Paleo Naan is a gluten-free and paleo-friendly flatbread recipe that calls for just three ingredients! It is the perfect way to scoop up curry and it’s so easy to make! This is a great multi-purpose recipe; use it as a tortilla, wrap, crepe, etc.
3-INGREDIENT PALEO NAAN
Yes, you read that right. I think I have invented Paleo Naan and it only requires THREE ingredients. Truthfully, it was my mom who came up with this recipe but since Iβm 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. Itβs the most versatile batter EVER!
WHAT IS NAAN?
For those of you who have never eaten naan β itβs an oven-baked flat bread that you find in Indian restaurants. Itβs 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 β 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 β 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 β and now I can eat these dishes guilt-free – with a Paleo twist.
Now keep in mind this is a Paleo recipe. If youβre used to eating naan every day, youβre obviously going to notice a huge difference. Just remember that this naan is good for you. And, itβs delicious.
3 MAGICAL INGREDIENTS
The three ingredients that make up this magical batter are: almond flour, tapioca flour and coconut milk (the kind that comes in a can and it must be full fat). If Iβm 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 wouldnβt you?!
In addition to making Paleo Naan, you can also make Paleo Crepes. Cook them on slightly lower heat and donβt use as much batter. Fill the crepe with something sweet (apple butter, lemon curd, chocolate chips) and take a bite of awesomeness.
WATCH HOW EASY IT IS TO MAKE THIS PALEO NAAN!
(For the full recipe, see the recipe card below π)
Mix the three ingredients together! Whisk away!
Pour it onto a hot pan and flip! It couldn’t be easier!
WHAT ELSE CAN I MAKE WITH PALEO NAAN?
Once you start making this paleo-friendly and gluten-free flatbread, you’ll find that you can use it for so many things! I use this flatbread to make all of these recipes:
- Paleo Samosas! Yes, seriously.
- Apple Turnovers
- Paleo Empanadas (they are absolutely fantastic)
- Savory Indian Pancakes
- Paleo Pizza Crust and Prosciutto Peach Pizza
- Mini Fruit Pies (this post includes a video!)
- Chicken Pot Pie Casserole
CAN’T EAT NUTS?
I have three options for you!
Try my coconut flour naan! It’s just as good as this recipe and it’s nut-free!
I also have another popular nut-free flatbread recipe on my blog for paleo roti if you’d like to give that a try.
And if you’re okay with rice flour, I have a 2-ingredient rice flour roti that’s made with just rice flour and water and so it is pretty allergy-friendly.
WHAT SHOULD I EAT WITH NAAN?
If youβre looking for some Indian curries, I have A LOT on my blog. Check out all of my Indian recipes here! Just to highlight a few of my most popular recipes:
- Butter Chicken or Instant Pot Butter Chicken
- Kerala Ground Beef Curry
- Goat Curry
- Vegetable Korma
- Chicken Curry
- Ground Lamb Curry
- Punjabi Egg Curry
HAVE MORE QUESTIONS?
I’ve put together a post on Commonly Asked Questions about Paleo Naan as well as my answers + tips.
LOOKING FOR MORE PALEO INDIAN RECIPES?
Check out my eBook: South Asian Persuasion: 100+ Paleo Indian Recipes. In it, I have other incredible Indian recipes like gulab jamun, jalebi, chicken korma, etc.
And if you love this recipe then be sure to subscribe to my newsletter so that you don’t miss a new recipe!
This is a magical batter. I hope you love it as much as I do.
More Indian Recipes
- Kaju Katli Recipe
- Chana Masala Instant Pot
- Dal Makhni
- Roti vs Naan
- Kadai Chicken Recipe
- Coconut Flour Bread Recipe
- How to Make Cheesecake
- Indian Rice Pudding Recipe
3 Ingredient Paleo Naan (Indian bread)
3 Ingredient Paleo Naan (Indian bread)
Ingredients
- Β½ cup blanched almond flour OR ΒΌ cup coconut flour
- Β½ cup tapioca flour or arrowroot flour
- 1 cup coconut milk canned and full fat
- 1 teaspoon salt to taste
- Ghee slather that bread!, optional
Instructions
- Pre-heat a 9.5 inch (or larger) nonstick pan or using this steel crepe pan over medium heat.
- Mix all the ingredients together in a bowl, and pour ΒΌ cup of batter onto the pan. Spread the batter out with a spoon.
- After 2-3 minutes, or once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes time. If you are worried about the outside burning, just lower the heat).
- Serve immediately or cool the bread on a wire rack to maintain crispiness.
Video
Notes
- If the middle still seems slightly undercooked, place the flatbread on a baking sheet and bake at 350Β°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 π
- Have questions about this recipe? Check out my Paleo Naan FAQ
Just for fun, here are some old photos (from 2013):
Julie says
Nutrition calculated using My Fitness Pal.
Calculations based on 3 ingredients only, not adding ghee. Recipe makes 6 servings.
1Naan – 170 calories
Carbs – 15.3 grams
Fat – 11.1 grams
Protein – 3.3 grams
Marianne says
This Naan recipe turned out very gooey even after baking in the oven for 15 minutes. Definitely wouldn’t make this one again.
Julie says
what is the carb count???
John Herington says
Hello. I just made this naan yesterday and itβs already gone! Itβs delicious and very crispy too! Do you happen to have the nutritional info for these?
Aj says
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.
Michele says
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!
Ashley - My Heart Beets says
Michele, so happy to hear that! Thanks for letting me know how much you liked the naan π
Courtney says
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! π
Ashley - My Heart Beets says
Courtney, that’s awesome! I’m glad you made and liked it π
Ahmed says
Hi,
Could you please share calories per naan? And macro top of possible?
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.
Ashley - My Heart Beets says
Diana, that’s so great to hear! Thank you for sharing! π
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?
Samara says
Is there a sub fit the coconut milk? Would love to make but canβt use coconut anymore for my kiddo.
Mindy says
When out of coconut milk I sub cashew milk (but reduce amount of liquid since it is thinner) and it still turns out delicious!
Ashley - My Heart Beets says
Great to know it works well with cashew milk! Thanks, Mindy!
Leah Saks says
Wonderful recipe! It is super easy to put together. Cooks really fast and tastes delicious!!
Ashley - My Heart Beets says
Thank you! I’m glad you liked it, Leah π
Preeti says
Iβm 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 Iβm 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.
Missy says
I’ve been making this recipe for years and it’s still my favorite vegan naan recipe.
Ashley - My Heart Beets says
Missy, so happy to hear that! Thanks for letting me know how much you like it π
Bianca says
These turned out wonderfully! Thanks for such an easy and delicious grain free flatbread π
Ashley - My Heart Beets says
Bianca, that’s great to hear! Thanks for letting me know how it turned out for you π
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??
Ashley - My Heart Beets says
Hi Stephanie, did you use 1/4 cup coconut flour? If you use coconut flour, you need to use less – want to make sure you saw that?
John says
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.
Ashley - My Heart Beets says
Glad it turned out well for you, John!
Anne Hoagland says
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 yoursβ¦I did not have high expectationsβ¦but wow! DELICIOUS! Thank you!
Ashley - My Heart Beets says
Anne, that’s so great to hear, I’m glad you liked the recipe so much! Thanks for letting me know how it turned out for you π
Jenn says
Delicious! I made a double batch: half coconut flour, half almond. I also used 50/50 greek yoghurt and cowβs 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 220Β°C (428Β°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!
