Paleo Naan Bread (Flatbread)

Paleo Naan Bread (Flatbread)
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We made some Indian food for dinner the other night (Chicken Tikka Masala…and it was so good…recipe to follow in a day or two). My favorite part of Indian food has always been the Naan bread.

Tikka Masala with Naan Bread

Tikka Masala with Naan Bread

I searched around the internet looking for different recipes (grain-free and traditional) to get an idea of how to go about making my own. I don’t know about you, but I generally never expect paleo bread type recipes to turn out really good. I know they will be edible and might even taste good, but I rarely expect them to taste non-paleo. They will invariably be a bit coconutty, almondy or eggy. This actually tasted like bread to me! Oh happy day :-) Who knows though….it’s been years since I’ve had real bread, and even longer since I’ve had authentic Naan, so maybe I’m just forgetting what it actually tastes like. I wish that would happen with chocolate.

So here you go. Paleo Naan Bread adapted a bit from this one over at Real Sustenance. By the way, you don’t have to wait until you’re having Indian food to make this. It would make a great sandwich bread or hamburger bun.

Actually tastes like bread

Actually tastes like bread

Ingredients

  • 5 Tablespoons of ground flax seeds
  • 4 eggs
  • 3/4 cup plain Greek yogurt or thick coconut milk
  • 1/4 cup olive oil
  • 1/2 cup coconut flour
  • 1 cup arrowroot powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • Coconut oil or ghee for cooking

Instructions

  1. Put everything together in a food processor and whiz until well mixed. It is not a dough consistency but it’s also not quite as runny as pancake batter.

    The batter

    The batter

  2. Melt 1-2 Tablespoons of ghee or coconut oil in a skillet over medium high heat.
  3. Drop about two to three large tablespoons of batter into the hot pan.
  4. Quickly get your finger wet with water and tap down the batter to help spread it into a circle shape.
    Get your fingers wet to spread it around

    Get your fingers wet to spread it around

     

  5. Cook about 2 minutes before flipping. It does not make little holes like pancakes do. It’s ready to flip when it’s golden brown on the bottom.
    Ready to flip when the bottom is brown

    Ready to flip when the bottom is brown

    Paleo Naan Bread

    Paleo Naan Bread

     

Paleo Naan Bread (Flatbread)

Yield: 8

Ingredients

  • 5 Tablespoons of ground flax seeds
  • 4 eggs
  • 3/4 cup plain Greek yogurt or thick coconut milk
  • 1/4 cup olive oil
  • 1/2 cup coconut flour
  • 1 cup arrowroot powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vinegar
  • Coconut oil or ghee for cooking

Instructions

  1. Put everything together in a food processor and whiz until well mixed. It is not a dough consistency but it's also not quite as runny as pancake batter.
  2. Melt 1-2 Tablespoons of ghee or coconut oil in a skillet over medium high heat.
  3. Drop about two to three large tablespoons of batter into the hot pan.
  4. Quickly get your finger wet with water and tap down the batter to help spread it into a circle shape.
  5. Cook about 2 minutes before flipping. It does not make little holes like pancakes do. It's ready to flip when it's golden brown on the bottom.

Notes

I made half of this recipe and got four fairly large Naan Breads.

http://swisspaleo.ch/paleo-naan-bread-flatbread/

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95 Comments

  1. Hi, is it ok to replace arrowroot with tapioca flour, do you think? Can’t wait to test/taste it :-)

    • Sure. Arrowroot and tapioca are pretty much interchangeable. They also sometimes come mixed together. Both are very similar to cornstarch. Let me know how it turns out for you and if it tastes like bread to you…dying to know if it’s just me. :-)

    • Can Anything else be substituted for the flax in this recipe…..if so what is an altrnitve…..I am allergic to flax

      • Hi Lana,
        One reader used hemp seeds instead and said it worked great and another reader just left the flax out all together and didn’t sub with anything and it still worked.

  2. Ok, now I’m going to cross fingers and toes that I have flax seeds. I don’t do much paleo baking at all… eeeeeeep. May have to send Mr Meatified to the store haha!

