Go Back

Paleo Naan

5 from 11 votes
Prep Time 5 mins
Cook Time 10 mins
Servings 4 naan


  • 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!