This paleo coconut flour naan was such an exciting discovery! I LOVE naan and grew up with amazing Afghani naan courtesy of the countless Afghani shops in our neighbourhood (thank you Toronto!). Since trying to cut down on the grains though, I am always experimenting with grain free versions of my favourite grain-filled stuff. I was surprised of how easy this paleo coconut flour naan turned out!
Paleo Coconut Flour Naan | happygut.ca
Directions for Paleo Coconut Flour Naan
- 1/4 cup coconut flour
- 1/4 cup tapioca starch (also known as tapioca flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 tsp cumin, optional
- 1/4 tsp garlic powder, optional
- *4 chia eggs (4 tbsp of ground white chia + 1/2 cup water)
- 1/4 cup full fat coconut milk (Full fat coconut milk from the can works best. Almond milk will also work though you may need to add more water and will have a stronger chia taste, I haven’t tried any other dairy free milks yet.)
- oil, for frying
*You can use black ground chia as well but it will have a stronger chia-like taste. If you don’t have chia and are not vegan, you can use regular eggs instead. I haven’t tried it with regular eggs but I assume it will work.
Directions for Paleo Coconut Flour Naan
- Combine the ground chia with the 1/2 cup water and set aside.
- Meanwhile, combine the coconut flour, tapioca flour, baking powder, baking soda, salt and spices (if using) and mix well.
- Add the dairy free milk and the chia mixture and mix well. The dough/batter should be easily spreadable but not as liquidly as pancake batter. Add some more milk/water if it’s too thick.
- Heat a tbsp of oil in a frying pan over medium heat.
- When the pan is hot, use a 1/3 measuring cup and slowly pour the naan batter in the pan.
- Use a spoon to spread out and pat the batter in a circular motion making sure to cover any holes in the batter. We want a complete naan. 🙂 Don’t spread it out too thin or else it will be like a crepe / may break. I spread my batter out to be about 1/8 inch thick.
- Wait 3-6 minutes before you flip the naan to make sure it cooks completely. Wait another 3-6 minutes for the other side and continue flipping until you get some nice dark brown spots.
- Remove from pan, coat with some oil, if desired and serve hot.
- Enjoy!
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