3-Ingredient GF Naan
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These have been my latest obsession and a very accidental + successful recipe creation too! Roy was making us slow cooked beef cheeks and veggies one day while I had a busy day with back to back consultations. After I had finished up with my clients for the day I saw how amazing the beef cheeks looked (and smelled), I had an instant desire for some gluten free naan to go with it to mop up all the delicious gravy. The only problem was I only had 4 packets of gluten free flours (rice, tapioca, coconut flours and almond meal). So I did some experimenting. My first batch was a flop (I used a bit of all 4 flours combined with my last tin of coconut milk). But my second attempt was much better! I stuck with tapioca flour + almond meal and combined it with probiotic coconut yoghurt and some filtered water (because I ran out of coconut cream/ milk). I fried off the batter in some ghee and they worked really well!

Update: I recently shared a video on making this recipe on my Instagram and a lovely lady commented that Ashley from My Heart Beets created the same recipe which I was unaware of. Head on over to her website to check out her 3 Ingredient Paleo Naan + even more of her amazing and delicious recipes! While searching for Ashley’s Naan recipe to add a link into this blog update, I also came across Sarah’s 3 Ingredient Grain Free Naan recipe from A Saucy Kitchen which is the same recipe, however it uses chickpea flour instead of almond meal/ flour. This is a great alternative if you or your family is intolerant to nuts. And, Lacey from A Sweet Pea Chef also has a 4-Ingredient Chickpea Flour Tortillas that looks amazing too.

Gluten free, grain free, dairy free, egg free + paleo
Makes 4 medium or 3 large naan

INGREDIENTS

1 cup tapioca flour (preservative free)
1 cup blanched almond meal
1 1/4 cup coconut milk (or use coconut yoghurt mixed with filtered water to achieve the same consistency)
Oil to cook with; ghee, coconut oil, avocado oil, tallow, lard ect.

Optional Add Ins; a handful of spinach, garlic, turmeric, herbs, spices, a handful of organic grated cheese, salt and pepper to taste

INSTRUCTIONS

Add all ingredients into a food processor or thermomix and blend to combine. You can blend in more coconut milk here if you want them to be a thinner consistency (they will cook faster too).
Heat a frying pan and add your chosen cooking oil. Pour in 1/4 of the mixture. Wait until bubbles start forming before you flip it to cook the other side. Cook each side until golden brown and crunchy. The more fat you add into the pan, the crunchier the edges will be. If you only just coat the pan with oil they should turn out like mine in the photos below.
Place onto a flat baking tray lined with baking, don’t overlap the naan otherwise the heat will make them soggy. Place the tray into a preheated oven while you finish cooking the remaining naan. This also makes it crispier.
Repeat until all of the mixture has been used up.

SERVING IDEAS

With curry, slow cooked meats such as lamb shoulder, beef cheeks or pulled pork, or use them as pizza bases. You can also thin the batter out with extra coconut milk and cook them so they’re thinner to use as wraps.
Re-heat the next day in the oven, they’ll go even crunchier and be even more delicious!