3 Ingredient Paleo Naan (Indian Bread)

23/03/2016
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3 Ingredient Paleo Naan (Indian bread)

November 1, 2013 by My Heart Beets
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583 Comments
**Update: If you like this recipe, youll want to check out my new eBook, South Asian Persuasion: 100+
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Paleo Indian Recipes. In it, I have a COCONUT FLOUR NAAN recipe that is just as good as this one and
its nut-free. I also have other incredible Indian recipes like gulab jamun, vadas, jalebi, chicken korma,
etc. Check it out!
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*****
Yes, you read that right. I think I have invented Paleo Naan and it only requires THREE ingredients.
Truthfully, it was my mom who came up with this recipe but since Im her kid, she has given me full
permission to claim this genius recipe as my own. The beauty of this recipe is that you can make this
into a savory tortilla type of bread OR you can use it to make a dessert crepe! The secret is in the
Hello! Im Ashley!
amount of batter you use. Its the most versatile batter EVER!
I like to eat and cook, but

mostly eat. All of my recipes
What is Naan?
are gluten-free, soy-free, &

paleo friendly! :)
For those of you who have never eaten naan its an oven-baked flat bread that you find in Indian
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restaurants. Its made from white flour and baked in a tandoor oven; it comes out fluffy and soft and
incredible. This batter can help you achieve that minus the gluten. Just pour the batter into a greased
or (eco-friendly) non-stick frying panand cook until the batter is nice and fluffy. If you want to make a
dessert crepe, use less batter to make a thinner crepe (see directions below).
Oh, how I have missed using naan to scoop up my stew and Indian curry dishes. A lot of Indian people
eat with their hands. The naan is almost like a spoon in a way it scoops up the meat and veggies and
sops up the savory sauce. I grew up eating Indian bread (roti, naan, stuffed paratha, puri, bhatura) and so
being able to recreate this has been an important part of my paleo journey. I miss eating food that I grew
Videos
Paleo Naan
up with and now I can eat these dishes guilt-free with a Paleo twist.
Now keep in mind this is a Paleo recipe. If youre used to eating naan every day, youre obviously going to
notice a huge difference. Just remember that this naan is good for you. And, its delicious.
The three ingredients that make up this magical batter are: almond flour, tapioca flour and coconut milk
(the kind that comes in a can and it must be full fat). If Im making naan (or Pizza Crust or a tortilla), then
I add a bit of salt. If I want this to be a dessert crepe, then I leave it as is. This batter is great because you
can add whatever you want to it. Want some garlic naan? Add minced garlic. Want to throw some spices
in the mix? Do it. Want to slather the naan with some incredible grass-fed ghee? Why wouldnt you?!
In addition to making Paleo Naan, you can also make Paleo Crepes. Cook them on slightly lower heat and
5-ingredient Peanut Butt...
dont use as much batter. Fill the crepe with something sweet (apple butter, lemon curd, chocolate
chips) and take a bite of awesomeness.
Watch this video to see how I make Paleo Naan (and subscribe to my channel):
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Paleo Naan
Stay Connected
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Paleo Naan

Dont forget to subscribe to my YouTube channel!
What else can I make with Paleo Naan?

Paleo Samosas! Yes, seriously.
Apple Turnovers
Paleo Empanadas (they are absolutely fantastic)
Savory Indian Pancakes
Paleo Pizza Crust and Prosciutto Peach Pizza
Mini Fruit Pies (this post includes a video!)
Cant eat nuts?

Ive developed a nut-free recipe: Paleo Roti.
What can I eat with Naan?

If youre looking for some Indian curries, I have A LOT on my blog. Here are some of the most popular
recipes:
Paleo Butter Chicken
Ground Beef Curry
Goat Curry
Malai Kofta
Chicken Curry
GroundLamb Curry
Egg Curry
If you love Indian food, check out my eBook: South Asian Persuasion: 100+ Paleo Indian Recipes.
Have more questions?
Ive put together a post on Commonly Asked Questions about Paleo Naan as well as my answers + tips.
This is a magical batter. I hope you love it as much as I do. If you do follow me on Facebook
Instagram &subscribe to my newsletter so that you dont miss a newrecipe!
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3 Ingredient Paleo Naan

(Indian bread)
Print
4.6 from 67 reviews
Author:Ashley Thomas
Ingredients
cup Almond Flour
cup Tapioca Flour
1 cup Organic Coconut Milk, canned and full fat
optional
salt
Grassfed Organic Ghee (slather that bread!)
Instructions
1. Mix all the ingredients together.
2. Heat a 9.5 inch Nonstick Pan over medium heat and pour batter to desired thickness (see notes
below).
3. Once the batter u s up and looks rm/mostly cooked, ip it over to cook the other side (be
patient, this takes a little time!).
4. Enjoy this and make it often.
Notes
Options for Size:
- You can pour half the batter onto a 9.5 inch pan and cook - then repeat for a total of 2 large naans.
- You can pour cup of the batter onto your pan to make 6 small naans. These will cook faster than
the large naans.
- If you want to make a dessert crepe, pour the batter and spread it out as thin as you can.
- If you are not using a non-stick pan, you will need to use some sort of oil/ghee/fat to keep the batter
from sticking.
- If the cream has solidi ed in your canned coconut milk, then mix well before using.
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Paleo Naan (Just 3 ingredients!)
paleo crepe filled with apple butter!
Filed Under: 5 ingredients or less, almond our, american, appetizer, autumn, breakfast, coconut milk,
dairy free, dessert, egg free, grain free, indian, middle eastern, nightshade free, paleo, side dish, snack,
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Popular Recipes, Vegetarian
Tagged With: Indian Food,
Comments
Justin says
November 1, 2013 at 11:16 am
i think this is the recipe ive been waiting for! looks soooo good. ill make some (or have someone
make some for me) and check back in! thanks Ashley!
Reply
My Heart Beets says

Thanks Justin! Im glad you like it

Reply
Brenna says
May 29, 2014 at 7:47 pm
These were soooo good! I needed a few extra carbs in my life today and whipped these up
quick. Next time I think I shall make quesadillas! I have a few leftovers, how should I store them?
Reply
My Heart Beets says

May 30, 2014 at 4:38 pm
Brenna, thats awesome! You can keep them in the freezer and then just reheat them on a
pan when youre ready em. They taste best fresh though. Enjoy
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pan when youre ready em. They taste best fresh though. Enjoy
Reply
joclyn says
December 3, 2013 at 7:27 pm
what can be subbed for the almond flour? i cant have nuts. thanks!
Reply
Maury says
April 14, 2014 at 6:07 pm
I used sorghum flour and it was delicious.

Reply
Ryan says
May 6, 2014 at 4:56 pm
Just to verify, have you tried almonds before? Theyre not nuts:
The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed (which is
not a true nut) inside
Reply
Anon says
May 13, 2014 at 8:14 am
Comforting to know you can read wikipedia. An almond is still a tree nut. It might not be
the same as a peanut, and may not cause the same reaction as a peanut. But it is still necessary to
avoid as the potential is still there for a reaction, especially if someone is predisposed to a cross
reaction (ground nuts vs tree nuts). Having said that if they are only allergic to peanuts they can be
assessed for other allergies by a professional. Safer to just sub.
Reply
Lorraine says
July 28, 2014 at 4:45 pm
Not to be annoying but a peanut is a legume.

Reply
Marci says
July 29, 2014 at 4:30 pm
It may be a drupe, but it is classified as a tree nut, and if someone is allergic, they cannot
have it. It absolutely can cause the same reaction as a peanut allergy.
Reply
Renae says
January 5, 2015 at 3:45 pm
Definitely right as my son is anaphylactic to almonds and other tree nuts.

Reply
ion says
May 7, 2015 at 4:48 pm
Peanuts are NOT a tree nut, nor are they classified as one they are legume and a
completely separate allergy from tree nut allergy. I have 5 kids with food allergies. My kids are
allergic to peas & lentils & must avoid peanuts because they are part of the same family this is
directly from our allergist. Being allergic to peanuts does not mean you are allergic to nuts, more
likely you would be allergic to something from the same family which are legumes. Here is a
very informative site that our allergist directed us to for extra info I already navigated to the
peanut issue, now stop spreading misinformation:
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peanut issue, now stop spreading misinformation:

http://www.foodallergy.org/allergens/peanut-allergy
And thank you so much for the recipe, its lovely!
Reply
Alla says
March 12, 2015 at 12:41 am
Neither are the peanuts. They arent nuts either, they are legumes!
Reply
Keri says
April 1, 2015 at 1:25 pm
Almonds are absolutely nuts. Peanuts are ground nuts. All other nuts are tree nuts. And all
tree nuts fit into your description, Ryan, as a drupe A nut is a fruit composed of a hard shell and a
seedwhich still makes it a nut. Someone who is allergic to tree nuts cannot just experiment with
other tree nuts, unless theyve been given the all clear from their allergist. Additionally, if someone
is allergic to peanuts, they are not necessarily allergic to tree nuts, and vice versa. Regardless, it is
not something to be taken lightly. If someone is allergic to any type of nut, eating something that
has nuts in can mean life or death for them. Speaking from personal experience. Grateful to see
Ashley has now developed a nut-free recipe as an alternative to this one!
Reply
Kristen says
May 6, 2014 at 6:54 pm
Do you think oat flour would work?

Reply
Jess says
May 13, 2014 at 8:30 am
It depends whether you want to keep it gluten free. Oat flour is not gluten free. Despite
uncomtaminated oats being considered gluten free due to not being contaminated by the wheat
grain, they, like quinoa, contain a protein similar to gluten which, in some Coeliacs and gluten
intolerants, can cause the same reaction that gluten does due to the protein similarity. If youre a
Coeliac, youve had it before and you dont react, Im sure its ok (Check with your doctor and
dietician first!), though keep in mind, not every exposure causes symptoms but can still do damage
and you probably wouldnt want to serve it to your Coeliac friends unless you know how they react
to it too. But if youre just doing it coz you like the recipe then hey, who am I to judge, and in which
case Id have no idea.
Reply
Amelia says
There are also those who are non-celiac gluten sensative. They react to the same things,
but their reaction in not in the gut. It causes internal inflammation, pain, joint, stiffness, etc. I
know because I am such a person. I had my DNA checked to be certain.
Reply
Jaime says
February 16, 2016 at 3:30 pm
I frequently substitute oat flour for almond flour cup for cup in many recipes. If youre
asking about oat flour I assume you already know all of the issues with gluten and other proteins
and this is not an issue for you. I fully intended to try this recipe with oat flour and based on my
experience with other recipes I think the answer is yes.
Reply
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Preeti says
June 11, 2014 at 10:22 pm
Hi Ashley
I tried this naan this evening but used tapioca starch (which I am told is same as tapioca flour) but it was
very sticky when breaking the naan to eat. Any suggestions?
Reply
My Heart Beets says

June 12, 2014 at 4:54 pm
Hi Preeti, can you tell me what brand of tapioca flour youre using? Ive heard from others
that if you buy tapioca flour from an Asian grocery store its not the same so I want to make sure
youre using a quality brand. It definitely shouldnt be sticky if you can give me more details,
hopefully we can figure this out!
Reply
Maaza says
July 6, 2014 at 11:31 pm
Hi Ashley,
I was wondering what brand of tapioca flour do you normally use for this recipe? Is it the Robs Red
Mill brand that you provided the hyperlink for?
I had a similar issue to Preeti when I made the naan. The outside/edges cooked well but the inside
was very sticky/chewy. I bought a small amount of tapioca flour from a store that sells everything
in bulk bins-so unfortunately I dont know what brand it was.
Please let me know. Thanks.
Reply
My Heart Beets says

