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

3 Ingredient Paleo Naan (Indian bread)


  • Author: Ashley Thomas
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 small naans 1x
  • Method: Stovetop
  • Cuisine: Indian

Ingredients


Instructions

  1. Preheat a 9.5 inch (or larger) nonstick pan or using this steel crepe pan over medium heat.
  2. Mix all the ingredients together in a bowl, and pour ¼ cup of batter onto the pan. Spread the batter out with a spoon.
  3. After 23 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).
  4. Serve immediately or cool the bread on a wire rack to maintain crispiness.

Notes

  • If the middle still seems slightly undercooked, place the flatbread on a baking sheet and bake at 350°F for 10-15 minutes, or until done.
  • If the cream has solidified in your canned coconut milk, then mix well before using.
  • This naan freezes well so go on and make a big batch if you like it 🙂
  • Have questions about this recipe? Check out my Paleo Naan FAQ