3 ingredient paleo naan (indian bread) - my heart beets

23/03/2016 3 Ingredient Paleo Naan (Indian bread) My Heart Beets

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3 Ingredient Paleo Naan (Indian bread)November 1, 2013 by My Heart Beets 583 Comments

**Update: If you like this recipe, you’ll want to check out my new eBook, South Asian Persuasion: 100+Paleo Indian Recipes. In it, I have a COCONUT FLOUR NAAN recipe that is just as good as this one – andit’s nut-free. I also have other incredible Indian recipes like gulab jamun, vadas, jalebi, chicken korma,etc. Check it out!

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Yes, you read that right. I think I have invented Paleo Naan and it only requires THREE ingredients.Truthfully, it was my mom who came up with this recipe but since I’m her kid, she has given me fullpermission to claim this genius recipe as my own. The beauty of this recipe is that you can make thisinto a savory tortilla type of bread OR you can use it to make a dessert crepe! The secret is in theamount of batter you use. It’s the most versatile batter EVER!

What is Naan?

For those of you who have never eaten naan – it’s an oven-baked flat bread that you find in Indianrestaurants. It’s made from white flour and baked in a tandoor oven; it comes out fluffy and soft andincredible. This batter can help you achieve that – minus the gluten. Just pour the batter into a greasedor (eco-friendly) non-stick frying pan and cook until the batter is nice and fluffy. If you want to make adessert crepe, use less batter to make a thinner crepe (see directions below).

Oh, how I have missed using naan to scoop up my stew and Indian curry dishes. A lot of Indian peopleeat with their hands. The naan is almost like a spoon in a way – it scoops up the meat and veggies andsops up the savory sauce. I grew up eating Indian bread (roti, naan, stuffed paratha, puri, bhatura) and sobeing able to recreate this has been an important part of my paleo journey. I miss eating food that I grewup with – and now I can eat these dishes guilt-free – with a Paleo twist.

Now keep in mind this is a Paleo recipe. If you’re used to eating naan every day, you’re obviously going tonotice a huge difference. Just remember that this naan is good for you. And, it’s delicious.

The three ingredients that make up this magical batter are: almond flour, tapioca flour and coconut milk(the kind that comes in a can and it must be full fat). If I’m making naan (or Pizza Crust or a tortilla), thenI add a bit of salt. If I want this to be a dessert crepe, then I leave it as is. This batter is great because youcan add whatever you want to it. Want some garlic naan? Add minced garlic. Want to throw some spicesin the mix? Do it. Want to slather the naan with some incredible grass-fed ghee? Why wouldn’t you?!

In addition to making Paleo Naan, you can also make Paleo Crepes. Cook them on slightly lower heat anddon’t use as much batter. Fill the crepe with something sweet (apple butter, lemon curd, chocolatechips) and take a bite of awesomeness.

Watch this video to see how I make Paleo Naan (and subscribe to my channel):

5/7 Paleo Naan

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What else can I make with Paleo Naan?

Paleo Samosas! Yes, seriously.Apple TurnoversPaleo Empanadas (they are absolutely fantastic)Savory Indian PancakesPaleo Pizza Crust and Prosciutto Peach PizzaMini Fruit Pies (this post includes a video!)

Can’t eat nuts?

I’ve developed a nut-free recipe: Paleo Roti.

What can I eat with Naan?

If you’re looking for some Indian curries, I have A LOT on my blog. Here are some of the most popularrecipes:

Paleo Butter ChickenGround Beef CurryGoat CurryMalai KoftaChicken CurryGround Lamb CurryEgg Curry

If you love Indian food, check out my eBook: South Asian Persuasion: 100+ Paleo Indian Recipes.

Have more questions?

I’ve put together a post on Commonly Asked Questions about Paleo Naan as well as my answers + tips.

This is a magical batter. I hope you love it as much as I do. If you do – follow me on Facebook –Instagram – & subscribe to my newsletter so that you don’t miss a new recipe!

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4.6 from 67 reviews3 Ingredient Paleo Naan(Indian bread)Author: Ashley Thomas

Ingredients½ cup Almond Flour½ cup Tapioca Flour1 cup Organic Coconut Milk, canned and full fatoptionalsaltGrassfed Organic Ghee (slather that bread!)

Instructions1. Mix all the ingredients together.2. Heat a 9.5 inch Nonstick Pan over medium heat and pour batter to desired thickness (see notes

below).3. Once the batter u s up and looks rm/mostly cooked, ip it over to cook the other side (be

patient, this takes a little time!).4. Enjoy this and make it often.

NotesOptions for Size: - You can pour half the batter onto a 9.5 inch pan and cook - then repeat for a total of 2 large naans. - You can pour ¼ cup of the batter onto your pan to make 6 small naans. These will cook faster thanthe large naans. - If you want to make a dessert crepe, pour the batter and spread it out as thin as you can.

- If you are not using a non-stick pan, you will need to use some sort of oil/ghee/fat to keep the batterfrom sticking.

- If the cream has solidi ed in your canned coconut milk, then mix well before using.

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Paleo Naan (Just 3 ingredients!)

paleo crepe filled with apple butter!

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Comments

Justin saysNovember 1, 2013 at 11:16 am

i think this is the recipe i’ve been waiting for! looks soooo good. i’ll make some (or have someonemake some for me) and check back in! thanks Ashley!

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My Heart Beets saysNovember 4, 2013 at 7:06 am

Thanks Justin! I’m glad you like it

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Brenna saysMay 29, 2014 at 7:47 pm

These were soooo good! I needed a few extra carbs in my life today and whipped these upquick. Next time I think I shall make quesadillas! I have a few leftovers, how should I store them?

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My Heart Beets saysMay 30, 2014 at 4:38 pm

Brenna, that’s awesome! You can keep them in the freezer and then just reheat them on apan when you’re ready em. They taste best fresh though. Enjoy

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pan when you’re ready em. They taste best fresh though. Enjoy

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joclyn saysDecember 3, 2013 at 7:27 pm

what can be subbed for the almond flour? i can’t have nuts. thanks!

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Maury saysApril 14, 2014 at 6:07 pm

I used sorghum flour and it was delicious.

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Ryan saysMay 6, 2014 at 4:56 pm

Just to verify, have you tried almonds before? They’re not nuts:

The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed (which isnot a true nut) inside…

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Anon saysMay 13, 2014 at 8:14 am

Comforting to know you can read wikipedia. An almond is still a tree nut. It might not bethe same as a peanut, and may not cause the same reaction as a peanut. But it is still necessary toavoid as the potential is still there for a reaction, especially if someone is predisposed to a crossreaction (ground nuts vs tree nuts). Having said that if they are only allergic to peanuts they can beassessed for other allergies by a professional. Safer to just sub.

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Lorraine saysJuly 28, 2014 at 4:45 pm

Not to be annoying… but a peanut is a legume.

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Marci saysJuly 29, 2014 at 4:30 pm

It may be a drupe, but it is classified as a tree nut, and if someone is allergic, they cannothave it. It absolutely can cause the same reaction as a peanut allergy.

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Renae saysJanuary 5, 2015 at 3:45 pm

Definitely right as my son is anaphylactic to almonds and other “tree nuts”.

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ion saysMay 7, 2015 at 4:48 pm

Peanuts are NOT a tree nut, nor are they classified as one they are legume and acompletely separate allergy from tree nut allergy. I have 5 kids with food allergies. My kids are

allergic to peas & lentils & must avoid peanuts because they are part of the same family – this isdirectly from our allergist. Being allergic to peanuts does not mean you are allergic to nuts, morelikely you would be allergic to something from the same family – which are legumes. Here is avery informative site that our allergist directed us to for extra info – I already navigated to thepeanut issue, now stop spreading misinformation:



http://www.mauryballenger.com/









peanut issue, now stop spreading misinformation:http://www.foodallergy.org/allergens/peanut-allergy

And thank you so much for the recipe, it’s lovely!

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Alla saysMarch 12, 2015 at 12:41 am

Neither are the peanuts. They aren’t nuts either, they are legumes!

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Keri saysApril 1, 2015 at 1:25 pm

Almonds are absolutely nuts. Peanuts are ground nuts. All other nuts are tree nuts. And alltree nuts fit into your description, Ryan, as a drupe – A nut is a fruit composed of a hard shell and aseed…which still makes it a nut. Someone who is allergic to tree nuts cannot just experiment withother tree nuts, unless they’ve been given the “all clear” from their allergist. Additionally, if someoneis allergic to peanuts, they are not necessarily allergic to tree nuts, and vice versa. Regardless, it isnot something to be taken lightly. If someone is allergic to any type of nut, eating something thathas nuts in can mean life or death for them. Speaking from personal experience. Grateful to seeAshley has now developed a nut-free recipe as an alternative to this one!

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Kristen saysMay 6, 2014 at 6:54 pm

Do you think oat flour would work?

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Jess saysMay 13, 2014 at 8:30 am

It depends whether you want to keep it gluten free. Oat flour is not gluten free. Despite“uncomtaminated oats” being considered gluten free due to not being contaminated by the wheatgrain, they, like quinoa, contain a protein similar to gluten which, in some Coeliacs and glutenintolerants, can cause the same reaction that gluten does due to the protein similarity. If you’re aCoeliac, you’ve had it before and you don’t react, I’m sure it’s ok (Check with your doctor anddietician first!), though keep in mind, not every exposure causes symptoms but can still do damageand you probably wouldn’t want to serve it to your Coeliac friends unless you know how they reactto it too. But if you’re just doing it coz you like the recipe then hey, who am I to judge, and in whichcase I’d have no idea.

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Amelia saysJanuary 16, 2016 at 4:20 pm

There are also those who are non-celiac gluten sensative. They react to the same things,but their reaction in not in the gut. It causes internal inflammation, pain, joint, stiffness, etc. Iknow because I am such a person. I had my DNA checked to be certain.

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Jaime saysFebruary 16, 2016 at 3:30 pm

I frequently substitute oat flour for almond flour – cup for cup – in many recipes. If you’re

asking about oat flour I assume you already know all of the issues with gluten and other proteinsand this is not an issue for you. I fully intended to try this recipe with oat flour – and based on myexperience with other recipes I think the answer is yes.

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Preeti saysJune 11, 2014 at 10:22 pm

Hi Ashley I tried this naan this evening but used tapioca starch (which I am told is same as tapioca flour) but it wasvery sticky when breaking the naan to eat. Any suggestions?

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My Heart Beets saysJune 12, 2014 at 4:54 pm

Hi Preeti, can you tell me what brand of tapioca flour you’re using? I’ve heard from othersthat if you buy tapioca flour from an Asian grocery store it’s not the same – so I want to make sureyou’re using a quality brand. It definitely shouldn’t be sticky – if you can give me more details,hopefully we can figure this out!

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Maaza saysJuly 6, 2014 at 11:31 pm

Hi Ashley,

I was wondering what brand of tapioca flour do you normally use for this recipe? Is it the Rob’s RedMill brand that you provided the hyperlink for?

I had a similar issue to Preeti when I made the naan. The outside/edges cooked well but the insidewas very sticky/chewy. I bought a small amount of tapioca flour from a store that sells everythingin bulk bins-so unfortunately I don’t know what brand it was.

Please let me know. Thanks.

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My Heart Beets saysJuly 9, 2014 at 8:39 am

Hi Maaza, I use these brands: Bob’s Red Mill or Now Foods I’ve heard some people havehad issues buying tapioca flour from Asian grocery stores (not sure if that’s where you gotyours?), so I’d stick to one of the brands I mentioned above. You may also want to try loweringthe heat so that the middle cooks and the edges don’t burn. Hope this helps!

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Scarlett saysJanuary 19, 2015 at 6:02 pm

I was so excited to make these, but I came up with gooey-on-the-inside naan too. Imade sure that the batter was fairly dry on top before I flipped them because I wanted to makesure they were cooked through, but still the inside was sticky. I’ve got them in the oven now tosee if that will change things, but I’m not sure what I did wrong… I used Bob’s Red Mill AlmondFlour and Tapioca Flour and Chaokoh coconut milk. Hmm. I wish I knew how to fix it! I reallywant to eat homemade, gluten-free naan!

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Angel saysJanuary 22, 2015 at 11:30 am

myself as well, I used Bob’s red mill tapioca flour, and almond meal flour, and badiacoconut milk, I found that I had to turn the heat WAAAAYYYYYYYY down, to like, 5 and ittook most certainly forever to finish one, and still found that they could stand a good 45minutes in the oven. Trust me, none of this stopped me from eating it though! LOL.. best ofluck, look forward to the replies too!

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Aric Outlaw saysOctober 20, 2015 at 1:33 pm

Same here, I have used Bob’s Red Mill Tapioca and Almond flour. I’ve tried






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Same here, I have used Bob’s Red Mill Tapioca and Almond flour. I’ve triedcooking it hot and fast, low and slow and everything in between. I have used whole fatcoconut milk and 40% and I get the same results and I’ve tried 3 different brands ofcoconut milk. Crispy on the outside and almost “gummy” on the inside. I’ve attempted thison 4 separate occasions with no luck. Could this be simply because of Bob’s Red Mill?

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My Heart Beets saysOctober 21, 2015 at 9:56 am

Have you seen my Paleo Naan FAQ by any chance? In it, I suggest baking ifnothing else seems to be working: http://myheartbeets.com/commonly-asked-questions-paleo-naan/

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Nicole saysJanuary 4, 2016 at 8:35 pm

I had the same experience… very sticky and gooey on the inside but crispoutside. Not a pleasant texture at all.

Carrie saysNovember 3, 2015 at 7:20 pm

I also bought tapioca flour from health shop it didn’t work. It went into liquid scruffy andthen stuck to the pan and went very sticky and chewy. What do you suggest?

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SB saysFebruary 8, 2015 at 7:35 pm

Just made this with asian grocery store tapioca, trader joe’s almond meal, and some coconutmilk. Worked reasonably well for me, just had to make sure it was super thin (spread it out w/ aspoon). Not perfect but pretty good and tastes nice.

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Bobbie saysOctober 25, 2015 at 8:31 pm

I only had a 1/4 cup of tapioca flour substituted the other 1/4 cup equally with potato starchand arrowroot and it turned out great. Not as gooey as the straight tapioca I have made this recipe 4times now love it! Thank you so much for creating it

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My Heart Beets saysOctober 26, 2015 at 12:54 pm

Great to hear! Thanks for sharing your substitutions!

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connie saysOctober 28, 2015 at 10:53 pm

can I sub cocnut flour for the tapioca flour?

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Daniela saysDecember 18, 2014 at 2:00 pm

I just love this recipe. I make about 2 times or more per week. I eat it for breakfast. Also, Ialternate the almond recipe with the flax one. All of us love it! Thank you!!!

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My Heart Beets saysDecember 19, 2014 at 9:57 am

Daniela, that’s so great to hear! Happy you’re getting good use out of the recipe!

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Jeanette saysNovember 1, 2013 at 1:53 pm

Do you think coconut flour would work in place of the tapioca flour?Thank you for sharing!!!

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My Heart Beets saysNovember 4, 2013 at 10:21 pm

Jeanette, unfortunately, you can’t replace tapioca flour with coconut flour – the two have verydifferent properties.

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Mariya saysMay 20, 2014 at 2:33 pm

I just tried it with coconut flour and it was an epic fail…no matter how much water i addedeven an egg , it crumbled apart.

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Mariya, the two flours have very different properties. If you try my recipe, please let meknow how it turns out for you

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Ben saysMay 29, 2014 at 5:42 am

I just made this recipe, but substituted the almond flour with 3 parts coconut flour and 1part tapioca flour (I doubled the recipe so the final mix was 3/4 cup each coconut and tapiocaflour and 2 cups of coconut milk). Since the coconut flour is more absorbent than most otherflours, I should have used maybe 1/2 cup coconut flour to create a thinner, less sticky batter.Once I was able to wrangle the mixture into a naan-like shape, the final product was quite goodand was fairly pliable, but did not hold together quite as well as naan typically does. I’m excited tocontinue to perfect this, and I can’t wait to try it with a desert!

Thanks for posting

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My Heart Beets saysJune 4, 2014 at 9:12 am

That’s awesome, Ben. Thanks for sharing!

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Sata saysSeptember 21, 2015 at 9:40 pm

You’d have to use MUCH less coconut flour in the first place.

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Anna saysNovember 9, 2013 at 1:31 pm

You can use arrowroot flour instead

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Michele saysDecember 20, 2013 at 4:32 am

I was just going to suggest arrowroot as well; they are similar starches. I much prefer thechewiness that tapioca provides though.

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adesomer saysNovember 9, 2013 at 2:42 pm

I can’t have tapioca flour either…but I’m going to try this with plantain flour.

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Let me know how that turns out! I love plantain.

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Kristen saysMay 6, 2014 at 6:56 pm

Where can I find plantain flour?

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Sheri saysMay 14, 2014 at 8:20 pm

Amazon. I use the Barry Farms brand. Sub it for coconut flour when I am making bananabread/muffins, it is incredible !

