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Paleo-ish Naan!

Fluffy, and tender Paleo-ish Naan that is easy-to-make, and dairy- and gluten-free!
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Fluffy, and tender Paleo-ish Naan that is easy-to-make, and dairy- and gluten-free!  Ding, ding ding! Jackpot!!!!

  • Author: Amelia
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 teaspoon sugar or agave syrup
  • 1/2 cup warm water
  • 2 1/4 tsp yeast
  • 1 cup arrowroot starch
  • 1/2 cup oat flour
  • 1/2 cup coconut flour
  • 1/2 tsp xantham gum
  • 1/2 tsp fine salt
  • 1/2 tsp baking powder
  • 1/2 cup full-fat coconut milk
  • 1 tbsp coconut oil, melted
  • Oil, for greasing the skillet
  • Ghee, butter or butter-flavoured coconut oil, melted
  • Coarse salt
  • Extra arrowroot starch/oat flour, for dusting

Instructions

  1. Proof yeast in a mixing bowl by dissolving the sugar in the warm water.  Then add the yeast and set aside for about 10 minutes, or until the yeast gets puffy and floats on the water.
  2. Sift dry ingredients together in a bowl, and whisk until uniformly combined.
  3. Add the coconut milk and melted oil to the yeast-water and mix on low for ~ 20 seconds.
  4. Add the dry ingredients 1/3-1/2 cup at a time and mix on low until just combined.  You will likely have to stop the mixer every now and again to wipe down the sides of the bowl/make sure everything is mixed together.
  5. Empty dough onto a counter/working surface sprinkled with arrowroot starch or oat flour and knead a couple more times to form the dough into a ball.
  6. Place the ball in a bowl and cover for an hour to let rise.
  7. Once risen, delicately shape the ball into a cylinder and cut into 8 equal slices.
  8. Dip the slices into more arrowroot starch or oat flour and, using your hands, flatten the slices until ~ 1 cm thick.
  9. Heat a lightly-greased cast iron pan on medium heat.
  10. Cook Naan for about 2 min per side, or until golden, taking care not to overcrowd the pan. (I fit 3 Naans in a standard 12″ cast iron pan).  Lightly re-grease the pan in between batches.
  11. Using a paper towel or a pastry brush, brush melted butter/ghee/butter-flavoured coconut oil on the warm Naan.  Sprinkle with coarse salt.
  12. Enjoy!

Notes

Inspired by RasaMalaysia’s Naan recipe:  http://rasamalaysia.com/naan-recipe/.

  • These Naans will keep for a couple of days in a Ziploc bag.  They will last up to a week if you place the Ziploc in the fridge, and up to a month in the freezer.
  • If you’re not eating all of the Naan right away, I recommend only buttering the ones you are going to eat, and then re-heating (and buttering) the remaining ones as you go.  I would put them in the oven for about 3-5 mins at 300 degrees Fahrenheit.  Toasting them on low would also be an option.  If you’re going to toast them, DEFINITELY don’t butter them ahead of time (unless you’re looking for a legit excuse to buy a new toaster).
  • The KEY to these Naan, like most other gluten-free breads, is to handle them as little as possible.  The more the dough is beaten in the pre-rise phase, the less the dough will rise.  Similarly, the flatter the Naans are when you’re forming them, the less air that will be in them when they’re cooked.  So, essentially, make sure the dough is uniformly mixed in the first place, and then squish the slices as only much as you need to, and leave it at that.  I think it takes me about 30 seconds to flatten each slice.  I highly recommend only using your hands/fingers to flatten the slices.  A rolling pin would squish too much air out.

Find it online: https://www.paleo-ish.ca/paleo-ish-naan/