This Easy Paleo Naan Bread has earned the nickname, ‘Mama’s little helper!’ around here because it gets me out of dinner binds more often than not these days! You see, over the holidays, right in-between Thanksgiving and Christmas we closed on a home, packed up ALL of our belongings, and moved to a little pond surrounded by 35-acres of green space right outside of Atlanta, Ga!
While it is an exciting time and owning this home is a dream come true, it has been even more of a 3-ring circus over here than normal.
Getting dinner on the table has been a bit of a nightmare situation for me during our relocation! I was tried, stressed out, unorganized, and quite honestly uninspired because packing boxes day in and day out with seemingly no end in sight will do that to a girl! My saving grace during that hectic 30 day period was this Easy Paleo Naan Bread, because it I can literally make it with my eyes closed from pantry staple ingredients!
Only 5 ingredients and a little water stand in between you and tender, fluffy paleo naan bread! No mixer needed, just a bowl, a spoon, some wax paper, and YOU! Let’s talk quickly about the 2 main ingredients…
Cassava Flour || Ok, if you have never worked with cassava flour, you are in for a treat! I cooked with it for the first time a few years ago and fell in love. It’s super fine consistency and sweet nutty flavor make it one of my top 3 gluten free flours to stock in my pantry. I literally ALWAYS have it on hand, mainly for this easy paleo naan, but it has lots of other uses too! I personally love and use Pamela’s brand Cassava Flour, but you can use any brand for this recipe, just make sure you sift the cassava flour as called for in the recipe instructions below. You wouldn’t want it to clump up and cause powdery pockets in your perfect naan bread now would you?!
Canned Coconut Cream || Nowaday’s grocers readily stock small cans of coconut cream, but if you can’t find those you can also pop a can of full fat coconut milk into the refrigerator for 6-8 hours or overnight. Once its nice and cold, use a can opener to open the top of the can and measure out the solid cream that is on top to equal 1/3 cup. The fat in the full fat coconut milk is coconut cream, and when stored at cold temperatures it naturally separates and rises to the top.
The other 4 ingredients are baking soda, salt, olive oil, and water…I mean, that’s as basic as pantry staples get!
Now look, I know you have to portion the dough into four pieces and I know you then need to flatten out each of those pieces between a few pieces of wax paper, that is some solid effort. But, friend, I promise you – it is easy work and it is TOTALLY worth it! Your family, your tummy, and most importantly your tastebuds will be raving that this Easy Paleo Naan Bread is a solid WIN!
If you’ve made my Easy Paleo Naan Bread or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you think in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more.Print
Easy Paleo Naan Bread
This tender and delicious Easy Paleo Naan Bread is a wonderful addition to Indian dishes, it works beautifully as a flatbread or base for a single-serving grain-free pizza, and it’s the ultimate dipper for my Vegan Curried Tomato Soup!
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Paleo
- Method: Stovetop
- Cuisine: Middle Eastern
- 1½ cups Cassava Flour, sifted
- 1 teaspoon baking soda
- ¼ teaspoon coarse kosher salt
- 2 tablespoons olive oil
- ⅓ cup canned coconut cream
- ½ cup water
In a mixing bowl combine the sifted Pamela’s Cassava Flour with the baking soda and salt. Whisk to combine.
In a separate small bowl combine the olive oil, coconut cream, and water. Whisk to combine. Pour the liquid ingredients over the dry ingredients and stir until a soft dough is formed. Divide the dough into 4 equal-sized portions then roll the portions into balls.
Cover the balls of dough with a damp paper towel to keep them from drying out. Then working with one dough ball at a time, roll the dough out between two pieces of wax paper to form a thin oval shape.
Heat a skillet or griddle over medium high heat. Add the naan to the pan one at a time, cover with a lid or sheet pan for 40-45 seconds, flip the naan, cover again and cook for an addition 40-45 seconds until cooked through.
Transfer the warm naan to a serving dish lined with a tea towel, cover to keep warm and continue the cooking process with the remaining balls of dough.
Serve warm with soup or hummus, or use as sandwich wraps or flatbreads.
Keywords: naan, paleo