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Mirna saysNovember 13, 2013 at 7:23 am

Hi Jeanette, Coconut flour is kind of the opposite to tapioca, it can go quite dry and crumbly and usually requires alot of extra eggs. Tapioca holds recipes together while keeping them soft and pliable. I would love toknow if you had a successful turnout! x

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ferzana saysJuly 6, 2015 at 8:46 am

please could you tell me how you went with the coconut flour? I’d like to sub the tapioca forcoconut flour

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Unfortunately you cannot sub coconut flour for tapioca.

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Rawria saysNovember 1, 2013 at 4:48 pm

Omg, it doesn’t take eggs! Yay, making this for my daughter right now! ^_^ thank you!

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I made this naan last night and it was awesome! My daughter enjoyed it, it was her first timeeating something bread-like instead of meat, veggies, or fruit. The recipe is so easy and quick, veryimportant for a busy mom with a clingy baby. I was able to make this with one hand while holding mybaby with the other, that’s how easy it was! This opens up a world of opportunities for meal ideas, thankyou so much for sharing the recipe! We can’t have dairy so we brushed it with more coconut oil and itwas just perfect! ^_^

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I’m so happy to hear this! I’m glad it was easy to make and that your daughter liked it Iappreciate you letting me know how it turned out – thank you so much for sharing.

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Nita saysNovember 11, 2013 at 3:56 pm

Ashley, this sounds great, can’t wait to try. Any chance Rawria and I could connect, soundslike we have similar diet restrictions that our child has to follow. Would love to hear what otherrecipes she’s finding for egg/dairy free. Thanks for the post!

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Brandae saysNovember 11, 2013 at 5:24 pm

I’m about to make this too – also holding my baby on my hip.

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Wonderful! I hope it was easy enough to make!

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Sharon saysNovember 4, 2013 at 3:17 pm

Giiirl. These look INCREDIBLE! I love that you blended in tapioca flour with almond flour, and thusdidn’t need eggs. No eggy taste, yay! Can’t wait to try this!

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November 4, 2013 at 6:00 pm

Thanks, Sharon! It’s super simple and really tasty – I hope ya like it

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Maja saysNovember 4, 2013 at 3:49 pm

Fantastic- I’ve been looking for a Paleo Naan bread recipe Could you please suggest whatwould work instead of tapioca flour?? Thanks a lot!!

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Hi Maja! I’m not sure there is a good substitute for tapioca flour; tapioca is unique in that itadds a bit of chewiness to the bread. That said, I suggest you play around with this recipe and have somefun! I plan to try out different ingredients – if I find a good sub I will let you know

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Jennifer saysNovember 4, 2013 at 10:34 pm

Let me know, too!

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aviva saysNovember 15, 2013 at 9:00 pm

a substitute for tapioca that offers the same consistency is potato starch. perhaps you areable to consume that ?

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Maja, I’ve read that arrowroot and tapioca flours are interchangeable in most recipes. If I haveenough almond flour left tomorrow, I’ll try the recipe with arrowroot flour to see how it turns out andlet you know.

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Maja saysNovember 5, 2013 at 3:57 am

Thanks so much for your replies. I’m just not sure where if can find tapioca flour, I live inSwitzerland and it does not seem to be common in supermarkets.

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Do you have any Asian markets in your area? They are known to carry tapioca flour, sweetpotato flour, etc and usually way cheaper than health food stores! That is where I had to buy theseflours when I lived in Germany. (P.S.-waiting on my daughter to wake so I can try the recipe withthe arrowroot, she sleeps on my lap. I haven’t forgotten!) ^_^

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Ok, I tried it with the arrowroot flour and it works, but is slightly gummier than withtapioca. Also, the batter was runnier than with tapioca, so the naan is thinner, more like crepes ortortillas. They are still flexible and sturdy, and tasted the same. I added some peppermint extractand carob powder to half the batch and made mint chocolate crepes












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Thank you for reporting back And oh my goodness, those mint chocolate crepessound INCREDIBLE.

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Robin saysSeptember 12, 2014 at 1:14 am

Were you happy with the final product subbing arrowroot for tapioca?? Searching for atortilla alternative for my five year old son. Tapioca, rice flour….all of those subs in gluten freebaking actually spike his blood sugar higher than standard wheat/white flour :(. I made tortillasfrom almond flour, arrowroot, water and salt and they tasted great but they were not flexibleenough to fold. Maybe the coconut milk will make the difference!

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Lisa saysMay 28, 2015 at 9:14 pm

Robin, I’m trying to make low carb/gluten free for my celiac mom and diabetic dad and me ( who isgluten intolerant and diabetic). Is arrowroot lower in carbs? I know the almond flour andcoconut milk are lower carb. I made these as is and my parents raved about them. So, I wouldlove to make these even lower in carbs because I can see my dad trying to use them foreverything.

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Ti ani saysAugust 7, 2015 at 12:31 am

Unfortunately, arrowroot has even more carbs than the tapioca flour. I’m having asimilar problem trying to figure out a substitute as well because these are simply delicious!

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Michelle F. saysNovember 4, 2013 at 4:40 pm

Brilliant! I’m doing a Whole 30 right now so this will have to wait, but I can tell it’s going to makean appearance. Thank you!

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Hi Michelle! Yes, get through that Whole30 – you can do it! When you’re done, enjoy this treat

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Nicole saysNovember 4, 2013 at 10:12 pm

Wow this was delicious! I love that it’s so simple and one naan was more than enough. Thanks forthe recipe!

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Thanks, Nicole! And, I agree – one naan is definitely filling. Thank you for letting me know how







http://balancingpaleo.com/








Thanks, Nicole! And, I agree – one naan is definitely filling. Thank you for letting me know howit turned out

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breanna saysNovember 5, 2013 at 2:41 pm

so so SO SO SO GOOD!!! just whipped these up for lunch, and we LOVED them! I feel like they’llfunction more as a tortilla in my house than naan…they beg to be filled with yummy things! they holdtogether super well. I couldn’t resist adding some raw cheddar and making a quesadilla with salsa andavocado…oh dear me…crazy delicious!

in summary: THANK YOU!!!!!!

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Breanna, that’s awesome! I’m SO glad you love it and that you’ll make this often! That quesadilladoes sound crazy delish – I think I’ll make one tonight Thank you for letting me know how it turnedout!!

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Pat s. saysNovember 6, 2013 at 12:50 pm

OH my GOsh.. THANK YOU!!!!!

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Pat, glad you like it

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Fuch saysNovember 6, 2013 at 1:15 pm

Hey, first thanks for the recipe it looks super easy to make!, but my mother is allergic to coconutand i wondered if i can substitute it with some butter?

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Hi there! Hmm, if she is allergic to coconut then you clearly can’t use coconut milk. The thing isthat the canned coconut milk is very thick and so replacing it with almond milk or regular milk won’tgive you the same consistency. I think it can be done but you would need to adjust the proportions – tryadding a little milk at a time until you have a pancake-like batter. As for using butter as a replacement – Ihave no idea. If you try, please report back!

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Amanda saysNovember 9, 2013 at 10:56 am

I am also allergic to coconuts! I have found this recipe as a great alternative to coconut milk! http://chocolatecoveredkatie.com/2013/04/17/how-to-make-cashew-cream/

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belinda saysJanuary 23, 2014 at 4:24 am

if you can eat dairy, maybe try cultured buttermilk, it would have have a similar consistencyto coconut milk, and is often used in pancakes etc, gives a nice flavour and lightness.











http://chocolatecoveredkatie.com/2013/04/17/how-to-make-cashew-cream/




to coconut milk, and is often used in pancakes etc, gives a nice flavour and lightness.

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Bobby saysNovember 6, 2013 at 1:42 pm

FINALLY

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Hope you like it!

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Cathy L saysNovember 6, 2013 at 2:40 pm

I think I found you on Pinterest. This truly is a wonderful recipe — endlessly adaptable — I can see it as a substitute for hamburger buns andalso as an accompaniment to lots of mexican dishes. The end result is so puffy and flexible well done! Thank you for posting this — this recipe needs to go viral! Also looking forward to exploring all of your other recipes.

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Cathy, I’m glad you found me I appreciate the kind words! I hope this recipe helps a lot ofpeople who have intolerance issues. I hope you’ve signed up for my newsletter!

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Lynn saysNovember 11, 2013 at 6:41 pm

Cathy, I would lve to make theses for hamburgers but, I can’t do all that almond flour. Any wayto sub another flour for almond?

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Andrea saysNovember 6, 2013 at 8:15 pm

Has anyone tried it with fresh garlic? That’s my favorite naan!

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Cat saysNovember 8, 2013 at 3:56 am

I just did tonight, it was great!

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Lou Ann Walker saysNovember 6, 2013 at 10:10 pm

Thank you so much for this recipe! I am so tired of throwing out grain-free experiments whenthose ingredients are expensive! I made this tonight and it was a hit… even my picky husband like it. I didadd a tablespoon of coconut flour because the batter seemed thin.(but I used a 8.5oz package of coconutmilk) and they came out awesome. I could see using this thin and filled with fruit as well. Tonight it wasused as a tortilla for fajitas and I truly loved it! Thanks again!

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http://bit.ly/MHBnewsletter








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Lou Ann, I’m so glad you and your husband liked it! It’s definitely a versatile batter

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Stacy S saysNovember 7, 2013 at 12:23 pm

I just wanted to THANK YOU THANK YOU THANK YOU for this recipe! I made this last night to go with our Tikka Masala – and WOW!! Perfect!

It took longer to cook than I expected, but oh so worth it. (And, now I know to start them a bit earlier.)

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Thanks Stacy!! I’m so glad you liked the recipe – and YUM, I love Tikka Masala. That’s on mypaleo to-do list

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Christen saysNovember 7, 2013 at 6:46 pm

Hey how about using a half coconut flour half guar gum? I don’t have tapioca and am dying to dothis LOL

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angela@spinachtiger saysNovember 7, 2013 at 7:10 pm

Excellent. I can’t wait to make this. I love Naan. I had no idea tapioca flour would be okay forPaleo.

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Angela – Yup, tapioca is considered a safe starch. You can read this article for more info

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Kelly saysNovember 7, 2013 at 7:34 pm

I love that this is glue free.. thanks so much…I am looking for more gluten free recipes

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Hi Kelly All my recipes are gluten free – I hope you signed up for my newsletter. I’m friendswith a lot of gluten-free bloggers too. If you like me on facebook, you can see even more recipes:https://www.facebook.com/MyHeartBeets

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Heather Tobey saysNovember 8, 2013 at 4:34 pm

This just made my entire weekend! I wish you could know how absolutely excited I am about








http://spinachtiger.com/



http://www.marksdailyapple.com/is-it-primal-7-more-foods-scrutinized/#axzz2k4YabZW6








This just made my entire weekend! I wish you could know how absolutely excited I am aboutgetting to eat NAAN! Thanks for this awesome, healthy recipe! Can’t wait to try it.

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Heather, your comment made my weekend! I hope you like it

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Stacey saysNovember 8, 2013 at 6:23 pm

Holy WOW! This is delicious! I’m a Nutrition & Fitness coach who likes to try recipes forrecommending them. I also lead a pretty low-carb lifestyle for blood sugar reasons. This one is a winnerand I’ll be giving it the thumbs up to my clients for sure!

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Stacey, thanks for the love – I appreciate it!

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Sarah saysNovember 8, 2013 at 9:40 pm

Just made this using a half cup coconut flour and ahalf cup arrowroot starch because that is whatI had on hand. It required 1.5 cups canned coconut milk. No surprise that it made 3 naan. I was so happy tosee this on the Just Eat Real Food Facebook page. My husband is Nepalese and this kind of thing has beenmissing from our diet since going paleo. This is a very good replacement! Soon I will try it with garlic ormaybe even make onion kulchha.

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Sarah, I’m so glad you made it work for you! I’m sure other readers will appreciate knowingwhat other ingredients you can use as a substitute. Onion kulchha sounds great

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denise saysNovember 9, 2013 at 8:29 am

I was wondering with these three ingredients do they taste sweet??

Thanks so much Denise

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Hi Denise, I think there’s some sweetness but it’s not overpowering. If I’m making somethingsavory, I add a pinch of salt. Hope that helps!

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Chris V saysNovember 9, 2013 at 2:11 pm

Thank you thank you thank you!!!!!! I can use this for hummus, for burritos…..oh to have burritos again!!!! I have several food allergies and thisrecipe has none of them!




http://fabulouslyhealthy.wordpress.com/












recipe has none of them!

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Scott saysNovember 9, 2013 at 3:04 pm

So are you using anything in the pan to keep it from sticking? I do a very similar recipe forbreakfast.

1/3 cup coconut flour 1/3 cup tapioca flour 1/2 tsp Himalayan sea salt 1 cup coconut milk 7 eggs

mix with a mixer well.

oven at 425.

large round pan with 1/3 cup coconut oil.

put pan in oven to melt oil and get hot, then pour in the mixture and cook for 25 min .

We call it the Big Pancake..kids love it, eat it with cinnamon/bananas on top, or jam, syrup, what ever youprefer…I prefer banana and cinnamon.

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I use ghee or coconut oil sometimes – but it’s not necessary if you’re using a non-stick pan. Ilove that you call your recipe the Big Pancake It sounds delicious – I’ll have to try that sometime!

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Pam saysNovember 9, 2013 at 3:21 pm

They taste great, but I can’t get them to cook all the way through….any ideas?

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Hi Pam! I would try cooking them longer. If you’re worried about it burning, just lower the heatfrom medium to low. You want to make sure they’re cooked properly I hope this helps!

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Carla saysNovember 9, 2013 at 5:08 pm

Thank you! Thank you! Thank you! They were delicious!

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Carla, I’m so glad you liked this Thank you for letting me know!

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Leigh saysNovember 9, 2013 at 7:46 pm

These are so amazing! There are so many times it feels like a meal needs a little “bread” to go withit. This is the answer! Thank you.











https://www.facebook.com/leigh.vangundy



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Leigh, I’m so glad you liked the recipe Thank you for letting me know how it turned out!

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Ti any-Sarah saysNovember 10, 2013 at 11:02 am

Hi There Is there a way to substitute the almond flour for another one as I am intolerant to nuts, soy, gluten, wheat,beans, legumes… let me know I was thinking possibly teff flour? let me know xo

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Tiffany-Sarah, I’m trying to work on a nut-free version. If I can make something work I will letyou know!

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Hilarie saysMay 6, 2014 at 2:20 pm

I would like to make a nut-free version of this as well. I was so excited to see egg-free only tobe bummed out by the almond flour. Oh well, I’m used to it by now. It’s tough to do paleo without nutsand eggs. Keep me posted! Thank you.

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Hi Hilarie! I mentioned in the post that I do have a nut-free version:http://myheartbeets.com/paleo-roti/ Let me know if ya try it!

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Marci saysJuly 29, 2014 at 4:26 pm

You could also try ground, raw sunflower seeds. My son is allergic to peanuts, andbefore we were cleared to eat almonds, we used “sun-flour” as an almond flour sub all the time. Itdoes work best in recipes where there is a longer bake time, so low & slow with this recipe mightbe better (or a quick sear & then bake?) Just a thought, but for all those with nut allergies, justwanted to suggest sunflower (allergies are so hard!!)

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Nathalie saysNovember 10, 2013 at 2:36 pm

Love these! The whole family loved them. Just wondering, best way to store leftovers? Thanks!!

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Hi Nathalie, so glad you all loved them! You can keep these in the fridge for several days –otherwise just freeze them. I think they do taste best fresh though

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Denise saysNovember 10, 2013 at 6:00 pm

OMG!!! I just made these for the first time like tortillas. I had the first two with melted butter.Another two with beef carnitas, hot sauce and sour cream. I am in heaven! It was so easy to make with 3ingredients. Ingredients I always have on hand. Yum! Thank you!!!

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Denise – that sounds amazing! I’m so happy that you like this recipe

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Julie saysNovember 10, 2013 at 6:44 pm

Just tried ur recipe! Wonderful! I opted for savory and added some garlic powder and celery saltand it was great. I think I’ll add some Parmesan cheese next time. And u can believe me, there will be a nexttime. Thanks for the recipe.

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Julie – thank you for letting me know how it turned out! Savory is always my preference too Glad there will be a next time!

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Elena saysNovember 11, 2013 at 4:54 pm

I LOVED THESE! Thank you so much for the recipe. I can’t have eggs so I was so excited to find acrepe AND a Naan substitute. I just wrapped up carnitas inside and ate the whole thing. Well not the wholebatch. Saving some for the man My son will also be ecstatic. After we found Rudi’s tortilla’s he said it pretty much revolutionized his life.How much so with these!!!! Easy enough for a bachelor to make. Thanks so so so much.

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Elena, thank you so much for your comment. I think you’ve come up with a great tagline for thenaan: “Easy enough for a bachelor to make.” Glad to hear that you and your family will enjoy this.

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Erin saysNovember 11, 2013 at 5:07 pm

Ok, this might be a dumb question BUUUUT is the coconut milk refrigerated and do you shake itto mix it all up or just scoop out the creamy part?

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Erin, there’s no such thing as a dumb question! You don’t have to refrigerate it – but I dosuggest mixing the canned coconut milk with a spoon before you use it. That way the creamy part mixeswith the watery part

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Mimi saysNovember 11, 2013 at 8:02 pm

Love this recipe! But I don’t think I did it right. Is it supposed to be moist? The outside is crispybut the inside not so much.

