3 Ingredient Paleo Naan (Indian bread)
3 Ingredient Paleo Naan (Indian bread)
Ingredients
- ½ cup blanched almond flour OR ¼ cup coconut flour
- ½ 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 ¼ cup of batter onto the pan. Spread the batter out with a spoon.
- After 2-3 minutes, or once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes time. If you are worried about the outside burning, just lower the heat).
- Serve immediately or cool the bread on a wire rack to maintain crispiness.
Video
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
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