Whole30 Traditional Naan Bread
Soft, pillowy, and entirely grain-free, this Whole30 Traditional Naan Bread is the ultimate sidekick to your favorite Whole30-approved dishes. Made with almond flour, tapioca flour, and creamy full-fat coconut milk, this paleo-friendly recipe delivers a tender yet sturdy flatbread that’s perfect for scooping up curries, soups, or dips. With just six simple ingredients and a total of 25 minutes from start to finish, this quick and easy naan is both gluten-free and dairy-free, making it a versatile option for various dietary needs. Cooked to golden perfection in a skillet with avocado oil, these naan breads are slightly crisp on the outside while remaining soft and flexible inside. Whether you're following a Whole30 plan or just looking for a clean, wholesome alternative to traditional bread, this recipe ensures you won't miss out on the familiar comfort of naan.
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Ingredients
- 1 cup Almond flour
- 1 cup Tapioca flour
- 1 cup Coconut milk (full-fat, canned)
- 1 Egg
- 1 tablespoon Avocado oil (or compliant cooking oil)
- 0.5 teaspoon Salt
Directions
Step 1
In a medium-sized mixing bowl, combine almond flour, tapioca flour, and salt. Mix well to evenly distribute the dry ingredients.
Step 2
In a separate bowl, whisk together the egg and coconut milk until smooth and fully combined.
Step 3
Slowly pour the wet ingredients into the dry ingredients, stirring constantly to avoid lumps. Continue mixing until you have a smooth, batter-like consistency.
Step 4
Heat a non-stick skillet or griddle over medium heat. Add the avocado oil and swirl to coat the surface evenly.
Step 5
Pour approximately 1/4 cup of the batter onto the skillet to form a small circle (about 5-6 inches in diameter). Spread gently with the back of a spoon if needed to shape the naan.
Step 6
Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges start to lift. Carefully flip the naan and cook for another 2-3 minutes, until both sides are golden brown.
Step 7
Transfer the cooked naan to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, adding more avocado oil to the skillet as necessary.
Step 8
Serve warm with your favorite Whole30-approved curry, soup, or dip. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition Facts
| Serving size | (523g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1742.2 |
| Total Fat 126.4g | 0% |
| Saturated Fat 57.6g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 196mg | 0% |
| Sodium 1314.7mg | 0% |
| Total Carbohydrate 140.8g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 15.5g | |
| Protein 32.2g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 290.7mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 707.2mg | 0% |
Source of Calories