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Hi Mimi, it sounds about right – crispy outside and soft inside

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Adrienne Walker saysNovember 11, 2013 at 9:41 pm

Just made these. They are delicious! Unfortunately by the time I had finished making them Iturned around and the curry had all been eaten! I am also going to try Scott’s Big Pancake. Sounds like theDutch pancake I used to make years ago with apples and cinnamon baked in it as well.

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Adrienne, so glad you liked this recipe! Make sure you save some curry next time

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Deanna C. saysNovember 12, 2013 at 9:39 pm

Can I substitute almond milk for the coconut milk? My husband has a coconut allergy. Thanks forsharing this wonderful recipe.

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jenny saysNovember 13, 2013 at 4:29 pm

AARRGGHH! SOO GOOD! I just made these (with arrowroot flour. . Didn’t have tapioca) .. slathered them with hummus. THANK YOU! my bread monster is fed.

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Danielle saysNovember 13, 2013 at 6:28 pm

I love love love these. Thankyou so much for posting this recipe!!! Delicious, crispy on the outside and softon the inside!! So many things to have it with! Yummo!!

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Sarah saysNovember 13, 2013 at 7:05 pm

This changed our lives. We added garlic powder to the batter and used it with our soup. Thankyou!!!!

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Lynda saysNovember 14, 2013 at 11:39 am

first try not so good because I didn’t let it cook enough on the first side second try Awesome!!!













first try not so good because I didn’t let it cook enough on the first side second try Awesome!!!thanks for your help Ashley

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Stacy saysNovember 14, 2013 at 1:57 pm

OMG i loved these, so fluffly and chewy! i wanna make more of this tomorrow for my bf but i ranout of almond flour, do you think they will turn fine if i replace it with rice flour?

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Angela saysNovember 14, 2013 at 8:44 pm

Oh my!! I just made these with buckwheat flour and a little extra coconut cream. Absolutelywonderful recipe, thank you!!

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Glad you liked it, Angela!

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Gaelia saysNovember 15, 2013 at 3:34 am

Hi there, Is almond flour the same thing as almond meal?

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Hi Gaelia, yes it is Almond flour is just finely ground almonds.

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Autumn saysNovember 17, 2013 at 4:36 pm

I hate coconut. Can you taste it in the Naan? Or can I substitute?

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Marissa saysNovember 17, 2013 at 9:54 pm

Saw this on “So Let’s Hang Out”‘s Facebook page today and instantly knew I had to try it! They weredelicious! Thank you!

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Yafa saysNovember 18, 2013 at 10:37 am

My very picky nine-year-old gluten free son ate the naan all up and did not leave even a crumb forhis gluten free mom! Guess I’m gonna have to make some more! So worth it to see that his choice of goodtasting gluten free foods is expanding! Thank you!

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Yafa, that is too funny! I’m so glad he liked it so much!



http://www.lovelylittlecoconuts.com/








http://about.me/marissagarza


http://pinterest/





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Jacqueline (aka LantauMama) saysNovember 19, 2013 at 7:57 am

I love wrapping my food, and I love trying new recipes… but usually I change them a lot… thisrecipe was so perfect I didn’t change it at all! I made them thin and they are the perfect stretchy wraps!

It was too good not to share, I liked back to your recipe on your blog, hope this is okay? http://www.lantaumama.com/2/post/2013/11/perfect-wraps-from-paleo-naan-recipe.html

Thank you thank you for an amazing recipe that is sure to become a staple in our house!!

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Amy saysNovember 19, 2013 at 4:14 pm

Where can you buy almond meal at and what if you want to use something else? Any othersubstitutes? Also, if you want to use raw milk cream instead of coconut milk, would that work?

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Hi Amy! You can find almond meal at most grocery stores in the organic section. You can alsotry ordering it online by clicking on the link in my ingredients list. I’m not sure about raw milk cream butif you try it out, please let me know how it turns out.

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Dhgwen saysNovember 19, 2013 at 4:24 pm

Thank you so much for this recipe Ashley! I’m not Paleo; I’ve been on Atkins and miss bread dearly!I’ve lost 21 pounds so far and want to loss 15 more. I was nearly at the end of my burnout rope and foundyour recipe. This Naan is fantastic! I added a few yeast flakes to give it the authentic bread taste that I loveand plan to use this recipe for a pizza crust. Thanks so much… your commitment to clean eating hasprovided a needed and delicious alternative!

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I’m so glad that you found and like this recipe! I think it’ll make for a wonderful pizza crust Congratulations on your continued success!

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joclyn saysNovember 20, 2013 at 6:12 am

what can be subbed for the almond flour? i can’t have nuts. thanks!

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Sharon Olsson saysNovember 4, 2014 at 5:31 pm

This recipe is amazing as I am gluten and starch intolerant. I have experimented with almondsubstitutes (I can use almond meal) and have found chickpea flour works really well if you can get it. Wecan get it in Australia. Thanks so much for an amazing recipe! Sharon

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http://www.lantaumama.com/

http://www.lantaumama.com/2/post/2013/11/perfect-wraps-from-paleo-naan-recipe.html





http://pinterest/









November 5, 2014 at 8:45 am

Thanks, Sharon! Yes, you can actually make bread with just chickpea flour and water – it’s not“Paleo” – but I think I plan on doing a post about this soon because it may help people in yoursituation!

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Sharon saysNovember 8, 2014 at 4:35 am

Thanks for that, I don’t know enough about Paleo just that most of the recipes work forme. Will keep an eye out, love your ideas.

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Jessica saysNovember 20, 2013 at 1:55 pm

Any idea as to the nutritional value of a serving of this recipe? Would love to try it out but i amtracking my food intake using myfitnesspal and want to be able to input it correctly.

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Andrea saysNovember 24, 2013 at 10:11 am

I have made this recipe a few times. I have had success with arrowroot and tapioca flours butdo not substitute with pretty much anything else. This is the “glue” that holds the recipe together. I have used the canned coconut milk and it is the ONLY liquid I have had work. The thinnercoconut/almond/rice milks that are made for drinking/cereal (in a carton) do not have the fat contentto make this work. I also track my calories on MyFitnessPal and this is the nutritional info that it came up with:

Servings 4 Calories: 188 Protein: 4g Fat: 18 Carbs: 6

I have been trying to create a lower cal version of this but this original recipe is always SO MUCHBETTER. Thank you for this recipe. I love it and use it all the time. And who doesn’t love a “mix and pour”bread recipes?!?!

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Sylvia Dewy saysNovember 21, 2013 at 5:05 am

Yum!! My kids will definitely like this recipe. In fact I am drooling just thinking about the recipe!LOL..

Thanks for sharing it!

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Sylvia, I hope you and your kids love it!

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Becky saysNovember 21, 2013 at 12:51 pm

I am drooling over my desk right now reading this recipe! I am a recently diagnosed Celiac andcannot tell you how much I am missing GOOD bread! I can’t wait to try this over the weekend!!!

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http://www.backtomyroots.ca/


http://dinnerecipesideas.blogspot.com/








Becky – I’m glad you found the recipe! Celiac runs in my family, so I know how you feel. I hopeyou like the naan!!

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Heidi Betts saysNovember 26, 2013 at 9:35 pm

I made these to go along with the amazing crock pot curry chicken. However, I substituted thealmond flour with coconut flour (only because I was out of almond). They weren’t bad but a bit to oily andmore like a crepe. I can’t wait to try this again with the almond flour!

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Heidi, I’m so glad you liked the crock pot chicken curry! And, I’m glad you’re trying the naan

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Nadra Sherazee saysNovember 27, 2013 at 10:04 am

I love this!!!!!!! I am so geared to making this for my family. I grew up eating rotis& naans as astaple but ever since I went paleo I had given it up. But I am so glad u figured this out. Happy happy me!Thanks & did I mention u r awesome! Love all ur recipes.

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My Heart Beets saysDecember 1, 2013 at 2:05 pm

Nadra, thanks so much! I’m so glad you like my recipes I appreciate the sweet comment!

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Barbara DePue saysFebruary 28, 2015 at 10:27 pm

Hi Ashley, just found your blog. I am on The Paleo Diet, to loose weight, and quit eatinggarbage….I love your Naan recipe, love the idea, but mine come out crispy outside, but so gooeyinside…Used the right products…should I cook it longer, or stick them in the oven. Thanks Babs DePue

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My Heart Beets saysMarch 6, 2015 at 8:53 am

Hi Babs! Glad you found my blog and happy to hear about your health journey! Have youseen my Naan FAQ page? That may help answer your questions. The oven might not be a bad idea ifthey’re still gooey inside. Let me know if you still have trouble!

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Claire saysDecember 4, 2013 at 5:19 pm

THANK YOU! THANK YOU! THANK YOU! I have been searching everywhere for a good crêpe recipe. Each Christmas morning my dad makes crêpeswith berries and cream and I was not about to go a year without it. I am on a “loose” paleo diet and eggwhite free for health reasons, so I was ecstatic to find this recipe. Even more so when it’s so delicious!Judge all you want, but it’s so good I had it for dinner last night with raspberry compote and coconutwhipped cream… And again for breakfast. I will forever be grateful for you and your recipe!















I will forever be grateful for you and your recipe!

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Claire, I’m so glad you love this! I’m also really happy to hear that you’ll get to enjoy yourChristmas morning tradition I love getting comments list this – they make my day. Thank you!

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GudrunB saysDecember 7, 2013 at 8:02 pm

I found this a while ago and wanted to make it on the spot – too bad the only ingredient i had onhand was the coconut milk at the time since i got the rest and make it tonight, a little leery, cause hubby usually will eat what ever i make but maynot be a fan. To my amazement he was ecstatic!!!! now i have to make more GREAT recipe, will have to link you my website if ever i geet to it…:D THANKS!!!!!

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Diane saysDecember 11, 2013 at 4:27 pm

I too can not have Almonds . I just recently picked up a package of Cashew Meal at Trader Joes .Do you think it will work ? I must have naan for Butter Chicken ! :0) Thank You !

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Mè-Mè saysDecember 13, 2013 at 11:29 am

OMGlorious!!!!! Super frickin’ deelish! Bless you & your mama for this recipe!!!

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Sarah saysDecember 13, 2013 at 12:31 pm

Are you kidding?? Can’t WAIT to try this. Thanks!!

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Beth saysDecember 14, 2013 at 4:08 pm

This was GREAT! Thanks so much for sharing!

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Ozge saysDecember 14, 2013 at 10:13 pm

I fried the batter in ghee. OMG!! It is freaking believable! Thank you!

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CodieD saysDecember 16, 2013 at 1:13 pm

I thought that these were REALLY good. I made a double batch to go with chicken tikka masalaand some veggie saag. The one thing I did notice was that they are on the doughy side. I tried cookingthem on low for longer and it didn’t seem to help. I loved how easy they were to make and they will surelymake awesome crepes! They definitely held together for eating curries.

I would love to try them with roasted garlic and or Parmesan as another reviewer said. Thank you for this.

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Katherine saysDecember 16, 2013 at 2:27 pm

Love the Naan bread recipe!!! Recently had to go through trial of being gluten, wheat, dairy, soy,egg, and sugar free – this recipe hit the spot with me and my three girls!! Thank you for such a wonderfulrecipe!

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Thank you, Katherine! I’m so happy that you and your girls love the naan!

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Rebecca saysDecember 17, 2013 at 7:57 pm

These are INCREDIBLE!!! These do not taste like a Paleo hack. They taste like an original recipe. I made them to go with Tikka Masala instead of rice, because we are on a 21 Day Sugar Detox, and mywhole family was blown away. We plan to use them as tortillas for tacos, to hold pulled pork, to slather with Nutella for an occasionaltreat, and the list goes on.

I have one left that I have claimed for some chicken salad for lunch tomorrow.

Thanks!! This is a game-changer for my family, and we have tried sooooo many things before.

– Rebeca in Dallas, TX

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Rebecca, I’m SO happy to hear that you and your family love the naan!! Thank you so much foryour comment – totally made my day! So glad to hear that you’ll be making this recipe often. I’m not sureif you saw but I posted a paleo samosa recipe using the naan batter today And I plan to postempanadas on Friday. Maybe your family will like those too

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Cathi saysDecember 18, 2013 at 1:29 am

Is there anything that can take the place of any starch. I cannot have any starch, period at all. So, Ihave been trying to figure out what could take it’s place. Egg protein or Egg whites? Sunflower Lecithin?

Do you have any ideas. I’ve done some research, but so far not sure what would take it’s place.

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Sherri saysDecember 19, 2013 at 10:01 am

LOVE this recipe. I added a bit of sea salt and chopped green onions for green onion cakes. Yummy!!

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sounds delish! happy you love the recipe

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Kim Smith saysDecember 23, 2013 at 6:02 pm













December 23, 2013 at 6:02 pm

I put my left over one in my lunch for the next day and put it in the fridge. Nuked it for about 45seconds. Room temp is best.. Mine were a little doughy in the center too but they do taste yummy!

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Josi saysDecember 27, 2013 at 9:27 am

Hi there, these sound delicious and I’m definitely going to give them a try, can you tell me whatthe calories are per serving? Thanks x Jo

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Kari Peters saysJanuary 3, 2014 at 3:07 pm

This looks delicious – I really miss garlic butter naan! Thanks for the great recipe!

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ladyrogo saysJanuary 4, 2014 at 4:48 am

I’m new to baking and even though I have found conversion tables, I can never seem to get themeasurements right.

Please can you give me the measurements in grams and ml for the naans so I can’t go wrong?

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Mauzie saysJanuary 5, 2014 at 2:28 am

Am cooking this, as I type….Wow! absolutely wonderful! thank you a thousand times over forposting this..

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My Heart Beets saysJanuary 5, 2014 at 10:55 am

Mauzie, so happy to read this I’m so glad you like the recipe!

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Dalida saysJanuary 5, 2014 at 8:44 am

Freaking GENIUS!!!! I am so incredibly happy with these, I can’t tell you. Thank you and yourmom!!!

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Dalida, your comment made me smile I’m so happy to hear that you love the bread!

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Judene saysJanuary 5, 2014 at 4:51 pm

Oh wow these are AMAZING!! I haven’t had naan for sooo long and these have put a huge smile onmy face!! Thank you, thank you, thank you!! You are brilliant

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Thanks, Judene! So happy you love the recipe!

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Mark saysJanuary 6, 2014 at 9:00 pm

Thanks for sharing this recipe! I will use it to make crepes this weekend, it looks great.

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Hi Mark! Enjoy the crepes! Hope you love the recipe

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Beth saysJanuary 13, 2014 at 12:30 pm

Just made this with coconut flour instead of almond flour and you’ll need to double or triple theliquid. I only had a cup of coconut milk (I make my own) so I just added water until the batter was about theconsistency of pancake batter. This might be a little too thin though as the results are turning out crispierthan naan.

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My Heart Beets saysJanuary 16, 2014 at 2:17 pm

Beth, I’m glad you made it work for you! I’m in the process of developing a coconut flour flatbread recipe – will post it on the blog when I’m done

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Briita saysJanuary 15, 2014 at 10:59 pm

JUST found your website, and tried these. They were kind of awesome.. But gummy at the sametime, are they suppose to be like that or were we not cooking them enough? The flavor was great, buttexture was definitely not fluffy. Thanks

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Hi Briita! They shouldn’t be gummy – just try cooking on lower heat for a longer period of time.It’s hard to overcook the naan on low heat – so this should work for you. Let me know how it turns out!

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Dan saysJanuary 18, 2014 at 5:27 pm

Can coconut oil be substituted for the ghee in the batter mix?

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Hi Dan, the ghee is just optional to use on top of the bread once it’s done (it’s not in the batter)– so you can certainly use coconut oil instead enjoy!

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Kim saysJanuary 23, 2014 at 11:52 am

Made these last night as tortillas for tacos. They were delicious. I used regular coconut milk, notcanned and made them a little thinner. The only issue I had was keeping them warm. Put on a cookiessheet in the oven on warm and they got a bit soggy. Maybe ajust right on the rack would be better. Willdefinitely make again! Thanks for the recipe.

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Cami saysJanuary 25, 2014 at 11:01 am

Hello! I was just wondering – if I wanted to fill the naan, do you have any suggestions as to theprocess? I love a good peshwari naan and am unsure how to insert a filling in while cooking this.

Perhaps it’d be better off just going on top, to make the process less complicated!

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Hi Cami! That’s a great question – I am actually working on two recipes that involve a fillingwith the naan. Give me a week or so and check back!

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Cindy T in Tallahassee saysJanuary 26, 2014 at 11:38 am

any Idea of Carb count per portion??

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Dino saysJanuary 27, 2014 at 8:43 pm

I also tried the Naan bread recipe with fajitas tonight. I thought it turned out well and tastedgreat. It was gummy though, and that made me worry that it was under cooked, even though I cooked it fora long time. I would like to make this over and over. Can someone tell me if it should be a bit gummyinside? Is it the tapioca? Thanks.

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Hi Dino! It should be chewy but not gummy/undercooked. I’d suggest lowering the heat andcooking it for a longer period of time – it’s pretty hard to overcook the naan when using low heat. Also,make sure you’re using a 9.5 inch pan – if the batter is too thick it will take longer to cook. I hope thishelps!