July 9, 2014 at 8:39 am
Hi Maaza, I use these brands: Bobs Red Mill or Now Foods Ive heard some people have
had issues buying tapioca flour from Asian grocery stores (not sure if thats where you got
yours?), so Id stick to one of the brands I mentioned above. You may also want to try lowering
the heat so that the middle cooks and the edges dont burn. Hope this helps!
Reply
Scarlett says
I was so excited to make these, but I came up with gooey-on-the-inside naan too. I
made sure that the batter was fairly dry on top before I flipped them because I wanted to make
sure they were cooked through, but still the inside was sticky. Ive got them in the oven now to
see if that will change things, but Im not sure what I did wrong I used Bobs Red Mill Almond
Flour and Tapioca Flour and Chaokoh coconut milk. Hmm. I wish I knew how to fix it! I really
want to eat homemade, gluten-free naan!
Reply
Angel says
January 22, 2015 at 11:30 am
myself as well, I used Bobs red mill tapioca flour, and almond meal flour, and badia
coconut milk, I found that I had to turn the heat WAAAAYYYYYYYY down, to like, 5 and it
took most certainly forever to finish one, and still found that they could stand a good 45
minutes in the oven. Trust me, none of this stopped me from eating it though! LOL.. best of
luck, look forward to the replies too!
Reply
Aric Outlaw says

October 20, 2015 at 1:33 pm
Same here, I have used Bobs Red Mill Tapioca and Almond flour. Ive tried
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Same here, I have used Bobs Red Mill Tapioca and Almond flour. Ive tried
cooking it hot and fast, low and slow and everything in between. I have used whole fat
coconut milk and 40% and I get the same results and Ive tried 3 different brands of
coconut milk. Crispy on the outside and almost gummy on the inside. Ive attempted this
on 4 separate occasions with no luck. Could this be simply because of Bobs Red Mill?
Reply
My Heart Beets says

October 21, 2015 at 9:56 am
Have you seen my Paleo Naan FAQ by any chance? In it, I suggest baking if
nothing else seems to be working: http://myheartbeets.com/commonly-askedquestions-paleo-naan/
Reply
Nicole says
I had the same experience very sticky and gooey on the inside but crisp
outside. Not a pleasant texture at all.
Carrie says
November 3, 2015 at 7:20 pm
I also bought tapioca flour from health shop it didnt work. It went into liquid scruffy and
then stuck to the pan and went very sticky and chewy. What do you suggest?
Reply
SB says
Just made this with asian grocery store tapioca, trader joes almond meal, and some coconut
milk. Worked reasonably well for me, just had to make sure it was super thin (spread it out w/ a
spoon). Not perfect but pretty good and tastes nice.
Reply
Bobbie says
I only had a 1/4 cup of tapioca flour substituted the other 1/4 cup equally with potato starch
and arrowroot and it turned out great. Not as gooey as the straight tapioca I have made this recipe 4
times now love it! Thank you so much for creating it
Reply
My Heart Beets says

October 26, 2015 at 12:54 pm
Great to hear! Thanks for sharing your substitutions!

Reply
connie says
October 28, 2015 at 10:53 pm
can I sub cocnut flour for the tapioca flour?

Reply
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Daniela says
I just love this recipe. I make about 2 times or more per week. I eat it for breakfast. Also, I
alternate the almond recipe with the flax one. All of us love it! Thank you!!!
Reply
My Heart Beets says

December 19, 2014 at 9:57 am
Daniela, thats so great to hear!
Happy youre getting good use out of the recipe!
Reply
Jeanette says
Do you think coconut flour would work in place of the tapioca flour?Thank you for sharing!!!
Reply
My Heart Beets says

Jeanette, unfortunately, you cant replace tapioca flour with coconut flour the two have very
different properties.
Reply
Mariya says
May 20, 2014 at 2:33 pm
I just tried it with coconut flour and it was an epic failno matter how much water i added
even an egg , it crumbled apart.
Reply
My Heart Beets says

May 21, 2014 at 3:27 pm
Mariya, the two flours have very different properties. If you try my recipe, please let me
know how it turns out for you
Reply
Ben says
May 29, 2014 at 5:42 am
I just made this recipe, but substituted the almond flour with 3 parts coconut flour and 1
part tapioca flour (I doubled the recipe so the final mix was 3/4 cup each coconut and tapioca
flour and 2 cups of coconut milk). Since the coconut flour is more absorbent than most other
flours, I should have used maybe 1/2 cup coconut flour to create a thinner, less sticky batter.
Once I was able to wrangle the mixture into a naan-like shape, the final product was quite good
and was fairly pliable, but did not hold together quite as well as naan typically does. Im excited to
continue to perfect this, and I cant wait to try it with a desert!
Thanks for posting
Reply
My Heart Beets says

June 4, 2014 at 9:12 am
Thats awesome, Ben. Thanks for sharing!

Reply
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Sata says
September 21, 2015 at 9:40 pm
Youd have to use MUCH less coconut flour in the first place.
Reply
Anna says
You can use arrowroot flour instead

Reply
Michele says
I was just going to suggest arrowroot as well; they are similar starches. I much prefer the
chewiness that tapioca provides though.
Reply
adesomer says
I cant have tapioca flour eitherbut Im going to try this with plantain flour.
Reply
My Heart Beets says

Let me know how that turns out! I love plantain.

Reply
Kristen says
May 6, 2014 at 6:56 pm
Where can I find plantain flour?

Reply
Sheri says
May 14, 2014 at 8:20 pm
Amazon. I use the Barry Farms brand. Sub it for coconut flour when I am making banana
bread/muffins, it is incredible !
Reply
Mirna says
Hi Jeanette,
Coconut flour is kind of the opposite to tapioca, it can go quite dry and crumbly and usually requires a
lot of extra eggs. Tapioca holds recipes together while keeping them soft and pliable. I would love to
know if you had a successful turnout!
x
Reply
ferzana says
July 6, 2015 at 8:46 am
please could you tell me how you went with the coconut flour? Id like to sub the tapioca for
coconut flour
Reply
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My Heart Beets says
July 6, 2015 at 10:15 am
Unfortunately you cannot sub coconut flour for tapioca.

Reply
Rawria says
Omg, it doesnt take eggs! Yay, making this for my daughter right now! ^_^ thank you!
Reply
Rawria says
I made this naan last night and it was awesome! My daughter enjoyed it, it was her first time
eating something bread-like instead of meat, veggies, or fruit. The recipe is so easy and quick, very
important for a busy mom with a clingy baby. I was able to make this with one hand while holding my
baby with the other, thats how easy it was! This opens up a world of opportunities for meal ideas, thank
you so much for sharing the recipe! We cant have dairy so we brushed it with more coconut oil and it
was just perfect! ^_^
Reply
My Heart Beets says

Im so happy to hear this! Im glad it was easy to make and that your daughter liked it
appreciate you letting me know how it turned out thank you so much for sharing.
Reply
Nita says
Ashley, this sounds great, cant wait to try. Any chance Rawria and I could connect, sounds
like we have similar diet restrictions that our child has to follow. Would love to hear what other
recipes shes finding for egg/dairy free. Thanks for the post!
Reply
Brandae says
Im about to make this too also holding my baby on my hip.

Reply
My Heart Beets says

Wonderful! I hope it was easy enough to make!

Reply
Sharon says
Giiirl. These look INCREDIBLE! I love that you blended in tapioca flour with almond flour, and thus
didnt need eggs. No eggy taste, yay! Cant wait to try this!
Reply
My Heart Beets says
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Thanks, Sharon! Its super simple and really tasty I hope ya like it
Reply
Maja says
Fantastic- Ive been looking for a Paleo Naan bread recipe

would work instead of tapioca flour?? Thanks a lot!!
Could you please suggest what
Reply
My Heart Beets says

Hi Maja! Im not sure there is a good substitute for tapioca flour; tapioca is unique in that it
adds a bit of chewiness to the bread. That said, I suggest you play around with this recipe and have some
fun! I plan to try out different ingredients if I find a good sub I will let you know
Reply
Jennifer says
Let me know, too!

Reply
aviva says
a substitute for tapioca that offers the same consistency is potato starch. perhaps you are
able to consume that ?
Reply
Rawria says
Maja, Ive read that arrowroot and tapioca flours are interchangeable in most recipes. If I have
enough almond flour left tomorrow, Ill try the recipe with arrowroot flour to see how it turns out and
let you know.
Reply
Maja says
Thanks so much for your replies. Im just not sure where if can find tapioca flour, I live in
Switzerland and it does not seem to be common in supermarkets.
Reply
Rawria says
Do you have any Asian markets in your area? They are known to carry tapioca flour, sweet
potato flour, etc and usually way cheaper than health food stores! That is where I had to buy these
flours when I lived in Germany. (P.S.-waiting on my daughter to wake so I can try the recipe with
the arrowroot, she sleeps on my lap. I havent forgotten!) ^_^
Reply
Rawria says
Ok, I tried it with the arrowroot flour and it works, but is slightly gummier than with
tapioca. Also, the batter was runnier than with tapioca, so the naan is thinner, more like crepes or
tortillas. They are still flexible and sturdy, and tasted the same. I added some peppermint extract
and carob powder to half the batch and made mint chocolate crepes
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Reply
My Heart Beets says

Thank you for reporting back

sound INCREDIBLE.
And oh my goodness, those mint chocolate crepes
Reply
Robin says
September 12, 2014 at 1:14 am
Were you happy with the final product subbing arrowroot for tapioca?? Searching for a
tortilla alternative for my five year old son. Tapioca, rice flour.all of those subs in gluten free
baking actually spike his blood sugar higher than standard wheat/white flour :(. I made tortillas
from almond flour, arrowroot, water and salt and they tasted great but they were not flexible
enough to fold. Maybe the coconut milk will make the difference!
Reply
Lisa says
May 28, 2015 at 9:14 pm
Robin,
Im trying to make low carb/gluten free for my celiac mom and diabetic dad and me ( who is
gluten intolerant and diabetic). Is arrowroot lower in carbs? I know the almond flour and
coconut milk are lower carb. I made these as is and my parents raved about them. So, I would
love to make these even lower in carbs because I can see my dad trying to use them for
everything.
Reply
Ti ani says
August 7, 2015 at 12:31 am
Unfortunately, arrowroot has even more carbs than the tapioca flour. Im having a
similar problem trying to figure out a substitute as well because these are simply delicious!
Reply
Michelle F. says
Brilliant! Im doing a Whole 30 right now so this will have to wait, but I can tell its going to make
an appearance. Thank you!
Reply
My Heart Beets says

Hi Michelle! Yes, get through that Whole30 you can do it! When youre done, enjoy this treat
Reply
Nicole says
Wow this was delicious! I love that its so simple and one naan was more than enough. Thanks for
the recipe!
Reply
My Heart Beets says

Thanks, Nicole! And, I agree one naan is definitely filling. Thank you for letting me know how
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Thanks, Nicole! And, I agree one naan is definitely filling. Thank you for letting me know how
it turned out
Reply
breanna says
so so SO SO SO GOOD!!! just whipped these up for lunch, and we LOVED them! I feel like theyll
function more as a tortilla in my house than naanthey beg to be filled with yummy things! they hold
together super well. I couldnt resist adding some raw cheddar and making a quesadilla with salsa and
avocadooh dear mecrazy delicious!
in summary: THANK YOU!!!!!!
Reply
My Heart Beets says

Breanna, thats awesome! Im SO glad you love it and that youll make this often! That quesadilla
does sound crazy delish I think Ill make one tonight
Thank you for letting me know how it turned
out!!
Reply
Pat s. says
OH my GOsh.. THANK YOU!!!!!

Reply
My Heart Beets says

Pat, glad you like it

Reply
Fuch says
Hey, first thanks for the recipe it looks super easy to make!, but my mother is allergic to coconut
and i wondered if i can substitute it with some butter?
Reply
My Heart Beets says

Hi there! Hmm, if she is allergic to coconut then you clearly cant use coconut milk. The thing is
that the canned coconut milk is very thick and so replacing it with almond milk or regular milk wont
give you the same consistency. I think it can be done but you would need to adjust the proportions try
adding a little milk at a time until you have a pancake-like batter. As for using butter as a replacement I
have no idea. If you try, please report back!
Reply
Amanda says
I am also allergic to coconuts! I have found this recipe as a great alternative to coconut milk!
http://chocolatecoveredkatie.com/2013/04/17/how-to-make-cashew-cream/
Reply
belinda says
January 23, 2014 at 4:24 am
if you can eat dairy, maybe try cultured buttermilk, it would have have a similar consistency
to coconut milk, and is often used in pancakes etc, gives a nice flavour and lightness.
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to coconut milk, and is often used in pancakes etc, gives a nice flavour and lightness.
Reply
Bobby says
FINALLY
Reply
My Heart Beets says

Hope you like it!