Ashley - My Heart Beets says
Jenn, glad you liked this and were able to figure out a great way to cook it – thanks for sharing your oven method!
Yona says
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
Ashley - My Heart Beets says
Yona, that’s awesome! Happy to hear that you like this so much π
Lydia says
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
Ashley - My Heart Beets says
Lydia, that’s great to hear! Thanks for letting me know how they turned out for you π
Laurie Hobart says
Love it and easy to make. Thank you!
Ashley - My Heart Beets says
Laurie, that’s great to hear! Thanks for letting me know how this turned out for you π
Mark says
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.
Thx
Mark
Ashley - My Heart Beets says
That’s great to hear! Also, great to know it worked well with almond milk and coconut oil! Thanks for sharing π
C says
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.
Ashley - My Heart Beets says
That’s awesome! I’m so glad you liked it π Thanks for sharing your additions – they sound delicious!
Lynne says
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.
Ashley - My Heart Beets says
Thanks, Lynne! I’m so glad you liked this π Great to know it worked well with defrosted coconut milk π
Ellie says
Wow. Havenβt had Naan in YEARS. So glad I found this. It was so easy. Ran out of tapioca flour (had 3/4 of what I needed). Used cassava flour instead. Came out great
Ashley - My Heart Beets says
Ellie, that’s awesome! Happy you found this and liked it!
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.
Ashley - My Heart Beets says
Hi Sai, I use 1 cup of coconut milk here, not a full can. Hope that helps!
Beth says
Can I use coconut cream instead of coconut milk?
Ashley - My Heart Beets says
Hi Beth, I think that should work, but if it’s too thick perhaps you can add a bit of water to adjust.
Beverly says
Love your naan recipes. Just a note on coconut. Some people who are allergic to nuts are also allergic to coconut. Here’s an article from Johns Hopkins: https://www.hopkinsallchildrens.org/Patients-Families/Health-Library/HealthDocNew/If-I-Have-a-Nut-Allergy,-Can-I-Eat-Coconut#:~:text=If%20you%20have%20a%20nut,are%20also%20allergic%20to%20coconut.
Connie says
Can I use other milk eg almond, oat, rice or even normal fresh milk?
Ashley - My Heart Beets says
Hi Connie, I’ve only tried this with canned coconut milk – hopefully another reader who has experimented can chime in, or you can try searching the comments!
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
Itβs not you itβs me. Iβm possibly the worst cook in the world π everyone of these three simple easy ingredient recipes mine never turns out looking like the pictures. Iβm so sad.
Shira says
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!
Ashley - My Heart Beets says
Thanks, Shira! Happy to hear that you like this recipe so much!
Esther says
Delish! Easy! Super pleased with your simple recipe.
Ashley - My Heart Beets says
Thank you, Esther! I’m so glad you like this recipe π
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.
Ashley - My Heart Beets says
Thank you, Judith! I’m so happy to hear you’ve been following my recipes for years π I will add this to my list but in the meantime, have you tried my chicken saag? I have a feeling it’ll work with lamb too.
Bre bre says
I am making these right now, and the texture is fantastic! Thank you for the recipe. π
Ashley - My Heart Beets says
I’m so happy to hear that! Thank you for letting me know how much you like this recipe!
Ess says
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 π 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!
J says
Can I refrigerate the batter for a week?
Ashley - My Heart Beets says
I haven’t tried but I don’t see why not π I’d keep it in an airtight container.
Quincy Masur says
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!
Ashley - My Heart Beets says
Hi Quincy, I’m so glad you made and liked this so much! Thanks for letting me know how it turned out for you π Great to know it works well with regular cow’s milk!
Nikki says
Yummy!!! Loved it!
Ashley - My Heart Beets says
Nikki, so happy to hear that! Thanks for letting me know how it turned out for you π
Stacy says
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.
Ashley - My Heart Beets says
Hi Stacy, I’m happy to hear that you and your family liked the naan so much! Thanks for letting me know how it turned out for you π Hope you love the butter chicken just as much!
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. Iβd love to know what Iβm doing wrong please
Ashley - My Heart Beets says
Hi Michele, are you using a nonstick pan?
Tanya says
Hi! Is it possible to do this without the arrowroot/tapioca flour?
Ashley - My Heart Beets says
Hi Tanya, I don’t think this recipe will work without it.
Rita Ellent says
Awesome Recipe Ashley! My entire family absolutely loved this & finished it all up to the last morsel. Thank you for sharing!!
Ashley - My Heart Beets says
Rita, so happy to hear that your family loved this! Thanks for letting me know how the naan turned out for you π
Shelby F says
Turned out just like the recipe shows!
Ashley - My Heart Beets says
Thanks, Shelby! Glad you liked it!
Bergen says
HI there! Can you sub the almond flour for gluten free flour?
Ashley - My Heart Beets says
Hi Bergen, I haven’t tried this with gluten-free flour so I’m not sure, though it’s a good idea! If you try, please let us know how it goes! I may have to try this soon too.
Dorina says
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!
Ashley - My Heart Beets says
Dorina, love that you combined the two! That’s a great idea – I’ll have to try that soon. Thank you for sharing π
Zoya says
Great recipe… only thing they were more like dosa…. not firm at all…. any suggestions
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.
My Heart Beets says
Alene, glad you liked the naan π Thanks for letting me know how it turned out for you. Hope you like the coconut flour naan just as much!
Ami says
Can we substitute coconu milk with heavy cream
My Heart Beets says
Hi Ami, I haven’t tried this so I’m not sure – if you try, please let us know how it goes!
Tara says
I tried it with heavy cream and it came out fantastic.
Ashley - My Heart Beets says
Great to know, thanks Tara!
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!
My Heart Beets says
Hi Lauren! I really don’t think it does but it may be worth trying beforehand to see what you think as I’m not sure how sensitive your friend is to coconut.
Nicole H. says
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!
My Heart Beets says
Nicole, that’s awesome to hear! Glad you’ve been making this for years! Thanks for letting me know how much you like this recipe π
Noelle says
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 βgummyβ / βstickyβ inside. Just curious if this is normal or if there is something I can do to prevent this?
Stacey says
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 doesnβt 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.
Mia says
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!
My Heart Beets says
Mia, I’m so glad you like this recipe! π
Angela says
Delicious! Tho I would halve the salt next time.
My Heart Beets says
Glad you liked it π
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.
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 π 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 wasnβt very runny as well so I added a bit more flour unsure why they look like pancakes lol
Ashley - My Heart Beets says
Kez, these are gluten-free and not like regular naan, so they do kind of look like pancakes. If they look like my photos, then you made them correctly.
Ashley says
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!!
My Heart Beets says
Ashley, thanks for leaving a comment! I’m so glad your daughter liked this so much π
Kellby says
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.
My Heart Beets says
Kellby, glad to hear that you liked this recipe π It’ll be awesome with chocolate and berries – hope you guys love it!
Leigh says
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.
My Heart Beets says
Leigh, I’m sorry to hear that it was too salty for you. Please feel free to adjust the salt if you make this again.
Michelle says
I modified this a bit by adding some yeast but I donβt 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 Iβve ever had. Thank you!
My Heart Beets says
Michelle, so happy to hear that! Thanks for letting me know how it turned out for you π
Scrumptious says
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!
My Heart Beets says
I’m so happy to hear that you liked the paleo naan so much!! Thank you for letting me know how they turned out for you and your family!!
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!
