The only time I find myself missing bread is when I’ve cooked up a spicy Indian curry or daal and am left without a perfectly fluffy piece of naan with which to mop up the sauce/fill with meat so I don’t need to use utensils at all. You know, fitting behavior for the uncivilized cavegirl I am.
This recipe from My Heart Beets is freakishly easy to whip up once in awhile when you just need a little crispy flatbread goodness. It has NO flavor on its own, so you can add vanilla (maybe some cinnamon, get crazy!) and use it as a sweet crepe, or do what I did and add chopped cilantro, sea salt, and minced garlic for a savory version.
Paleo Naan, modified from the original recipe on My Heart Beets
- ½ c blanched almond flour (Honeyville is my favorite)
- ½ c tapioca flour
- 1 c full fat coconut milk
- ¼ c chopped cilantro (optional)
- 2 cloves of garlic, minced (optional)
- ¼ tsp sea salt (more to taste)
- Ghee or other fat for cooking
- Mix all the ingredients together. Note: If the cream has solidified in your canned coconut milk, then mix well before using.
- Heat a skillet over medium heat. Heat 1 tablespoon ghee or other fat in the skillet and pour some batter in (you can make about 2 large pieces of naan from the recipe, or several smaller ones – up to you!). You’ll want to spread the batter to be ¼-½ inch thick. If you’re making it into a dessert crepe, just spread the batter more thinly.
- 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!). Optional: brush with a little more ghee and sprinkle with salt before serving.