Reply
Cathy L says
I think I found you on Pinterest.

This truly is a wonderful recipe endlessly adaptable I can see it as a substitute for hamburger buns and
also as an accompaniment to lots of mexican dishes. The end result is so puffy and flexible well done!
Thank you for posting this this recipe needs to go viral!
Also looking forward to exploring all of your other recipes.
Reply
My Heart Beets says

Cathy, Im glad you found me
I appreciate the kind words! I hope this recipe helps a lot of
people who have intolerance issues. I hope youve signed up for my newsletter!
Reply
Lynn says
Cathy, I would lve to make theses for hamburgers but, I cant do all that almond flour. Any way
to sub another flour for almond?
Reply
Andrea says
Has anyone tried it with fresh garlic? Thats my favorite naan!

Reply
Cat says
I just did tonight, it was great!

Reply
Lou Ann Walker says

Thank you so much for this recipe! I am so tired of throwing out grain-free experiments when
those ingredients are expensive! I made this tonight and it was a hit even my picky husband like it. I did
add a tablespoon of coconut flour because the batter seemed thin.(but I used a 8.5oz package of coconut
milk) and they came out awesome. I could see using this thin and filled with fruit as well. Tonight it was
used as a tortilla for fajitas and I truly loved it! Thanks again!
Reply
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Reply
My Heart Beets says

Lou Ann, Im so glad you and your husband liked it! Its definitely a versatile batter
Reply
Stacy S says
I just wanted to THANK YOU THANK YOU THANK YOU for this recipe!
I made this last night to go with our Tikka Masala and WOW!! Perfect!
It took longer to cook than I expected, but oh so worth it. (And, now I know to start them a bit earlier.)
Reply
My Heart Beets says

Thanks Stacy!! Im so glad you liked the recipe and YUM, I love Tikka Masala. Thats on my
paleo to-do list
Reply
Christen says
Hey how about using a half coconut flour half guar gum? I dont have tapioca and am dying to do
this LOL
Reply
angela@spinachtiger says
Excellent. I cant wait to make this. I love Naan. I had no idea tapioca flour would be okay for
Paleo.
Reply
My Heart Beets says

Angela Yup, tapioca is considered a safe starch. You can read this article for more info
Reply
Kelly says
I love that this is glue free.. thanks so muchI am looking for more gluten free recipes
Reply
My Heart Beets says

Hi Kelly
All my recipes are gluten free I hope you signed up for my newsletter. Im friends
with a lot of gluten-free bloggers too. If you like me on facebook, you can see even more recipes:
https://www.facebook.com/MyHeartBeets
Reply
Heather Tobey says

This just made my entire weekend! I wish you could know how absolutely excited I am about
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This just made my entire weekend! I wish you could know how absolutely excited I am about
getting to eat NAAN! Thanks for this awesome, healthy recipe! Cant wait to try it.
Reply
My Heart Beets says

Heather, your comment made my weekend! I hope you like it

Reply
Stacey says
Holy WOW! This is delicious! Im a Nutrition & Fitness coach who likes to try recipes for
recommending them. I also lead a pretty low-carb lifestyle for blood sugar reasons. This one is a winner
and Ill be giving it the thumbs up to my clients for sure!
Reply
My Heart Beets says

Stacey, thanks for the love I appreciate it!

Reply
Sarah says
Just made this using a half cup coconut flour and ahalf cup arrowroot starch because that is what
I had on hand. It required 1.5 cups canned coconut milk. No surprise that it made 3 naan. I was so happy to
see this on the Just Eat Real Food Facebook page. My husband is Nepalese and this kind of thing has been
missing from our diet since going paleo. This is a very good replacement! Soon I will try it with garlic or
maybe even make onion kulchha.
Reply
My Heart Beets says

Sarah, Im so glad you made it work for you! Im sure other readers will appreciate knowing
what other ingredients you can use as a substitute. Onion kulchha sounds great
Reply
denise says
I was wondering with these three ingredients do they taste sweet??

Thanks so much
Denise
Reply
My Heart Beets says

Hi Denise, I think theres some sweetness but its not overpowering. If Im making something
savory, I add a pinch of salt. Hope that helps!
Reply
Chris V says
Thank you thank you thank you!!!!!!

I can use this for hummus, for burritos..oh to have burritos again!!!! I have several food allergies and this
recipe has none of them!
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recipe has none of them!

Reply
Scott says
So are you using anything in the pan to keep it from sticking? I do a very similar recipe for
breakfast.
1/3 cup coconut flour
1/3 cup tapioca flour
1/2 tsp Himalayan sea salt
1 cup coconut milk
7 eggs
mix with a mixer well.
oven at 425.
large round pan with 1/3 cup coconut oil.
put pan in oven to melt oil and get hot, then pour in the mixture and cook for 25 min .
We call it the Big Pancake..kids love it, eat it with cinnamon/bananas on top, or jam, syrup, what ever you
preferI prefer banana and cinnamon.
Reply
My Heart Beets says

I use ghee or coconut oil sometimes but its not necessary if youre using a non-stick pan. I
love that you call your recipe the Big Pancake
It sounds delicious Ill have to try that sometime!
Reply
Pam says
They taste great, but I cant get them to cook all the way through.any ideas?
Reply
My Heart Beets says

Hi Pam! I would try cooking them longer. If youre worried about it burning, just lower the heat
from medium to low. You want to make sure theyre cooked properly
I hope this helps!
Reply
Carla says
Thank you! Thank you! Thank you! They were delicious!

Reply
My Heart Beets says

Carla, Im so glad you liked this
Thank you for letting me know!
Reply
Leigh says
These are so amazing! There are so many times it feels like a meal needs a little bread to go with
it. This is the answer! Thank you.
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Reply
My Heart Beets says

Leigh, Im so glad you liked the recipe
Thank you for letting me know how it turned out!
Reply
Ti any-Sarah says
Hi There
Is there a way to substitute the almond flour for another one as I am intolerant to nuts, soy, gluten, wheat,
beans, legumes let me know
I was thinking possibly teff flour? let me know xo
Reply
My Heart Beets says

Tiffany-Sarah, Im trying to work on a nut-free version. If I can make something work I will let
you know!
Reply
Hilarie says
May 6, 2014 at 2:20 pm
I would like to make a nut-free version of this as well. I was so excited to see egg-free only to
be bummed out by the almond flour. Oh well, Im used to it by now. Its tough to do paleo without nuts
and eggs. Keep me posted! Thank you.
Reply
My Heart Beets says

May 6, 2014 at 11:21 pm
Hi Hilarie! I mentioned in the post that I do have a nut-free version:

http://myheartbeets.com/paleo-roti/ Let me know if ya try it!
Reply
Marci says
July 29, 2014 at 4:26 pm
You could also try ground, raw sunflower seeds. My son is allergic to peanuts, and
before we were cleared to eat almonds, we used sun-flour as an almond flour sub all the time. It
does work best in recipes where there is a longer bake time, so low & slow with this recipe might
be better (or a quick sear & then bake?) Just a thought, but for all those with nut allergies, just
wanted to suggest sunflower (allergies are so hard!!)
Reply
Nathalie says
Love these! The whole family loved them. Just wondering, best way to store leftovers?
Thanks!!
Reply
My Heart Beets says

Hi Nathalie, so glad you all loved them! You can keep these in the fridge for several days
otherwise just freeze them. I think they do taste best fresh though
Reply
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Denise says
OMG!!! I just made these for the first time like tortillas. I had the first two with melted butter.
Another two with beef carnitas, hot sauce and sour cream. I am in heaven! It was so easy to make with 3
ingredients. Ingredients I always have on hand. Yum! Thank you!!!
Reply
My Heart Beets says

Denise that sounds amazing! Im so happy that you like this recipe
Reply
Julie says
Just tried ur recipe! Wonderful! I opted for savory and added some garlic powder and celery salt
and it was great. I think Ill add some Parmesan cheese next time. And u can believe me, there will be a next
time. Thanks for the recipe.
Reply
My Heart Beets says

Julie thank you for letting me know how it turned out! Savory is always my preference too
Glad there will be a next time!
Reply
Elena says
I LOVED THESE! Thank you so much for the recipe. I cant have eggs so I was so excited to find a
crepe AND a Naan substitute. I just wrapped up carnitas inside and ate the whole thing. Well not the whole
batch. Saving some for the man
My son will also be ecstatic. After we found Rudis tortillas he said it pretty much revolutionized his life.
How much so with these!!!! Easy enough for a bachelor to make. Thanks so so so much.
Reply
My Heart Beets says

Elena, thank you so much for your comment. I think youve come up with a great tagline for the
naan: Easy enough for a bachelor to make.
Glad to hear that you and your family will enjoy this.
Reply
Erin says
Ok, this might be a dumb question BUUUUT is the coconut milk refrigerated and do you shake it
to mix it all up or just scoop out the creamy part?
Reply
My Heart Beets says

Erin, theres no such thing as a dumb question! You dont have to refrigerate it but I do
suggest mixing the canned coconut milk with a spoon before you use it. That way the creamy part mixes
with the watery part
Reply
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Mimi says
Love this recipe! But I dont think I did it right. Is it supposed to be moist? The outside is crispy
but the inside not so much.
Reply
My Heart Beets says

Hi Mimi, it sounds about right crispy outside and soft inside

Reply
Adrienne Walker says

Just made these. They are delicious! Unfortunately by the time I had finished making them I
turned around and the curry had all been eaten! I am also going to try Scotts Big Pancake. Sounds like the
Dutch pancake I used to make years ago with apples and cinnamon baked in it as well.
Reply
My Heart Beets says

Adrienne, so glad you liked this recipe! Make sure you save some curry next time
Reply
Deanna C. says
Can I substitute almond milk for the coconut milk? My husband has a coconut allergy. Thanks for
sharing this wonderful recipe.
Reply
jenny says
AARRGGHH! SOO GOOD!

I just made these (with arrowroot flour. . Didnt have tapioca)
.. slathered them with hummus.
THANK YOU! my bread monster is fed.
Reply
Danielle says
I love love love these. Thankyou so much for posting this recipe!!! Delicious, crispy on the outside and soft
on the inside!! So many things to have it with! Yummo!!
Reply
Sarah says
This changed our lives. We added garlic powder to the batter and used it with our soup. Thank
you!!!!
Reply
Lynda says
first try not so good because I didnt let it cook enough on the first side second try Awesome!!!
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first try not so good because I didnt let it cook enough on the first side second try Awesome!!!
thanks for your help Ashley
Reply
Stacy says
OMG i loved these, so fluffly and chewy! i wanna make more of this tomorrow for my bf but i ran
out of almond flour, do you think they will turn fine if i replace it with rice flour?
Reply
Angela says
Oh my!! I just made these with buckwheat flour and a little extra coconut cream. Absolutely
wonderful recipe, thank you!!
Reply
My Heart Beets says

Glad you liked it, Angela!

Reply
Gaelia says
Hi there,
Is almond flour the same thing as almond meal?
Reply
My Heart Beets says

Hi Gaelia, yes it is
Almond flour is just finely ground almonds.
Reply
Autumn says
I hate coconut. Can you taste it in the Naan? Or can I substitute?

