Naan Bread

Like roti, naan bread has always been a family and self favorite from years ago, growing up in a family with my maternal grandfather being from Gujerat State, North India.  My grandmother, under his tutelage, made this the traditional way with whole-meal refined flours, milk, butter and ghee combinations.  This always went down well with home-cooked butter chicken or tandoori-chicken and was also eaten plain, just as it came off the griddle pan.

During my initial Paleo days I came across this recipe in an amazing website created by a Punjabi living in the US, who has adapted her indian raised cooking for the Paleo lifestyle.  Ashley author and owner of My Heart Beets also continues to inspire me to be the best I can at Indian cooking.  Having made this naan bread over the recent months, I can vouch for it’s awesome taste, using 3 ingredients, complemented often by different roasted spices, to make a naan bread that mops up curry and soup gravies in the same manner as non-Paleo naan bread.  Topped with coconut butter or ghee, also makes for delicious treat snack.  This recipe may also be used to make crepes, which requires less batter into the pan to create the desired crepe thickness.  I do hope you enjoy this trying out this recipe as much as I did. Credits and thanks goes to Ashley.
½ cup almond flour
½ cup tapioca flour
1 cup Coconut Milk (canned sugar-free, preservative-free, full fat may also be used)
Depending on your tastes, the options below may be used:
roasted cumin seeds
Here’s How:
  • Mix all the ingredients together.

  • Heat a nonstick-pan over medium heat and pour batter to desired thickness

  • If you are not using a non-stick pan, then you will require ghee or coconut oil to prevent sticking and burning.

  • Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (exercise patience as this takes a bit of time).

  • This recipe makes 2 servings

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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4 Responses

  1. Mich Pearl says:

    Thanks. Going to give this a try.

  2. Mich Pearl says:

    Thanks. Going to give this a try.

  3. Desiree Pillay says:

    Loved this recipe! I only needed one and was full but I did use the other one as a pizza base, was perfect and delicious.

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