Toni Moran says
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! π
My Heart Beets says
Toni, that’s awesome! So good to know it works well with leftover almond pulp!
Sumayya Dawjee says
Absolutely delicious!
My Heart Beets says
I’m so happy to hear that! π
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!
My Heart Beets says
Eileen, I’m so happy to hear that! Thanks for letting me know how the naan turned out for you π
Jaclyn says
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!
My Heart Beets says
Jaclyn, I’m so happy to hear that you loved this paleo naan recipe! Thanks for letting me know how much you like them π
lauren says
Hello,
Can I sub the flours with oat flour?
Brady says
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!
My Heart Beets says
Brady, I’m so happy to hear that! Thank you for letting me know how the paleo naan turned out for you π
Beverly Land says
Weβve made this twice now and love it! Thanks!!
My Heart Beets says
Beverly, I’m so happy to hear that! Thanks for letting me know how much you like the naan π
nic says
paleo naan bread -mmm this was more like a pancake than a naan bread , plus didnt taste of that much either
Dory Aldrich says
Thank you so much for sharing your love with this recipe! My family and I have enjoyed this maβam bread on my occasions.
Thank you so much!!!
My Heart Beets says
Dory, I’m so happy to hear that!! π
Natalie says
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 wasnβt making it for Indian food. Also it took me 30 minutes just to cook 2!!! On the pan! I couldnβt 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.
My Heart Beets says
Let’s see if we can troubleshoot – can you tell me what brands you used for all 3 ingredients? And to confirm, you used the correct measurements/measuring cups?
DIANE L DAHLIN says
I don’t know what I did wrong! It’s the biggest fail for me π
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??
Thanks!
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
Ashley - My Heart Beets says
That’s so strange – I’m really not sure what could’ve caused that. Do the ingredients taste fine on their own? Did anything seem off? I’m sorry I can’t be of more help.
J says
Made these for the first time tonight. Fabulous! We all loved them. Thank you.
My Heart Beets says
I’m so happy to hear that! Thanks for letting me know how they turned out for you π
Diane says
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!!
My Heart Beets says
Diane, that’s great! I’m so glad you liked the pizza π
Puspack says
I love the Nan So much. Thanks for sharing
My Heart Beets says
I’m so happy to hear that!
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.
My Heart Beets says
Kristina, I’m so glad you found my recipe – can’t wait to hear what you think of it! You can check out the comments for subs that readers have tried – you can also check this FAQ as there may be some help in the comments there as well: https://myheartbeets.com/commonly-asked-questions-paleo-naan/
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 !
My Heart Beets says
Thanks Yuri!! I’m so glad you made it and liked it! π
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?
Stacey Pettitt says
Does this recipe require refrigeration? I’m wanting to mail some to my daughter at college. Do you think they’ll hold up with 2 day shipping? Thanks!
My Heart Beets says
I would think it would be fine π Also, what a nice mom you are!
T says
Horrible.
My Heart Beets says
T, can I ask why you thought it was horrible? Did it just not turn out for you or did you not like the taste?
Rene says
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. β€
My Heart Beets says
Rene, I’m so glad you like this recipe!! Thank you so much for sharing the word about my blog – I appreciate it so much!! <3
Lea says
Wow!!!!!!! Just found this recipe and had to make it immediately. Love it! Didnβt have all the right ingredients on hand so I substituted arrowroot and also almond milk for coconut milk – started with 1/2 cup – didnβt add anymore. It was fairly runny so might be better to start with 1/3 cup if using almond milk.
My Heart Beets says
Lea, great to know the substitutes worked! Thanks for sharing π
iki says
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 :')
My Heart Beets says
I’m so happy to hear that!! Thank you for letting me know how it turned out for you π
melanie sakowski says
Q: is the ghee really optional tho?
My Heart Beets says
lol, depends on who you ask π
Lidija says
Hello!
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!
Lidija
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 π Well done, Ashley
My Heart Beets says
Jane, that’s so great to hear!! I’m so glad you like the naan π
Ruth says
Delicious, flaky and not dry. Didnβt add any salt, made exactly as described, no ghee either. Made to eat with Gobi Gosht… curry lamb with cauliflower. Thank you π
My Heart Beets says
Ruth, I’m so glad you liked it! π Thanks for letting me know how it turned out for you!
Lorna Soonhee Umphrey says
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.
Penny says
Can I use anything to replace the coconut cream? Like normal cream? Iβm allergic to coconut
My Heart Beets says
Penny, I haven’t tried this with normal cream but I actually think it’ll work – the fat should hold it all together. Let us know if you try it that way!
joe says
Awesome recipe. Careful how many you eat as the carbs and calories can add up quick!
My Heart Beets says
Glad you liked it!
anu says
can i substitute tapioca flour with cassava flour ?
My Heart Beets says
I haven’t tried this with cassava flour so I can’t say… if you do, please let me/us know!
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 π I can’t wait to hear what you think of any recipes that you try!
Dezarae S Alejandro says
The Indian restaurants Ive been too also add small raisins to Coconut Naan
My Heart Beets says
that sounds delicious!
Stephanie says
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!
Kelley says
Amazing Thank you! My kids even liked it (which never happens)! Can’t wait to make more soon!
My Heart Beets says
Kelley, I’m so happy to hear that!! Thank you for letting me know how it turned out for you and your kiddos! π
Gail says
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!
My Heart Beets says
Gail, so happy to hear that you’ve already made this three times!! Thank you so much for letting me know how you’re enjoying it!
Mieka Forte says
So easy, so versatile and delicious!
My Heart Beets says
Mieka, I’m so happy to hear that you like it!!
CHERYL says
Made these tonight to go with our chicken masala. Huge hit!! WAS told by the family that I could make these anytime.
My Heart Beets says
Cheryl, so happy to hear that! Thank you for letting me know how it turned out for you!
Vasanti says
This is the BEST recipe ever!!..love it
My Heart Beets says
Vasanti, so happy to hear that!! Thank you π
Lucie says
This was so easy and delicious! My husband would have eaten all 6 himself!π
Next batch will need to be doubled.
My Heart Beets says
Lucie, so happy to hear that!! Thanks for letting me know how it turned out for you π
Kim Aubin says
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.
Jess says
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!!
ashley sanogueira says
I only have light coconut milk and flax milk. Can i use that instead of full fat coconut milk
Mollie says
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!
My Heart Beets says
Mollie, I’m so happy to hear that π
David says
These are sooo good!
David says
These are amazing.
My Heart Beets says
Thanks!!
michele henry says
like
Nicolette says
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!
My Heart Beets says
Nicolette, I’m so happy to hear that! If you want to make pizza, I suggest putting the bread in the oven so it can get a little crispy. Let me know if you try this! And thanks for letting me know how the flatbread turned out for you guys π
Nicolette says
Thanks for that tip. I will def toast them next time next time. Iβm making them again tomorrow to go with your dal recipe for guests!Super excited.π
My Heart Beets says
That’s great to hear! Hope you all enjoy π
Ann says
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.
Patti says
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!
My Heart Beets says
Patti, I’m so happy that you like them so much! Thank you for leaving me this comment – it makes me so happy to hear this!
Rachel says
Someone please tell me where Iβm going wrong. Reading all of these comments about your incredivle experiences make me feel like Iβm in the twilight zone.
I used 1/2 cup of Bobβs Red Mill almond flour, 1/2 cup of Bobβs Red Mill tapioca starch, and 1 cup of very well shakened canned Krogerβs 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 couldnβt even get a grip on the edge with my spatula.