Reply
Marissa says
Saw this on So Lets Hang Outs Facebook page today and instantly knew I had to try it! They were
delicious! Thank you!
Reply
Yafa says
My very picky nine-year-old gluten free son ate the naan all up and did not leave even a crumb for
his gluten free mom! Guess Im gonna have to make some more! So worth it to see that his choice of good
tasting gluten free foods is expanding! Thank you!
Reply
My Heart Beets says

Yafa, that is too funny! Im so glad he liked it so much!
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Reply
Jacqueline (aka LantauMama) says

I love wrapping my food, and I love trying new recipes but usually I change them a lot this
recipe was so perfect I didnt change it at all! I made them thin and they are the perfect stretchy wraps!
It was too good not to share, I liked back to your recipe on your blog, hope this is okay?
http://www.lantaumama.com/2/post/2013/11/perfect-wraps-from-paleo-naan-recipe.html
Thank you thank you for an amazing recipe that is sure to become a staple in our house!!
Reply
Amy says
Where can you buy almond meal at and what if you want to use something else? Any other
substitutes? Also, if you want to use raw milk cream instead of coconut milk, would that work?
Reply
My Heart Beets says

Hi Amy! You can find almond meal at most grocery stores in the organic section. You can also
try ordering it online by clicking on the link in my ingredients list. Im not sure about raw milk cream but
if you try it out, please let me know how it turns out.
Reply
Dhgwen says
Thank you so much for this recipe Ashley! Im not Paleo; Ive been on Atkins and miss bread dearly!
Ive lost 21 pounds so far and want to loss 15 more. I was nearly at the end of my burnout rope and found
your recipe. This Naan is fantastic! I added a few yeast flakes to give it the authentic bread taste that I love
and plan to use this recipe for a pizza crust. Thanks so much your commitment to clean eating has
provided a needed and delicious alternative!
Reply
My Heart Beets says

Im so glad that you found and like this recipe! I think itll make for a wonderful pizza crust
Congratulations on your continued success!
Reply
joclyn says
what can be subbed for the almond flour? i cant have nuts. thanks!
Reply
Sharon Olsson says

This recipe is amazing as I am gluten and starch intolerant. I have experimented with almond
substitutes (I can use almond meal) and have found chickpea flour works really well if you can get it. We
can get it in Australia. Thanks so much for an amazing recipe! Sharon
Reply
My Heart Beets says

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23/03/2016
Thanks, Sharon! Yes, you can actually make bread with just chickpea flour and water its not
Paleo but I think I plan on doing a post about this soon because it may help people in your
situation!
Reply
Sharon says
Thanks for that, I dont know enough about Paleo just that most of the recipes work for
me. Will keep an eye out, love your ideas.
Reply
Jessica says
Any idea as to the nutritional value of a serving of this recipe? Would love to try it out but i am
tracking my food intake using myfitnesspal and want to be able to input it correctly.
Reply
Andrea says
I have made this recipe a few times. I have had success with arrowroot and tapioca flours but
do not substitute with pretty much anything else. This is the glue that holds the recipe together.
I have used the canned coconut milk and it is the ONLY liquid I have had work. The thinner
coconut/almond/rice milks that are made for drinking/cereal (in a carton) do not have the fat content
to make this work.
I also track my calories on MyFitnessPal and this is the nutritional info that it came up with:
Servings 4
Calories: 188
Protein: 4g
Fat: 18
Carbs: 6
I have been trying to create a lower cal version of this but this original recipe is always SO MUCH
BETTER. Thank you for this recipe. I love it and use it all the time. And who doesnt love a mix and pour
bread recipes?!?!
Reply
Sylvia Dewy says

Yum!! My kids will definitely like this recipe. In fact I am drooling just thinking about the recipe!
LOL..
Thanks for sharing it!
Reply
My Heart Beets says

Sylvia, I hope you and your kids love it!

Reply
Becky says
I am drooling over my desk right now reading this recipe! I am a recently diagnosed Celiac and
cannot tell you how much I am missing GOOD bread! I cant wait to try this over the weekend!!!
Reply
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My Heart Beets says

Becky Im glad you found the recipe! Celiac runs in my family, so I know how you feel. I hope
you like the naan!!
Reply
Heidi Betts says

I made these to go along with the amazing crock pot curry chicken. However, I substituted the
almond flour with coconut flour (only because I was out of almond). They werent bad but a bit to oily and
more like a crepe. I cant wait to try this again with the almond flour!
Reply
My Heart Beets says

Heidi, Im so glad you liked the crock pot chicken curry! And, Im glad youre trying the naan
Reply
Nadra Sherazee says

I love this!!!!!!! I am so geared to making this for my family. I grew up eating rotis& naans as a
staple but ever since I went paleo I had given it up. But I am so glad u figured this out. Happy happy me!
Thanks & did I mention u r awesome! Love all ur recipes.
Reply
My Heart Beets says

Nadra, thanks so much! Im so glad you like my recipes
I appreciate the sweet comment!
Reply
Barbara DePue says

Hi Ashley, just found your blog. I am on The Paleo Diet, to loose weight, and quit eating
garbage.I love your Naan recipe, love the idea, but mine come out crispy outside, but so gooey
insideUsed the right productsshould I cook it longer, or stick them in the oven.
Thanks
Babs DePue
Reply
My Heart Beets says

March 6, 2015 at 8:53 am
Hi Babs! Glad you found my blog and happy to hear about your health journey! Have you
seen my Naan FAQ page? That may help answer your questions. The oven might not be a bad idea if
theyre still gooey inside. Let me know if you still have trouble!
Reply
Claire says
THANK YOU! THANK YOU! THANK YOU!

I have been searching everywhere for a good crpe recipe. Each Christmas morning my dad makes crpes
with berries and cream and I was not about to go a year without it. I am on a loose paleo diet and egg
white free for health reasons, so I was ecstatic to find this recipe. Even more so when its so delicious!
Judge all you want, but its so good I had it for dinner last night with raspberry compote and coconut
whipped cream And again for breakfast.
I will forever be grateful for you and your recipe!
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I will forever be grateful for you and your recipe!

Reply
My Heart Beets says

Claire, Im so glad you love this! Im also really happy to hear that youll get to enjoy your
Christmas morning tradition
I love getting comments list this they make my day. Thank you!
Reply
GudrunB says
I found this a while ago and wanted to make it on the spot too bad the only ingredient i had on
hand was the coconut milk at the time
since i got the rest and make it tonight, a little leery, cause hubby usually will eat what ever i make but may
not be a fan. To my amazement he was ecstatic!!!! now i have to make more
GREAT recipe, will have to link you my website if ever i geet to it:D THANKS!!!!!
Reply
Diane says
I too can not have Almonds . I just recently picked up a package of Cashew Meal at Trader Joes .
Do you think it will work ? I must have naan for Butter Chicken ! :0) Thank You !
Reply
M-M says
OMGlorious!!!!! Super frickin deelish! Bless you & your mama for this recipe!!!
Reply
Sarah says
Are you kidding?? Cant WAIT to try this. Thanks!!

Reply
Beth says
This was GREAT! Thanks so much for sharing!

Reply
Ozge says
I fried the batter in ghee. OMG!! It is freaking believable! Thank you!

Reply
CodieD says
I thought that these were REALLY good. I made a double batch to go with chicken tikka masala
and some veggie saag. The one thing I did notice was that they are on the doughy side. I tried cooking
them on low for longer and it didnt seem to help. I loved how easy they were to make and they will surely
make awesome crepes! They definitely held together for eating curries.
I would love to try them with roasted garlic and or Parmesan as another reviewer said. Thank you for this.
Reply
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Katherine says
Love the Naan bread recipe!!! Recently had to go through trial of being gluten, wheat, dairy, soy,
egg, and sugar free this recipe hit the spot with me and my three girls!! Thank you for such a wonderful
recipe!
Reply
My Heart Beets says

Thank you, Katherine! Im so happy that you and your girls love the naan!
Reply
Rebecca says
These are INCREDIBLE!!! These do not taste like a Paleo hack. They taste like an original recipe.
I made them to go with Tikka Masala instead of rice, because we are on a 21 Day Sugar Detox, and my
whole family was blown away.
We plan to use them as tortillas for tacos, to hold pulled pork, to slather with Nutella for an occasional
treat, and the list goes on.
I have one left that I have claimed for some chicken salad for lunch tomorrow.
Thanks!! This is a game-changer for my family, and we have tried sooooo many things before.
Rebeca in Dallas, TX
Reply
My Heart Beets says

Rebecca, Im SO happy to hear that you and your family love the naan!! Thank you so much for
your comment totally made my day! So glad to hear that youll be making this recipe often. Im not sure
if you saw but I posted a paleo samosa recipe using the naan batter today
And I plan to post
empanadas on Friday. Maybe your family will like those too

Reply
Cathi says
Is there anything that can take the place of any starch. I cannot have any starch, period at all. So, I
have been trying to figure out what could take its place. Egg protein or Egg whites? Sunflower Lecithin?
Do you have any ideas. Ive done some research, but so far not sure what would take its place.
Reply
Sherri says
LOVE this recipe.

I added a bit of sea salt and chopped green onions for green onion cakes. Yummy!!
Reply
My Heart Beets says

sounds delish! happy you love the recipe

Reply
Kim Smith says

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I put my left over one in my lunch for the next day and put it in the fridge. Nuked it for about 45
seconds. Room temp is best.. Mine were a little doughy in the center too but they do taste yummy!
Reply
Josi says
Hi there, these sound delicious and Im definitely going to give them a try, can you tell me what
the calories are per serving? Thanks x Jo
Reply
Kari Peters says

This looks delicious I really miss garlic butter naan! Thanks for the great recipe!
Reply
ladyrogo says
Im new to baking and even though I have found conversion tables, I can never seem to get the
measurements right.
Please can you give me the measurements in grams and ml for the naans so I cant go wrong?
Reply
Mauzie says
Am cooking this, as I type.Wow! absolutely wonderful! thank you a thousand times over for
posting this..
Reply
My Heart Beets says

Mauzie, so happy to read this
Im so glad you like the recipe!
Reply
Dalida says
Freaking GENIUS!!!! I am so incredibly happy with these, I cant tell you. Thank you and your
mom!!!
Reply
My Heart Beets says

Dalida, your comment made me smile
Im so happy to hear that you love the bread!
Reply
Judene says
Oh wow these are AMAZING!! I havent had naan for sooo long and these have put a huge smile on
my face!! Thank you, thank you, thank you!! You are brilliant
Reply
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My Heart Beets says

Thanks, Judene! So happy you love the recipe!

Reply
Mark says
Thanks for sharing this recipe! I will use it to make crepes this weekend, it looks great.
Reply
My Heart Beets says

Hi Mark! Enjoy the crepes! Hope you love the recipe

Reply
Beth says
January 13, 2014 at 12:30 pm
Just made this with coconut flour instead of almond flour and youll need to double or triple the
liquid. I only had a cup of coconut milk (I make my own) so I just added water until the batter was about the
consistency of pancake batter. This might be a little too thin though as the results are turning out crispier
than naan.
Reply
My Heart Beets says

Beth, Im glad you made it work for you! Im in the process of developing a coconut flour flat
bread recipe will post it on the blog when Im done
Reply
Briita says
January 15, 2014 at 10:59 pm
JUST found your website, and tried these. They were kind of awesome.. But gummy at the same
time, are they suppose to be like that or were we not cooking them enough? The flavor was great, but
texture was definitely not fluffy. Thanks
Reply
My Heart Beets says

Hi Briita! They shouldnt be gummy just try cooking on lower heat for a longer period of time.
Its hard to overcook the naan on low heat so this should work for you. Let me know how it turns out!
Reply
Dan says
Can coconut oil be substituted for the ghee in the batter mix?
Reply
My Heart Beets says

Hi Dan, the ghee is just optional to use on top of the bread once its done (its not in the batter)
so you can certainly use coconut oil instead
enjoy!
Reply
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Reply
Kim says
January 23, 2014 at 11:52 am
Made these last night as tortillas for tacos. They were delicious. I used regular coconut milk, not
canned and made them a little thinner. The only issue I had was keeping them warm. Put on a cookies
sheet in the oven on warm and they got a bit soggy. Maybe ajust right on the rack would be better. Will
definitely make again! Thanks for the recipe.
Reply
Cami says
January 25, 2014 at 11:01 am
Hello! I was just wondering if I wanted to fill the naan, do you have any suggestions as to the
process? I love a good peshwari naan and am unsure how to insert a filling in while cooking this.
Perhaps itd be better off just going on top, to make the process less complicated!
Reply
My Heart Beets says

January 29, 2014 at 10:14 am
Hi Cami! Thats a great question I am actually working on two recipes that involve a filling
with the naan. Give me a week or so and check back!
Reply
Cindy T in Tallahassee says

January 26, 2014 at 11:38 am
any Idea of Carb count per portion??

