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.
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.
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- 1 cup arrowroot flour
- 1 cup coconut milk
- 1/2 tsp garlic salt (or use garlic powder and add a pinch of salt)
Heat a large cast iron skillet to medium-high heat
Whisk together all of the ingredients until the batter is smooth
Carefully ladel 1/4 cup of the batter into the pan
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.
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.
Remove from heat and enjoy!
I love to eat these with my Mediterranean Meatballs with AIP Tzatziki or with honey and almond butter!