    • Hi Rach,
      Let me know how it all turns out :-) You are very smart to stay away from paleo baking…it’s a very slippery slope leading to all sorts of sneaky treats.

  3. Making this and your Tikka Masala right now! I originally made according to recipe but the first one turned out too thick so I added the rest of the can of coconut milk and enough water to make it the consistency of pancake batter and indeed it does bubble up now.before you turn it and for me it is much more manageable. Tastes delicious, not exactly like Naan but close enough. I’ll dip it in the Raita and top with the Kachumber I made. Also this would be great for pancakes and if I made the batter even thinner it could sub for flour tortillas for my beloved Tex-Mex cuisine. Great recipe and my dog, Murphy, who is now grain-free , gave it two paws up!

    • Hi Grace,
      Yes, the batter for the Naan bread is super thick and actually has to be spread with your fingers :-) I wanted mine to be sure to hold up and not fall apart so I made it thick. I was thinking of thinning it out like you did to see if it turned out like a tortilla :-) I am forever trying to recreate tortillas that don’t turn into crepes! I’m happy to hear that even Murphy the dog enjoyed this…my dog has always been the recipient of the first pancake or crepe of the batch :-)

  4. Hi Lisa
    Thanks a lot for sharing all the delicious recipes, love cooking them! I’d like to try the naan bread as well, but can’t find the arrowroot powder… Where can I buy it?

    • Hi Larissa,
      I get mine at bio stores or reform houses. I think the last time I got it, it was actually a combination of arrowroot and tapioca. You can also order it online from Peace Foods here in Switzerland http://www.peace-foods.ch/product_info.php/info/p3635_Dr–Oetker-Arrowroot Good luck! If you make the naan bread, be sure to check back and let me know if it turned out for you :-)

      • Hi Lisa
        Found it in the reform house and made the naan bread yesteday. It turned out delicious! :)Had it for dinner with some salmon on top and today for breakfast again.. so yummi! thanks againg!

        • Hi Larissa,
          I’m glad you found it and were able to try out the naan bread. I’m even happier that you liked it :-) My husband has been begging me to make it again!

  5. Hi Lisa,
    Well, I just made these naan & they are absolutely delicious!
    I didn’t have flaxseeds so I used hemp seeds instead & they turned out great. I’ll definitely make these to accompany our next curry – maybe with some cumin seeds. I also thought that they’d be great cut into wedges & served with a variety dips… or made into little rounds & served topped with such things as guacamole or quark, smoked salmon & dill etc., for healthy party finger food. My hubby also thought of mixing some sweet corn, red onion, red capsicum, chilli & coriander into the batter for yummy breakfast fritters… a really versatile recipe. You’re brilliant for coming up with this gem of a recipe – thanks! :)

    • Hi Kimberley,
      YAY! I’m so glad you all like this recipe :-) I agree that it could be changed in any number of ways with all sorts of yummy additions. I also want to try thinning it out a bit to see if I can end up with something like a tortilla. Thanks for taking the time to let me know how it turned out for you!!

  6. Hi, i finally make your Naan Bread today, they were DELICIOUS!
    I made only half of the recipe!
    Thanks for another great recipe!
    Gone make this testy naan bread again very soon!
    Have a wonderful day!

    • Hi Christian :-)
      I’m glad you liked it. I also only made a half a recipe and found that it was plenty for a meal. Enjoy the sun (now that it has finally arrived here in Switzerland!!)

  7. Hi there…

    Where do you buy the arrowroot powder and how do you say it in German?

    THX!

    • Hi Natalia,
      See my response to Larissa above about where to get it. It’s called Pfeilwurzelmehl or sometimes Pfeilwurzel starke.

  8. Oh… I will have to try this, stuffed with cashews, coconut, and raisins (my favorite Indian restaraunt serves Piswari Naan…)

    • Ooooh Fyre! That sound delicious :-)

  9. Made these tonight with only a few changes, used coconut oil instead of olive, more coconut milk (probably doubled?) and threw in some pulp from the red peppers that my son had juiced. They were amazing!! We served them with a dairy free beef stroganoff, very yummy!! Thanks for the great recipe, it has amazing potential!!!

