Like roti, naan bread has always been a family and self favorite from years ago, growing up in a family with my maternal grandfather being from Gujerat State, North India. My grandmother, under his tutelage, made this the traditional way with whole-meal refined flours, milk, butter and ghee combinations. This always went down well with home-cooked butter chicken or tandoori-chicken and was also eaten plain, just as it came off the griddle pan.
During my initial Paleo days I came across this recipe in an amazing website created by a Punjabi living in the US, who has adapted her indian raised cooking for the Paleo lifestyle. Ashley author and owner of My Heart Beets also continues to inspire me to be the best I can at Indian cooking. Having made this naan bread over the recent months, I can vouch for it's awesome taste, using 3 ingredients, complemented often by different roasted spices, to make a naan bread that mops up curry and soup gravies in the same manner as non-Paleo naan bread. Topped with coconut butter or ghee, also makes for delicious treat snack. This recipe may also be used to make crepes, which requires less batter into the pan to create the desired crepe thickness. I do hope you enjoy this trying out this recipe as much as I did. Credits and thanks goes to Ashley.
During my initial Paleo days I came across this recipe in an amazing website created by a Punjabi living in the US, who has adapted her indian raised cooking for the Paleo lifestyle. Ashley author and owner of My Heart Beets also continues to inspire me to be the best I can at Indian cooking. Having made this naan bread over the recent months, I can vouch for it's awesome taste, using 3 ingredients, complemented often by different roasted spices, to make a naan bread that mops up curry and soup gravies in the same manner as non-Paleo naan bread. Topped with coconut butter or ghee, also makes for delicious treat snack. This recipe may also be used to make crepes, which requires less batter into the pan to create the desired crepe thickness. I do hope you enjoy this trying out this recipe as much as I did. Credits and thanks goes to Ashley.
Ingredients
½ cup almond flour
½ cup tapioca flour
Depending on your tastes, the options below may be used:
roasted cumin seeds
roasted cumin seeds
salt
Ghee
Here's How:
- Mix all the ingredients together.
- Heat a nonstick-pan over medium heat and pour batter to desired thickness
- If you are not using a non-stick pan, then you will require ghee or coconut oil to prevent sticking and burning.
- Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (exercise patience as this takes a bit of time).
- This recipe makes 2 servings
Thanks. Going to give this a try.
ReplyDeleteThanks. Going to give this a try.
ReplyDelete