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Sue saysJanuary 29, 2014 at 4:24 pm

I accidentally bought coconut cream, any way of making it with coconut cream instead of coconutmilk?

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Corey saysFebruary 2, 2014 at 10:36 am

I just wanted to say thank you! This recipe is soooo good and simple. It was a runaway hit atbreakfast this morning. It’s opened up a whole lot of food possibilities for my family who are definitely














missing tortillas and bread on our paleo adventure! Grain free has helped our bodies feel so much betterbut I still want to make my guys happy. This simple recipe is a great help! Thanks again. I love your site.

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My Heart Beets saysFebruary 4, 2014 at 10:53 am

Hi Corey! Thanks so much for the comment – I’m happy to hear that you and your family likethis recipe! I hope you will let me know how any other recipes turn out for you

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grain free mama saysFebruary 3, 2014 at 5:14 pm

omg, these are delicious and so easy. i was wondering if there are any ways to up the nutritionalvalue/reduce the carbs – i can’t have too much tapioca flour (which is so essential to giving that wonderfulstretch). any ideas?

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Kim saysFebruary 9, 2014 at 4:22 pm

THANK YOU thank you thank you. This is fabulous and the best bread experience I’ve had sincegoing paleo.

If you’re cruising these comments and wondering if it’s worth the trouble of getting tapioca flour, theanswer is YES. And make a quadruple batch. Not kidding.

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My Heart Beets saysFebruary 11, 2014 at 11:19 pm

Kim, your comment made my day – thank you! I’m so happy that you love this recipe

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Lorna saysFebruary 9, 2014 at 6:39 pm

I have made this recipe several times and I LOVE IT !!!,,, such a great treat,, I am celiac and this isthe best recipe I have found so far ( in 3 yrs ) can’t thank you enough

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Lora, your comment made my day! I hope you’ll let me know how any of my other recipes turnout for ya

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Jenn saysFebruary 14, 2014 at 1:38 pm

My husband and I are making this right now! This is our first plunge into the Paleo/GF/WholeFoods World. We are loving the flavor and can’t wait to add and play with this to add our own special flare!THANKS!

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Jenn, so glad you guys like this! Hope you’ll let me know if you come up with any creativecombinations!















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Marshmallow saysFebruary 15, 2014 at 8:58 pm

I’ve had this recipe pinned for a while and just got to make it today (as I’m pairing it with thetandoori chicken thighs recipe from Nom Nom Paleo and the cucumber raita recipe from Creatively Paleo)and OMMMMGGGGG. I combined some ghee with some chopped garlic and slathered it at the end to makegarlic naan, SO GOOD! Thank you so much for putting together this recipe

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Kate Shepard saysMarch 1, 2014 at 12:23 pm

Just made this. Very tasty!! Thank you!

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Valerie saysMarch 1, 2014 at 2:08 pm

WOW!!!! Completely satisfying. Even the sweet tooth is happy. Dont need anything on them. notbad as a pizza crust either.

I have been searching for something that won’t fall apart since going gf 3 months ago.

Thank you for posting for all to share.

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Sheri saysMarch 6, 2014 at 12:39 pm

I made these naan last night and I could’ve cried they were so yummy!! And so easy to make! I wasshocked! I’m going to make some more this weekend and have some cheese and salsa on them! yummy!!! Oh and I’m trying those empanada’s too! Can’t wait! Thanks!

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My Heart Beets saysMarch 6, 2014 at 7:25 pm

Sheri, SO happy to hear this!! I hope you’ll let me know how the empanadas turn out for you

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Karlie saysMarch 6, 2014 at 3:13 pm

I can’t tell you how much I love your blog! Paleo Indian breads! Who would’a thunk it! Thanks somuch I’ll be making an Indian feast to post on my webpage this weekend! I’ll give you a rave.

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Thanks, Karlie! So glad you like my blog! Can’t wait to see your post

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Amy saysMarch 10, 2014 at 11:18 pm

Hi Ashley, Just wanted to let you know that I tried your recipe replacing the tapioca flour with chickpea/garbanzoflour and it worked! Texture was a little different (more breakable, less foldable) but still completely usable


http://large.mmmarshmallow.com/







http://www.facebook.com/karlieeattolive






flour and it worked! Texture was a little different (more breakable, less foldable) but still completely usableas a naan. I LOVE the original recipe – however I had my Mulligatawny all ready for Meatless Monday whenI realized I had no tapioca flour left – crisis! Especially considering how much my husband loves your naanrecipe Thanks!

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Amy, that’s awesome – so glad you made it work for you! You can actually also make a flatbreadusing just garbanzo flour and water – we call it “besan ki omelette.” I made a paleo version here, but ifyou read my notes you can see how to make it using just garbanzo flour. Thanks for reading my blog

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chelle saysMarch 12, 2014 at 3:11 pm

will definitely try to make this tonight! I love naan and I’ll also try your paleo empanada recipe. Doyou have the nutrition information for both recipes? Thanks!!

chelle

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Jen saysMarch 12, 2014 at 6:28 pm

So good! Was so good to have something to dip into my curry. Thanks for the recipe

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Kathryn saysMarch 17, 2014 at 8:48 am

Thank you for this recipe! I tweaked it to use the ingredients I had on hand and the time I could afford I doubled the ingredients, but used a good sized dallop (1/2 cup?) of sour cream in place of the coconutmilk, and then thinned it with water to be a pancake batter consistency. I added some salt. I baked it in theoven at 400 in a 9×13 pan (first I melted some butter in the hot pan before adding the batter). Then I justcut it in slices. My husband and kids LOVED it!! My oldest was calling it ‘manna’. LOL! Thank you for sharing!!

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Kathryn, I love that you made this work for you with what you had on hand and I’m so glad yourwhole family loved it!

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Christine saysMarch 18, 2014 at 12:40 am

INCREDIBLE! I have been craving naan for years, since my celiac diagnosis. I almost cried when Ifound the recipe. And the results did not disappoint! Mine was a little doughy, but delicious with the garlicand ghee I spread all over it. I’m sure the texture will improve on my next batch.

I can’t wait to try more of your Indian recipes! Delightful foods like this make a paleo diet so enjoyable.

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Hi Christine! I’m so happy to hear that you liked my naan recipe I hope you’ll let me know ifyou try out any other recipes on my blog!






https://www.facebook.com/primalcooking





http://christinewas.wordpress.com/





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Aimee / Wall ower Girl saysMarch 20, 2014 at 3:47 pm

This looks perfect! Must try it soon

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Lesa saysMarch 23, 2014 at 4:21 pm

Love, love, your recipes! I made these but they keep coming out doughy. I’ve cook them for almost4-5 minutes on first side & 3-4 minutes on second side and they are crunchy on the outside & doughy onthe inside. My non-stick pan is no longer non-stick so it’s a caphlon pan that is as heavy as a cast iron pan.I’ve been using coconut oil so they don’t stick. I use Honeywell almond flour, very finely ground, & bob’smill tapioca flour. Should I be using Bob’s mill almond flour or is it something else I’m doing wrong?

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Lesa saysMarch 31, 2014 at 12:17 am

I found out tonight why it was coming out doughy! I was using a skillet that measured 7″ acrossthe bottom & 9″ across the top. I changed to a 9″ skillet across the bottom & only lightly greased the panwith coconut oil while it was cold. It made a hug difference…the bread came out dark golden brown,flakey in the areas that puffed up & chewy, not doughy, in the other places. I also had to cook each sideabout 12 minutes, the skillet is a very heavy duty one, on our gas stove top. I ate the first one all bymyself…it was so good! I shared the second one with my husband! Thank you!

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Myrna saysMarch 26, 2014 at 10:33 pm

A friend told me about this recipe today — I couldn’t wait to try it. So easy, and the whole familyloved them. I doubled the recipe, then made them smaller after the first big one was hard to flip — silverdollar-style dollops, 4 to the pan. Made it easier and faster to fill waiting hands, too!

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My Heart Beets saysApril 11, 2014 at 2:37 pm

Myrna, that’s awesome! So glad you and your family love the recipe

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Alice saysMarch 30, 2014 at 3:52 pm

Hi there,

Will 1/2 cup of blended tapioca pearls/balls make 1/2 cup of tapioca flour?

I don’t have the tapioca in the flour form.

And how much Ghee should you put in the recipe?

Thanks

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Sig @ Glowing Healthy Life saysMarch 31, 2014 at 3:15 pm

I think I love you. I’m Indian too and just started my paleo journey because my husband wanted totry it out. I’m a holistic health coach so have always been curious about it. But I miss my naans and puri and


http://www.wallflowergirl.co.uk/








http://facebook.com/glowinghealthylife



try it out. I’m a holistic health coach so have always been curious about it. But I miss my naans and puri andrice as well. THIS would be perfect for any indian curry. Thank you x

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Hi Sig! I’m so glad you found my blog! I love your blog – it looks so beautiful! Keep in touch andlet me know how your paleo journey goes

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Alana saysApril 13, 2014 at 4:04 am

Just tried this one! OMG – it’s soooooo good! Make sure to have a major non stick pan, as I tried itin a stainless steel one and it stuck real bad, but on my non stick it was amaze balls! Kids, husband & I areaddicted – yew!!!

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Shelley saysApril 13, 2014 at 7:57 pm

I’ve made this recipe so many times now. Always a hit. Last night I decided to try it out fortostadas. Cooked them in the pan like normal then threw them into the oven at 350 on a baking stone forabout 15-20 mins. Perfect tostadas! My next attempt I’m going to try them as chips.

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Maury saysApril 14, 2014 at 6:16 pm

Brilliant recipe! I had sorghum flour that needed to be used so I tried it, perfect texture. I will tryalmond flour next, and use if for pizza crust, samosas and turnovers.

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Callifax saysApril 15, 2014 at 7:53 pm

This is a great recipe – the consistency after being cooked is absolutely perfect. Just FYI, I have

tried substituting other flours into this recipe, but the tapioca and almond flour combination works thebest by far. I have substituted regular milk for coconut milk on many occasions and that’s worked just fine.

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Kristen saysApril 22, 2014 at 1:01 pm

i am so glad i found this! it makes my heart happy. totally gonna try!

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Rohini saysApril 25, 2014 at 9:37 am

This is hands down the BEST paleo naan recipe!!! It has honestly given me a glimmer of hope thatthere are delicious paleo “bread” recipes. I tried making it last week, and I have been bragging to everyoneto try it ever since. A friend of mine was fasting for Passover and he was floored that he could eat it! I evenmade crepes with the recipe by adding just a bit more coconut milk as well. My husband and I loved it!!Thanks MyHeartBeets!! You’ve made our family very happy!

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Thank you, Rohini! Happy to hear that it’s a hit with you and your family!




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Sara saysApril 28, 2014 at 12:35 pm

Would love to try these, but we’ve got nut allergy in the house! Can I use arrowroot instead ofalmond flour? And would it be the same measurement? Thanks!

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My Heart Beets saysApril 30, 2014 at 11:20 am

Hi Sara – please see my nut-free Paleo Roti recipe Let me know if you try it out!http://myheartbeets.com/paleo-roti/

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farah saysApril 30, 2014 at 3:49 pm

can i substitute the flour for gluten free all purpose flour or gluten free bread flour? I don’t havetapioca or almond flours separately. thanks.

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Jeanie saysMay 1, 2014 at 5:46 pm

These are amazing! LOVE them! I too have craved naan bread. They are delicious, super-easy andvery filling/satisfying, yet they don’t make you feel heavy inside like most bread does- instead you feelgood! Will no doubt be a staple of my diet. HOWEVER mine are not turning like they should – they do not rise and, while crispy on the outside, theyare completely flat, plus doughy/uncooked -like on the inside. Any suggestions to make them rise? (I triedadding baking soda – DON’T try it – it tastes awful and doesn’t work.) I’ve made them 4 times – trying lowheat, yet they are completely flat. My batter is very thick and I have to spread it – is this normal? Anysuggestions would be appreciated.

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Jeanie, maybe you can try lowering the heat once the outside becomes crispy – that way youcan cook it for a longer period of time and allow the middle of the bread to cook all the way through.Every stove is different so cooking times vary. I hope this helps!

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Noor saysMay 4, 2014 at 4:23 pm

I just made these. They are so Yummy!!! I think they taste exactly like Shan Parathas. Thank you somuch for this recipe.

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hey Noor! Thanks for the comment – SO glad you like the naan. Check out my paleo gobiparatha sometime: http://myheartbeets.com/paleo-paratha-stuffed-flatbread/

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Sarah saysMay 6, 2014 at 3:33 pm














http://sharksnstars.blogspot.com/



May 6, 2014 at 3:33 pm

I HAVE to make this! Thanks!

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Yasmine saysMay 7, 2014 at 12:42 am

I made this and it was absolutely delicious , I used almond meal and low fat coconut milk (which iswhat I had in my pantry) My husband said “I would choose this over a wheat naan anytime!” success! I willmake it with the actual ingredients next time, I’m sure it will be even better. Thank you so much for postingthis!

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Yasmine, that’s awesome! So happy to hear that you both liked the recipe!

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Katherine saysMay 7, 2014 at 8:31 am

THANK YOU THANK YOU THANK YOU. I grew up eating Indian food because my best friend’sfamily was born and raised in India and I so miss Naan. Can’t wait to give this a try…and check out yourcurry recipies because I am a bit hopeless at cooking Indian food. : )

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My Heart Beets saysMay 27, 2014 at 11:58 am

Katherine, hope you love the naan and definitely try out the curry dishes! I try to make thedirections super easy to follow so hopefully that’ll help Let me know what you think!

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Kristin W. saysMay 7, 2014 at 10:37 am

Made these last night to scoop up sloppy joe filling and they were amazing, my family loved them.My kids asked if we could have leftovers tonight….sure sign of a great recipe! Used the leftover naan thismorning to make breakfast burritos with eggs, sausage and salsa verde….amazing!

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Kristin, I love sloppy joes! So happy to hear that you all loved the recipe and that your kidswanted leftovers! Hope you’ll find plenty of good uses for the naan Let me know if you try out anyother recipes!

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Fatima saysMay 7, 2014 at 10:43 am

Quick question, Can I sub the the tapioca flour with sorghum. I have almond flour but no tapiocaflour on hand. I want to try this today. Looks so good

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Lisa Gray saysMay 7, 2014 at 12:21 pm

Loved these. I made my first “sandwich” in a year. Thank you because I was getting bored of


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Loved these. I made my first “sandwich” in a year. Thank you because I was getting bored ofcucumber bread. LOL.

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Lisa, happy to hear this! And, I know what you mean… there’s only so much cucumber breadone can eat

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Fiona saysMay 7, 2014 at 8:07 pm

Love to cook, try very hard to make healthy dietary choices. Came across your recipe for above,BAM!!! Out of the park!! Love, love, love!!! Thank you! FYI, I’ve never posted on a blog, so unsure if you willreceive.

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Fiona, thank you! I love that you took the time to leave me a comment, I so appreciate it! Hopeyou’ll let me know how any other recipes turn out for you!

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Virginia S. saysMay 9, 2014 at 11:23 am

Try these. You will be so glad that you did!

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violette saysMay 9, 2014 at 3:09 pm

I made this naan today to go with my curried chicken. INCREDIBLE! Thank you so much for this recipe!

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Violette, so glad you liked the recipe! Hope you’ll let me know if you try any others

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Joy saysMay 13, 2014 at 10:55 pm

Hello:

wow, your paleo nan looks amazing and so easy to make! I am a paleo athlete so i need to count calories,fat, carbs and protein,,, do you know what that nutritional info is for one nan….

tks

Joy

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Jolene saysMay 14, 2014 at 11:20 am

I love this bread!!! I am on a diet and have been craving bread so bad! This tastesincredible! I had to change a few things bc I didn’t have them, I used arrowroot flour instead of tapioca and







http://www.wheatbellyblog.com/2012/04/wheat-belly-safe-flours/








incredible! I had to change a few things bc I didn’t have them, I used arrowroot flour instead of tapioca andGreek yogurt instead of coconut milk. It came out awesome!!! Just used it as an English muffin for my eggsand I am so making tacos tonight! I love this recipe! Thank you!!

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Jennifer saysMay 14, 2014 at 7:58 pm

I just made these tonight and they are incredible. I did not expect them to taste as good as theydid and I really felt like I was breaking some serious rules. I sauteed some ground beef and topped it withsome caramelized onions and piled that on top of then naan. YUM! Thank you so much for the deliciousrecipe!

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Jennifer, that’s great! So happy to hear that you liked the recipe

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Emily saysMay 15, 2014 at 7:18 pm

What did I do wrong, TWICE?! I mixed 1/2 c almond flour, 1/2 c tapioca flour & 1 c coconut milk.Heated 8″ pan with coconut oil & put a thin layer batter in. I waited & waited (first time @ 3-4 mins &second time @ – both times got a glue glib that I couldn’t get a spatula under to flip. This was a hugeexpensive naan FAIL!

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Emily, it could be that the naan was too thick and not cooking properly. I suggested using a 9.5inch pan in the recipe so your 8inch may be too small. You can try a larger pan and pouring smalleramounts of batter and see if that works for you. I’m also not sure what type of pan you are using – I useeco-friendly nonstick.

