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AIP Recipe

Paleo Naan (AIP, Gluten-free)

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FLUFFY AIP NAAN BREAD

Paleo Naan is ah-mazing. I always got so jealous when my husband and I went out to Indian food. He got to enjoy naan with his daal meanwhile I was over there eating soupy food with no bread or rice to sop it up with. I finally decided I would stop feeling sorry for myself and do something about it. Enter this recipe!

What is Paleo Naan

Naan is an Indian flatbread that’s served with curries, daal, and other delicious Indian food. It’s kind of a mix between a tortilla and a pizza crust, but a little fluffier. This paleo naan is definitely a bit on the dense side, and slightly thinner than most naan.  I don’t even care because it’s the closest thing to AIP bread that I’ve had.

How do you make Paleo Naan?

The best part is that this recipe only really requires two ingredients, arrowroot flour and coconut milk. You can add in seasonings like salt, garlic powder, herbs, etc to add a little more character and flavor. Personally I add salt and occasionally garlic powder. I have yet to try making it with dried herbs but I’ll definitely be doing that next.

I love buying my pantry staple items (like coconut milk and arrowroot flour) at Thrive Market. You can snag 25% off your first order by following my thrive market affiliate link.

How do I prevent it from getting gummy?

Make sure you read this part! I’ve tried this recipe about 5 times now and if the dough doesn’t cook long enough in the pan, the center tastes gummy and weird. You want to make sure you’re cooking it for at least 5 minutes/side, sometimes longer! I prefer to use cast iron skillets because they get super hot and hold their heat. I have yet to burn a piece of naan, so don’t worry about keeping it on a little bit longer. Consider turning the heat down to medium if you’re worried about it burning or notice it starting to brown too much.

YOU MAY ALSO LIKE

Mediterranean Meatballs (AIP)

Easy Crockpot Roast Beef (AIP)

Bone Broth Pho (AIP)

Paleo Naan

  • 1 cup arrowroot flour
  • 1 cup coconut milk
  • 1/2 tsp garlic salt (or use garlic powder and add a pinch of salt)
  1. Heat a large cast iron skillet to medium-high heat

  2. Whisk together all of the ingredients until the batter is smooth

  3. Carefully ladel 1/4 cup of the batter into the pan

  4. cook 5 minutes/side, or until it no longer has a gummy center texture. It should be relatively firm and you can test this by pressing your finger into the center of the naan.

  5. Writing this twice to reiterate the importance.. make sure you cook it until it is no longer gummy! Reduce the heat if needed so your naan doesn’t burn.

  6. Remove from heat and enjoy!

I love to eat these with my Mediterranean Meatballs with AIP Tzatziki or with honey and almond butter! 

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  1. Tina says:

    I’m confused….under the paragraph that starts with “How do you make Paleo Nan”, you mention using arrowroot. But the ingredients don’t list that… tapioca flour is one of the ingredients listed though. Which one is correct?

    • Whitney Shook says:

      Hey Tina! I’m so sorry, it looks like the corona brain was going strong when I wrapped up this post last week. Arrowroot is what I used! Make sure you keep them on the griddle until they are firm and not gooey!

  2. Debra says:

    If I can’t have coconut milk can I use water or is there a better substitute?

    • Whitney Shook says:

      This recipe does not taste as good and the consistency changes with water, but you can absolutely give it a try! Just add extra garlic and salt 😉

  3. Kristen says:

    5 stars
    Game changer! Just made these and I can’t believe I have been missing out on them! Makes me feel like I can have a real tortilla shell or naan. Might even try something sweet with it too.
    THANK YOU!

    • Whitney Shook says:

      OH MY GOODNESS! Yay! I’m so glad you like it, Kristen. I feel like this would taste amazing with bananas, honey, and tiger nut butter! Thanks for your comment it means so much to me.

  4. Allison says:

    Hi, I’m super stoked about trying these… but I only have the canned, full fat coconut milk. I’m assuming you mean the regular coconut milk?
    Thanks!

  5. Cindy says:

    So excited to make these. Is the coconut oil for the batter or for the pan so they don’t stick?

  6. AIP Kids says:

    5 stars
    These are so good! We made this recipe a few times and then decided to see what it would be like as crepes. We brushed them with lemon juice and wrapped a few strawberries inside. The result was amazing and so much easier than the AIP crepe recipe we have.

    • Whitney Shook says:

      Thank you so much! I’m thrilled that you liked them and can’t wait to try crepes this weekend!

    • Anna says:

      5 stars
      I’ve made these a few times and they are great!!! Today instead of garlic salt I added 2 spoons of coconut sugar and made crepes and they are delicous! Way better than any AIP recipes I’ve seen!

      • Whitney Shook says:

        Oh my gosh that makes me so happy! Thank you for letting me know. I’ll have to try the crepe version. Great idea!!

