After the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!).
- Serve immediately or cool on a wire rack.
Options for Size:
- Have questions about this recipe? Check out my Paleo Naan FAQ
- If your naan is a bit sticky in the middle, you can put it on a baking sheet and bake for 5 minutes at 350F or for 10-15 minutes at 400F for a crispier flatbread.
- If you want to make a dessert crepe, pour the batter and spread it out as thin as you can.
- If you are not using a non-stick pan, you will need to use some sort of oil/ghee/fat to keep the batter from sticking. I have and love this carbon steel crepe pan.
- If the cream has solidified in your canned coconut milk, then mix well before using.
Just for fun, here are some old photos (from 2013):