I just LOVE Indian food. I don’t remember when the love affair started.
But I DO remember very early on in a relationship making an entire Indian meal from raita (a yogurt condiment) to Payasam (Indian rice pudding) for 17 people.
In those days, you had to go to special Indian markets for the ingredients. Now, all you have to do is order from Amazon.
And I think I even got my besam (chick pea flour) in my local market recently.
But when I went Gluten Free and then Paleo, I totally missed Naan … the traditional Indian bread.
Then I found this recipe and tried it. I’m now a total fan. A great addition to any Indian meal … and now I don’t miss the rice.
It’s super-simple, avoids all the yeast-raising of traditional naan, and is kind of a cross between a tortilla and a naan ... although it puffs up nicely.
I now put the batter in the fridge, take it out 30 minutes beforehand to return it to room temperature, thin it if necessary, and make a batch. It holds up better than a Gluten Free tortilla ... and is Paleo to boot
And ... like the picture ... can be made with chopped fresh herbs or minced fresh garlic, ginger or turmeric.
Oh ... and serving this with Paleo Indian Butter Chicken and Cauliflower Fried Rice. Eat them AAALLL up FOR REAL!
AuthorJill PlaceThis Paleo version of an Indian classic is a cross between a tortilla and a naan, super-simple to make, and I just can't do without it!
Preheat a 9.5 inch (or larger) nonstick pan over medium heat. Spray with cooking spray.
Mix all ingredients together in a bowl and pour 1/4 cup of batter into the pan. Spread the batter with a spoon.
After 2-3 minutes or once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side. Cook until lightly browned and the bread puffs up.
Serve immediately or cool the bread on a wire rack to maintain crispness.
If the middle seems slightly undercooked, place the flatbread on a baking sheet and bake at 350 degrees F for 10-15 minutes or until done.
If the cream has solidified in your canned coconut milk, then mix well before using.
The naan freezes well so make a big batch if you like ...
Ingredients
Directions
Preheat a 9.5 inch (or larger) nonstick pan over medium heat. Spray with cooking spray.
Mix all ingredients together in a bowl and pour 1/4 cup of batter into the pan. Spread the batter with a spoon.
After 2-3 minutes or once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side. Cook until lightly browned and the bread puffs up.
Serve immediately or cool the bread on a wire rack to maintain crispness.
If the middle seems slightly undercooked, place the flatbread on a baking sheet and bake at 350 degrees F for 10-15 minutes or until done.
If the cream has solidified in your canned coconut milk, then mix well before using.
The naan freezes well so make a big batch if you like ...
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