Paleo Naan Bread – optional flavours
Although we try to limit carbs after 5 PM, one thing I don’t miss out on being coeliac is a nice tasty naan bread. This recipe I didn’t develop myself, I have adapted the recipe on My Heart Beets to add a little more of a firmer consistency normally experienced with a naan bread. Visit her site to see what other amazing things you can make with this basic recipe.
- ½ cup almond flour
- ½ cup tapioca flour or arrowroot flour
- 1 tablespoon of coconut flour
- 1 cup coconut milk, canned and full fat
- Salt, adjust to taste, optional
Pre-heat a non-stick pan on medium heat.
Place all of the ingredients in a large bowl and mix well.
Add a tablespoon of ghee to the pan and spread to fully cover. Take 2 tablespoons of mixture and spread it flat like a pancake. The mixture will want to stick together so use the back of your spoon to spread it out.
The batter won’t bubble up like a pancake, so you’ll need to keep an eye on the edges to see if its browning. Flip and cook on the other side.
Cool on a clean kitchen towel and serve immediately.
If you are allergic to nuts, you may use sorghum flour instead of almond flour.
If you like a flavoured bread add these flavours to your mix
Garlic – 1 teaspoon
Chili – 1 teaspoon of chili flakes
Spiced – 1 teaspoon of cumin
I usually add all three, garlic and cumin to the whole mix, and add a few sprinkles of chilli flakes to hubby’s naan before cooking.