Paleo Naan Bread

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.

    Yield: 4 servings

  • 1 ½ cups shifted Pamela’s Cassava Flour
  • 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 shifted Pamela’s Cassava Flour with the baking soda and sale. 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 the 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 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.

Customer Reviews

Based on 2 reviews

Can you use any other type of flour?


This sounds like a great recipe. Unfortunately, my daughter is allergic to coconut. Would there be a good substitution for this?