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Mindy saysMay 21, 2014 at 12:54 pm

I just tried this with ¾ cup almond milk and ¼ cup melted butter in place of the coconut milk. Itturned out great! Thank you for sharing.

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Mindy, wonderful! Thanks for sharing

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Tash saysMay 24, 2014 at 6:18 pm

I’ve made these twice in 2 days (to have with butter chicken) & they were DELICIOUS!

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Tash, that’s awesome! So glad you like the recipe

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Barbara saysMay 30, 2014 at 12:36 pm

I am loving this recipe. So simple and so versatile. I’ve made dessert naan with chocolate chips andnuts, and also savory breakfast naan with bacon and a little cheese. So delicious. I am going to try it as atortilla for tacos, too. Thank you for this recipe.

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Barbara, that sounds delicious so glad you’re loving the recipe! Thanks for leaving me acomment!

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Barb saysMay 31, 2014 at 9:35 pm

When ever I use tapioca flour it turns rubbery what am I doing wrong? Could I use arrow root instead?

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Tracey Black saysJune 2, 2014 at 12:56 am

Yum! I can’t wait to try this Paleo naan bread recipe. I absolutely love naan. I just featured it on myround up of healthy Gluten Free Asian Recipes: http://dontmesswithmama.com/gluten-free-asian-recipes.

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Thank you, Tracey!

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Gayle saysJune 7, 2014 at 8:27 am

I am munching on these as I type, made them for the first time today and I just had to commentstraight away -wow! They are amazing! Thanks so much for this recipe. The chewy texture reminds me ofthe parathas I ate while in India! yuuuum

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Gayle, that’s awesome! I’m so glad you like the recipe! You’ll have to try my cauliflower stuffedparathas next

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Mimi Hildebrandt saysJune 7, 2014 at 9:54 pm

I’ve been making these every week ever since I found your recipe (in Montana). And now I’mspreading the love in Texas with my daughter and several of her Crossfit and Paleo friends! Thank you somuch for this recipe! Love it for chicken or beef tacos, and with Nikkis Chocolate Hazelnut Browniecoconut butter and Artisana Cacao Bliss. (Similar but different taste and texture). Love love love your Naan!

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My Heart Beets says





http://dontmesswithmama.com/gluten-free-asian-recipes

http://dontmesswithmama.com/gluten-free-asian-recipes













Hi Mimi, so happy to hear that you love the naan! Thank you so much for the lovely comment –and also for sharing my website with your daughter and her friends – I really appreciate it! I’ll have to trythat hazelnut brownie coconut butter, it sounds incredible

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Kimberly saysJune 10, 2014 at 3:24 pm

I just made this naan this morning using the recipe as listed. Boy, was it tasty! Chewy, goldenbrown deliciousness slathered in coconut ghee…

I will use this often, especially for a burger wrap!

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Kimberly, that’s awesome! Thanks for letting me know how it turned out for you

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Bay saysJune 17, 2014 at 10:35 am

These crashed me majorly – like an IV of sugar! Caveat emptor, if you’re hypoglycemic – tapiocaand arrowroot starches are 100% carb – no fat no protein… 26g carb per 1/4 c and 28g carb per 1/4 c,respectively. Personally can’t hack it. Would love suggestions for a truly low carb alternative. Coconut flourwas a fail.

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Amy saysJune 23, 2014 at 12:20 pm

Thank you so much for sharing. I tried this out with coconut flour (because we didn’t have any almondflour and I REALLY wanted some). Here’s what worked for me.

⅓ c tapioca flour (38 g) ⅓ c coconut flour (38 g) ¼ t salt 1 c full fat coconut milk 1 egg, warmed to room temp 4 t coconut oil

I was going for thick tortillas rather than naan, so I used 3 T batter for each one and spread it out to a 6-incircle. These proportions made 8 tortillas.

I had to turn the temp. down from medium to medium low, because they were getting a little too brownand crisp before they cooked through, but once I did that, they were FABULOUS. Even my hubby–whousually prefers to skip the bread rather than eat my grain-free experiments–said it was a winner!

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My Heart Beets 5 saysJune 24, 2014 at 7:36 pm

Amy, thanks for this

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Sharon Oz saysJune 23, 2014 at 11:48 pm

Thank you, thank you, thank you!!! I’ve made this a couple of times to make samosas and thenexperimented and made spring rolls with it too! Oven baked them and love them. This time I actually hadsome batter left with no fillings left, so I thought ‘I’ll try it as the naan bread’. I honestly don’t remember










what naan tastes like (too many years since I was diagnosed with CD), although I remember I loved it withcurries! I used it as a wrap with paleo crumbed chicken strip, lettuce, tomato, onion and topped with paleohummus (made with roasted cauliflower). You (and your mother) are awesome!! LOL now making anotherbatch to go with the curry I’m now planning for tonight’s dinner!

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Sharon, so happy you’re getting good use out of the recipe! Everything you’ve listed soundsso delicious!

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Amy saysJuly 7, 2014 at 5:25 am

I found this recipe during my Whole 30 and have been dying to try this since I finished- made itlast night with the Paleo Butter Chicken and it was delicious!! I added minced garlic to mine and although ittook about 20 min for one big naan, was totally worth the wait. Even better microwaved today withleftovers! Definitely need to try the samosas and empanadas next Only complaint is that the edges werea bit burnt/crispy but the middle was great- probably due to my pan being too big! Still delish, and thenon-paleo boyfriend agrees What other filling ideas do you guys have??

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Nicole saysJuly 11, 2014 at 5:30 pm

I have tried this recipe a couple of times, and I am having no luck! I’m roughly 127% sure it’s usererror, and that I’m not waiting long enough to flip them. Any chance you would consider a tutorial video onthis? Thank you so much for this site; everything I’ve made thus far has been ridiculously good!

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Devayan Mandal saysJuly 13, 2014 at 12:28 am

These naan’s take me back to my mom’s kitchen back home in India. Got to try these out!!

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Phyllis saysJuly 15, 2014 at 12:37 pm

My mouth is watering. You said to slather on the Ghee. Immediately my crazy brain went to theidea of mixing ghee and raw Honey and slathering that. HMM-HMM, good.

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Steph saysJuly 20, 2014 at 2:09 pm

I just made this for the first time – yum! So exciting cause I’ve really missed bread. I didn’t havetapioca flour so used 1/4 cup each of potato starch and arrowroot flour. Also I added an egg to help hold ittogether. The egg and coconut milk totalled 1 cup. Worked great!! Thanks so much

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Jes saysJuly 21, 2014 at 4:58 am

Hi, I made these to go with our curry we had for dinner last night and they are amazing! Wedefinitely a hit with the hubby, and my 4 yr old loves anything that even slightly resembles bread. Theywere crispy n delicious and I could eat my curry with it. The only downfall is how l9ng eat takes to cook, Iam a very impatient person but these were the wait. Cant wait to try more things with this recipe, thanx

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Serena saysJuly 25, 2014 at 10:24 pm

Can you sub grass fed butter like lerrigold instead of ghee?

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Hi Serena, yes, you can definitely do that

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Stephanie Heenan-Orr saysJuly 28, 2014 at 8:41 am

Sorry if this question has alteady been asked, but our family doesn’t use non-stick pans…do youhave any suggestions as what we should grease our pans with, in this case? We use cast iron and stainlesssteel, and I have butter, coconut oil, and avocado oil on hand. Thanks! Can’t wait to try these!!

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K saysJuly 30, 2014 at 12:35 pm

Unfortunately these did not turn out magical for me They kept turning out thin, still wet anddoughy inside, so I tried on low heat for a longer time with less batter (using a 8.5 inch bottommeasurement pan) on even lower heat for a longer time and they still didn’t work,not fluffing up at all. Theytasted ok and I suppose they held together, just had a really awful and unappetizing texture! Might try witha different brand of tapioca flour, but the results with bob’s were so discouraging I’m not really sure ifanother kind would make a difference.

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My Heart Beets saysAugust 8, 2014 at 10:47 am

Hi K, I’m surprised to hear that Bob’s Red Mill didn’t work out for you. If it’s still gooey in themiddle, just throw the bread in the oven for 10-15 minutes. Doing so will get the edges crispy – it’ll begood! Let me know if you try this and how it turns out for you.

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Anjelina saysJuly 30, 2014 at 1:21 pm

What a fantastic and easy recipe. Exactly what is expected and it tastes great! Best plaeo bread recipe ever

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My Heart Beets saysJuly 30, 2014 at 10:38 pm

Thank you!

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Kim N saysAugust 3, 2014 at 2:55 pm

Ashley… The BEST Paleo Naan! OK, I used the recipe for a substitute for flour tortillas. Thank youso very much! The possibilities, wow! Like you said, you must use the exact same brand ingredients. I usethe great ingredients I had on hand and had the same results as Preeti. Use the right ingredients… perfectand delicious.





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Thanks, Kim! Glad you liked the recipe!

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Deuce saysAugust 4, 2014 at 1:03 am

I’ve made these a few times now so wanted to post a quick tip I learned the hard way. I used adifferent brand of coconut milk from last time and these came out really thin and runny. The brand I usedwas Goya and although it said “milk” it was more like “water.” Normally I use the Asian canned milk andthey turn out great. Normally these are awesome and give us the fix we need to get thru clean living. I’vealso used them as pizza crusts! Just cooked them a little longer to make it extra crispy and then throw onhomemade pizza sauce and toppings. Thank you so much for sharing this recipe!

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Paparazzi saysAugust 6, 2014 at 6:50 pm

Good to know about the milk, and what Lesa said as well. I made them for the first time thisevening and used a different brand of coconut milk than normal (I usually use the Thai Kitchen or 365)and they were running and doughy. I will work on these two suggestions for the next time. They still hada good flavor, I just know the hubs won’t eat them doughy. Thanks for all the tips everyone!

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Paparazzi saysAugust 6, 2014 at 6:27 pm

I just made these and they are so delicious. Thank you so much!

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Glad you like them!

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jillian saysAugust 11, 2014 at 5:47 pm

WOW! no wonder i had to scroll down for so long to comment! admittedly skeptical with just 3ingred. i made them anyway and delicious! thank you so much. being allergic to eggs and not inclined to tryto make involved breads often this is the answer for wraps, quesadillas, even for enchiladas. not to mentioni kept pining over the idea of crepes. tonight i get pizza! and i will make all of the other items as well. sograteful!

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Jillian, thank you for the comment! And I’m so glad that you like this recipe

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Shellie saysAugust 14, 2014 at 7:02 pm

THANK YOU so much for this awesome Naan recipe! I made it last night to accompany the ButterChicken (also AMAZING) and everyone loved it all! Both recipes will be going into the regular rotation to bemade again and again and again! My naan was little chewy and stretchy at first, but I made it about an hourbefore dinner, so I crisped it up in the toaster oven just before serving and it was PERFECT!














before dinner, so I crisped it up in the toaster oven just before serving and it was PERFECT!

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Shellie, glad you liked both recipes!!

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Kiwi saysJuly 17, 2015 at 5:10 am

Good idea – as I am by myself have frozen the left overs (hopefully this experiment will work,but not an expensive disaster if it doesn’t!). Have missed my naan soooooo much (one can buy it glutenfree off the shelf in UK) hate the hassle of breadmaking so this made my day as I had all the ingredientsto hand. Also a lover of Indian, Mexican, Italian – well everything really, so am thrilled that my life downhere in Godzone has becaome a little bit better now I have found your site as celiacs are not well cateredfor as opposed to UK. But also am lucky to have a Fijiian-Indian store round the corner which has everysort of bulk bin flour one could imagine. And oh! – the aroma of the spices.

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Nathalie saysAugust 19, 2014 at 10:39 am

Saw this on FB yesterday and proceeded to stall dinner just to make these! Even though my firstattempt was mediocre at best, there was not a crumb left!

I mistakenly bought THAI Kitchen Lite coconut milk but went ahead anyhow. They were very runny and Ihad trouble regulating the right heat with my cast iron pan… I tried different oils, and two different sizedpans… they still came out sticky in the middle but so incredibly DELICIOUS! My tapioca flour is from theBulk Barn, so I will try another brand with full fat cocomilk later. I had to keep reheating them to keep themcrispy. I think these would make great tortilla substitues as well. I will keep trying

Thanks for the recipe and all the comments. Got a ton of great tips from above.

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Drew saysAugust 23, 2014 at 3:58 pm

Great stuff.

Made some this am for my family. Crepe like, stuffed with egg & bacon and the others stuffed withstrawberries, bananas and nutella (shhhh, I know I know, by my kids love it)

Anyway, thanks for the great idea. Now the fun part begins

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My Heart Beets saysAugust 23, 2014 at 10:23 pm

Thanks! Enjoy experimenting with the bread

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Ivana Mann, saysAugust 24, 2014 at 2:01 am

According to researchers very few people are actually allergic to gluten. For those few though thisis a good website. That one guy above who is on Atkins diet and thinks this is great, it may taste great butnot ever qualify for the Atkins diet, as this has a zillion carbs. I make this with tapioca flour and love it!

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Jessica saysAugust 27, 2014 at 8:10 pm












My boyfriend and I just made this along with your butter chicken recipe. You weren’t kiddingabout it being restaurant quality! When I saw how creamy and rich the sauce for the chicken was, I thoughtthere was no way I was going to be able to fully enjoy it without a generous helping of basmati rice to pourit over. This naan was the perfect chewy companion to sop it all up though. We’re absolutely stuffed andand will definitely be making this again! Thanks for your foolproof directions!

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Thanks, Jessica! I’m SO glad you guys liked both recipes

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Sheila saysAugust 28, 2014 at 4:52 am

Sensational!

Thank you for sharing and going the utube video. Your passion for what you cook shines through.

BTW my very supportive other half doesn’t have food allergies and he’s really enjoying this and the paratha!

Thanks Ashley for your generosity!

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Aryana saysAugust 29, 2014 at 1:53 pm

We love this paleo naan. For me the trick is you need to let it cook for quite awhile before you flipit. It takes some practice but once I figured it out it’s been an amazing addition to our meals. We hadcrepes last Sunday using this recipe. And the weekend before that we used it to make empanadas. This

week I used it to make pizza. It’s been a hit with my hubby and friends. Thanks so much Ashley. For this halfVenezuela half Pakistani couple this is truly a Godsend! it’s hard giving up some of the foods we eat as partof the culture, so having this paleo naan as an option is amazing. We love many of your recipes. Please keepthem coming. It keeps both of us connected to our cultures yet allows us to eat and live a paleo lifestyle.Wahoowa!

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Mercy saysSeptember 2, 2014 at 9:58 pm

wow…so many comments! Ashley, this nan recipe it’s got to be good! I plan to make it thisweekend to go along with your chicken (subbing it with paneer) butter recipe. I will follow your nan recipeo the dot, all I want to know is, approx. how many nan will I get, I know is about size and thickness…butany idea? I’ll making diner for 4 but we are all big eaters! Thanks!

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My Heart Beets saysSeptember 3, 2014 at 1:38 pm

Awesome! If you make small naans (1/4 cup batter each), you can get 5-6 out of the batter. Ifthere are 4 of you, I’d probably double the recipe. I hope that helps Let me know how it all turns out!

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Phoenix saysSeptember 5, 2014 at 10:39 am

Wow. Made these, but used an entire can of coconut milk (13.8 oz. approx., a little over 1.5 cups), soI added an extra half portion of the flours, plus a tablespoon of coconut flour because it was still a littlerunny. It cooked up and looks, smells and tastes like the real thing. Grass-fed butter put it over the top.Thank you!

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Carol saysSeptember 7, 2014 at 10:46 am

Help – Ashley – I SO want this to work, but like some others, mine turned out oily and doughy inthe middle, even though they look perfect on the outside. I will try some of the suggestions here, but anysuggestions are welcome! I am using Bob’s tapioca flour, honeyville almond flour and full-fat coconut milkfrom whole foods on a 91/2 inch heavy nonstick pan (ceramic). I have them in the oven now to see if I canmake them edible.

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rimmel saysSeptember 9, 2014 at 3:20 pm

Can I substitute tapioca flour with anything else low carb? Thanks

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zbritalia saysSeptember 21, 2014 at 2:49 pm

Hi Ashley! I’m looking for a paleo, egg-free pumpkin pancake recipe. I’ve only found ones with eggor a million odd ingredients or which turned out to be a disaster. I absolutely love your super-simple, 3-ingredient naan – use it all the time for everything from pizza to tacos to apple turnovers

So I was hoping that you – in your genius – could recommend a way to incorporate pumpkin into this naanbase or to suggest something similar. I’d like it if it incorporated a good proportion of pumpkin, but beggarscan’t be choosers eh?

Thanks for your marvelous, unique recipes! Greetings from The Netherlands!

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Rich saysSeptember 21, 2014 at 9:43 pm

Would you be able to provide any nutritional info on this? Ie- does it have much protein orcalories? Thanks for your effort, reading this site is a pleasure.

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Aubree saysSeptember 24, 2014 at 3:25 pm

Can you sub the culinary coconut cream for canned coconut milk? My client who wants thiscannot have canned food.

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Amy saysOctober 27, 2014 at 4:33 pm

I am following an ACD. Do you know if potato starch will work instead of tapioca flour?