Reply
Dino says
I also tried the Naan bread recipe with fajitas tonight. I thought it turned out well and tasted
great. It was gummy though, and that made me worry that it was under cooked, even though I cooked it for
a long time. I would like to make this over and over. Can someone tell me if it should be a bit gummy
inside? Is it the tapioca? Thanks.
Reply
My Heart Beets says

January 29, 2014 at 10:16 am
Hi Dino! It should be chewy but not gummy/undercooked. Id suggest lowering the heat and
cooking it for a longer period of time its pretty hard to overcook the naan when using low heat. Also,
make sure youre using a 9.5 inch pan if the batter is too thick it will take longer to cook. I hope this
helps!
Reply
Sue says
I accidentally bought coconut cream, any way of making it with coconut cream instead of coconut
milk?
Reply
Corey says
February 2, 2014 at 10:36 am
I just wanted to say thank you! This recipe is soooo good and simple. It was a runaway hit at
breakfast this morning. Its opened up a whole lot of food possibilities for my family who are definitely
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missing tortillas and bread on our paleo adventure! Grain free has helped our bodies feel so much better
but I still want to make my guys happy. This simple recipe is a great help! Thanks again. I love your site.
Reply
My Heart Beets says

Hi Corey! Thanks so much for the comment Im happy to hear that you and your family like
this recipe! I hope you will let me know how any other recipes turn out for you
Reply
grain free mama says

omg, these are delicious and so easy. i was wondering if there are any ways to up the nutritional
value/reduce the carbs i cant have too much tapioca flour (which is so essential to giving that wonderful
stretch). any ideas?
Reply
Kim says
THANK YOU thank you thank you. This is fabulous and the best bread experience Ive had since
going paleo.
If youre cruising these comments and wondering if its worth the trouble of getting tapioca flour, the
answer is YES. And make a quadruple batch. Not kidding.
Reply
My Heart Beets says

Kim, your comment made my day thank you! Im so happy that you love this recipe
Reply
Lorna says
I have made this recipe several times and I LOVE IT !!!,,, such a great treat,, I am celiac and this is
the best recipe I have found so far ( in 3 yrs ) cant thank you enough
Reply
My Heart Beets says

Lora, your comment made my day! I hope youll let me know how any of my other recipes turn
out for ya
Reply
Jenn says
My husband and I are making this right now! This is our first plunge into the Paleo/GF/Whole
Foods World. We are loving the flavor and cant wait to add and play with this to add our own special flare!
THANKS!
Reply
My Heart Beets says

Jenn, so glad you guys like this! Hope youll let me know if you come up with any creative
combinations!
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Reply
Marshmallow says
Ive had this recipe pinned for a while and just got to make it today (as Im pairing it with the
tandoori chicken thighs recipe from Nom Nom Paleo and the cucumber raita recipe from Creatively Paleo)
and OMMMMGGGGG. I combined some ghee with some chopped garlic and slathered it at the end to make
garlic naan, SO GOOD! Thank you so much for putting together this recipe
Reply
Kate Shepard says

March 1, 2014 at 12:23 pm
Just made this. Very tasty!! Thank you!

Reply
Valerie says
March 1, 2014 at 2:08 pm
WOW!!!! Completely satisfying. Even the sweet tooth is happy. Dont need anything on them. not
bad as a pizza crust either.
I have been searching for something that wont fall apart since going gf 3 months ago.
Thank you for posting for all to share.
Reply
Sheri says
March 6, 2014 at 12:39 pm
I made these naan last night and I couldve cried they were so yummy!! And so easy to make! I was
shocked! Im going to make some more this weekend and have some cheese and salsa on them! yummy!!!
Oh and Im trying those empanadas too! Cant wait!
Thanks!
Reply
My Heart Beets says

March 6, 2014 at 7:25 pm
Sheri, SO happy to hear this!! I hope youll let me know how the empanadas turn out for you
Reply
Karlie says
March 6, 2014 at 3:13 pm
I cant tell you how much I love your blog! Paleo Indian breads! Who woulda thunk it! Thanks so
much Ill be making an Indian feast to post on my webpage this weekend! Ill give you a rave.
Reply
My Heart Beets says

March 6, 2014 at 7:55 pm
Thanks, Karlie! So glad you like my blog! Cant wait to see your post
Reply
Amy says
March 10, 2014 at 11:18 pm
Hi Ashley,
Just wanted to let you know that I tried your recipe replacing the tapioca flour with chickpea/garbanzo
flour and it worked! Texture was a little different (more breakable, less foldable) but still completely usable
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flour and it worked! Texture was a little different (more breakable, less foldable) but still completely usable
as a naan. I LOVE the original recipe however I had my Mulligatawny all ready for Meatless Monday when
I realized I had no tapioca flour left crisis! Especially considering how much my husband loves your naan
recipe
Thanks!
Reply
My Heart Beets says

March 16, 2014 at 12:44 am
Amy, thats awesome so glad you made it work for you! You can actually also make a flatbread
using just garbanzo flour and water we call it besan ki omelette. I made a paleo version here, but if
you read my notes you can see how to make it using just garbanzo flour. Thanks for reading my blog
Reply
chelle says
March 12, 2014 at 3:11 pm
will definitely try to make this tonight! I love naan and Ill also try your paleo empanada recipe. Do
you have the nutrition information for both recipes?
Thanks!!
chelle
Reply
Jen says
March 12, 2014 at 6:28 pm
So good! Was so good to have something to dip into my curry. Thanks for the recipe
Reply
Kathryn says
March 17, 2014 at 8:48 am
Thank you for this recipe!

I tweaked it to use the ingredients I had on hand and the time I could afford
I doubled the ingredients, but used a good sized dallop (1/2 cup?) of sour cream in place of the coconut
milk, and then thinned it with water to be a pancake batter consistency. I added some salt. I baked it in the
oven at 400 in a 913 pan (first I melted some butter in the hot pan before adding the batter). Then I just
cut it in slices. My husband and kids LOVED it!! My oldest was calling it manna. LOL!
Thank you for sharing!!
Reply
My Heart Beets says

March 19, 2014 at 7:31 am
Kathryn, I love that you made this work for you with what you had on hand and Im so glad your
whole family loved it!
Reply
Christine says
March 18, 2014 at 12:40 am
INCREDIBLE! I have been craving naan for years, since my celiac diagnosis. I almost cried when I
found the recipe. And the results did not disappoint! Mine was a little doughy, but delicious with the garlic
and ghee I spread all over it. Im sure the texture will improve on my next batch.
I cant wait to try more of your Indian recipes! Delightful foods like this make a paleo diet so enjoyable.
Reply
My Heart Beets says

March 19, 2014 at 7:20 am
Hi Christine! Im so happy to hear that you liked my naan recipe
I hope youll let me know if
you try out any other recipes on my blog!
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Reply
Aimee / Wall ower Girl says

March 20, 2014 at 3:47 pm
This looks perfect! Must try it soon

Reply
Lesa says
March 23, 2014 at 4:21 pm
Love, love, your recipes! I made these but they keep coming out doughy. Ive cook them for almost
4-5 minutes on first side & 3-4 minutes on second side and they are crunchy on the outside & doughy on
the inside. My non-stick pan is no longer non-stick so its a caphlon pan that is as heavy as a cast iron pan.
Ive been using coconut oil so they dont stick. I use Honeywell almond flour, very finely ground, & bobs
mill tapioca flour. Should I be using Bobs mill almond flour or is it something else Im doing wrong?
Reply
Lesa says
March 31, 2014 at 12:17 am
I found out tonight why it was coming out doughy! I was using a skillet that measured 7 across
the bottom & 9 across the top. I changed to a 9 skillet across the bottom & only lightly greased the pan
with coconut oil while it was cold. It made a hug differencethe bread came out dark golden brown,
flakey in the areas that puffed up & chewy, not doughy, in the other places. I also had to cook each side
about 12 minutes, the skillet is a very heavy duty one, on our gas stove top. I ate the first one all by
myselfit was so good! I shared the second one with my husband! Thank you!
Reply
Myrna says
March 26, 2014 at 10:33 pm
A friend told me about this recipe today I couldnt wait to try it. So easy, and the whole family
loved them. I doubled the recipe, then made them smaller after the first big one was hard to flip silver
dollar-style dollops, 4 to the pan. Made it easier and faster to fill waiting hands, too!
Reply
My Heart Beets says

April 11, 2014 at 2:37 pm
Myrna, thats awesome! So glad you and your family love the recipe
Reply
Alice says
March 30, 2014 at 3:52 pm
Hi there,
Will 1/2 cup of blended tapioca pearls/balls make 1/2 cup of tapioca flour?
I dont have the tapioca in the flour form.
And how much Ghee should you put in the recipe?
Thanks
Reply
Sig @ Glowing Healthy Life says

March 31, 2014 at 3:15 pm
I think I love you. Im Indian too and just started my paleo journey because my husband wanted to
try it out. Im a holistic health coach so have always been curious about it. But I miss my naans and puri and
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try it out. Im a holistic health coach so have always been curious about it. But I miss my naans and puri and
rice as well. THIS would be perfect for any indian curry. Thank you x
Reply
My Heart Beets says

April 11, 2014 at 2:35 pm
Hi Sig! Im so glad you found my blog! I love your blog it looks so beautiful! Keep in touch and
let me know how your paleo journey goes
Reply
Alana says
April 13, 2014 at 4:04 am
Just tried this one! OMG its soooooo good! Make sure to have a major non stick pan, as I tried it
in a stainless steel one and it stuck real bad, but on my non stick it was amaze balls! Kids, husband & I are
addicted yew!!!
Reply
Shelley says
April 13, 2014 at 7:57 pm
Ive made this recipe so many times now. Always a hit. Last night I decided to try it out for
tostadas. Cooked them in the pan like normal then threw them into the oven at 350 on a baking stone for
about 15-20 mins. Perfect tostadas! My next attempt Im going to try them as chips.
Reply
Maury says
April 14, 2014 at 6:16 pm
Brilliant recipe! I had sorghum flour that needed to be used so I tried it, perfect texture. I will try
almond flour next, and use if for pizza crust, samosas and turnovers.
Reply
Callifax says
April 15, 2014 at 7:53 pm
This is a great recipe the consistency after being cooked is absolutely perfect. Just FYI, I have
tried substituting other flours into this recipe, but the tapioca and almond flour combination works the
best by far. I have substituted regular milk for coconut milk on many occasions and thats worked just fine.
Reply
Kristen says
April 22, 2014 at 1:01 pm
i am so glad i found this! it makes my heart happy. totally gonna try!

