This paleo coconut flour naan was such an exciting discovery! I LOVE naan and grew up with amazing Afghani naan courtesy of the countless Afghani shops in our neighbourhood (thank you Toronto!). Since trying to cut down on the grains though, I am always experimenting with grain free versions of my favourite grain-filled stuff. I was surprised of how easy this paleo coconut flour naan turned out!



Paleo Coconut Flour Naan | happygut.ca

Directions for Paleo Coconut Flour Naan

1/4 cup coconut flour

1/4 cup tapioca starch (also known as tapioca flour)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/4 tsp cumin, optional

1/4 tsp garlic powder, optional

*4 chia eggs (4 tbsp of ground white chia + 1/2 cup water)

1/4 cup full fat coconut milk (Full fat coconut milk from the can works best. Almond milk will also work though you may need to add more water and will have a stronger chia taste, I haven’t tried any other dairy free milks yet.)

oil, for frying

*You can use black ground chia as well but it will have a stronger chia-like taste. If you don’t have chia and are not vegan, you can use regular eggs instead. I haven’t tried it with regular eggs but I assume it will work.

Directions for Paleo Coconut Flour Naan

Combine the ground chia with the 1/2 cup water and set aside. Meanwhile, combine the coconut flour, tapioca flour, baking powder, baking soda, salt and spices (if using) and mix well. Add the dairy free milk and the chia mixture and mix well. The dough/batter should be easily spreadable but not as liquidly as pancake batter. Add some more milk/water if it’s too thick. Heat a tbsp of oil in a frying pan over medium heat. When the pan is hot, use a 1/3 measuring cup and slowly pour the naan batter in the pan. Use a spoon to spread out and pat the batter in a circular motion making sure to cover any holes in the batter. We want a complete naan. 🙂 Don’t spread it out too thin or else it will be like a crepe / may break. I spread my batter out to be about 1/8 inch thick. Wait 3-6 minutes before you flip the naan to make sure it cooks completely. Wait another 3-6 minutes for the other side and continue flipping until you get some nice dark brown spots. Remove from pan, coat with some oil, if desired and serve hot. Enjoy!