    • Hi Janine,
      I’m so glad you like them. We also have made them with more coconut milk to make them into wraps for gyros. They are almost too good (in other words…I tend to overeat when I make them). Thanks for stopping by and taking the time to give me feedback :-)

  10. Can I use regular full-fat yogurt instead of Greek yogurt?

    • Hi Wendy,
      Sure you can :-)

  11. it says you can use thick coconut milk….would that be the kind in a can or is there a specific kind? thanks!!!!!

    • Hi Misty,
      Just refrigerate whatever coconut milk you have. The thickest and creamiest part rises to the top and the water part will end up in the bottom. Use the thick creamy part. Hope that makes sense. In other words, don’t shake it and just use the thick stuff.

  12. As I was in the middle of the recipe, realized that I had run out of coconut flour. Instead of the coconut flour, I added 1/2 cup almond flour as well as 1/2 cup of chestnut flour. The batter did not seem as thick as the one in the picture but it worked just fine…The kids loved it!!
    Thanks Lisa for another great recipe!!

    • Thanks for letting everybody who runs out of coconut flour know what to do :-) Glad K & K liked it!

  13. I’ve made these twice now!! They are Deeelicious!!! Even with chocolate almond butter!! Thx so much for a great recipe!!!!

    • Hi Cindy,
      I’m so happy you are enjoying them. Spread with almond chocolate butter sounds amazing!!

  14. Oh, wow!! I found your blog while looking for paleo naan. I’ve had a hankering for Indian lately, something I haven’t had in about three years. (Ate it all the time when dairy, wheat, and legumes were part of my diet.) I’m so excited to try this over the weekend! Thank you!

    • Hi Katherine,
      YAY! So glad you found me and now you can enjoy some naan! I hope the recipe turns out good for you :-)

  15. Satisfied my naan craving for the second time with your awesome simple recipe! What great ideas everyone here has to vary the ingredents and change it up too! Thank you and all for sharing :D

    What’s the best way to store the extra naan?

    • Hi Melody,
      So happy to help satisfy your cravings :-) I’ve never had leftovers for longer than a day. I stored it in an air tight container on the counter.

      • Thanks! You’re right they don’t last long. My last 2 naan breads have been eaten up by my boyfriend already!

  16. OMG these were wonderful!!! I have missed bread more than anything but when something works as well as Paleo, well you stick with it. But I am so glad I found your recipe! I only made 1/2 the recipe and still had 1/2 the batter left. I’m single and was just cooking for me tonight, so I’m gonna see how well it holds up til tomorrow night. Would be great for me if it did. Thanks so much for this recipe. I wanted some bread soooo bad! :)

    • Hi Faith,
      I’m glad you like it! I always only make half a recipe for two of us (even though we probably could eat a whole recipe we shouldn’t so we don’t even tempt ourselves :-) ) I would think the batter would hold up for a day in the fridge. I’m long over bread cravings, but these are really nice to have once in a while.

  17. Delicious!
    Could you tell me how many carbs and calories are in this recipe?
    Thanks
    Judy

    • Hi Judy,
      I don’t count calories or carbs so I have no idea. Sorry! You would have to run the entire recipe through a nutrition counter. I think http://www.fitday.com has one.

  18. Thanks so much for the yummy recipe! I had to make a few changes, but it came out delicious. I didn’t have any yogurt or sour cream, so I used equal parts whole milk. Also, I ran out of arrowroot and replaced the remaining 1/3-1/2 cup with instant potato flakes. I was expecting the batter to be thin because of the milk, but it was super think (maybe because of the potato) that I had to add water. The bread came out more like pancakes because I couldn’t spread them very thin, but it’s soooo good! Next time, I think I’ll add even more water :)

    • Hi Michele,
      Thanks for stopping by and letting me know. I’m glad you were able to make the recipe work for you with what you had on hand :-)

  19. Has anyone made these without the flax seeds? It’s the only ingredient that I don’t have on hand right now! I think that I’ll just try my luck without them, since I don’t seem to have anything to sub in, but just curious if anyone was successful. Thanks!

    • Hi Lauren,
      I think it would work fine without the flax. Let us know if you tried it and how it worked out.

