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Paleo Naan Bread

Paleo Naan Bread

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Ingredients + Allergens

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No
No
4 servings
Sides
Gluten-Free, Dairy-Free, Egg-Free, Vegan, Soy-Free, Nut-Free, Peanut-Free, Corn-Free, Grain-Free, Sugar-Free, Paleo
Breads, Bagels, Buns & Rolls
No
Cassava Flour
This tender, tasty Paleo Naan Bread is a wonderful addition to Indian dishes, and it works beautifully as a flatbread or base for single-serving grain-free pizza too. That’s what we call wonder bread. Recipe and Photo created by Meg van der Kruik of This Mess Is Ours.
  • 1½ cups Pamela’s 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.

© Pamela's Products, Inc.

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Dodi 01/25/2019 01/26/2019
Can you use any other type of flour?
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Laura 01/24/2019 01/25/2019
This sounds like a great recipe. Unfortunately, my daughter is allergic to coconut. Would there be a good substitution for this?
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