Paleo Traditional Naan Bread
Discover the perfect grain-free alternative with this Paleo Traditional Naan Bread recipe, a versatile flatbread that’s soft, fluffy, and made with nutrient-rich flours. Crafted with a blend of almond, tapioca, and coconut flours, this recipe is completely gluten-free, dairy-free, and ideal for those following a Paleo lifestyle. The batter, enriched with full-fat coconut milk and a single egg, creates a light texture that’s perfect for scooping up your favorite curries, stews, or dips. With only 10 minutes of prep time and a quick cook on a skillet, these warm, golden-brown naan rounds are an easy and wholesome addition to your meal. Plus, they’re cooked in heart-healthy olive or avocado oil, ensuring a rich, flavorful experience with every bite. Serve them fresh or reheat leftovers for a quick and satisfying side dish anytime!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 cup almond flour
- 0.25 cup tapioca flour
- 1 tablespoon coconut flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon sea salt
- 0.5 cup full-fat coconut milk
- 1 large egg
- 2 tablespoons olive oil or avocado oil (for cooking)
Instructions
In a medium mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, and sea salt until well combined.
In a separate small bowl, beat the egg and mix it with the full-fat coconut milk.
Pour the wet ingredients into the dry ingredients and stir until a smooth, thick batter forms. Allow the batter to rest for 2-3 minutes to thicken slightly.
Heat a non-stick skillet or cast-iron pan over medium heat and add 1/2 tablespoon of olive oil or avocado oil.
Pour approximately 1/4 cup of the batter onto the heated skillet and gently spread it into a circular shape, about 6 inches in diameter, using the back of a spoon.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to lift slightly. Carefully flip the naan and cook for another 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve warm alongside your favorite Paleo dishes, such as curry or roasted vegetables. Store leftovers in an airtight container and reheat gently in a skillet or toaster oven before serving.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 9.8 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 293 mg | 23% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1224 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