  7. Ash says:

    I’m new to cooking AIP and using different Flour! Tried this recipe but I found it a but gummy still inside after the 14 min mark? Is that what the consistency is suppose to be like? 😛

    • Whitney Shook says:

      Hey Ashley! It still has a little bit of a gummy texture but not be overwhelming. What milk did you use?

  8. amdinct says:

    5 stars
    This makes me so happy! Amazingly easy and delicious. 😊

  9. Adriann says:

    Canned coconut milk or refrigerated?

    • Whitney Shook says:

      Hi Adriann! I use canned coconut milk for this recipe. If yours is separated, you can warm it a little bit in a pan to combine everything.

  10. Lenka says:

    5 stars
    I was so surprised at how good these are!! The texture is great–a bit chewy, a bit crispy (I cooked them in a dry cast iron skillet). Definitely a keeper 🙂

  11. Joann says:

    5 stars
    I just made this, along with your Mediterranean meatballs, and my mouth is drooling! Thank you for sharing your recipes! It is overwhelming to have to completely change your diet (even when you were previously a pretty healthy eater) so I cannot express enough thanks to talented people like yourself who create these amazing, free recipes to share of food I thought I’d never be able to enjoy again. I can’t wait to try more of your recipes!

  12. Jasmine says:

    I tried the recipe but mine came out supper crunchy. What can I do to make them softer? Do you think it could be because I didn’t use a cast iron pan? They still tasted yummy but a bit too crunchy.

  13. Kirsten says:

    I’m so happy i found this recipe, they taste really good and can be used for so many things! Only problem i have is that they do take a long time to make compared to a “regular” no-corn recipe pancake, but in general they are worth the time. I there anyway to keep them for later and reheating them?

    • Whitney Shook says:

      Hi Kirsten! Thanks so much for your review. I think you can store them in a plastic bag easily, freeze, and then reheat on cast iron skillet! I haven’t tried it yet so let me know if that works out for you.

  14. Darlene says:

    5 stars
    This was so bomb! I tried them with your AIP meatballs. Also super bomb! I almost cried! Thank you so much for these recipes. I was looking for a tortilla, naan, or flat bread like AIP recipe without cassava. I’m so over cassava right now and all the recipes I tried were just ok. Cassava can have a weird after taste sometimes. Your naan recipe really made me feel like I was eating some type of bread again. I need to make more! Cast iron is the way to go. How do you store these by the way?

    • Whitney Shook says:

      Oh my gosh you are the sweetest! Truthfully I never have any leftover to store them, but I bet you could easily freeze them in a plastic bag and reheat!

  15. Keri says:

    Can you use another but milk substitute? Almond milk?

  16. Cindy says:

    5 stars
    Oh my goodness !!
    I made these along with tzatziki and meatballs. AMAZING!!!!!! Absolutely need the 5 minutes per side . I took one out too soon and it turned gummy. Was able to return to pan and firm it up .
    THANK YOU! THANK YOU !! Love Greek food but really hard to find GF Naan / pita that does not fall apart .

    • Whitney Shook says:

      YAY!!! Cindy, thank you so much for taking time out of your life to write a review for my recipe. I’m glad you liked the naan.. it’s seriously so delicious and easy to make, but I agree they definitely need to be cooked for a while!

  17. Jimmy says:

    5 stars
    My kids rolled everything by it. great idea to have done a meal for them. OMG.
    Thank you much for sharing this. Keep on!

  18. Beryl says:

    5 stars
    I’m curious. Do you like these better than a regular gluten free naan or are you just giving options? Thanks.

  19. Heather says:

    These are amazing! Thank you for the delicious recipe!

  20. Kelly says:

    5 stars
    Very easy to apply, I did try it some previous days. Simple than I think much.

  21. Tatiana says:

    Hi! I whisked the ingredients together and it was really liquid-y. Does it firm up in the skillet?

  22. Misty says:

    Made these tonight to go with my AIP safe tacos. They are amazing and totally worth the time to give them that light crunch texture. 🙌 Can’t say thanks enough.

  23. Kat says:

    I don’t have a cast iron skillet. Can I use stainless steel? Should I grease it?

    • Whitney Shook says:

      Hi Kat! I highly recommend getting yourself a cast iron skillet 😉 they’re the best. I haven’t tried these in a stainless steel skillet so I can’t speak to it. Please let us know how it goes!!

  24. Angela says:

    Nice clean recipe. I’ll need to try this out.

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Hi, I'm Whitney. Your Holistic Nutritionist and Autoimmune BFF

Owner of Rooted in Healing Nutrition Therapy, autoimmune expert, and steward of your wellbeing. Whitney's approach is both scientifically informed and emotionally supportive because she knows healing is multifaceted and you deserve a care team who can support you through the many layers of healing.

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