3-ingredient Paleo Naan by Ashley of - 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



  1. Preheat a crepe pan OR nonstick pan over medium heat.
  2. Mix all the ingredients together in a bowl, and pour ¼ cup of the batter onto the pan.
  3. After the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!).
  4. Serve immediately or cool on a wire rack.


Options for Size:

  • Have questions about this recipe? Check out my Paleo Naan FAQ
  • If your naan is a bit sticky in the middle, you can put it on a baking sheet and bake for 5 minutes at 350F or for 10-15 minutes at 400F for a crispier flatbread.
  • If you want to make a dessert crepe, pour the batter and spread it out as thin as you can.
  • If you are not using a non-stick pan, you will need to use some sort of oil/ghee/fat to keep the batter from sticking. I have and love this carbon steel crepe pan.
  • If the cream has solidified in your canned coconut milk, then mix well before using.