I just thought I didnβt 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 donβt own any Teflon that isnβt 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 havenβt 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.
Jay says
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!
My Heart Beets says
I’m so happy to hear that you made and liked it!! Jamaican lamb patties sound delicious!
Martha says
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 π
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.
My Heart Beets says
Hi Lois, I have yet to try cassava flour so I’m not sure how it would work in this recipe… sounds like it turned out okay though?
Carol Ann Napolitano says
I see you didn’t grease the pan, should we?
My Heart Beets says
Hi Carol, I suggest using either a well seasoned or non-stick pan but if not, then yes you will need to grease the pan. Hope that helps!
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!
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!
My Heart Beets says
Thanks, Mareen! I’m so happy to hear that you tried and like the naan recipe π Thanks for letting me know how it turned out for you!
jane says
they were just so fantastic! I did add 2 tablespoon of coconut flour to thicken it up abit. I ate the whole thing.thanks
My Heart Beets says
Jane, that’s great to hear!! Thanks for letting me know how it turned out for you π
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.
Thanks!
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!
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.
My Heart Beets says
Hi Lucy! The recipe for my coconut flour naan is in my eBook which is available here: https://myheartbeets.com/south-asian-persuasion-healthy-indian-cookbook/ I also have a paleo roti recipe that is on the blog that you may want to check out! hope that helps π
Lynn says
Do you have the nutritional value for this recipe ?
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.
My Heart Beets says
Hi Lee, you can try putting them in the oven – it’ll help cook the middle.
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?
My Heart Beets says
It sounds like there might be an issue with your ingredients… I have linked to the brands that I use, I would try again using those brands.
Amy says
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 π
My Heart Beets says
Thanks, Amy!! I’m so happy to hear how much you like this recipe! A grilled cheese with this naan sounds so good! Thanks for letting me know how it turned out for you π
Katherine says
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.
My Heart Beets says
I’m so glad you liked them! π
Jen, Florence OR says
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.
My Heart Beets says
Glad you liked it!
joe says
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!
Katie says
How do i make this as I am aip???
Elysia Pratt says
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. β€β€
My Heart Beets says
Elysia, I’m so happy to hear that you and your whole fam love the recipe! π
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!
My Heart Beets says
Hi Sajna! I’m so glad you like the naan recipe! I hope you’ll let me know if you try any other recipes on the site π
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!
My Heart Beets says
I’m so happy to hear that!! And glad you like both naan recipes π I actually have a really good paleo pancake recipe too you might want to check out: https://myheartbeets.com/paleo-pancakes-grain-free-dairy-free/
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!
KC says
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!
My Heart Beets says
Glad you like the recipe! Thanks for letting me know how it turned out for you π
Sherry says
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!
My Heart Beets says
Glad to hear that you liked it, Sherry! π
Grant says
Man nailed this first time. A fantastic easy recipe. Thanks so much!
My Heart Beets says
That’s great to hear! Glad you like it π
PDS says
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!
Thanks!
My Heart Beets says
Awesome! So happy to hear that you loved it π
Andy says
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 :).
My Heart Beets says
Andy, I’m so glad you liked the recipe – thank you for letting me know how it turned out for you π And you definitely can’t go wrong with more garlic!
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?
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?
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 ! π
My Heart Beets says
It goes on at the end – slather it on the cooked naan before eating π Hope you love it!
Amanda says
Hi I’m looking for nutritional facts per serving please help?
Sarah says
Hello? What is the sugar/carb count in these?
Tracy Howlett says
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.
My Heart Beets says
Glad you liked i!
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! π I have an allergy to tapioca – what would you recommend as a replacement for this recipe?
My Heart Beets says
Hi Holly, if you can have arrowroot flour, you can use that instead of tapioca flour.
MMK says
Does anyone know how many carbs this would be ?
Lucia says
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!
My Heart Beets says
Thanks, Lucia! I’m so glad you liked the recipe π
Karen says
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.
Jess says
Do you use just the water portion of the canned coconut milk or the cream?
My Heart Beets says
I use full-fat canned coconut milk – if it has separated, mix it before using. hope you love the “bread”!
Talita says
Hi there
This recipe sounds great! Would it work if i replaced the tapioca flour with chickpea flour to reduce the carbs?
Thanks!
Mariam says
Can we use regular canned milk? I don’t like coconut.
Tiffany says
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!
My Heart Beets says
Thank you so much!! I’m so happy to hear that you like my recipes – and even happier that your kiddo loved the bread! π
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.
Gina says
What could I use instead of almond flour?
My Heart Beets says
you can find my coconut flour naan in my ebook available here: southasianpersuasion.com or you can read the comments to see what readers have used!
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!
Linda Shepherd says
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.
My Heart Beets says
Hi Linda, I use arrowroot and tapicoa flour interchangeably so either will work π Glad to hear that you like the recipe!
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.
π
person says
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.
Tiffany says
Can I substitute coconut flour for the almond flour?
My Heart Beets says
Hi Tiffany, I have a coconut flour version in my eBook: southasianpersuasion.com π
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…
My Heart Beets says
Hi, please read my faq: http://myheartbeets.com/commonly-asked-questions-paleo-naan/
As you’ll read in there – you can bake the naan to make it more firm. Hope that helps!
S says
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!
My Heart Beets says
I’m so happy to hear that you found my blog – I hope you’ll let me know what other recipes you and your hubby try!
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!!!
My Heart Beets says
Thank you so much for letting me know how it turned out for you!! Really appreciate it π
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…)
Wendy says
What is the nutritional analysis for your naan? I’m especially wondering about the carbs. This was soooo yummy!!
Kathi says
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.
My Heart Beets says
Awesome, happy to hear that Kathi π
Andi says
My naan came out more like pancakes…. What am not doing wrong???
Faith G says
Is there any nutritional info for these? Like carb, protein, fat and calories?
kaybee_p says
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!
My Heart Beets says
I’m so happy to hear that you liked it!!
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 ??
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.
My Heart Beets says
So happy to hear that you and your little one liked it so much! Let me know how it turns out with hazelnut milk – yum!
Elizabeth says
My husband and I enjoyed this! So tasty & simple. Thank you βΊοΈ
My Heart Beets says
Glad to hear that π
Robin says
This Paleo Naan was super easy to make and most of all delicious!!!
My Heart Beets says
Awesome! Happy to hear that, Robin! π
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!! π
Guisela says
Hi!! We don’t have Grassfed Organic Ghee in my country ! What Can I use to replace it ? Tks!!
My Heart Beets says
You can use butter or regular ghee (you can make it if you have butter). Hope that helps!
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!
My Heart Beets says
Hi Meerah, I suggest checking out my Paleo Naan FAQ. If you feel like the middle isn’t cooking through then I suggest placing the bread in the oven for a bit (see FAQ).
Tanya says
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!
My Heart Beets says
So happy to hear that, Tanya! Thanks for letting me know how it turned out for you π
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!!
My Heart Beets says
Henrietta, I’m so happy to hear that this is your go-to recipe!! Thanks for letting me know how much you like it π
Pamela says
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.
My Heart Beets says
That’s great to hear, Pamela! Thank you so much for letting me know how well this recipe turned out for you! I hope you love the peach pies just as much!!
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
My Heart Beets says
Please read my FAQ: myheartbeets.com/commonly-asked-questions-paleo-naan/
Marea says
I make the naan bread regularly & just love it. So easy, so versatile & just plain yummy. Thank you ?
