Paleo Garlic Naan Bread #healthy #lunch

Paleo Garlic Naan Bread #healthy #lunch

I had probably the most tasty Indian suppers from take-out cafés in Extraordinary England (with the absolute best garlic naan I have had), in all honesty. Garlic Naan. Despite the fact that I generally think that its odd to have a rice, potato or pasta dish joined by bread, I not even once question the requirement for Naan! Nor did I ever turn it down, obviously.

Naan bread tastes similarly as great when made grain free and gluten free! I'll be the first to concede that some paleo forms of either don't actually possess a flavor like the first (they might be delectable however may not intently look like the first flavor and surface) yet I can genuinely say that this recipe for Naan won't baffle. Furthermore, in the event that you are a garlic darling such as myself, you'll be in Paleo Naan paradise.

While Naan is commonly prepared in the broiler, I settled on a stove-top rendition. Grain free broiler prepared Naan is unquestionably an alternative yet I saw the surface as lacking only a bit (despite the fact that the flavor was right on target). The richness of the yogurt from any of the average Naan recipes can undoubtedly be substituted with full fat coconut milk.

The creamier your coconut milk, the better! I utilize canned coconut milk as I have no entrance to generally bundled full fat coconut milk in my general vicinity; on the off chance that you have the opportunity, you should seriously think about making your own coconut milk!

Also try our recipe Butter Chicken

Paleo Garlic Naan Bread #healthy #lunch

This Naan bread tastes best crisply cooked yet I have attempted it both cold and warmed; either tasted great yet my vote certainly goes to the newly made adaptation!


  • 3/4 cup arrowroot starch
  • 3 tablespoon coconut flour
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup full fat coconut milk
  • 2 cloves garlic, finely chopped


  1. Combine arrowroot starch, coconut flour and salt in a medium bowl and mix to combine.
  2. In a separate bowl, whisk egg with coconut milk, then add the wet mixture to the dry mixture and stir until well incorporated. Allow to sit on the counter top for 5-10 minutes for the batter to thicken.
  3. Heat a 9” pan over medium-low heat and add a little bit of oil to it, then spoon about 1/3 cup of batter into the pan and cook on each side for 2-3 minutes.
  4. Sprinkle with fresh or roasted garlic and drizzle with olive oil; serve warm.

Read more our recipe : Slow Cooker General Tso’s Chicken

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