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Kathy King saysNovember 1, 2014 at 11:09 pm

I’m so happy with this recipe! They are great! So many possibilities…..Thank you!

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Rachel saysNovember 13, 2014 at 12:29 pm

Any recommendation for flour substitution on west indian style roti/oil roti? I just cannot (won’t)give up my roti

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give up my roti

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Rachel, you can try making my paleo paratha and instead of using the gobi stuffing, just addghee between the layers Hopefully that’ll help satisfy your craving! Let me know what you think!http://myheartbeets.com/paleo-paratha-stuffed-flatbread/

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Jennifer saysNovember 14, 2014 at 7:24 pm

Words cannot describe how happy this recipe has made me. Made it last night with some choleand it was perfection. I did have to add a bit more tapioca flour and almond flour (which I subsequently ranout of and substituted millet flour with) than the recipe calls for, but they turned out so great. I think I amgoing to make large batches of these to have on hand for when I really want a piece of bread but want toavoid the gluten.

Thank you!!!

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Shona saysNovember 19, 2014 at 4:23 pm

Help- I just made these and what a disaster- turned into a globby mess that wouldnt come awayfrom pan. Used all the ingredients as listed and coconut oil for the pan. So disappointed.

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Hi Shona, I have a Paleo Naan FAQ post, please check it out and let me know if that helps you!myheartbeets.com/commonly-asked-questions-paleo-naan/

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Nicole B. saysNovember 21, 2014 at 11:39 pm

OMG, I have to tell you, I JUST stumbled onto your blog after searching for a way to cook goatmeat. When I visited India a couple years ago, I learned to make this incredible green goat curry, but couldnot for the life of me remember how they cooked it in the pressure cooker. (which I never learned how tocook in anyways) So I first wanted to thank you for posting how to cook this in a crock pot! (which Idefinitely learned how to cook in). Secondly, I am so very grateful to have stumbled upon traditional Indiancooking that is Paleo friendly. I’m paleo / vegan because of a dairy allergy, and I cannot tell you how manytimes I’ve had to pass up the food I LOVE, such as Indian cooking, because of my allergy / lifestyle change.So again, thank you, you’re site will be one I most likely visit far more often than any other!!!

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I’m glad you found my blog and even happier that you’ll be a regular reader Let me know howthe goat turns out if you make it!

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Sasha saysDecember 1, 2014 at 1:24 pm

Thank you so very much for sharing this amazing recipe. My husband does not follow Paleo andhas stated that this is indeed his favorite recipe. We both loved it. I tried adding minced garlic but the garlictaste didn’t really come through. How much garlic should be added to achieve a garlic taste? This was soeasy to make and super duper yummy. Never a dull moment with Paleo thanks to your recipes,












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easy to make and super duper yummy. Never a dull moment with Paleo thanks to your recipes,

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Wow, thanks Sasha! That is such a compliment! As for garlic, You can try adding 6-10 cloves(I love garlic, so I use a lot!). You could also mix some garlic powder with the ghee to slather on top of thenaan once it’s done!

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Razel saysDecember 7, 2014 at 8:24 pm

I’ve made this paleo naan a few times, and we are wondering the nutrition breakdown. What is thecarbohydrate breakdown?

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Linda saysDecember 10, 2014 at 9:24 pm

Made this last night with garbonzo bean flour instead of almond flour–it was good. Made thistoday with almond flour–it was awesome. I’m not familiar with Tapioca flour but it gave a super doughytexture. Even though I keep cooking over the suggested time, I still felt like I didn’t cook it all the waythrough.

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Hi Linda! I’m glad to hear you like the bread. Depending on your pan/stove, it can definitelytake longer to cook through. As long as it isn’t “gooey” inside, it should be fine. You can also finish it inthe oven if you’re worried it’s still not cooked through – see my Paleo Naan FAQ

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Michelle saysDecember 12, 2014 at 2:33 pm

This recipe is so versatile and so easy! I just made myself a turkey sandwich for lunch using thisnaan as “bread”; I sub’d sunflower seed flour for the almond as we have nut allergies in our household, andit is life-changing awesome for me! I don’t think I’ll be going back to the old stuff. Thank you again andagain.

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Maria saysDecember 15, 2014 at 6:46 pm

I just made this and wow, yummo!!! Finally I can eat bread again and enjoy it since going glutenfree and dairy free a year ago!!! THANKS FOR THIS AWESWOME RECIPE!!

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Maria saysDecember 15, 2014 at 7:33 pm

I just wrote about how much I loved this Naan recipe but wanted to know how fattening these areper each one, if you know?

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Michelle saysJanuary 5, 2015 at 9:31 pm

Is Tapioca starch same as tapioca flour? I used starch and it was sticky gooey on inside anddroopy. Is that because I should use flour vs starch? It was still good just not as good looking as yourpictures. Thank you!

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Hi Michelle, truthfully, I have never used “tapioca starch” – I do know that potato starch andpotato flour are different and not interchangeable. I would suggest using the brands I suggest in the postbecause those are the ones I have personally tried. Also, check out this post if you haven’t yet:http://myheartbeets.com/commonly-asked-questions-paleo-naan/ I really hope you are able to makethis work for you!

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Bec Lowe saysJanuary 8, 2015 at 12:00 am

These are amazing! Used arrowroot flour instead of tapioca. Even my husband, who always stickshis nose up at my gluten free recipe attempts, really likes them. Thank you!

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Bec, that’s so great to hear! I’m glad you both liked them

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Janet Smith saysJanuary 8, 2015 at 12:15 pm

I just made these for the first time. I love naan bread but I am going paleo. They turned out verywell, look great. But they are still limp and kind of dampy feel to the touch. They are definitely cooked longenough. what is wrong if anything? Also how do I store them.? I made several smaller ones wit a small ladlekind o like sall pancakes.

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Hi Janet, I would suggest reading through this Paleo Naan FAQ post that I’ve put together tobetter help you troubleshoot. If you’re having trouble with getting the middle cooked through, you canalways put them in the oven for 10 minutes at 350°F but if you do that, they’ll become slightly crisp. Asfor storing, you can freeze them in between sheets of parchment paper and then just re-heat them on apan or in the oven.

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Aimee saysJanuary 9, 2015 at 1:43 pm

Hi! Would I be able to substitute arrowroot flour instead of tapioca? Is there a big difference?Thanks!

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Hi Aimee! Readers have said that it will work but that it makes the bread gummier than tapioca.I personally haven’t tried it. You can read through the comments to see what others have to say. Also, ifyou have any more questions about the recipe, be sure to check out this link:
















you have any more questions about the recipe, be sure to check out this link:http://myheartbeets.com/commonly-asked-questions-paleo-naan/ If you try the bread, let me knowwhat you think!

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Jessica saysJanuary 13, 2015 at 7:14 pm

Delicious!! Thank you so much for these! We are not paleo but have many food allergies so theseare perfect! Mine looked just like crepes – maybe the batter was too thin? But the flavor was great!

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Jessica, I’m so glad you liked the recipe! It could be that the batter was thin, but if they turnedout well, that’s what counts Happy to have you as a reader!

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Maeghan saysJanuary 19, 2015 at 9:29 pm

I think this recipe is absolutely wonderful! So simple, easy and delicious! I made them for the firsttime tonight and followed the recipe exactly. My only concern though is that they seemed a bit gummy.They seemed dry and cooked in the pan and were browning in spots, but after they sat on a plate for acouple minutes they seemed to go a bit soggy. Do I just need to cook them a bit longer on a lower heat? I

will definitely be making them again, I love that you can make them sweet or savoury.. the options areendless!!

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Erin saysJanuary 20, 2015 at 3:13 am

Hi, just tried making these and I used what they call ‘almond meal’ here in Australia but checkedwith the online definitions and what I used is almond flour. However, when these were done being cooked,they still seemed ‘gluey’ on the inside. Is this normal or do I need change something? I can get the Bob’sRedmill almond flour/meal but it’s crazy expensive.

Thanks!

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Mel saysFebruary 6, 2015 at 4:28 pm

Erin, I hope our brilliant chef does not mind answering you.

After I made my Naan on the stove in the pan…I put it in the oven for about 10 minutes. It comes out notgooey and has a nice crunch. Naan bread is always put in the oven to bake a little. Hope that helps!

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jen yosef saysJanuary 30, 2015 at 2:41 pm

Love this recipe!! Can’t wait to try it out! I’m always looking for new paleo recipes! Love your blog

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Thank you, Jen! I hope you love the recipe








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sam saysFebruary 1, 2015 at 10:25 am

does it have to be canned coconut milk? will So Delicious coconut milk not work for this? im apaleo newbie only been at it for a month so im still learning all the differences in ingredients thanks in advance

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Sam, yup it has to be canned. Check out my naan FAQ page for more info. Hope that helps

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mimi saysFebruary 2, 2015 at 10:14 am

I made this last night for my husband he loved it!! I bought Arrow Root vs Tapioca. They tasteamazing!! Thank you so much!

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That’s great! Glad you and your husband liked the bread

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Mel saysFebruary 6, 2015 at 4:20 pm

Thank you SO much!!!! I am so glad I ran across your blog. My youngest daughter is allergic towheat. She used to live on Naan bread. After she was diagnosed…it was not longer allowed in her diet.Until, NOW. I made her some today and she LOVED it. I also made her a pizza. You are brilliant!

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Thank you, Mel! I’m so glad you and your daughter love the recipe!!

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Little Old Me saysFebruary 6, 2015 at 9:05 pm

We just tried these, and they are AWESOME! I can’t believe we created such a delightful breadwith so few ingredients (and no eggs!!!). Thank you heaps for your recipe.

P.S. We also made your Pecan Pie Cookies (I think that’s the name) today and they are truly delightful. Trulyappreciate your site, and will be looking around some more!

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So glad you liked the naan and the pecan pie cookies! Hope you will let me know how anyother recipes turn out for you!

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Rebecca saysFebruary 7, 2015 at 4:08 pm

Hi I love this how can I make it somehow low carb? Thanks

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djsunyc saysFebruary 9, 2015 at 9:20 am

my girlfriend is celiac (and allergic to white rice flour) so we’ve tried so many different breadrecipes for her but i must say that this was not only the easiest, but probably the best. this recipe has singlehandedly changed the way i can cook for her now.

since i’m a bit anal, i figure i would share some details on how i prep it in case anyone is having issues.

– i use bob’s red mill tapioca flour (which is the same as tapioca starch). – i use trader joe’s almond meal (it not as fine as almond flour) – i made this twice with 2 different cans of coconut milk from my super market. both were spanishcompanies (one was iberia and i forgot the other one but definitely a no-name smaller brand) and bothwere on sale for .99 cents

i have an electric stove so i put the setting to between 4 and 5 (my stove goes from lo-2-3-……-8-9-hi).

before mixing the coconut milk with the dry ingredients, i mixed up the milk with a fork to make sure the

pulp and liquid are all combined. i mixed the batter and poured in a 1/4 cup to a non stick pan (with nobutter or oil) just like ashley says to do.

first time i made it, the stove was on setting 4 and it took about 4 mins on the first side and 3 mins on thesecond. it was a bit light on the crisp factor and color but was still cooked through. the second time i madeit, i increased the heat to 5 and it gave me the nice crisp bread with darker marks and tasted even better –almost like a chapati. this took about 3 mins on the first side and then 2 mins on the second. but like ashleysaid, all stoves are different so this will require some experimentation.

the first time i made it, the batter was not runny but not thick either. the second time, the batter wasslightly thicker. when i cooked them both times, while cooking the first side, the top was still moist butsolid when i flipped them. nothing was running off.

the amounts in the recipe made about four 6-7 inch slices.

some thoughts – again, this is a tremendous recipe. since i used almond meal and not finer almond flour,the color of the bread was a bit more greyish in color. i suspect a finer almond flour will give it a moreyellowish/brown color. but the taste was still great.

if you let it sit for a little bit, it will get soggy/limp. i just popped it back in my toaster oven (on a low toastsetting) and it crisped it right back up. i was eating these things plain and they were still great. the textureand stretchiness mimicking real naan bread still blows my mind.

i used this for an empanda like the other recipe on this site and my girlfriend liked them…alot. (i made myown filling so i can’t comment on ashley’s recipe). i mean this really opens up an entire world of stuff – ican’t say enough how blown away i am with this recipe. i’m already planning some apple pie pockets, pizzapockets and a calzone.

good luck everyone in their attempts but for me, this is a thumbs up 5 star recipe b/c of not only how easyit is to make it, but the taste and texture.

thanks ashley.

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Wow, that is great! I’m so glad you and your girlfriend like this recipe And thanks so much forincluding all of these tips – I’m sure readers will find them really helpful!

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Jenny Bell saysFebruary 13, 2015 at 6:10 pm

This turned out amazing. I added garlic powder to mine, in hopes that it would taste similar to thegarlic naan at our local Indian Restaurant. O.M.G. This turned out soooooo much better than them. I amimpressed.

I used Bob’s red mill almond flour and tapioca flour. I also used a cast iron skillet, which I think makes adifference.

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Jenny, that’s awesome! So glad you liked the recipe

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Monica saysFebruary 15, 2015 at 7:07 pm

Anyone considering making this NEEDS to give it a try. I live in China and only had quick access tosweet potato starch and whole almonds in my pantry. I was so eager to give it a shot that I literally bustedout my pestle and mortar to make the closest thing I could to almond flour. Because I wasn’t using tapioca,

I needed a binder, so I used one egg yolk beat into my measuring cup and topped it off with coconut milkuntil it hit one cup. On the side of some green curry meatballs, this was perfect, even with the grainytexture of the almond. No eggy taste. I’ve ordered some almond and tapioca flour and can’t wait to giveyour original recipe a shot!! Thanks for the innovative recipe!

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Monica, I’m so glad you were able to make this recipe work for you! Can’t wait to hear what youthink of the original recipe

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K saysFebruary 19, 2015 at 9:45 pm

I love the recipe, I can’t wait to try it. I usually steer away from tapioca flour recipes but thissounds worth it!

I hate hate hate hate the stupid “subscribe to my email list!” pop-up. Whenever I see those, that means Iwill absolutely not follow/subscribe/etc. the website I see them on.

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Great, hope you like it! As for the subscriber pop-up, I’ve noticed that a lot more people DOsubscribe when I have it up and since I provide a free service that helps people, I don’t have plans toremove it at this time. I think it does more good than harm. You certainly don’t have to subscribe though!

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Weasel Fields saysFebruary 20, 2015 at 2:18 pm

This is the best paleo bread that I have made and tasted. However, being that I am strictlycounting calories, I will now try it with lite coconut milk and see how it compares.





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Weasel Fields saysFebruary 20, 2015 at 2:25 pm

These were amazing!!

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Glad you liked them!

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Barb saysFebruary 23, 2015 at 11:49 am

How many servings is this?

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Barb, it makes 6 small naans. I usually eat 1-2 with my meal.

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Sherry saysFebruary 24, 2015 at 4:25 pm

I am not sure how these are carb friendly, tapioco flour/starch has 28 grams of carbs per 1/4 cup,this recipe asks for 1/2 cup and makes 4 pieces of bread… that is 14grams of carbs per piece Am I missingsomething?

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Charlene saysMarch 1, 2015 at 3:25 am

I am very new to anything Paleo (I actually googled it) and I just tried these For dinner with yourButter Chicken. It was the first time I tried to cook Indian from scratch and found it easy quick and muchmore tasty than what you get out of a bottle. Yum yum new favourite.

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Charlene, so glad you tried cooking Indian food! It really is easy! Thank you for letting me knowhow it turned out

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Chanda saysMarch 1, 2015 at 5:56 pm

I’m sure you get asked about substitutions a lot, but… I couldn’t find much about flax meal in thecomments! I’m trying to eat a very low-carb, ketogenic diet. Looking at the tapioca flour, it has 26 grams ofcarbs per 1/4 cup, which is way too much for me. Is it possible to substitute finely ground flax meal for thetapioca? I imagine it would be a nuttier tasting naan, but I’m okay with that. I could also add a little bakingpowder for rise (I do this for one minute mug muffins). I also don’t mind adding an egg, if necessary. Whatdo you think?














do you think?

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Chanda saysMarch 2, 2015 at 1:02 am

I decided to go ahead and just try it with the flax meal. And I didn’t have any full-fat coconutmilk, so I used what I had on hand, which was Silk Almond Coconut milk, unsweetened. I also added ateaspoon of baking powder to help the dough puff a bit.

It held together well. It looked like naan, albeit a bit darker due to the flax meal, and not quite as puffy-bubbly. It was a bit gooey in the middle, even though the outsides were well-cooked, but I fixed thateasily by putting it into the microwave for a minute. I think that would help any gooeyness with theregular recipe that I saw other people commenting about.

So, the taste? Ehhh… You better really like flax meal. I didn’t add any salt to the dough, so I slathered itin butter and sprinkled some salt on top. It might have been good if I had been eating it dipped into acurry sauce, but I’ll be honest; I don’t think I’ll make it that way, again. I think I’d prefer to bite the carbbullet and go with the tapioca flour. Is it really a lot closer in flavor to regular naan?