My Heart Beets says
I’m so glad you love it! π
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?
Michelle says
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! π
My Heart Beets says
Hi Michelle, please check out this post for substitutes: http://myheartbeets.com/commonly-asked-questions-paleo-naan/
Cp says
Making these now and they are just coming out doughy in the middle. What am I doing wrong?
My Heart Beets says
Please read the FAQ found here! Hope that helps!
Robbie Roth says
Can you subsitute cassava flour for the tapioca flour? Tia
My Heart Beets says
I have yet to try cassava flour! Hopefully a reader can help?
Lindsey says
You’re my hero. Thank you.
My Heart Beets says
haha glad you liked it!!
Mike E. says
Thank you! This is the most fantastic. low carb bread I have ever had!
My Heart Beets says
Awesome! I’m so glad you liked it, Mike! π
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.
Kerstey says
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!!
My Heart Beets says
I’m so happy to hear that, Kerstey!! I’m glad you liked the recipe so much! And those wraps sound delicious π
Rita says
Great recipe, thank you! Do you think coconut milk can be replaced with yoghurt?
My Heart Beets says
I haven’t tried that, but now I’m really curious! If you try it, please let me know how it turns out!
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.
Cori Margarita says
Thank you again for a great recipe! I used cassava flour in place of almond flour and it turned out great.
My Heart Beets says
Cori, I’m so glad you liked it! And good to know cassava flour works as a sub!
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 π 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!
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
My Heart Beets says
Glad it worked for ya! π And good to know! I’ll have to try that the next time I make pizza!
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!
My Heart Beets says
Glad you like the recipe! And yeah, it’s probably natural oil from the almond flour. You can always try my coconut flour naan in my eBook if you want to avoid that!
Konika says
Nope, I loved it the way it is! π
Olivia says
Hi! This looks amazing! I was wondering if there was anything I could substitute for the coconut milk?
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!
Angela L says
Sorry if you already answered this but would chick pea flour sour?
Paulette says
can cow milk like heavy cream be sub’d for coconut milk
My Heart Beets says
I think heavy cream will work but haven’t tried it myself – let us know how it turns out for you!
Matthew "The Clean Eating Teen says
This naan recipe is THE BEST! I recently made pizzas with these and they make a great crust! My recipe is on my blog: http://www.cleaneatingteen.com/?p=124
Matthew says
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.
My Heart Beets says
Thanks, Matthew! π I saw that you made pizza with the bread – I’m so glad you like it!!
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.
My Heart Beets says
Happy to hear that!! And good to know that chickpea flour works as a sub! Thanks for sharing π
Crystal says
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?
My Heart Beets says
It should be chewy but not gummy/undercooked. Have you seen my Paleo Naan FAQ? Hopefully that will answer your questions. You can also bake the bread afterwards to make sure it’s cooked through if you want.
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!
My Heart Beets says
Haha, I’m glad you like it so much!! I haven’t tried that seasoning blend – we have a Penzey’s in Pittsburgh so I’ll check it out!
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.
My Heart Beets says
Thanks, Anna! I’m so happy to hear that you liked the recipe so much π
Xenia Salazar says
Easy and delicious!!! another great one!
My Heart Beets says
Thanks, Xenia!! π
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
Sue
Minu says
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.
Catie Griffith says
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.
My Heart Beets says
I’m glad you all liked the paleo naan!! π And happy to hear your son was able to enjoy it!
Mamie says
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.
My Heart Beets says
Glad you made it work for you!
Melanie Guinn says
Hi:
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
Kristine says
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.
My Heart Beets says
So happy to hear that! π
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!
Jessica says
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.
My Heart Beets says
Cast irons are nonstick when they are prepared properly. Your cast iron is probably too small, or you’re not following my exact directions. Here’s an FAQ and video that might help you: http://myheartbeets.com/commonly-asked-questions-paleo-naan/
Diana says
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 π And all of those combos sound amazing – especially the cinnamon/sugar/butter – yum!
kari says
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.
My Heart Beets says
Glad you like the recipe, Kari! π
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!
My Heart Beets says
Awesome! So glad you liked it π
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!
My Heart Beets says
Liz, I’m so glad you found my blog and that you love the naan! Thanks so much for taking the time to leave a comment π
eliza says
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!!!
My Heart Beets says
is a sri lankan hopper similar to appam (kerala hopper)? if only I could make that paleo…
Julie says
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!
My Heart Beets says
I’m so glad you liked the recipe, Julie! And thanks for sharing your substitutions π Hope you love the empanadas when you try them!
karthick says
Tapioca is not paleo
It is high in carb
Christianne says
I didn’t have tapioca flour so I used cornstarch and xanthum gum and they turned out great.
My Heart Beets says
glad to hear you made them work for you!
Christianne says
I subbed corn starch and xanthum gum for the tapioca flour and it stilled turned out pretty good.
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
nope I haven’t tried cassava flour yet!
Jessica says
Hi Ashley
I am struggling to get round evenly cooked naan. Can they be baked?
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!
Veronica Pert says
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?
Thanks
Veronica
Nick says
So cool you did a South Asian Paleo Cookbook. Wonder if there is a Chinese or Japanese one? Great job.
My Heart Beets says
Thank you!! I definitely put a lot of hard work into my eBook (http://www.southasianpersuasion.com/) – glad you like it π
Diane says
this so easy and delicious, Thanks!! Love it! just have to be patient while cooking and it turns out great.
My Heart Beets says
Happy to hear that, Diane! Glad you like it π
Katie says
Did anyone elses turn out gluey? Help?
Lindsey says
Question, would I get the same result if i exchanged the almond flour for coconut flour?
My Heart Beets says
Lindsey, my coconut flour naan recipe is in my eBook: http://www.southasianpersuasion.com/
Heather says
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…
My Heart Beets says
Heather, check out my Paleo Naan FAQ to troubleshoot!
Ira Kravitz says
Any chance you’ve thought about reworking this with Cassava flour? Have you tried Otto’s Cassava flour?
My Heart Beets says
I haven’t tried it yet!
Maryanne Fox says
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.
My Heart Beets says
Awesome!! Happy to hear that you like the recipe so much, Maryanne π
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!
My Heart Beets says
OOh that vegan grilled cheese sounds delish! So glad you made this work for you!!
Brandi says
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
My Heart Beets says
Ooh, love your additions!! Glad you like the recipe π
Jennifer says
AMAZING!! Didn’t have almond flour so substituted sorghum flour (Bob’s Red Mill) and they came out great.
Thank you mucho!
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.
My Heart Beets says
I’m so glad your son liked it!! Thanks for letting me know how it turned out for you guys, Jenn π
Dot the Dino says
Ashley!
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!
My Heart Beets says
That’s great to hear! π
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.
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!!!
My Heart Beets says
so glad you like the recipe!! π
RenΓ© Hancock says
Is there another flour to substitute for the almond? I have an allergy to Almonds. Thank you in advance.
RenΓ©
My Heart Beets says
Hi Rene! I have a coconut flour naan in my ebook: southasianpersuasion.com and I also have paleo roti on the blog!
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!
Stephanie says
I just made myself a mini pizza and it was delicious! Do you know how many calories there are?
Laura Blanton says
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!
My Heart Beets says
Great to know that cornmeal will work as a substitute! Thanks, Laura π
soniaO says
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.)
My Heart Beets says
Sonia, glad to hear it worked out so well for ya π Thanks for letting me know!
