Who doesn’t like a little Naan along with their Curry or Paneer?
I love a warm piece of Naan slathered in butter or ghee. It’s comforting. It’s satisfying. It’s GOOD!
But if you’re trying to minimize grains (which most of us need to be doing), it’s off limits.
And if you’ve been reading my emails for a while, you know that I’m a bit of a foodie and do not like feeling deprived. That means I’m always on the lookout for new, easy paleo recipes which allow me to enjoy old favorites, in a new way, without spiking blood sugar or inflammation.
Enter this three ingredient Naan recipe from myheartbeets.com
Recipe: Makes approximately 8 pieces
Ingredients:
- 1 cup blanched almond flour OR 1/2 cup coconut flour
- 1 cup tapioca flour or arrowroot flour
- 2 cup coconut milk canned and full fat
- 1 1/2 teaspoon salt to taste
- Ghee slather that bread! optional
Directions:
In medium bowl, mix dry ingredients together. Then add coconut milk and gently whisk until lumps are gone.
Heat either a griddle or seasoned cast iron pan over medium high heat. Once it’s hot, pour 1/3 cup of batter into the pan. Let it cook until you see bubbles all the way to the center of the bread/pancake 3-5 minutes. Then flip over and cook for another 3 minutes, pressing the pancake down with a spatula to bring the uncooked batter to the surface.
You’ll repeat this process a couple more times so that the pancake gets completely cooked from the inside out.
Enjoy the naan naked or with garlic butter/ghee.
Let me know if you try this recipe and how you liked it!