Wednesday, 8 April 2015

Indian Food - The Paleo way

3 Ingredient Paleo Naan (Indian bread)

Author: Ashley Thomas

½ cup Almond Flour
½ cup Tapioca Flour
1 cup Organic Coconut Milk, canned and full fat
optional: salt, Grassfed Organic Ghee (slather that bread!)

Mix all the ingredients together.
Heat a 9.5 inch Nonstick Pan over medium heat and pour batter to desired thickness (see notes below).
Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!).
Enjoy this and make it often.

Options 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 than the 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 batter from sticking.
  • If the cream has solidified in your canned coconut milk, then mix well before using.

Direct link to this recipe :

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