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!
My Heart Beets says
Lol, that is too adorable!! I love the name nom more than naan!!
Russ M. says
I have Bob’s Red Mill Gluten Free All-Purpose Baking Flour. Could I use it in place of the Almond flour?
Liz says
These were awesome! And so very quick and easy. I followed the recipes exactly, and they came out perfectly. Thank you!
My Heart Beets says
Happy to hear that, Liz! π
Brenda Lobo says
This is a great recipe! These paleo naans came out great and tasted much better than I was expecting..
My Heart Beets says
Thanks, Brenda! Happy to hear that π
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!
My Heart Beets says
Priya, glad it worked out! And happy to hear that you like the recipe! π
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.
My Heart Beets says
Christina, good to know that brown rice flour works as a substitute! π
Thulasi says
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!
My Heart Beets says
Thulasi, so glad you liked it! π
Lindsey says
Well this recipe is life altering! Thanks for making paleo bread eating a thousand times easier!
My Heart Beets says
Thanks, Lindsey!! Glad you like the recipe π
Mrs. E. says
This recipe is pure awesomeness. It is sooo good! I can now have “bread”! π Thank you!
My Heart Beets says
Glad you liked it π
Lynn says
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.
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!!
My Heart Beets says
Sandra, glad you gave it a try! π
Yasmin says
hi
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 ?
Thanks
Alyssa Singh says
Ashley,
Thank you so much for this recipe! I was shocked at how well it turned out. It made my husband and I very happy. π
My Heart Beets says
Alyssa, so glad you and your husband liked it!! π
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!
My Heart Beets says
Fay, so glad you liked them! If you want to reheat them I suggest using an oven – they likely won’t be as gummy. Hope that helps π
Lily says
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.
My Heart Beets says
Lily, I actually appreciate the creative complaint lol. sorry you didn’t like this! hope you find something else on my website that you do like π
Esther says
Help! I have made these twice and they turn out greasy and gummy texture. What am doing wrong? Thanks
My Heart Beets says
Hi Esther, have you seen my Paleo Naan FAQ? Hopefully that will answer your questions π Let me know!
Suzanne says
Hello! I saw a comment above the recipe that you have a coconut flour naan recipe? Where can I find it??
My Heart Beets says
Hi Suzanne! You can find it in my eBook: http://www.southasianpersuasion.com/
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.
Thanks,
Barbara
My Heart Beets says
Barbara, you can use arrowroot flour. Hopefully you can find that there?
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!
My Heart Beets says
Tiffani, glad you liked the recipe! I don’t know of a sub for tapioca/arrowroot.
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.
Amber H. says
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.
Becca GUtwirth says
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.
joe says
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.
Christina says
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.
My Heart Beets says
Christina, glad to hear you’ll be making these again! Also, homemade cashew-macadamia nut milk sounds delicious. Please let me know how those turn out!
Mariam says
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!
My Heart Beets says
Hi Mariam! I’m so glad you like the recipe π Did she put the batter straight onto the sheet (vs. cooking it over the stove first)? I’ll have to try that!
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.
My Heart Beets says
That is so cool, thanks so much for telling me about that Mariam π Will definitely be trying this!
Nichole says
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!
My Heart Beets says
You’re so right – I need a pancake recipe! I’ll add it to the top of my to-make list π
Debra says
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.
My Heart Beets says
I’m so glad you liked it! π
Sadia says
Have you tried to use Otto’s Natural Cassava Flour to make naans or parathas?
My Heart Beets says
Not yet, but I really want to!
ferzana says
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?
THANKS!
My Heart Beets says
Thanks!! You can’t leave out tapioca flour, sorry! It’s necessary for this flatbread.
Amy says
Thank you for your lovely recipe π
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!
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.
My Heart Beets says
Hi Henna, thank you! Here’s a link to measuring cups similar to the ones that I use: http://amzn.to/1datzJX
Henna says
Thank you so much for the link! And for all the really yummy grain-free recipes! I made the sesame chicken yesterday and it was sooooo yummy! You’re making healthy eating fun and easy for me, so thank you! π
My Heart Beets says
That’s awesome!! So glad you liked the sesame chicken π
Lisa says
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!!!
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!
My Heart Beets says
Glad you like it! π
Raseel says
I love the flavour and texture of these naan!! all the goodness without the hassles of yeast and waiting! Delicious!!
My Heart Beets says
Thank you!! π
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?
Eva says
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!
My Heart Beets says
Glad you liked it, Eva! π
Diana says
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! π
My Heart Beets says
Yay, glad you liked them! And, wow, cream cheese and blueberry compote on paleo naan sounds amazing!!
Melissa says
OMG the best recipe yet
My Heart Beets says
Thanks, Melissa π
Lori says
Love this!!! Thank you soooooooooooo much!!!
I’ve already made two batches!!!
My Heart Beets says
Lori, happy to hear that you like it so much!!
Lori says
Served these “buns” with grilled chicken/apple “brats” this past weekend.
BIG hit with hubby. He said they paired better with the brats than hot dog buns would have!! GIRL, YOU ROCK!!
My Heart Beets says
Lori, thank you! And wow, what a compliment! So glad you and your hubby liked the bread π
Ruth says
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 π
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 π
Alisha says
I cannot have tapioca. Could I sub it with arrowroot?
My Heart Beets says
Hi Alisha, I haven’t tried it with arrowroot but I have heard from readers that it does work.
Cari says
WE LOVE THESE!!! My husband reacts to almonds so I sub coconut flour with huge success! Thanks for your wonderful authentic recipes Ashley!
My Heart Beets says
Cari, I’m so glad to hear that!! π
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.
My Heart Beets says
Al, so glad you liked it! π
Simon says
Super delicious Great recipe. Thanks for posting this up.
Simon
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.
Thanks
My Heart Beets says
Jas, glad you found my site! Unfortunately, you canβt 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 π
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.
Velu says
This is a great recipe. An instant hit with my daughter who is on CF/GF diet. Thank you very much!!
My Heart Beets says
Thank you, Velu!! So happy to hear that your daughter likes the naan!
Jennifer says
This recipe is amazing! I made it and topped it with caramelized onions for lunch today–so good! Thanks for the recipe!
My Heart Beets says
Jennifer, caramelized onions on naan sounds delish! So glad you liked it!
StayC says
Anyone ever tried cashew flour instead of almond flour for this recipe?
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?
My Heart Beets says
Check out this page to answer your question and to help you troubleshoot: http://myheartbeets.com/commonly-asked-questions-paleo-naan/
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
My Heart Beets says
Hi, not sure where I said this was a low carb recipe…
Diane says
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! π 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!
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?
Emma says
This Naan bread batter is brilliant!! Thank you so much for sharing!!
My Heart Beets says
Emma, so glad you liked it! π
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!
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.
My Heart Beets says
Hi Chanda, nope you can’t sub flax for tapioca. I actually have a paleo roti recipe that uses flaxseed meal but it also calls for tapioca. See my naan faq page for subs that might work (don’t think any are low carb). Hopefully one of these days I’ll be able to figure out a low carb flatbread!
Charlene says
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.
My Heart Beets says
Charlene, so glad you tried cooking Indian food! It really is easy! Thank you for letting me know how it turned out π
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?
Barb says
How many servings is this?
My Heart Beets says
Barb, it makes 6 small naans. I usually eat 1-2 with my meal.
Weasel Fields says
These were amazing!!
My Heart Beets says
Glad you liked them!