      • So I tried it without any flax (or any substitute), and used ghee instead of olive oil when mixing the dough, and I’d say they came out pretty good! Just thought I’d share in case anyone else wanted to make them without the flax.

        • Thanks for letting us know Lauren :-)

    • These were awesome and I forgot the flaxseeds by accident. They still turned out great but I did add an extra tablespoon of coconut flour which made up for the lack of flax. I will soooooo be making these again and again tastes just as good as nan to me! Oh and I added a little cumin and garam masala for some extra flavour too. Was great with butter chicken !

      • Hi Serena,
        So glad you liked them! Great idea to add some extra spice :-)

  20. Thank you for posting. This looks amazing! Just curious, would adding baking soda and baking work to make a regular bread loaf?

    • Hi Jen,
      No, I don’t think that would really make it loaf worthy. I made the paleo loaf bread from Elana’s pantry once a few years ago, and it was pretty good so you might try that if you want a sliceable loaf type bread.

  21. Holy super awesomeness! You are genious!! Just FYI- I did not have greek yogurt, and I didn’t feel like cracking open a can of coconut milk, so I decided to use my remaining cottage cheese. It worked perfectly as a sub (1:1). I made mine into a pizza. You are my new hero!

    • Hi Julie! Yay!, So glad it worked out for you. I can just imagine that the cottage really added to the flavor of your pizza, Thanks for stopping by :-)

  22. Thank you SO much for this recipe! I tried it last night as a “bun” for my Mulay’s sausage, and it was delicious. I can’t wait to play with the recipe to see what other things I can make! This is by far the best Paleo “bread” I’ve ever tried. I used my own homemade coconut yogurt in it, and it worked really well.

    Thank you!

    • Hi Jennifer,
      Thanks for the lovely feedback! I’m always thrilled to hear back about how recipes turn out for other people. Glad to know you enjoyed it :-)

  23. Thank you for this recipe!

    Just made them and whilst they didn’t really come out like bread they were delicious!

    My young daughter was particularly impressed but only with the crunchy edges (especially the ones that got over-cooked!).

    I’m going to try them with some cheese next time and was also thinking of using it as a dumpling mix to go with a lamb casserole – should work!

    • Hi Chris,
      Thanks for stopping by and taking the time to leave me some feedback. I’m with your daughter….I love crunchy edges and the brown bits of any food the best ;-) If you ever do try the dumplings, be sure to let me know how it turns out!

  24. Excellent recipe…it looks really good. I would like to mention your website and this recipe on the most recent “www.wheatbellyblog.com”… a recipe for paleo-type naan was repeatedly requested. I think yours would fill the bill. Please let me know it that would be okay. Thanks.

    • Hi Vivian,
      This recipe has been very popular on my blog and you are most welcome to mention it on wheatbellyblog with a link to Swiss Paleo for the recipe. Thanks for stopping by :-)

  25. Any chance this would work with an egg replacer? I have an egg allergy and can’t use them. Thanks! :)

    • Hi Emily,
      Yes, I think it would work just fine :-)

  26. These are great! I’m not too sure I’d say they taste like bread, but they taste like something really good! They’re very yummy and much much better than the almond flour options they have out there – nothing worse than a dense and dry mouthful of crumbly almond-y goodness ;)

    • Hi Brooke,
      I’m glad you liked them ;-)

  27. Just tried these naan ‘cakes’ tonight for dinner with a tikka masala curry dish and I’ll definitely be making these again! The naan are tender and have the mouth-feel of wheat naan if not the chewy consistency. I made half a recipe and simply mixed the ingredients with a whisk! This worked fine and yielded 4 5-6” naan. Thank you for sharing your recipe!

    • Thanks for the feedback Mark. I’m glad you enjoyed them :-)

  28. I tried these this morning and was surprised at how easy they were and how good they turned out. Most paleo recipes I see use almond flour, which I don’t use due to an allergy in the family. Thanks for posting this. The instructions were easy as the pictures made them out to be!

    • Hi Amber,
      Thanks for the feedback! I’m happy to hear that they worked for you and that you like them. :-)

  29. THANK YOU for sharing this recipe. Our entire family enjoyed this naan with a morrocan beef stew this evening. Our young children all asked if I would make this recipe for a pancake breakfast. This recipe is amazingly versatile; I can’t wait to try other variations and I will be cruising your website regularly. Thank you!

