Easy Paleo Naan Bread

2.9/5 rating (112 votes)
Easy Paleo Naan Bread

My husband and I just love Naan bread and he was eating way to much of the packaged bread so I decided to make a healthier version.  I love to dip my sauce with this bread as well as making a soft taco, pizza or I add a poached egg on top with some leftover veggies for breakfast.  The possibilities are endless!  I hope you enjoy my Paleo Naan Bread Recipe!

Cindy's Tip! When I am making this bread for a specific meal I add spices to give extra flavor so it doesn't taste too much like coconut.

  • Italian dishes I add garlic powder, basil and thyme
  • Indian dishes I add a little garlic powder and coriander
  • Mexican dishes I add taco seasonings
  • Chicken dishes I add garlic powder and what other dried seasonings I am adding to my dish
  • When I want a little heat - sprinkle a little cayenne pepper!  Goes great with chili! 

Ingredients

  • 1/4 cup coconut flour
  • 1/4 cup arrowroot flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cider vinegar
  • 1/2 cup coconut milk, can and full fat
  • Coconut oil for frying Naan

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Tags

bread, cindy's table, crossfit, eating well, gluten free, healthy, naan, slideshow

Directions

  1. In a mixing bowl add coconut flour, arrowroot flour, tapioca flour, salt, baking powder and baking soda.  Start to mix with a fork to combine all completely.  Make a hole in the center of the bowl and pour in vinegar.  Start to whisk and start incorporating into the flour.  Pour in coconut milk and continue stirring until all combined and it's almost a like a pancake batter.  Let sit for a few minutes.

  2. Heat a large sauté pan and pour in between 1/2 to 1 cup of batter to create the size you want for the bread.  Cook each side until brown and serve warm. 

Comments (7)

  • Tammi

    Tammi

    29 March 2015 at 00:58 |
    This is seriously awesome! It quickly became a family favorite. I used less batter to make tortillas in a small skillet. I added cumin, chili powder, and garlic powder, and it tasted amazing. This could also be made into a breakfast tortilla or pancake with vanilla or cinnamon added. A homemade apple pie spice mixed in and topped with sautéed apples would be wonderful. Thanks so much for the recipe.
    reply
    • Cindy

      Cindy

      05 October 2015 at 13:24 |
      Glad you loved them Tammi! My husband enjoys them as well.
      reply
  • Bianca

    Bianca

    05 October 2015 at 07:15 |
    Can't wait to try this! Do you think these would be okay to freeze and then toast/heat up again as I need them?
    reply
  • Modie

    Modie

    12 October 2015 at 00:07 |
    The recipe didn't work well for me. The naans looked more like pancakes ( absolutely not like the pic that looks more like naans with regular flour) and the taste was very bitter. I tried it twice. Very disappointing.
    reply
  • Debra

    Debra

    22 April 2017 at 08:50 |
    Arrowroot and tapioca flour are the same thing... so just 3/4 cup of one or the other would be ok?
    reply
    • SD

      SD

      24 January 2019 at 21:50 |
      Careful, Arrowroot and tapioca are both procured from tropical root vegetables, but entirely different plants.
      I'm allergic to arrowroot, not cassava.
      reply
  • Cindy

    Cindy

    26 March 2018 at 12:36 |
    Allie, Did you cook them very thick? Was the pan nice and hot? I make these all the time. Maybe to much oil in the pan?
    reply

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