Paleo and Vegan Friendly
Original recipe from myheartbeets.com
There are very few foods that I miss since being strictly gluten-free for the past 15 years, but garlic naan with a spicy curry is one of them. I’ve been searching for a Naan recipe that was gluten-free and nut-free and I think I’ve dialed it in. I’m also playing with the ingredients and substituting half the tapioca flour for buckwheat flour, which makes it a little denser. You can use this flat bread to soak up heavenly curry sauces, with mango chutney, scoop up chicken or lentil curry main dishes, as a tortilla, or even as a crepe. It’s so versatile.
Ingredients
- ½ cup tapioca flour or arrowroot flour
- ¼ cup coconut flour
- 1 cup coconut milk, canned and full fat
- 1 teaspoon salt
Optional:
You can make these savory or sweet:
- ½ teaspoon garlic powder
- Or ½ teaspoon ground rosemary
- Or add some shredded vegan cheese to the batter, or top with vegan cheese. I like to press the cheese into the top before I flip it so when I flip it cooks right into the naan. YUMMM!
- Or ½ teaspoon cinnamon, topped with banana slices and drizzled with chocolate syrup!
- Or melt ghee on top with pressed garlic
Instruction
- Pre–heat a 9.5 inch (or larger) nonstick pan or using this steel crepe pan over medium heat.
- Mix all the ingredients together in a bowl by adding the milk to the flours. Then pour ¼ cup of batter onto the warm pan. Spread the batter out with a spoon.
- The batter will fluff up a bit, approximately 3-4 minutes, looking mostly cooked, it’s time to flip it over. You may be salivating, just a few more minutes. If the outside looks like it’s burning you can turn down the heat.
- Serve immediately or cool the bread on a wire rack to maintain crispiness.
NOTES
If the middle still seems slightly under-cooked, place the flatbread on a baking sheet and bake at 350°F for 10-15 minutes, or until done.
This naan freezes well so go on and make a big batch if you like it.
Buen Provencho!