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Paleo Naan (Grain-Free Recipe)
Chewy, flavorful naan is the perfect bread for soaking up sauces and curries. At my house, only crumbs are left by the end of a meal. Be sure to get your flat griddle VERY hot before putting the dough on to it. A hot griddle gives you the classic mottled appearance that makes naan so appealing.
*If you don’t own a cast-iron griddle or 10-inch skillet, you can use an 8-inch nonstick frying pan. Naan cooked in a nonstick pan won’t be as dark or puff as much as bread cooked in cast iron, but it’ll still taste great.
*If you don’t own a cast-iron griddle or 10-inch skillet, you can use an 8-inch nonstick frying pan. Naan cooked in a nonstick pan won’t be as dark or puff as much as bread cooked in cast iron, but it’ll still taste great.
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings 6 flatbreads
Ingredients
- 1 1/2 cups finely ground almond flour (6 ounces; 170 grams)
- 1/2 cup tapioca starch, plus more for kneading (2 ounces; 57 grams)
- 2 tablespoons coconut flour (1/2 ounce; 14 grams)
- 2 1/2 teaspoons baking powder, homemade or grain-free store-bought
- 1 teaspoon salt
- 2 tablespoons coconut oil, melted and cooled slightly, plus more for cooking (1 ounce; 28 grams)
- 2 large eggs (about 4 ounces; 100 grams out of the shell)
Instructions
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Whisk the almond flour, 1/2 cup tapioca starch, coconut flour, baking powder, and salt together in a medium mixing bowl. Stir in the melted coconut oil and eggs with a wooden spoon. Cover dough with plastic wrap and allow to rest for 5 minutes.
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Dust the counter with 1 tablespoon tapioca starch. Turn the dough out onto the counter and knead it until firm. The dough should not stick to your hands. Sprinkle with more tapioca starch if it does (Depending on the humidity of the day, sometimes you need a little more tapioca starch and sometimes you need a lot.)
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Pat the dough into a circle and cut it into six equal pieces. Lightly dust your counter with tapioca starch. Round each piece of dough and roll into a circle about 5 inches across.
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Heat a cast-iron griddle or 10-inch cast-iron pan (* see note above) over medium-high heat. Brush the griddle with a little melted coconut oil.
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When the griddle is very hot but not smoking, place the naan on it. Don’t crowd them. On a large griddle, cook two or three at a time; in a skillet, cook one at a time.
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Flip the bread when the surface bubbles and puffs, after about 3 minutes. Cook until golden brown on the second side, about 1 minute. Repeat with the remaining dough.