Weasel Fields says
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.
K says
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!
Monica says
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!
My Heart Beets says
Monica, I’m so glad you were able to make this recipe work for you! Can’t wait to hear what you think of the original recipe π
Jenny Bell says
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.
My Heart Beets says
Jenny, that’s awesome! So glad you liked the recipe π
djsunyc says
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 π And thanks so much for including all of these tips – I’m sure readers will find them really helpful!
Rebecca says
Hi I love this how can I make it somehow low carb?
Thanks
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!
My Heart Beets says
So glad you liked the naan and the pecan pie cookies! π Hope you will let me know how any other recipes turn out for you!
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!
My Heart Beets says
Thank you, Mel! I’m so glad you and your daughter love the recipe!! π
mimi says
I made this last night for my husband he loved it!! I bought Arrow Root vs Tapioca. They taste amazing!! Thank you so much!
My Heart Beets says
That’s great! Glad you and your husband liked the bread π
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 π
thanks in advance
My Heart Beets says
Sam, yup it has to be canned. Check out my naan FAQ page for more info. Hope that helps π
jen yosef says
Love this recipe!! Can’t wait to try it out! I’m always looking for new paleo recipes! Love your blog π
My Heart Beets says
Thank you, Jen! I hope you love the recipe π
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.
Thanks!
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!
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!!
Jessica says
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!
My Heart Beets says
Jessica, I’m so glad you liked the recipe! It could be that the batter was thin, but if they turned out well, that’s what counts π Happy to have you as a reader!
Aimee says
Hi! Would I be able to substitute arrowroot flour instead of tapioca? Is there a big difference? Thanks!
My Heart Beets says
Hi Aimee! Readers have said that it will work but that it makes the bread gummier than tapioca. I personally haven’t tried it. You can read through the comments to see what others have to say. Also, if you have any more questions about the recipe, be sure to check out this link: http://myheartbeets.com/commonly-asked-questions-paleo-naan/ If you try the bread, let me know what you think!
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 350Β°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 π
– 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 π
Bec Lowe says
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!
My Heart Beets says
Bec, that’s so great to hear! I’m glad you both liked them π
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!
My Heart Beets says
Hi Michelle, truthfully, I have never used “tapioca starch” – I do know that potato starch and potato flour are different and not interchangeable. I would suggest using the brands I suggest in the post because those are the ones I have personally tried. Also, check out this post if you haven’t yet: http://myheartbeets.com/commonly-asked-questions-paleo-naan/ I really hope you are able to make this work for you!
Maria says
I just wrote about how much I loved this Naan recipe but wanted to know how fattening these are per each one, if you know?
Maria says
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!!
Michelle says
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.
Linda says
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 π
Razel says
I’ve made this paleo naan a few times, and we are wondering the nutrition breakdown. What is the carbohydrate breakdown?
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,
My Heart Beets says
Wow, thanks Sasha! That is such a compliment! π As for garlic, You can try adding 6-10 cloves (I love garlic, so I use a lot!). You could also mix some garlic powder with the ghee to slather on top of the naan once it’s done!
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!!!
My Heart Beets says
I’m glad you found my blog and even happier that you’ll be a regular reader π Let me know how the goat turns out if you make it!
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.
My Heart Beets says
Hi Shona, I have a Paleo Naan FAQ post, please check it out and let me know if that helps you! myheartbeets.com/commonly-asked-questions-paleo-naan/
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!!!
Rachel says
Any recommendation for flour substitution on west indian style roti/oil roti? I just cannot (won’t) give up my roti π
My Heart Beets says
Rachel, you can try making my paleo paratha and instead of using the gobi stuffing, just add ghee between the layers π Hopefully that’ll help satisfy your craving! Let me know what you think! http://myheartbeets.com/paleo-paratha-stuffed-flatbread/
Kathy King says
I’m so happy with this recipe! They are great! So many possibilities…..Thank you!
Amy says
I am following an ACD. Do you know if potato starch will work instead of tapioca flour?
Aubree says
Can you sub the culinary coconut cream for canned coconut milk? My client who wants this cannot have canned food.
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.
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 π
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!
rimmel says
Can I substitute tapioca flour with anything else low carb?
Thanks
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.
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!
Mercy says
wowβ¦so many comments! Ashley, this nan recipe itβs 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 thicknessβ¦but any idea? Iβll 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 π Let me know how it all turns out!
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!
Sheila says
Sensational!
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!
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!
My Heart Beets says
Thanks, Jessica! I’m SO glad you guys liked both recipes π
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!
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
My Heart Beets says
Thanks! Enjoy experimenting with the bread π
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 π
Thanks for the recipe and all the comments. Got a ton of great tips from above.
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!
My Heart Beets says
Shellie, glad you liked both recipes!! π
Kiwi says
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.
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!
My Heart Beets says
Jillian, thank you for the comment! And I’m so glad that you like this recipe π
Paparazzi says
I just made these and they are so delicious. Thank you so much!
My Heart Beets says
Glad you like them! π
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!
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.
My Heart Beets says
Thanks, Kim! π Glad you liked the recipe!
Anjelina says
What a fantastic and easy recipe.
Exactly what is expected and it tastes great!
Best plaeo bread recipe ever
My Heart Beets says
Thank you! π
K says
Unfortunately these did not turn out magical for me π 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.
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!!
Serena says
Can you sub grass fed butter like lerrigold instead of ghee?
My Heart Beets says
Hi Serena, yes, you can definitely do that π
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
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 π
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.
Devayan Mandal says
These naan’s take me back to my mom’s kitchen back home in India. Got to try these out!! π
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!
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 π 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 π What other filling ideas do you guys have??
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!
My Heart Beets says
Sharon, so happy you’re getting good use out of the recipe! π Everything you’ve listed sounds so delicious!
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.
β c tapioca flour (38 g)
β c coconut flour (38 g)
ΒΌ 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!
My Heart Beets 5 says
Amy, thanks for this π
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.
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!
My Heart Beets says
Kimberly, that’s awesome! Thanks for letting me know how it turned out for you π
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 π
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
My Heart Beets says
Gayle, that’s awesome! I’m so glad you like the recipe! You’ll have to try my cauliflower stuffed parathas next π
Tracey Black says
Yum! I can’t wait to try this Paleo naan bread recipe. I absolutely love naan. I just featured it on my round up of healthy Gluten Free Asian Recipes: http://dontmesswithmama.com/gluten-free-asian-recipes.
My Heart Beets says
Thank you, Tracey! π
Barb says
When ever I use tapioca flour it turns rubbery what am I doing wrong?
Could I use arrow root instead?
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.
My Heart Beets says
Barbara, that sounds delicious π so glad you’re loving the recipe! Thanks for leaving me a comment!
Tash says
I’ve made these twice in 2 days (to have with butter chicken) & they were DELICIOUS!
My Heart Beets says
Tash, that’s awesome! So glad you like the recipe π
Mindy says
I just tried this with ΒΎ cup almond milk and ΒΌ cup melted butter in place of the coconut milk. It turned out great! Thank you for sharing.
My Heart Beets says
Mindy, wonderful! Thanks for sharing π
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! π
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.
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!
My Heart Beets says
Jennifer, that’s great! So happy to hear that you liked the recipe π
Jolene says
I loveβ€οΈβ€οΈβ€οΈβ€οΈ 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!β€οΈβ€οΈβ€οΈβ€οΈ Thank you!!
