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Looking for a new paleo bread to go with your soups, stews, salads and dips? This garlic paleo naan bread is a great choice and it is quick and super easy to make.
Naan is an Indian-style flatbread, It’s made from white flour traditionally baked in a hot tandoor oven, but this recipe is so easy because you can make it on a skillet. This bread is paleo, grain free and ready in under 20 minutes, no oven required, just pour the batter onto a greased skillet and cook for a minute on each side until the bread is golden brown.
You will need a hot greased skillet or crepe pan so that you can cook these breads, just brush the skillet with ½ teaspoon coconut oil before adding each layer. The naan should cook quickly, about a minute per side, you will notice that the dough bubble up nicely and turn to golden brown as you cook it.
Paleo Naan Bread
5 Stars4 Stars3 Stars2 Stars1 Star
2 from 2 reviews
- Author: Tiffany
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- Category: Coconut Flour Recipes
- Cuisine: Paleo
Ingredients
- 1 cup almond flour
- ½ cup tapioca flour
- ⅓ cup coconut flour
- 2 teaspoons garlic powder
- ½ teaspoon salt
- 1 large egg
- 2 cups coconut milk
- 2 teaspoons coconut oil
- 1 tablespoon grass-fed butter, melted
- 2 heaped tablespoons chopped fresh parsley
- Note:Depending on how much you love the strength of garlic, you can either use garlic powder, or for a more strong flavor use a minced garlic clove.
Instructions
- Combine almond flour, tapioca flour, coconut flour, garlic powder and salt in a medium bowl and mix to combine.
- In a separate bowl, whisk egg with coconut milk, then add the wet mixture to the dry mixture and stir until well incorporated. Allow the batter to sit for 5-10 minutes to thicken.
- Heat a 9” skillet over medium heat and a little bit of coconut oil to it, then spoon about 1/3 cup of batter into the pan and cook on each side for 1-2 minutes, until bubbly and golden brown. Remove to a plate and repeat with the remaining batter.
- Brush the naan with melted butter, sprinkle with fresh chopped parsley and serve warm.
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About Tiffany Pelkey
Tiffany is the founder of the wellness website Coconut Mama where she spent over a decade creating coconut-inspired recipes and tutorials. Tiffany lives in the Pacific Northwest with her family and works as a freelance writer, recipe creator, and photographer. She studies aromatherapy and herbalism and loves to cook plant-based meals. You can follow Tiffany on Instagram.
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Reader Interactions
19 Comments
Trisha ChasonThese taste great and mine came out in no way resembling naan. I would use for crepes or enchiladas.
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- Elle
Hi, FYI Naan is not an italian bread. It is Indian. The dish actually originates from India.
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- Jen
Epic fail… if the key ingredient is homemade coconut milk, I would suggest making your own as this blogger did or skipping this receipt entirely. Just fair warning to anyone trying this with canned coconut milk.
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- David Lorimer
Can you substitute almond flour with tapioca flour?
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- Alicia Daniel
Can the tapioca flour be substituted with more almond flour?
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- Karen
Alicia, I know arrowroot can be a substitute for tapioca; I use one as the other all the time but I don’t think it would work with almond flour as the absorb moisture differently.
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- Meredith
Hi Alicia, did you try this recipe with more almond flour? I’m allergic to tapioca flour and arrowroot has more carbs than I would like, but I really want to try this recipe! Thanks!
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- Hallie
sorry, not good, just bad, did not even remotely resemble Naan, threw it all away.
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- Laura
In the recipe, it calls for 2 cups of coconut milk. Is the full day, canned coconut milk used or the refrigerated coconut milk? Thanks. I can’t wait to make this recipe!
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- Sarah
I would like to know that too. Canned or refrigerated coconut milk. I also have a jar of coconut butter. The instructions say that you can take a tablespoon of the coconut with warm water, mix it and make coconut milk. I wonder if that would work.
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- The Coconut Mama
I used homemade coconut milk, which is a little thinner than canned coconut milk.
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- Barbara Pitts
I just tried the naan bread recipe and the batter never thickened up at all..My bread pieces were much thinner than the ones in your picture. Did you actually mean 2 cups of the milk? I wondered if it would work better with 1 cup. I did substitute almond milk because I was out of coconut milk. Could that have been the problem?
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- Sherrie
Is the nutritional value breakdown available for this recipe thank you
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- robyh64
Greetings, Tiffany! Yes, Vitamin N is the best! This naan recipe looks amazing! Just wondering, if it is Paleo is it Keto as well? Thanks for sharing. Love your recipes!!! ❤️
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- Maria
It’s seems a great recipe but I am allergic to eggs. Do you recommend any substitute?
Everytime I use flag eggs or chia eggs or energy-replacer the recipes would not came out right.
Tksreply to comment
- lee alsing
i use the following egg replacement which is perfect for anything that is a batter. not sure how or why it works but i love to share this as it’s a miracle for us with egg sensitivities/allergies. i don’t remember where i read about this so i can’t credit the right person. for each egg use 1/4 cup garbanzo bean flour and 1/4 cup water (i use club soda) i made the naan bread with eggs and also with the garbanzo bean and liquid and did a side by side test and there was, literally, no difference in taste or texture. when using in waffles, be sure to really grease the waffle iron and open it slowly so the waffle wont’ be in two pieces!
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- Tess
Great comment. Thanks so much for sharing.
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- Judie
I am allergic to almonds. Is there another flour I can substitute for the almond flour?. Thanks.
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- Jennifer Swisher
Yes! Almonds are a no go for me too. Any alternatives? Thanks! 🙂
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