Otherwise, I might try getting some of Bob’s Red Mill low carb bread mix and doing it that way. It’s notpaleo, but at least it would be low carb enough.

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Hi Chanda, nope you can’t sub flax for tapioca. I actually have a paleo roti recipe that usesflaxseed meal but it also calls for tapioca. See my naan faq page for subs that might work (don’t think anyare low carb). Hopefully one of these days I’ll be able to figure out a low carb flatbread!

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Sabrina saysMarch 6, 2015 at 9:03 pm

This recipe was pretty good, but I found the flavor to be too coconutty. My son, who is not a fan ofcoconut, tried a bite and said that he would eat it if I could cover up the coconut taste. I added a pressedclove of garlic, which really improved the taste but still wasn’t enough to fully mask the coconut smell.Having said that, I really enjoyed eating a wrap (after years) using this recipe. My filling was buffalo chicken,birds eye chillies, cilantro and red onion. It tasted great and held up really well!

Here are some recommendations: 1. Make sure your pan is really hot before you begin. Pour the batter and then turn down the heat. 2. Press two cloves of garlic into the batter 3. Use only 3/4 cup coconut milk. An entire cup made the batter too thin.

Thank you for a great recipe that we will definitely be using often!

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Emma saysMarch 9, 2015 at 5:21 am

This Naan bread batter is brilliant!! Thank you so much for sharing!!

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Emma, so glad you liked it!

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Judy says













Judy saysMarch 11, 2015 at 5:11 pm

Mine is still cooking in my cast iron skillet and looks amazing. It would’ve been helpful to have atime estimate because I don’t have a clue! What is it supposed to look like on the inside when it’s done?

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Diane saysMarch 11, 2015 at 10:07 pm

this recipe is pure genius! I’ve been cooking and baking for many, many years, and I can usuallyfigure out a pretty reasonable facsimile of what a written recipe will taste like once I read it — but this hadme stumped! even though most paleo breads I’ve eaten (till now) have been uniformly awful, I *had* to trythis recipe out of curiosity. I am SO GLAD I did; it’s delicious! I figured even if it wasn’t very good, I’d slatherit with grassfed butter and all would be okay — well, I. FORGOT. TO. BUTTER. IT! and I didn’t even notice!nor did my housemates; it was that delicious. thank you so much! I’m about to go grab another half piece tobutter. I wouldn’t do that with *any* other paleo bread recipe.

I can’t wait to waffle it!

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Wow, thanks Diane! The fact that you forgot to butter it and didn’t notice… might just be the

best compliment I’ve ever received about this naan, lol. They’re realllly good as waffles – nice and crispy!

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soso saysMarch 20, 2015 at 3:40 pm

great but tapioca has alot of carbs and this was suppose to be low carbs. i was looking for thenutritional value…. maybe changing this to ground outmeal, flax seed meal and then coconut milk ..because if im going to go with something with carbs might as well have it passs through then keep in myfatty tissue

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Hi, not sure where I said this was a low carb recipe…

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Judy saysMarch 22, 2015 at 12:57 pm

I cooked it on the stove in my iron skillet for nearly an hour and finally took it off because eventhough I had it turned on low, it was burning in spots; yet still it wasn’t completely done. Can this besuccessfully baked in the oven and if so, for how long?

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Check out this page to answer your question and to help you troubleshoot:http://myheartbeets.com/commonly-asked-questions-paleo-naan/

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StayC saysMarch 22, 2015 at 4:39 pm

Anyone ever tried cashew flour instead of almond flour for this recipe?


http://heyitsallaboutthefood.blogspot.com/



http://myheartbeets.com/crispy-waffles/











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Jennifer saysApril 1, 2015 at 6:01 pm

This recipe is amazing! I made it and topped it with caramelized onions for lunch today–so good!Thanks for the recipe!

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Jennifer, caramelized onions on naan sounds delish! So glad you liked it!

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Velu saysApril 9, 2015 at 11:08 am

This is a great recipe. An instant hit with my daughter who is on CF/GF diet. Thank you verymuch!!

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Thank you, Velu!! So happy to hear that your daughter likes the naan!

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Jas saysApril 10, 2015 at 7:19 pm

Thanks Ashley for the awesome recipes. I am from India and following Paleo diet but the problem is that I have hypothyroid as well. I prefer coconutflour as compare to almond flour. Can I use coconut flour instead of almond flour for naan and cookies? I loved your Kanji recipe as well. Please upload more recipes for Indian fermented foods. Thanks

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Jas, glad you found my site! Unfortunately, you can’t use coconut flour as a substitute foralmond flour because coconut flour is very unique and requires a lot of liquid. I have been working on acoconut flour flatbread and will hopefully be able to share it soon! I also plan on adding more fermentedrecipes

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Noel saysApril 28, 2015 at 5:19 am

I wonder, what you can replace almond flour with? DS is allergic is all nuts as well, so all nutsare out of our pantry.

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Simon saysApril 13, 2015 at 4:02 am

Super delicious Great recipe. Thanks for posting this up.

Simon

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Al saysApril 16, 2015 at 7:25 pm

Thank you for the recipe! I was missing having tabbouleh and pita and your Naan bread recipe isthe perfect companion for the tabbouleh.

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Al, so glad you liked it!

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Cari saysApril 17, 2015 at 10:17 pm

WE LOVE THESE!!! My husband reacts to almonds so I sub coconut flour with huge success!Thanks for your wonderful authentic recipes Ashley!

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Cari, I’m so glad to hear that!!

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Alisha saysApril 18, 2015 at 10:24 am

I cannot have tapioca. Could I sub it with arrowroot?

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Hi Alisha, I haven’t tried it with arrowroot but I have heard from readers that it does work.

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Janelle saysApril 25, 2015 at 12:06 pm

Just made these to use as pizza crusts. I didn’t have any coconut milk, so I improvised. I cannotguarantee exact amounts as I did not measure everytime. I used approximately 3/4 cup tapioca flour, 3/4cup almond flour, 3/4 cup almond milk, 4 tsp melted coconut oil, and 1 tsp. coconut flour. They were delicious!! The middle was goo-ey with crunchy sides. They were a little too oily, so I did have towipe down the pan with a paper towel between each naan attempt. The middle was a little too goo-ey forpizza crusts, as I don’t think I left them in the oven long enough. Just starting following you and will definitely be attempting more recipes in the future

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Ruth saysApril 30, 2015 at 2:56 am

For some time now, our food co-op has had only low-fat coconut milk available, so I’ve triedmaking this naan with it, and it has worked fabulously. Can you explain gently why we should use only thefull-fat kind, please? I have made it several times already (I seem to keep eating it up! It works so well forhow I like to eat) and am experimenting with other flours, spices, flavors, and such. Thank you!

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http://www.pbase.com/moorruth





Hi Ruth, I’ve heard from some readers that they’ve had trouble with thin coconut milk, but I’venever tried it myself. I’m glad to hear that it works well for you

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Lori saysMay 3, 2015 at 2:45 pm

Love this!!! Thank you soooooooooooo much!!! I’ve already made two batches!!!

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Lori, happy to hear that you like it so much!!

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Lori saysMay 20, 2015 at 12:49 pm

Served these “buns” with grilled chicken/apple “brats” this past weekend. BIG hit with hubby. He said they paired better with the brats than hot dog buns would have!! GIRL,YOU ROCK!!

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Lori, thank you! And wow, what a compliment! So glad you and your hubby liked the bread

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Melissa saysMay 8, 2015 at 3:58 pm

OMG the best recipe yet

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Thanks, Melissa

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Diana saysMay 9, 2015 at 11:50 am

Made these last night as a pita bread replacement to have with hummus. They were so yummy! Ilove how easy they are! I didn’t have any full fat coconut milk, but the light stuff from Trader Joes workedwell. They were a bit sticky, but I figured out that I just needed to cook them longer. I made them on myelectric griddle so I could make 6 small ones at one time. I think I may toss them in the oven for a while tofinish the cooking process next time.

Off to have leftovers with a bit of cream cheese and blueberry compote for breakfast!

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http://n/a










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Yay, glad you liked them! And, wow, cream cheese and blueberry compote on paleo naan soundsamazing!!

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Eva saysMay 18, 2015 at 2:27 am

I made this with arrowroot instead of tapioca flour and was great. It was a little in the bits thatweren’t cooked as much but I was in a hurry as the rest of my curry was getting cold haha. I loved it, my partner who is a bit iffy about Paleo loved them too. Will definitely use this recipe again!

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Glad you liked it, Eva!

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I ana saysMay 19, 2015 at 4:58 pm

So, there was a lot of people bickering about nut allergies… but unless I missed it nobody actuallyoffered a solution past coconut flour not being an option. For those of us who can’t use almond flour, whatcan we use instead? Anyone?

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Raseel saysMay 21, 2015 at 1:19 pm

I love the flavour and texture of these naan!! all the goodness without the hassles of yeast andwaiting! Delicious!!

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Thank you!!

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Airyfairycelt saysMay 23, 2015 at 6:18 pm

Thank you very much for this versatile recipe! I love all the things I can make, quickly, and easily.My kind of cookery if I can get away with it! The comments are really helpful too and I thank all the amazing contributors and it set me to wondering ifthose clever and helpful people also got their thank you. So I thank you all!

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Glad you like it!

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Lisa saysMay 28, 2015 at 9:20 pm
















May 28, 2015 at 9:20 pm

Made these today and my parents ( mom is celiac, dad and I are diabetic/gluten intolerant) ravedabout them. It was a little gooey, but the taste is fantastic. I need something to eat some leftover gyro meatand chicken schwarma. I then made some cream cheese/vanilla/brown sugar splenda mix and topped withsliced strawberries. We are in heaven! Started dreaming of all the things we can use these for.

Thank you!!!

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Henna saysJune 1, 2015 at 8:19 am

Hi! Just found your website and it’s brilliant. But I’m unsure of what size your cups are? Any helpon were I can buy cups like yours to measure out things, such as almond flour, would be great. I’m from theU.K, though. Thank you! Can’t wait to make these naan breads.

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Hi Henna, thank you! Here’s a link to measuring cups similar to the ones that I use:http://amzn.to/1datzJX

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Henna saysJune 2, 2015 at 1:34 am

Thank you so much for the link! And for all the really yummy grain-free recipes! I made thesesame chicken yesterday and it was sooooo yummy! You’re making healthy eating fun and easy forme, so thank you!

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That’s awesome!! So glad you liked the sesame chicken

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Amy saysJune 4, 2015 at 6:26 am

Thank you for your lovely recipe

We’ve tried the recipe twice, and closely followed the method, and also used the same brands ofingredients (I’ve checked the comments section) but it is too soft inside (sticky) on the inside. On the 1sttime, we cooked it over medium heat, but it was sticky on the inside. The 2nd time, I turned the heat downlow and cooked it for 30 mins, but it was still sticky.

Any suggestions? Thank you so much!

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Amy, it definitely shouldn’t take 30 minutes. To speed up the cooking process, try putting theflatbreads it in the oven – bake them at 350 for 10 minutes or until cooked through inside. That shoulddefinitely help! Please let me know how this turns out for you!

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ferzana saysJune 19, 2015 at 9:47 am




http://amzn.to/1datzJX










June 19, 2015 at 9:47 am

Hi Ashley,

I’ve made these a few times! They. Are. AWESOME!!!! Please can you tell me how to subsitute coconut flourfor the tapioca flour?

THANKS!

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Thanks!! You can’t leave out tapioca flour, sorry! It’s necessary for this flatbread.

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Sadia saysJune 21, 2015 at 12:43 am

Have you tried to use Otto’s Natural Cassava Flour to make naans or parathas?

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Not yet, but I really want to!

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Debra saysJune 21, 2015 at 5:50 pm

I cooked the Paleo Naan Bread recipe, it was so easy, and it did taste like the real deal. One of myfavorite breakfast is Peanut Butter and I believe Ghee, Peanut Butter on the Naan bread, with French Roastcoffee will hit the spot.

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I’m so glad you liked it!

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Nichole saysJune 25, 2015 at 11:19 am

This is great! I made it to go along with the sloppy joe we had for dinner the other night! Wasreally good! I’m wondering why you haven’t made a pancake yet? Did I just miss it on the website? I saw thewaffle recipe, but not a pancake one? Is there a reason? Thanks again for the great recipe!

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You’re so right – I need a pancake recipe! I’ll add it to the top of my to-make list

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Mariam saysJune 27, 2015 at 6:12 pm

Thank you so much for this wonderful, adaptable, easy recipe. I passed it to my mom who tried tojust put the dough as large pancakes on a parchment-lined cookie sheet in the oven at 425 for 15 minutes(or 18 if you like it crispy) and it works great too!















(or 18 if you like it crispy) and it works great too!

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Hi Mariam! I’m so glad you like the recipe Did she put the batter straight onto the sheet (vs.cooking it over the stove first)? I’ll have to try that!

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Mariam saysJuly 1, 2015 at 8:25 am

Straight onto the sheet! Then, depending on how long you leave it in the oven it will comesoft and foldable (more like pita bread) or slightly more rigid and crispy on the borders. Deliciouseither way! She came up with this method because I didn’t have a non-stick pan for the stove.

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That is so cool, thanks so much for telling me about that Mariam Will definitely betrying this!

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Christina saysJuly 5, 2015 at 11:07 pm

I was struck by the strong taste of coconut at first but what a perfect texture. They grew on mequickly, perfect to wrap around chicken. Awesome recipe! I want to try them with homemade thickcashew-macademia nut milk as that is the closest I have found in taste to full fat cow’s milk. Either way, Iwill make these again.

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Christina, glad to hear you’ll be making these again! Also, homemade cashew-macadamia nutmilk sounds delicious. Please let me know how those turn out!

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joe saysJuly 10, 2015 at 6:50 pm

There is a definite coconut flavor here. So, I cannot see making a pizza dough with it. Anythingsweet will come out very nice but savory…..not the best, not the worst. But the carbs are sky high for thosewho care.

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Becca GUtwirth saysJuly 25, 2015 at 10:49 pm

I just wanted to let you know that I made the 3 ingredient naan tonight, as I have done plenty oftimes. Tonight though, I made it in my pizelle iron. Crispy little 35 calorie wonders of deliciousness!Amazing- thanks for the recipe.

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My Heart Beets says

















Becca, that sounds amazing!! Now I really want a pizelle iron so that I can try to make cannolis!AH thank you for sharing. Pretty sure a pizelle iron will be on my Christmas list this year.

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Amber H. saysJuly 31, 2015 at 12:18 am

OK, So I wrote you two comments last night on the peach and prosciutto pizza recipe. I did moreresearch on your blog and found this recipe and your FAQ blog and video on making this naan. So I tried tomake that pizza crust a 3rd time. This time I made 3 crusts instead of the one big one (I have terrible fryingpan flipping skills) and it turned out great! I baked them on a pizza stone and they were nice and crispyaround the edges and a little (not too much) soft in the middle. THANK YOU for this recipe. I recentlydecided to go grain free and kinda paleo. I have been DYING for some kind of bread in my life to keep myfrom jumping overboard the sanity ship. I’m not vegan but I can’t stand all of the constant meat recipes Isee on so many paleo meal plans and blogs. I’m a meat-less…er, less-meat paleo eater I guess. I’m tryingyour tahini freezer fudge right now and will be sure to let you know what I think once it is frozen.

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Rajkumar Chowhan saysJuly 31, 2015 at 5:11 pm

Ashley, you are a fraud. This is not “Paleo Naan”. It’s a pancake, that’s all.

False advertizing. You haven’t invented anything.

And you book is full of Indian Recipes which is naturally gluten-free and grain-free and you arefraudulently claiming they are all “Paleo”.

Shame on you.

— Raj.

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Ti ani saysAugust 7, 2015 at 12:23 am

I just made these to make falafels and let me tell you, they were the best tortillas (or tortilla likefood) I’ve made since we started our gluten free diet a year and a half ago! I do try to watch the carbsthough and was sad to see the tapioca flour was packed with them. Is there a substitute I can use for it?

Either way I’d like to give you a big thanks! This recipe is delicious!

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Tiffani, glad you liked the recipe! I don’t know of a sub for tapioca/arrowroot.

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Barbara Adams saysAugust 7, 2015 at 4:56 pm

Is there a substitute for tapioca flour? I live in Ecuador and it is not available here. We do havealmond flour.

Thanks,

Barbara

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My Heart Beets saysAugust 7, 2015 at 5:07 pm












August 7, 2015 at 5:07 pm

Barbara, you can use arrowroot flour. Hopefully you can find that there?

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Suzanne saysAugust 17, 2015 at 6:37 pm

Hello! I saw a comment above the recipe that you have a coconut flour naan recipe? Where can Ifind it??

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Hi Suzanne! You can find it in my eBook: http://www.southasianpersuasion.com/

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Esther saysAugust 30, 2015 at 12:04 pm

Help! I have made these twice and they turn out greasy and gummy texture. What am doingwrong? Thanks

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Hi Esther, have you seen my Paleo Naan FAQ? Hopefully that will answer your questions Letme know!

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Lily saysSeptember 4, 2015 at 2:05 pm

I must be living on another planet. I’ve had cardboard that tasted better than these. If this is all wecan hope for in a bread substitute, I will never land my spaceship here again.