Joy says
Hello:
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….
tks
Joy
violette says
I made this naan today to go with my curried chicken. INCREDIBLE! Thank you so much for this recipe!
My Heart Beets says
Violette, so glad you liked the recipe! Hope you’ll let me know if you try any others π
Virginia S. says
Try these. You will be so glad that you did!
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!
Lisa Gray says
Loved these. I made my first “sandwich” in a year. Thank you because I was getting bored of cucumber bread. LOL.
My Heart Beets says
Lisa, happy to hear this! And, I know what you mean… there’s only so much cucumber bread one can eat π
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 π
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 π Let me know if you try out any other recipes!
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 π Let me know what you think!
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!
My Heart Beets says
Yasmine, that’s awesome! So happy to hear that you both liked the recipe!
Sarah says
I HAVE to make this! Thanks!
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.
My Heart Beets says
hey Noor! Thanks for the comment – SO glad you like the naan. Check out my paleo gobi paratha sometime: http://myheartbeets.com/paleo-paratha-stuffed-flatbread/ π
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.
My Heart Beets says
Jeanie, maybe you can try lowering the heat once the outside becomes crispy – that way you can cook it for a longer period of time and allow the middle of the bread to cook all the way through. Every stove is different so cooking times vary. I hope this helps!
farah says
can i substitute the flour for gluten free all purpose flour or gluten free bread flour? I don’t have tapioca or almond flours separately. thanks.
Sara says
Would love to try these, but we’ve got nut allergy in the house! Can I use arrowroot instead of almond flour? And would it be the same measurement? Thanks! π
My Heart Beets says
Hi Sara – please see my nut-free Paleo Roti recipe π Let me know if you try it out! http://myheartbeets.com/paleo-roti/
Rohini says
This is hands down the BEST paleo naan recipe!!! It has honestly given me a glimmer of hope that there are delicious paleo βbreadβ recipes. I tried making it last week, and I have been bragging to everyone to try it ever since. A friend of mine was fasting for Passover and he was floored that he could eat it! I even made crepes with the recipe by adding just a bit more coconut milk as well. My husband and I loved it!! Thanks MyHeartBeets!! Youβve made our family very happy! π
My Heart Beets says
Thank you, Rohini! π Happy to hear that it’s a hit with you and your family!
Kristen says
i am so glad i found this! it makes my heart happy. totally gonna try!
Callifax says
This is a great recipe – the consistency after being cooked is absolutely perfect. Just FYI, I have tried substituting other flours into this recipe, but the tapioca and almond flour combination works the best by far. I have substituted regular milk for coconut milk on many occasions and that’s worked just fine. π
Maury says
Brilliant recipe! I had sorghum flour that needed to be used so I tried it, perfect texture. I will try almond flour next, and use if for pizza crust, samosas and turnovers.
Shelley says
I’ve made this recipe so many times now. Always a hit. Last night I decided to try it out for tostadas. Cooked them in the pan like normal then threw them into the oven at 350 on a baking stone for about 15-20 mins. Perfect tostadas! My next attempt I’m going to try them as chips. π
Alana says
Just tried this one! OMG – it’s soooooo good! Make sure to have a major non stick pan, as I tried it in a stainless steel one and it stuck real bad, but on my non stick it was amaze balls! Kids, husband & I are addicted – yew!!!
Sig @ Glowing Healthy Life says
I think I love you. I’m Indian too and just started my paleo journey because my husband wanted to try it out. I’m a holistic health coach so have always been curious about it. But I miss my naans and puri and rice as well. THIS would be perfect for any indian curry. Thank you x
My Heart Beets says
Hi Sig! I’m so glad you found my blog! I love your blog – it looks so beautiful! Keep in touch and let me know how your paleo journey goes π
Alice says
Hi there,
Will 1/2 cup of blended tapioca pearls/balls make 1/2 cup of tapioca flour?
I don’t have the tapioca in the flour form.
And how much Ghee should you put in the recipe?
Thanks
Myrna says
A friend told me about this recipe today — I couldn’t wait to try it. So easy, and the whole family loved them. I doubled the recipe, then made them smaller after the first big one was hard to flip — silver dollar-style dollops, 4 to the pan. Made it easier and faster to fill waiting hands, too!
My Heart Beets says
Myrna, that’s awesome! So glad you and your family love the recipe π
Lesa says
Love, love, your recipes! I made these but they keep coming out doughy. I’ve cook them for almost 4-5 minutes on first side & 3-4 minutes on second side and they are crunchy on the outside & doughy on the inside. My non-stick pan is no longer non-stick so it’s a caphlon pan that is as heavy as a cast iron pan. I’ve been using coconut oil so they don’t stick. I use Honeywell almond flour, very finely ground, & bob’s mill tapioca flour. Should I be using Bob’s mill almond flour or is it something else I’m doing wrong?
Lesa says
I found out tonight why it was coming out doughy! I was using a skillet that measured 7″ across the bottom & 9″ across the top. I changed to a 9″ skillet across the bottom & only lightly greased the pan with coconut oil while it was cold. It made a hug difference…the bread came out dark golden brown, flakey in the areas that puffed up & chewy, not doughy, in the other places. I also had to cook each side about 12 minutes, the skillet is a very heavy duty one, on our gas stove top. I ate the first one all by myself…it was so good! I shared the second one with my husband! Thank you! π
Aimee / Wallflower Girl says
This looks perfect! Must try it soon π
Christine says
INCREDIBLE! I have been craving naan for years, since my celiac diagnosis. I almost cried when I found the recipe. And the results did not disappoint! Mine was a little doughy, but delicious with the garlic and ghee I spread all over it. I’m sure the texture will improve on my next batch.
I can’t wait to try more of your Indian recipes! Delightful foods like this make a paleo diet so enjoyable.
My Heart Beets says
Hi Christine! I’m so happy to hear that you liked my naan recipe π I hope you’ll let me know if you try out any other recipes on my blog!
Kathryn says
Thank you for this recipe!
I tweaked it to use the ingredients I had on hand and the time I could afford π
I doubled the ingredients, but used a good sized dallop (1/2 cup?) of sour cream in place of the coconut milk, and then thinned it with water to be a pancake batter consistency. I added some salt. I baked it in the oven at 400 in a 9×13 pan (first I melted some butter in the hot pan before adding the batter). Then I just cut it in slices. My husband and kids LOVED it!! My oldest was calling it ‘manna’. LOL!
Thank you for sharing!!
My Heart Beets says
Kathryn, I love that you made this work for you with what you had on hand and I’m so glad your whole family loved it! π
Jen says
So good! Was so good to have something to dip into my curry. Thanks for the recipe
chelle says
will definitely try to make this tonight! I love naan and I’ll also try your paleo empanada recipe. Do you have the nutrition information for both recipes?
Thanks!!
chelle
Amy says
Hi Ashley,
Just wanted to let you know that I tried your recipe replacing the tapioca flour with chickpea/garbanzo flour and it worked! Texture was a little different (more breakable, less foldable) but still completely usable as a naan. I LOVE the original recipe – however I had my Mulligatawny all ready for Meatless Monday when I realized I had no tapioca flour left – crisis! Especially considering how much my husband loves your naan recipe π Thanks!
My Heart Beets says
Amy, that’s awesome – so glad you made it work for you! You can actually also make a flatbread using just garbanzo flour and water – we call it “besan ki omelette.” I made a paleo version here, but if you read my notes you can see how to make it using just garbanzo flour. Thanks for reading my blog π