Reply
Rohini says
April 25, 2014 at 9:37 am
This is hands down the BEST paleo naan recipe!!! It has honestly given me a glimmer of hope that
there are delicious paleo bread recipes. I tried making it last week, and I have been bragging to everyone
to try it ever since. A friend of mine was fasting for Passover and he was floored that he could eat it! I even
made crepes with the recipe by adding just a bit more coconut milk as well. My husband and I loved it!!
Thanks MyHeartBeets!! Youve made our family very happy!
Reply
My Heart Beets says

April 27, 2014 at 4:16 pm
Thank you, Rohini!
Happy to hear that its a hit with you and your family!
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Reply
Sara says
April 28, 2014 at 12:35 pm
Would love to try these, but weve got nut allergy in the house! Can I use arrowroot instead of
almond flour? And would it be the same measurement? Thanks!
Reply
My Heart Beets says

April 30, 2014 at 11:20 am
Hi Sara please see my nut-free Paleo Roti recipe
Let me know if you try it out!
http://myheartbeets.com/paleo-roti/
Reply
farah says
April 30, 2014 at 3:49 pm
can i substitute the flour for gluten free all purpose flour or gluten free bread flour? I dont have
tapioca or almond flours separately. thanks.
Reply
Jeanie says
May 1, 2014 at 5:46 pm
These are amazing! LOVE them! I too have craved naan bread. They are delicious, super-easy and
very filling/satisfying, yet they dont make you feel heavy inside like most bread does- instead you feel
good! Will no doubt be a staple of my diet.
HOWEVER mine are not turning like they should they do not rise and, while crispy on the outside, they
are completely flat, plus doughy/uncooked -like on the inside. Any suggestions to make them rise? (I tried
adding baking soda DONT try it it tastes awful and doesnt work.) Ive made them 4 times trying low
heat, yet they are completely flat. My batter is very thick and I have to spread it is this normal? Any
suggestions would be appreciated.
Reply
My Heart Beets says

June 4, 2014 at 10:16 am
Jeanie, maybe you can try lowering the heat once the outside becomes crispy that way you
can cook it for a longer period of time and allow the middle of the bread to cook all the way through.
Every stove is different so cooking times vary. I hope this helps!
Reply
Noor says
May 4, 2014 at 4:23 pm
I just made these. They are so Yummy!!! I think they taste exactly like Shan Parathas. Thank you so
much for this recipe.
Reply
My Heart Beets says

May 4, 2014 at 5:46 pm
hey Noor! Thanks for the comment SO glad you like the naan. Check out my paleo gobi
paratha sometime: http://myheartbeets.com/paleo-paratha-stuffed-flatbread/
Reply
Sarah says
May 6, 2014 at 3:33 pm
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May 6, 2014 at 3:33 pm
I HAVE to make this! Thanks!

Reply
Yasmine says
May 7, 2014 at 12:42 am
I made this and it was absolutely delicious , I used almond meal and low fat coconut milk (which is
what I had in my pantry) My husband said I would choose this over a wheat naan anytime! success! I will
make it with the actual ingredients next time, Im sure it will be even better. Thank you so much for posting
this!
Reply
My Heart Beets says

June 4, 2014 at 10:06 am
Yasmine, thats awesome! So happy to hear that you both liked the recipe!
Reply
Katherine says
May 7, 2014 at 8:31 am
THANK YOU THANK YOU THANK YOU. I grew up eating Indian food because my best friends
family was born and raised in India and I so miss Naan. Cant wait to give this a tryand check out your
curry recipies because I am a bit hopeless at cooking Indian food. : )
Reply
My Heart Beets says

May 27, 2014 at 11:58 am
Katherine, hope you love the naan and definitely try out the curry dishes! I try to make the
directions super easy to follow so hopefully thatll help
Let me know what you think!
Reply
Kristin W. says
May 7, 2014 at 10:37 am
Made these last night to scoop up sloppy joe filling and they were amazing, my family loved them.
My kids asked if we could have leftovers tonight.sure sign of a great recipe! Used the leftover naan this
morning to make breakfast burritos with eggs, sausage and salsa verde.amazing!
Reply
My Heart Beets says

May 8, 2014 at 2:51 pm
Kristin, I love sloppy joes! So happy to hear that you all loved the recipe and that your kids
wanted leftovers! Hope youll find plenty of good uses for the naan
Let me know if you try out any
other recipes!
Reply
Fatima says
May 7, 2014 at 10:43 am
Quick question, Can I sub the the tapioca flour with sorghum. I have almond flour but no tapioca
flour on hand. I want to try this today. Looks so good
Reply
Lisa Gray says

May 7, 2014 at 12:21 pm
Loved these. I made my first sandwich in a year. Thank you because I was getting bored of
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Loved these. I made my first sandwich in a year. Thank you because I was getting bored of
cucumber bread. LOL.
Reply
My Heart Beets says

May 8, 2014 at 2:48 pm
Lisa, happy to hear this! And, I know what you mean theres only so much cucumber bread
one can eat
Reply
Fiona says
May 7, 2014 at 8:07 pm
Love to cook, try very hard to make healthy dietary choices. Came across your recipe for above,
BAM!!! Out of the park!! Love, love, love!!! Thank you! FYI, Ive never posted on a blog, so unsure if you will
receive.
Reply
My Heart Beets says

May 8, 2014 at 2:37 pm
Fiona, thank you! I love that you took the time to leave me a comment, I so appreciate it! Hope
youll let me know how any other recipes turn out for you!
Reply
Virginia S. says
May 9, 2014 at 11:23 am
Try these. You will be so glad that you did!

Reply
violette says
May 9, 2014 at 3:09 pm
I made this naan today to go with my curried chicken. INCREDIBLE! Thank you so much for this recipe!
Reply
My Heart Beets says

May 9, 2014 at 3:45 pm
Violette, so glad you liked the recipe! Hope youll let me know if you try any others
Reply
Joy says
May 13, 2014 at 10:55 pm
Hello:
wow, your paleo nan looks amazing and so easy to make! I am a paleo athlete so i need to count calories,
fat, carbs and protein,,, do you know what that nutritional info is for one nan.
tks
Joy
Reply
Jolene says
May 14, 2014 at 11:20 am
I love
this bread!!! I am on a diet and have been craving bread so bad! This tastes
incredible! I had to change a few things bc I didnt have them, I used arrowroot flour instead of tapioca and
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incredible! I had to change a few things bc I didnt have them, I used arrowroot flour instead of tapioca and
Greek yogurt instead of coconut milk. It came out awesome!!! Just used it as an English muffin for my eggs
and I am so making tacos tonight! I love this recipe!
Thank you!!
Reply
Jennifer says
May 14, 2014 at 7:58 pm
I just made these tonight and they are incredible. I did not expect them to taste as good as they
did and I really felt like I was breaking some serious rules. I sauteed some ground beef and topped it with
some caramelized onions and piled that on top of then naan. YUM! Thank you so much for the delicious
recipe!
Reply
My Heart Beets says

May 21, 2014 at 3:31 pm
Jennifer, thats great! So happy to hear that you liked the recipe
Reply
Emily says
May 15, 2014 at 7:18 pm
What did I do wrong, TWICE?! I mixed 1/2 c almond flour, 1/2 c tapioca flour & 1 c coconut milk.
Heated 8 pan with coconut oil & put a thin layer batter in. I waited & waited (first time @ 3-4 mins &
second time @ both times got a glue glib that I couldnt get a spatula under to flip. This was a huge
expensive naan FAIL!
Reply
My Heart Beets says

May 21, 2014 at 3:30 pm
Emily, it could be that the naan was too thick and not cooking properly. I suggested using a 9.5
inch pan in the recipe so your 8inch may be too small. You can try a larger pan and pouring smaller
amounts of batter and see if that works for you. Im also not sure what type of pan you are using I use
eco-friendly nonstick.
Reply
Mindy says
May 21, 2014 at 12:54 pm
I just tried this with cup almond milk and cup melted butter in place of the coconut milk. It
turned out great! Thank you for sharing.
Reply
My Heart Beets says

May 21, 2014 at 3:25 pm
Mindy, wonderful! Thanks for sharing

Reply
Tash says
May 24, 2014 at 6:18 pm
Ive made these twice in 2 days (to have with butter chicken) & they were DELICIOUS!
Reply
My Heart Beets says

May 27, 2014 at 7:44 am
Tash, thats awesome! So glad you like the recipe

Reply
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Barbara says
May 30, 2014 at 12:36 pm
I am loving this recipe. So simple and so versatile. Ive made dessert naan with chocolate chips and
nuts, and also savory breakfast naan with bacon and a little cheese. So delicious. I am going to try it as a
tortilla for tacos, too. Thank you for this recipe.
Reply
My Heart Beets says

May 30, 2014 at 4:37 pm
Barbara, that sounds delicious

comment!
so glad youre loving the recipe! Thanks for leaving me a
Reply
Barb says
May 31, 2014 at 9:35 pm
When ever I use tapioca flour it turns rubbery what am I doing wrong?
Could I use arrow root instead?
Reply
Tracey Black says

June 2, 2014 at 12:56 am
Yum! I cant wait to try this Paleo naan bread recipe. I absolutely love naan. I just featured it on my
round up of healthy Gluten Free Asian Recipes: http://dontmesswithmama.com/gluten-free-asian-recipes.
Reply
My Heart Beets says

June 2, 2014 at 2:04 pm
Thank you, Tracey!

Reply
Gayle says
June 7, 2014 at 8:27 am
I am munching on these as I type, made them for the first time today and I just had to comment
straight away -wow! They are amazing! Thanks so much for this recipe. The chewy texture reminds me of
the parathas I ate while in India! yuuuum
Reply
My Heart Beets says

June 7, 2014 at 11:04 am
Gayle, thats awesome! Im so glad you like the recipe! Youll have to try my cauliflower stuffed
parathas next
Reply
Mimi Hildebrandt says

June 7, 2014 at 9:54 pm
Ive been making these every week ever since I found your recipe (in Montana). And now Im
spreading the love in Texas with my daughter and several of her Crossfit and Paleo friends! Thank you so
much for this recipe! Love it for chicken or beef tacos, and with Nikkis Chocolate Hazelnut Brownie
coconut butter and Artisana Cacao Bliss. (Similar but different taste and texture). Love love love your Naan!
Reply
My Heart Beets says
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My Heart Beets says
June 12, 2014 at 5:06 pm
Hi Mimi, so happy to hear that you love the naan! Thank you so much for the lovely comment
and also for sharing my website with your daughter and her friends I really appreciate it! Ill have to try
that hazelnut brownie coconut butter, it sounds incredible
Reply
Kimberly says
June 10, 2014 at 3:24 pm
I just made this naan this morning using the recipe as listed. Boy, was it tasty! Chewy, golden
brown deliciousness slathered in coconut ghee
I will use this often, especially for a burger wrap!
Reply
My Heart Beets says

June 10, 2014 at 6:38 pm
Kimberly, thats awesome! Thanks for letting me know how it turned out for you
Reply
Bay says
June 17, 2014 at 10:35 am
These crashed me majorly like an IV of sugar! Caveat emptor, if youre hypoglycemic tapioca
and arrowroot starches are 100% carb no fat no protein 26g carb per 1/4 c and 28g carb per 1/4 c,
respectively. Personally cant hack it. Would love suggestions for a truly low carb alternative. Coconut flour
was a fail.
Reply
Amy says
June 23, 2014 at 12:20 pm
Thank you so much for sharing. I tried this out with coconut flour (because we didnt have any almond
flour and I REALLY wanted some). Heres what worked for me.
c tapioca flour (38 g)
c coconut flour (38 g)
t salt
1 c full fat coconut milk
1 egg, warmed to room temp
4 t coconut oil
I was going for thick tortillas rather than naan, so I used 3 T batter for each one and spread it out to a 6-in
circle. These proportions made 8 tortillas.
I had to turn the temp. down from medium to medium low, because they were getting a little too brown
and crisp before they cooked through, but once I did that, they were FABULOUS. Even my hubbywho
usually prefers to skip the bread rather than eat my grain-free experimentssaid it was a winner!
Reply
My Heart Beets 5 says

June 24, 2014 at 7:36 pm
Amy, thanks for this

Reply
Sharon Oz says
June 23, 2014 at 11:48 pm
Thank you, thank you, thank you!!! Ive made this a couple of times to make samosas and then
experimented and made spring rolls with it too! Oven baked them and love them. This time I actually had
some batter left with no fillings left, so I thought Ill try it as the naan bread. I honestly dont remember
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what naan tastes like (too many years since I was diagnosed with CD), although I remember I loved it with
curries! I used it as a wrap with paleo crumbed chicken strip, lettuce, tomato, onion and topped with paleo
hummus (made with roasted cauliflower). You (and your mother) are awesome!! LOL now making another
batch to go with the curry Im now planning for tonights dinner!
Reply
My Heart Beets says

