3 Ingredient Paleo Naan (Indian bread)
Paleo Naan is a gluten-free and paleo-friendly flatbread recipe that calls for just three ingredients! It is the perfect way to scoop up curry and it’s so easy to make! This is a great multi-purpose recipe; use it as a tortilla, wrap, crepe, etc.
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 full permission to claim this genius recipe as my own. The beauty of this recipe is that you can make this into a savory tortilla type of bread OR you can use it to make a dessert crepe! The secret is in the amount 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 Indian restaurants. It’s made from white flour and baked in a tandoor oven; it comes out fluffy and soft and incredible. This batter can help you achieve that – minus the gluten. Just pour the batter onto a greased or (eco-friendly) non-stick frying pan or this steel crepe pan (it’s the best!) and cook until the batter is nice and fluffy. If you want to make a dessert crepe, use less batter to make a thinner crepe.
INGREDIENTS
INSTRUCTIONS
Read more please visit : myheartbeets.com
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 full permission to claim this genius recipe as my own. The beauty of this recipe is that you can make this into a savory tortilla type of bread OR you can use it to make a dessert crepe! The secret is in the amount 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 Indian restaurants. It’s made from white flour and baked in a tandoor oven; it comes out fluffy and soft and incredible. This batter can help you achieve that – minus the gluten. Just pour the batter onto a greased or (eco-friendly) non-stick frying pan or this steel crepe pan (it’s the best!) and cook until the batter is nice and fluffy. If you want to make a dessert crepe, use less batter to make a thinner crepe.
INGREDIENTS
- ½ cup almond flour
- ½ cup tapioca flour or arrowroot flour
- 1 cup coconut milk, canned and full fat
- Salt, adjust to taste, optional
- Ghee (slather that bread!), optional
INSTRUCTIONS
- Preheat a crepe pan OR nonstick pan over medium heat.
- Mix all the ingredients together in a bowl, and pour ¼ cup of the batter onto the pan.
- After the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!).
- ...............................
Read more please visit : myheartbeets.com
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