    • Hi Erin,
      I’m glad that you and your family enjoyed it! :-)

  30. Best paleo “bread” ever :) Any idea if this receipe would work for muffins?

    • Hi Venny,
      Not sure about how to turn this into muffins….never tried it :-)

  31. I made these 2 days ago as naan breads and they were great! I add cumin seeds, coriander and garlic for a nice flavoursome naan.
    I made the recipe again today but baked it in a loaf tin- I’m just enjoying it fresh from the oven. Warm with melted butter. Yum!

    • Hi Courtney,
      Wow, great to know this works in a loaf pan, too! Nothing beats warm melted butter :-)

  32. Hi, first time on your site and I love this naan. I’m actually making your chicken gyros but just had to try the ‘bread’ first. I love it. Thank you so much!

    • Hi Kimberly,
      Thanks for taking the time to leave such a nice comment :-) Yes, the naan bread is seriously good and one of my most popular for sure. I’m glad you enjoyed it!

  33. Just made this as a pizza crust. Cooked it on a pizza stone. Best Paleo pizza I have had!! Thank you!!

    • Hi Maria,
      I’ve been meaning to try that myself as I figured it would be awesome. I only have pizza like once a year so I just haven’t gotten around to it. Kicking myself now though for throwing out my pizza stone a few years back ;-)

  34. These look wonderful! Do you think it would work without the eggs? I usually sub flax for the eggs, but since it already ha flax, I don;t know if it would work.

    • Hi Monica,
      I think it would work fine, but I can’t promise because I haven’t tried it out. If you try it, be sure to come back to the comments and let the rest of us know if it worked :-)

    • Emily I’m wondering if you went ahead without the eggs. How did it turn out? We can’t eat eggs here either.

  35. What do you think I could use as a substitute if I don’t have arrowroot or tapioca flour?

    • Hi Natalie,
      Potato starch would work, but that’s an even more unusual ingredient to have on hand than arrowroot powder! Other than that, I really don’t know since I haven’t tried substitutions.

  36. I just took a peek at your naan recipe and cannot wait to give it a go! Wondering about the “freezability” of it, as I love eating well but don’t love cooking so I tend to cook in large batches whenever possible and freeze the leftovers. Thoughts?

    • Hi Kathi,
      I’m not sure how well it would freeze because I have never tried it. I eat them all gone every time I make them :-) I don’t see why they wouldn’t freeze though. Once they are defrosted, they would probably do best if reheated in a toaster or oven. Let me know if you end up trying it out.

      • They freeze perfectly I make a triple batch REGULARLY! I freeze them then just throw them into frying pan (non stick) no oil on low frozen until warm. PERFECT. They even snap apart frozen without breaking into pieces! love this recipe!!! LOVE IT!

        • Hi Sacha,
          Great! Thanks for the feedback :-) So happy you like this recipe so much and it’s great to know that it’s freezer friendly!

  37. Thanks for this recipe – it looks delicious, and I’m going to make it today! I’m just wondering what kind of vinegar is supposed to be used (apple cider vinegar, white vinegar, rice vinegar, balsamic???). Thanks!

    • Hi there,
      I used apple cider vinegar :-) I’ve clarified in the recipe now so thanks for asking!!

  38. I always make half of a Paleo recipe when I first make it – especially when it comes to breads. I wish I had made the whole thing because OH MY these are good! I am missing bread a lot at the moment and this recipe has made me so happy! They are so versatile and don’t need to just be used as a side to a curry. I can’t thank you enough! I added some garlic to mine because I am a garlic fiend. I sliced some and also minced some and both ways work great- told you, a fiend. If you’re okay with cheese then a little melted cheese on top was also great! I am about to make a huge batch and freeze some. Thank you again!

    • Hi Rachel,
      You are so sweet! Thanks for such lovely comments. I’m glad you like this recipe so much. I agree that they are very versatile and could be used for just about anything—savory or sweet (or grilled cheese ;-) ) I love them myself, but make them very rarely because I have absolutely no self control.

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