July 9, 2014 at 8:48 am
Sharon, so happy youre getting good use out of the recipe!
Everything youve listed sounds
so delicious!
Reply
Amy says
July 7, 2014 at 5:25 am
I found this recipe during my Whole 30 and have been dying to try this since I finished- made it
last night with the Paleo Butter Chicken and it was delicious!! I added minced garlic to mine and although it
took about 20 min for one big naan, was totally worth the wait. Even better microwaved today with
leftovers! Definitely need to try the samosas and empanadas next
Only complaint is that the edges were
a bit burnt/crispy but the middle was great- probably due to my pan being too big! Still delish, and the
non-paleo boyfriend agrees
What other filling ideas do you guys have??
Reply
Nicole says
July 11, 2014 at 5:30 pm
I have tried this recipe a couple of times, and I am having no luck! Im roughly 127% sure its user
error, and that Im not waiting long enough to flip them. Any chance you would consider a tutorial video on
this? Thank you so much for this site; everything Ive made thus far has been ridiculously good!
Reply
Devayan Mandal says

July 13, 2014 at 12:28 am
These naans take me back to my moms kitchen back home in India. Got to try these out!!
Reply
Phyllis says
July 15, 2014 at 12:37 pm
My mouth is watering. You said to slather on the Ghee. Immediately my crazy brain went to the
idea of mixing ghee and raw Honey and slathering that. HMM-HMM, good.
Reply
Steph says
July 20, 2014 at 2:09 pm
I just made this for the first time yum! So exciting cause Ive really missed bread. I didnt have
tapioca flour so used 1/4 cup each of potato starch and arrowroot flour. Also I added an egg to help hold it
together. The egg and coconut milk totalled 1 cup. Worked great!! Thanks so much
Reply
Jes says
July 21, 2014 at 4:58 am
Hi, I made these to go with our curry we had for dinner last night and they are amazing! We
definitely a hit with the hubby, and my 4 yr old loves anything that even slightly resembles bread. They
were crispy n delicious and I could eat my curry with it. The only downfall is how l9ng eat takes to cook, I
am a very impatient person but these were the wait. Cant wait to try more things with this recipe, thanx
Reply
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Serena says
July 25, 2014 at 10:24 pm
Can you sub grass fed butter like lerrigold instead of ghee?
Reply
My Heart Beets says

July 27, 2014 at 1:40 am
Hi Serena, yes, you can definitely do that

Reply
Stephanie Heenan-Orr says

July 28, 2014 at 8:41 am
Sorry if this question has alteady been asked, but our family doesnt use non-stick pansdo you
have any suggestions as what we should grease our pans with, in this case? We use cast iron and stainless
steel, and I have butter, coconut oil, and avocado oil on hand. Thanks! Cant wait to try these!!
Reply
K says
July 30, 2014 at 12:35 pm
Unfortunately these did not turn out magical for me
They kept turning out thin, still wet and
doughy inside, so I tried on low heat for a longer time with less batter (using a 8.5 inch bottom
measurement pan) on even lower heat for a longer time and they still didnt work,not fluffing up at all. They
tasted ok and I suppose they held together, just had a really awful and unappetizing texture! Might try with
a different brand of tapioca flour, but the results with bobs were so discouraging Im not really sure if
another kind would make a difference.
Reply
My Heart Beets says

August 8, 2014 at 10:47 am
Hi K, Im surprised to hear that Bobs Red Mill didnt work out for you. If its still gooey in the
middle, just throw the bread in the oven for 10-15 minutes. Doing so will get the edges crispy itll be
good! Let me know if you try this and how it turns out for you.
Reply
Anjelina says
July 30, 2014 at 1:21 pm
What a fantastic and easy recipe.

Exactly what is expected and it tastes great!
Best plaeo bread recipe ever
Reply
My Heart Beets says

July 30, 2014 at 10:38 pm
Thank you!
Reply
Kim N says
August 3, 2014 at 2:55 pm
Ashley The BEST Paleo Naan! OK, I used the recipe for a substitute for flour tortillas. Thank you
so very much! The possibilities, wow! Like you said, you must use the exact same brand ingredients. I use
the great ingredients I had on hand and had the same results as Preeti. Use the right ingredients perfect
and delicious.
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Reply
My Heart Beets says

August 6, 2014 at 9:15 am
Thanks, Kim!
Glad you liked the recipe!
Reply
Deuce says
Ive made these a few times now so wanted to post a quick tip I learned the hard way. I used a
different brand of coconut milk from last time and these came out really thin and runny. The brand I used
was Goya and although it said milk it was more like water. Normally I use the Asian canned milk and
they turn out great. Normally these are awesome and give us the fix we need to get thru clean living. Ive
also used them as pizza crusts! Just cooked them a little longer to make it extra crispy and then throw on
homemade pizza sauce and toppings. Thank you so much for sharing this recipe!
Reply
Paparazzi says
Good to know about the milk, and what Lesa said as well. I made them for the first time this
evening and used a different brand of coconut milk than normal (I usually use the Thai Kitchen or 365)
and they were running and doughy. I will work on these two suggestions for the next time. They still had
a good flavor, I just know the hubs wont eat them doughy. Thanks for all the tips everyone!
Reply
Paparazzi says
I just made these and they are so delicious. Thank you so much!
Reply
My Heart Beets says

Glad you like them!

Reply
jillian says
August 11, 2014 at 5:47 pm
WOW! no wonder i had to scroll down for so long to comment! admittedly skeptical with just 3
ingred. i made them anyway and delicious! thank you so much. being allergic to eggs and not inclined to try
to make involved breads often this is the answer for wraps, quesadillas, even for enchiladas. not to mention
i kept pining over the idea of crepes. tonight i get pizza! and i will make all of the other items as well. so
grateful!
Reply
My Heart Beets says

August 12, 2014 at 7:36 am
Jillian, thank you for the comment! And Im so glad that you like this recipe
Reply
Shellie says
August 14, 2014 at 7:02 pm
THANK YOU so much for this awesome Naan recipe! I made it last night to accompany the Butter
Chicken (also AMAZING) and everyone loved it all! Both recipes will be going into the regular rotation to be
made again and again and again! My naan was little chewy and stretchy at first, but I made it about an hour
before dinner, so I crisped it up in the toaster oven just before serving and it was PERFECT!
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before dinner, so I crisped it up in the toaster oven just before serving and it was PERFECT!
Reply
My Heart Beets says

August 15, 2014 at 9:05 am
Shellie, glad you liked both recipes!!

Reply
Kiwi says
July 17, 2015 at 5:10 am
Good idea as I am by myself have frozen the left overs (hopefully this experiment will work,
but not an expensive disaster if it doesnt!). Have missed my naan soooooo much (one can buy it gluten
free off the shelf in UK) hate the hassle of breadmaking so this made my day as I had all the ingredients
to hand. Also a lover of Indian, Mexican, Italian well everything really, so am thrilled that my life down
here in Godzone has becaome a little bit better now I have found your site as celiacs are not well catered
for as opposed to UK. But also am lucky to have a Fijiian-Indian store round the corner which has every
sort of bulk bin flour one could imagine. And oh! the aroma of the spices.
Reply
Nathalie says
August 19, 2014 at 10:39 am
Saw this on FB yesterday and proceeded to stall dinner just to make these! Even though my first
attempt was mediocre at best, there was not a crumb left!
I mistakenly bought THAI Kitchen Lite coconut milk but went ahead anyhow. They were very runny and I
had trouble regulating the right heat with my cast iron pan I tried different oils, and two different sized
pans they still came out sticky in the middle but so incredibly DELICIOUS! My tapioca flour is from the
Bulk Barn, so I will try another brand with full fat cocomilk later. I had to keep reheating them to keep them
crispy. I think these would make great tortilla substitues as well. I will keep trying
Thanks for the recipe and all the comments. Got a ton of great tips from above.
Reply
Drew says
August 23, 2014 at 3:58 pm
Great stuff.
Made some this am for my family. Crepe like, stuffed with egg & bacon and the others stuffed with
strawberries, bananas and nutella (shhhh, I know I know, by my kids love it)
Anyway, thanks for the great idea. Now the fun part begins
Reply
My Heart Beets says

August 23, 2014 at 10:23 pm
Thanks! Enjoy experimenting with the bread

Reply
Ivana Mann, says

August 24, 2014 at 2:01 am
According to researchers very few people are actually allergic to gluten. For those few though this
is a good website. That one guy above who is on Atkins diet and thinks this is great, it may taste great but
not ever qualify for the Atkins diet, as this has a zillion carbs. I make this with tapioca flour and love it!
Reply
Jessica says
August 27, 2014 at 8:10 pm
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My boyfriend and I just made this along with your butter chicken recipe. You werent kidding
about it being restaurant quality! When I saw how creamy and rich the sauce for the chicken was, I thought
there was no way I was going to be able to fully enjoy it without a generous helping of basmati rice to pour
it over. This naan was the perfect chewy companion to sop it all up though. Were absolutely stuffed and
and will definitely be making this again! Thanks for your foolproof directions!
Reply
My Heart Beets says

August 28, 2014 at 7:58 am
Thanks, Jessica! Im SO glad you guys liked both recipes

Reply
Sheila says
August 28, 2014 at 4:52 am
Sensational!
Thank you for sharing and going the utube video. Your passion for what you cook shines through.
BTW my very supportive other half doesnt have food allergies and hes really enjoying this and the paratha!
Thanks Ashley for your generosity!
Reply
Aryana says
August 29, 2014 at 1:53 pm
We love this paleo naan. For me the trick is you need to let it cook for quite awhile before you flip
it. It takes some practice but once I figured it out its been an amazing addition to our meals. We had
crepes last Sunday using this recipe. And the weekend before that we used it to make empanadas. This
week I used it to make pizza. Its been a hit with my hubby and friends. Thanks so much Ashley. For this half
Venezuela half Pakistani couple this is truly a Godsend! its hard giving up some of the foods we eat as part
of the culture, so having this paleo naan as an option is amazing. We love many of your recipes. Please keep
them coming. It keeps both of us connected to our cultures yet allows us to eat and live a paleo lifestyle.
Wahoowa!
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Mercy says
wowso many comments! Ashley, this nan recipe its got to be good! I plan to make it this
weekend to go along with your chicken (subbing it with paneer) butter recipe. I will follow your nan recipe
o the dot, all I want to know is, approx. how many nan will I get, I know is about size and thicknessbut
any idea? Ill making diner for 4 but we are all big eaters! Thanks!
Reply
My Heart Beets says

Awesome! If you make small naans (1/4 cup batter each), you can get 5-6 out of the batter. If
there are 4 of you, Id probably double the recipe. I hope that helps
Let me know how it all turns out!
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Phoenix says
Wow. Made these, but used an entire can of coconut milk (13.8 oz. approx., a little over 1.5 cups), so
I added an extra half portion of the flours, plus a tablespoon of coconut flour because it was still a little
runny. It cooked up and looks, smells and tastes like the real thing. Grass-fed butter put it over the top.
Thank you!
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Carol says
Help Ashley I SO want this to work, but like some others, mine turned out oily and doughy in
the middle, even though they look perfect on the outside. I will try some of the suggestions here, but any
suggestions are welcome! I am using Bobs tapioca flour, honeyville almond flour and full-fat coconut milk
from whole foods on a 91/2 inch heavy nonstick pan (ceramic). I have them in the oven now to see if I can
make them edible.
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rimmel says
Can I substitute tapioca flour with anything else low carb?