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Lily, I actually appreciate the creative complaint lol. sorry you didn’t like this! hope you findsomething else on my website that you do like

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Fay Mandalia saysSeptember 8, 2015 at 10:29 am

Loved the Paleo Naan after 6 weeks of no bread, rice or wheat! The texture and taste wasfantastic! I doubled the batch and stored the left-over in the fridge. Next day cooked the rest of the recipebut it was gummy. It was great the first time so I guess I’ll just make it fresh each time. What a greataddition to my Paleo diet! Thanks, Ashley!

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Fay, so glad you liked them! If you want to reheat them I suggest using an oven – they likelywon’t be as gummy. Hope that helps

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http://myheartbeets/






Alyssa Singh saysSeptember 8, 2015 at 11:30 am

Ashley,

Thank you so much for this recipe! I was shocked at how well it turned out. It made my husband and I veryhappy.

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Alyssa, so glad you and your husband liked it!!

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Yasmin saysSeptember 10, 2015 at 4:07 pm

hi

Was wondering if the paleo naan tastes like coconut ? I cannot handle the taste of coconut. Can the coconut milk be substituted with anything else ?

Thanks

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Sandra Molinari saysSeptember 15, 2015 at 5:01 pm

As I am writing this I am eating one of the paleo Naan that I just made.It is delicious! I was a bitskeptical, but now I am sold!!

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My Heart Beets saysSeptember 16, 2015 at 11:51 am

Sandra, glad you gave it a try!

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Lynn saysSeptember 25, 2015 at 6:58 pm

This is a very tasty and easy to make. I have a suggestion regarding the recipe to help others thatdon’t watch the video. I think of coconut milk in a carton in the dairy aisle and not in a can. Please consideradding a note on the recipe that it’s coconut milk in a can.

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Mrs. E. saysSeptember 28, 2015 at 7:19 pm

This recipe is pure awesomeness. It is sooo good! I can now have “bread”! Thank you!

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Glad you liked it

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Lindsey saysOctober 3, 2015 at 8:46 pm

Well this recipe is life altering! Thanks for making paleo bread eating a thousand times easier!

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Thanks, Lindsey!! Glad you like the recipe

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Thulasi saysOctober 10, 2015 at 7:34 am

I tried this and it’s soo good. This is coming from someone who can’t cook at al. Easy enough notto screw up and yummy enough to keep making it. Thanks Ashley!

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Thulasi, so glad you liked it!

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Christina saysOctober 11, 2015 at 9:46 pm

I made these this evening. Loved them. I used brown rice flour in place of the almond flour. Theywere great. Since I am the only one eating them, I made a few plain, I added cinnamon to a couple, andcrushed red pepper flakes to another. They were amazing as well. I definitely recommend anyone to trythem.

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Christina, good to know that brown rice flour works as a substitute!

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Priya saysOctober 18, 2015 at 9:06 pm

I accidentally used light coconut milk but it still worked out to be amazing! I will use full fatcoconut milk next time. Thank you soo much! Just eating one is so filling. So easy to make and successful!

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Priya, glad it worked out! And happy to hear that you like the recipe!

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Brenda Lobo saysOctober 19, 2015 at 4:10 am

This is a great recipe! These paleo naans came out great and tasted much better than I wasexpecting..















expecting..

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Thanks, Brenda! Happy to hear that

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Liz saysOctober 25, 2015 at 7:49 pm

These were awesome! And so very quick and easy. I followed the recipes exactly, and they cameout perfectly. Thank you!

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Happy to hear that, Liz!

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Russ M. saysOctober 29, 2015 at 12:18 pm

I have Bob’s Red Mill Gluten Free All-Purpose Baking Flour. Could I use it in place of the Almondflour?

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Lulu saysNovember 1, 2015 at 9:48 pm

We’ve been paleo for so long that my 7 year old and my 5 year old didn’t know that it was callednaan. After making it several times with great success, I realized they were calling it “nom”, like nom nomnom! Haha! Lol! It’s one of our faves! Thanks for all your great work!

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Lol, that is too adorable!! I love the name nom more than naan!!

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soniaO saysNovember 7, 2015 at 11:51 am

Hey Ashley, thank you for a wonderful recipe that turned out perfectly and so deliciously. I wasafraid the naan would be gummy from reading the reviews, and mine weren’t at all. I did cook the naanabout 3-4 minutes per side on medium heat. The flavor was amazing, the texture a bit crispy andwonderfully chewy. My husband loved them, too! I tried to rate your recipe a 5, and no matter how manytimes I clicked on the 5th star, it wouldn’t take. Thanks again! You’re tremendous. (I’m not paleio, justallergic to wheat.)

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Sonia, glad to hear it worked out so well for ya Thanks for letting me know!

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http://ottusch.com/






Laura Blanton saysNovember 13, 2015 at 2:48 pm

I love this recipe and the resulting bread! I chose to substitute the almond meal with corn mealdue to the cost of almonds this year. I used a very finely ground, white, organic corn meal and maybe anextra tablespoon of liquid to the batter. It is quite good. I’m sure it is not as smooth as it would be with thealmond flour, but I like the texture. It rather reminds me of the texture of cream of wheat.

I can see me making this almost daily, whether I have stew or curry to spoon up with it or not! Thank youso much for inventing this and sharing it so freely with all of us!

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Great to know that cornmeal will work as a substitute! Thanks, Laura

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Stephanie saysNovember 22, 2015 at 6:51 pm

I just made myself a mini pizza and it was delicious! Do you know how many calories there are?

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Monique saysNovember 23, 2015 at 2:45 pm

Looks great, but I have to watch carb/starch intake and tapioca flour is the same as tapiocastarch. Will try, but would never use a non-stick pan though!

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René Hancock saysDecember 6, 2015 at 8:05 pm

Is there another flour to substitute for the almond? I have an allergy to Almonds. Thank you inadvance. René

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Hi Rene! I have a coconut flour naan in my ebook: southasianpersuasion.com and I also havepaleo roti on the blog!

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Nicole saysDecember 14, 2015 at 8:55 am

For those not having a good outcome with tapioca flour…use arrowroot flour! I can’t have tapiocaso I always sub it out for arrowroot and it worked great in this recipe! I LOVE these babies and thank you for coming up with this recipe!!!

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so glad you like the recipe!!

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http://laurasmuse.blogspot.com/














Airyfairycelt saysDecember 28, 2015 at 3:32 am

I just popped in, happy new year all, to say arthritis here so use my pressies, an electric whisk orhand stick blender. I find it looks a bit curdled although it isn’t at all and these mix everything for me so Idon’t miss out. Makes lovely smooth batters and when I want them to go a bit further I add a little water IEfor a thinner base here. I love the thick one and often spread hummus or beet spread, but have a big salad on the thin one and theyall make a meal.

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Dot the Dino saysJanuary 13, 2016 at 2:38 am

Ashley! Thank you, dear!

I am death lover to naan, paratha, murtabak, briyani rice and all kinds of Indian foods. Living in Malaysia have made all Indian foods my favourites. And about this paleo lifestyle, I have just started a month. But always on and off and I always felt dizzy when I eat gluten, flour.

I can’t wait to share my paleo-naan to my friends for my tea break this evening!

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That’s great to hear!

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jenn saysJanuary 16, 2016 at 9:13 am

Made this for my 7 yr. Old son who cannot have dairy, eggs or gluten. It turned out great! I put jamon it and he ate it for breakfast. Thank you so much! It’s easy to make and really helps to fill the void as we have not found any breadrecipes that were gluten free and also egg free.

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I’m so glad your son liked it!! Thanks for letting me know how it turned out for you guys, Jenn

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Jennifer saysJanuary 22, 2016 at 3:49 pm

AMAZING!! Didn’t have almond flour so substituted sorghum flour (Bob’s Red Mill) and they cameout great. Thank you mucho!

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Brandi saysJanuary 22, 2016 at 9:22 pm

This recipe was so delicious and easy. I added a little Italian flair to it by adding Rosemary,oregano, garlic powder, onion powder, salt, and brushing it with olive oil. This definitely will help with my


http://www.dinosaurpanggangblog.wordpress.com/










oregano, garlic powder, onion powder, salt, and brushing it with olive oil. This definitely will help with mybread craving

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Ooh, love your additions!! Glad you like the recipe

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Louanne saysJanuary 24, 2016 at 4:02 pm

So, this is a genius recipe! I didn’t have any tapioca, but I did have some GF flour (Better Batter). Iused 1/4 cup of the GF flour, but kept everything else the same. I made them small, so the carb content for2 is approximately 5 net grams. This morning I had a vegan, GF, low carb grilled cheese (a nearly impossiblefeat)…I’m so happy!

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OOh that vegan grilled cheese sounds delish! So glad you made this work for you!!

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Maryanne Fox saysJanuary 24, 2016 at 9:17 pm

Made the naan tonight as a substitute for tortillas with beef fajitas- better than tortillas!! Lovethem Gonna be my go to instead of toast and bread, Coconut wraps cannot compare with the warm softgoodness of these things and so easy. I only wish almond flour wasn’t so expensive but I’m learning to eatbetter you have to buy better quality ingredients. Thanks for the recipe. Bread is the hardest thing to give up.

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Awesome!! Happy to hear that you like the recipe so much, Maryanne

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Ira Kravitz saysJanuary 25, 2016 at 12:44 pm

Any chance you’ve thought about reworking this with Cassava flour? Have you tried Otto’sCassava flour?

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I haven’t tried it yet!

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Heather saysJanuary 25, 2016 at 1:44 pm

I was so excited to make this over the weekend… I also used the Bob’s tapioca flour and had thegooey middles despite VERY long cooking time. I ended up throwing mine in the oven and it came out















more like a cracker. Which was good! But non naan like at all…

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Heather, check out my Paleo Naan FAQ to troubleshoot!

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Lindsey saysJanuary 26, 2016 at 8:21 am

Question, would I get the same result if i exchanged the almond flour for coconut flour?

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Lindsey, my coconut flour naan recipe is in my eBook: http://www.southasianpersuasion.com/

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Katie saysJanuary 27, 2016 at 6:36 pm

Did anyone elses turn out gluey? Help?

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Diane saysJanuary 30, 2016 at 5:13 pm

this so easy and delicious, Thanks!! Love it! just have to be patient while cooking and it turns outgreat.

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Happy to hear that, Diane! Glad you like it

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Nick saysFebruary 10, 2016 at 6:18 pm

So cool you did a South Asian Paleo Cookbook. Wonder if there is a Chinese or Japanese one?Great job.

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Veronica Pert saysFebruary 13, 2016 at 3:44 pm

Hi I’ve just made the Paleo Naan and my husband loved them as did I. What is the calorie and carbcount for these. As I’m type 2 diabetic I checked the carb content for the tapioca flour and it seems to bequite high but I don’t know if the overall carbs come down because I’ve used it with almond flour. If thecarbs are high is there anything else I can use?

Thanks

Veronica
















Veronica

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Jessica saysFebruary 21, 2016 at 10:05 am

Hi Ashley

I am struggling to get round evenly cooked naan. Can they be baked?

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Kimberly Blevins saysFebruary 22, 2016 at 6:17 pm

Have you attempting using Ottos Cassava flour as a replacement? Wasn’t sure if the ration wouldbe the same, 1 cup cassava flour and 1 cup coconut milk.

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nope I haven’t tried cassava flour yet!

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Christianne saysFebruary 22, 2016 at 6:25 pm

I subbed corn starch and xanthum gum for the tapioca flour and it stilled turned out pretty good.

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Christianne saysFebruary 22, 2016 at 6:34 pm

I didn’t have tapioca flour so I used cornstarch and xanthum gum and they turned out great.

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glad to hear you made them work for you!

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karthick saysMarch 3, 2016 at 1:36 pm

Tapioca is not paleo It is high in carb

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Julie saysMarch 4, 2016 at 12:56 pm

These were heavenly! I had been wanting to try these for quite some time, and finally got aroundto it today. Once I started making them, I couldn’t get enough! Sooooo good. I ran out of almond flour, so Idid half almond flour and half brown rice flour. I cooked them in a cast iron pan with a little butter (well,Earth Balance, actually), at a low heat for awhile, so they would cook through to the middle withoutburning. Worked like a charm. I can’t wait to try them as empanadas. I saved the last bit of batter from thisbatch to try out as a turnover. I only had clementines in the house, so that’s what I cooked down for thefilling. It won’t be the same as apple, but I don’t care – I have a feeling they are going to rock, regardless!

Reply







http://none/








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I’m so glad you liked the recipe, Julie! And thanks for sharing your substitutions Hope youlove the empanadas when you try them!

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eliza saysMarch 5, 2016 at 7:39 am

Hi! Made this recipe last night and it was super delicious and so easy! However, it tastes less thana nan and more like and authentic sri lankan hopper…which is even better! thanks!!!

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is a sri lankan hopper similar to appam (kerala hopper)? if only I could make that paleo…

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Liz saysMarch 9, 2016 at 11:18 pm

I started making these after stumbling across your site about 6 months ago, and I am so delightedto say that they have become a stable part of my arsenal- I’ve been making double batches to keep in thefridge for the week so I can spoon one into a skillet whenever- to hold breakfast veggies, leftovers from lastnight, as a side for dinner stir frys (stir fries? Whatever it is, it’s delicious scooped up in these babies), withcinnamon and fruit as pancakes, as a wrap wrapper… You know. I love how gooey/crispy/perfect it is. I’vebeen gluten-free for about 8 years and gave up on gf bread shortly after because it tends to be such a sadreplacement. I am so happy to have a yummy alternative. Thanks so much!

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Liz, I’m so glad you found my blog and that you love the naan! Thanks so much for taking thetime to leave a comment

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Whitney saysMarch 22, 2016 at 2:31 pm

I just made a half recipe to try it out: YUM! It worked perfectly in a VERY seasoned cast iron skilletwith some ghee. I used my spatula to spread it as thin as possible and cooked low and slow. This will be aperfect carb-up for me with some delicious curry! Thank you!

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Awesome! So glad you liked it

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kari saysMarch 22, 2016 at 4:35 pm

So good! Been making these for the past few weeks for myself and my husband – Today I hadsome cold ones from this morning and i just heated them back on pan for lunch and they were better than




http://www.paleo.paris/












some cold ones from this morning and i just heated them back on pan for lunch and they were better thanever. Thanks for this awesome recipe.

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Glad you like the recipe, Kari!

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Diana saysMarch 22, 2016 at 4:36 pm

Another comment doesn’t seem to be necessary but I wanted to add my thanks to you for postingthis. I used almond flour and then took someone’s suggestion for 1/4C arrowroot and 1/4C potato starchinstead of the tapioca. Blended the coconut milk til it was smooth and also sieved the almond flour. I usedmy old cast iron griddle with the thinnest film of coconut oil which wasn’t even necessary. It is delicious!No gumminess noted, just a nice soft and crispy bite.

The first one was with homemade nutella, the next was nutella and a banana slice, the next was cashewbutter and apricot preserves and the last was cinnamon and sugar and butter. All really good.

Someone mentioned keeping this in the fridge. I think that’s a great idea and a perfect use for an emptyketchup bottle, just squeeze out what you need. Thanks again!

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I totally appreciate every comment, Diana!! Thanks so much for letting me know how it turnedout for you And all of those combos sound amazing – especially the cinnamon/sugar/butter – yum!

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Tina saysApril 14, 2014 at 1:17 pm

I have made this bread 3 times. The first time with almond flour and it was insanely delicious. Itried it 2 more times with coconut flour and have not figured it out. Today I got the consistency right butthey are raw in the middle. I’m sticking with almond flour from now on. Great recipe!

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Bren saysSeptember 27, 2014 at 1:36 pm

yummy! discovered that I had to use my very best eco pan to make the best naan! slow cooking onone of those, results in a thoroughly cooked (no gummy texture) delicious naan. thanks for this!

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Debra Boston saysFebruary 9, 2015 at 1:47 pm

this is absolutely wonderful first time i made i didnt think so. I didnt read ingredients correctly.Iadded whole can of coconut as you can imagine had mess lol Im glad i tried again im loving it withhomemade paleo approved nuttela yum

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Jessica saysFebruary 22, 2016 at 12:20 am

Hello Ashley

I tried leaving a comment using my phone yesterday, but I can not see it here. Please pardon me if this is a












duplicate.

I am struggling with the amount of time the cooking takes (I am so accustomed to roti being a few secondsa side…) as well as the fact that my whole batch seemed to stick even with oil in the pan. Given that my panis not completely non-stick and the fact that I used cow’s milk instead of coconut milk… My naans are notround…

1. Should I try to use coconut milk next time? 2. Can these be baked instead? 3. Is it advisable to use baking paper in the pan to prevent stickiness?

Thank you, Jessica

Reply


Debra, I’m glad you made it again Homemade nutella? Yum! I bet that was awesome on top ofthis bread.

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[…] The best thing about cooking with a crock-pot is that whatever meat I’m cooking always ends up fall-off-the-bone tender. This crock-pot chicken curry is no exception – the chicken will melt in your mouth. Eat it overspaghetti squash, cauliflower rice or with my 3-ingredient paleo naan. […]

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Malai Kofta - My Heart Beets says:

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3 ingredient paleo naan (indian bread) - my heart beets

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