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Recipe

Gluten Free Naan Bread

Pillowy soft and fluffy gluten free naan bread that doesn’t require yeast! This recipe is easy to make and mixes up in a single bowl. The ingredients are so simple—this recipe makes paleo naan, too! Pairs perfectly with curries, dips, or turn them into wraps!

Prep: 15Cook: 30Total: 45 minutes
Servings: 6 1x

Ingredients

Instructions

  1. Mix the Dough: In a medium mixing bowl, combine the coconut milk, water, yogurt, olive oil, baking powder, sea salt, and garlic and whisk to combine. You’ll start to see the mixture expand a bit and bubble. That’s a good thing! Add the tapioca flour, coconut flour, and arrowroot flour and stir with a spatula to combine. The dough should easily stick together when rolled into a ball and shouldn’t crack or stick to your hands.
  2. Roll into Balls: Roll the dough into 6 even-sized balls, slightly larger than a golf ball. Set aside.
  3. Roll out the Dough: Generously sprinkle a clean surface with tapioca flour and place 1 ball of dough in the center. Sprinkle tapioca flour on the dough and on a rolling pin. Roll the dough into an oval shape, about ¼ inch thick. When you roll the dough too thin, it will start to stick and break apart. If this happens to you, just reshape the ball, dust the dough with a little tapioca flour, and try again. Stop rolling just before the dough begins to stick to the rolling pin.
  4. Cook: Heat a cast iron skillet over medium-high heat. Brush the pan with a very thin layer of olive oil, then use a turner spatula to carefully transfer the dough to the pan. Cook for 2-3 minutes, then carefully flip and cook for another 1-2 minutes. Both sides should be golden brown and slightly bubbly. Continue this process for the remaining 5 dough balls.
  5. Serve: Before serving, brush the naan with a little ghee and sprinkle with finely chopped fresh parsley. 

Notes

  • If the dough is too dry and cracks, add a very small amount of coconut milk. If the dough is too sticky, add a tad more tapioca flour.
  • Generously dust your work surface, rolling pin, and dough with flour. Rolling out the dough takes a bit of practice. You want it to be thin, but not too thin or it will start to break apart.
  • Use a very very thin layer of olive oil in the pan or nothing at all if your cast iron is well seasoned.
© Coconuts & Kettlebells

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