Thanks
Reply
zbritalia says
Hi Ashley! Im looking for a paleo, egg-free pumpkin pancake recipe. Ive only found ones with egg
or a million odd ingredients or which turned out to be a disaster. I absolutely love your super-simple, 3ingredient naan use it all the time for everything from pizza to tacos to apple turnovers
So I was hoping that you in your genius could recommend a way to incorporate pumpkin into this naan
base or to suggest something similar. Id like it if it incorporated a good proportion of pumpkin, but beggars
cant be choosers eh?
Thanks for your marvelous, unique recipes!
Greetings from The Netherlands!
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Rich says
Would you be able to provide any nutritional info on this? Ie- does it have much protein or
calories? Thanks for your effort, reading this site is a pleasure.
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Aubree says
Can you sub the culinary coconut cream for canned coconut milk? My client who wants this
cannot have canned food.
Reply
Amy says
I am following an ACD. Do you know if potato starch will work instead of tapioca flour?
Reply
Kathy King says

Im so happy with this recipe! They are great! So many possibilities..Thank you!
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Rachel says
Any recommendation for flour substitution on west indian style roti/oil roti? I just cannot (wont)
give up my roti
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give up my roti
Reply
My Heart Beets says

Rachel, you can try making my paleo paratha and instead of using the gobi stuffing, just add
ghee between the layers
Hopefully thatll help satisfy your craving! Let me know what you think!
http://myheartbeets.com/paleo-paratha-stuffed-flatbread/
Reply
Jennifer says
Words cannot describe how happy this recipe has made me. Made it last night with some chole
and it was perfection. I did have to add a bit more tapioca flour and almond flour (which I subsequently ran
out of and substituted millet flour with) than the recipe calls for, but they turned out so great. I think I am
going to make large batches of these to have on hand for when I really want a piece of bread but want to
avoid the gluten.
Thank you!!!
Reply
Shona says
Help- I just made these and what a disaster- turned into a globby mess that wouldnt come away
from pan. Used all the ingredients as listed and coconut oil for the pan. So disappointed.
Reply
My Heart Beets says

Hi Shona, I have a Paleo Naan FAQ post, please check it out and let me know if that helps you!
myheartbeets.com/commonly-asked-questions-paleo-naan/
Reply
Nicole B. says
OMG, I have to tell you, I JUST stumbled onto your blog after searching for a way to cook goat
meat. When I visited India a couple years ago, I learned to make this incredible green goat curry, but could
not for the life of me remember how they cooked it in the pressure cooker. (which I never learned how to
cook in anyways) So I first wanted to thank you for posting how to cook this in a crock pot! (which I
definitely learned how to cook in). Secondly, I am so very grateful to have stumbled upon traditional Indian
cooking that is Paleo friendly. Im paleo / vegan because of a dairy allergy, and I cannot tell you how many
times Ive had to pass up the food I LOVE, such as Indian cooking, because of my allergy / lifestyle change.
So again, thank you, youre site will be one I most likely visit far more often than any other!!!
Reply
My Heart Beets says

Im glad you found my blog and even happier that youll be a regular reader
Let me know how
the goat turns out if you make it!

Reply
Sasha says
Thank you so very much for sharing this amazing recipe. My husband does not follow Paleo and
has stated that this is indeed his favorite recipe. We both loved it. I tried adding minced garlic but the garlic
taste didnt really come through. How much garlic should be added to achieve a garlic taste? This was so
easy to make and super duper yummy. Never a dull moment with Paleo thanks to your recipes,
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easy to make and super duper yummy. Never a dull moment with Paleo thanks to your recipes,
Reply
My Heart Beets says

Wow, thanks Sasha! That is such a compliment!
As for garlic, You can try adding 6-10 cloves
(I love garlic, so I use a lot!). You could also mix some garlic powder with the ghee to slather on top of the
naan once its done!
Reply
Razel says
Ive made this paleo naan a few times, and we are wondering the nutrition breakdown. What is the
carbohydrate breakdown?
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Linda says
Made this last night with garbonzo bean flour instead of almond flourit was good. Made this
today with almond flourit was awesome. Im not familiar with Tapioca flour but it gave a super doughy
texture. Even though I keep cooking over the suggested time, I still felt like I didnt cook it all the way
through.
Reply
My Heart Beets says

Hi Linda! Im glad to hear you like the bread. Depending on your pan/stove, it can definitely
take longer to cook through. As long as it isnt gooey inside, it should be fine. You can also finish it in
the oven if youre worried its still not cooked through see my Paleo Naan FAQ
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Michelle says
This recipe is so versatile and so easy! I just made myself a turkey sandwich for lunch using this
naan as bread; I subd sunflower seed flour for the almond as we have nut allergies in our household, and
it is life-changing awesome for me! I dont think Ill be going back to the old stuff. Thank you again and
again.
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Maria says
I just made this and wow, yummo!!! Finally I can eat bread again and enjoy it since going gluten
free and dairy free a year ago!!! THANKS FOR THIS AWESWOME RECIPE!!
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Maria says
I just wrote about how much I loved this Naan recipe but wanted to know how fattening these are
per each one, if you know?
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Michelle says
Is Tapioca starch same as tapioca flour? I used starch and it was sticky gooey on inside and
droopy. Is that because I should use flour vs starch? It was still good just not as good looking as your
pictures. Thank you!
Reply
My Heart Beets says

Hi Michelle, truthfully, I have never used tapioca starch I do know that potato starch and
potato flour are different and not interchangeable. I would suggest using the brands I suggest in the post
because those are the ones I have personally tried. Also, check out this post if you havent yet:
http://myheartbeets.com/commonly-asked-questions-paleo-naan/ I really hope you are able to make
this work for you!
Reply
Bec Lowe says

These are amazing! Used arrowroot flour instead of tapioca. Even my husband, who always sticks
his nose up at my gluten free recipe attempts, really likes them. Thank you!
Reply
My Heart Beets says

Bec, thats so great to hear! Im glad you both liked them

Reply
Janet Smith says

I just made these for the first time. I love naan bread but I am going paleo. They turned out very
well, look great. But they are still limp and kind of dampy feel to the touch. They are definitely cooked long
enough. what is wrong if anything? Also how do I store them.? I made several smaller ones wit a small ladle
kind o like sall pancakes.
Reply
My Heart Beets says

Hi Janet, I would suggest reading through this Paleo Naan FAQ post that Ive put together to
better help you troubleshoot. If youre having trouble with getting the middle cooked through, you can
always put them in the oven for 10 minutes at 350F but if you do that, theyll become slightly crisp. As
for storing, you can freeze them in between sheets of parchment paper and then just re-heat them on a
pan or in the oven.
Reply
Aimee says
Hi! Would I be able to substitute arrowroot flour instead of tapioca? Is there a big difference?
Thanks!
Reply
My Heart Beets says

January 12, 2015 at 11:04 pm
Hi Aimee! Readers have said that it will work but that it makes the bread gummier than tapioca.
I personally havent tried it. You can read through the comments to see what others have to say. Also, if
you have any more questions about the recipe, be sure to check out this link:
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you have any more questions about the recipe, be sure to check out this link:
http://myheartbeets.com/commonly-asked-questions-paleo-naan/ If you try the bread, let me know

what you think!
Reply
Jessica says
Delicious!! Thank you so much for these! We are not paleo but have many food allergies so these
are perfect! Mine looked just like crepes maybe the batter was too thin? But the flavor was great!
Reply
My Heart Beets says

Jessica, Im so glad you liked the recipe! It could be that the batter was thin, but if they turned
out well, thats what counts
Happy to have you as a reader!
Reply
Maeghan says
I think this recipe is absolutely wonderful! So simple, easy and delicious! I made them for the first
time tonight and followed the recipe exactly. My only concern though is that they seemed a bit gummy.
They seemed dry and cooked in the pan and were browning in spots, but after they sat on a plate for a
couple minutes they seemed to go a bit soggy. Do I just need to cook them a bit longer on a lower heat? I
will definitely be making them again, I love that you can make them sweet or savoury.. the options are
endless!!
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Erin says
Hi, just tried making these and I used what they call almond meal here in Australia but checked
with the online definitions and what I used is almond flour. However, when these were done being cooked,
they still seemed gluey on the inside. Is this normal or do I need change something? I can get the Bobs
Redmill almond flour/meal but its crazy expensive.
Thanks!
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Mel says
Erin, I hope our brilliant chef does not mind answering you.
After I made my Naan on the stove in the panI put it in the oven for about 10 minutes. It comes out not
gooey and has a nice crunch. Naan bread is always put in the oven to bake a little. Hope that helps!
Reply
jen yosef says

Love this recipe!! Cant wait to try it out! Im always looking for new paleo recipes! Love your blog
Reply
My Heart Beets says

Thank you, Jen! I hope you love the recipe
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sam says
does it have to be canned coconut milk? will So Delicious coconut milk not work for this? im a
paleo newbie only been at it for a month so im still learning all the differences in ingredients
thanks in advance
Reply
My Heart Beets says

Sam, yup it has to be canned. Check out my naan FAQ page for more info. Hope that helps
Reply
mimi says
I made this last night for my husband he loved it!! I bought Arrow Root vs Tapioca. They taste
amazing!! Thank you so much!
Reply
My Heart Beets says

Thats great! Glad you and your husband liked the bread
Reply
Mel says
Thank you SO much!!!! I am so glad I ran across your blog. My youngest daughter is allergic to
wheat. She used to live on Naan bread. After she was diagnosedit was not longer allowed in her diet.
Until, NOW. I made her some today and she LOVED it. I also made her a pizza. You are brilliant!
Reply
My Heart Beets says

Thank you, Mel! Im so glad you and your daughter love the recipe!!
Reply
Little Old Me says

We just tried these, and they are AWESOME! I cant believe we created such a delightful bread
with so few ingredients (and no eggs!!!). Thank you heaps for your recipe.
P.S. We also made your Pecan Pie Cookies (I think thats the name) today and they are truly delightful. Truly
appreciate your site, and will be looking around some more!
Reply
My Heart Beets says

So glad you liked the naan and the pecan pie cookies!
Hope you will let me know how any
other recipes turn out for you!

Reply
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Rebecca says
Hi I love this how can I make it somehow low carb?

Thanks
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djsunyc says
my girlfriend is celiac (and allergic to white rice flour) so weve tried so many different bread
recipes for her but i must say that this was not only the easiest, but probably the best. this recipe has single
handedly changed the way i can cook for her now.
since im a bit anal, i figure i would share some details on how i prep it in case anyone is having issues.
i use bobs red mill tapioca flour (which is the same as tapioca starch).
i use trader joes almond meal (it not as fine as almond flour)
i made this twice with 2 different cans of coconut milk from my super market. both were spanish
companies (one was iberia and i forgot the other one but definitely a no-name smaller brand) and both
were on sale for .99 cents
i have an electric stove so i put the setting to between 4 and 5 (my stove goes from lo-2-3--8-9-hi).
before mixing the coconut milk with the dry ingredients, i mixed up the milk with a fork to make sure the
pulp and liquid are all combined. i mixed the batter and poured in a 1/4 cup to a non stick pan (with no
butter or oil) just like ashley says to do.
first time i made it, the stove was on setting 4 and it took about 4 mins on the first side and 3 mins on the
second. it was a bit light on the crisp factor and color but was still cooked through. the second time i made
it, i increased the heat to 5 and it gave me the nice crisp bread with darker marks and tasted even better
almost like a chapati. this took about 3 mins on the first side and then 2 mins on the second. but like ashley
said, all stoves are different so this will require some experimentation.
the first time i made it, the batter was not runny but not thick either. the second time, the batter was
slightly thicker. when i cooked them both times, while cooking the first side, the top was still moist but
solid when i flipped them. nothing was running off.
the amounts in the recipe made about four 6-7 inch slices.
some thoughts again, this is a tremendous recipe. since i used almond meal and not finer almond flour,
the color of the bread was a bit more greyish in color. i suspect a finer almond flour will give it a more
yellowish/brown color. but the taste was still great.
if you let it sit for a little bit, it will get soggy/limp. i just popped it back in my toaster oven (on a low toast
setting) and it crisped it right back up. i was eating these things plain and they were still great. the texture
and stretchiness mimicking real naan bread still blows my mind.
i used this for an empanda like the other recipe on this site and my girlfriend liked themalot. (i made my
own filling so i cant comment on ashleys recipe). i mean this really opens up an entire world of stuff i
cant say enough how blown away i am with this recipe. im already planning some apple pie pockets, pizza
pockets and a calzone.
good luck everyone in their attempts but for me, this is a thumbs up 5 star recipe b/c of not only how easy
it is to make it, but the taste and texture.
thanks ashley.
Reply
My Heart Beets says

Wow, that is great! Im so glad you and your girlfriend like this recipe
And thanks so much for
including all of these tips Im sure readers will find them really helpful!
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Jenny Bell says

This turned out amazing. I added garlic powder to mine, in hopes that it would taste similar to the
garlic naan at our local Indian Restaurant. O.M.G. This turned out soooooo much better than them. I am
impressed.
I used Bobs red mill almond flour and tapioca flour. I also used a cast iron skillet, which I think makes a
difference.
Reply
My Heart Beets says

Jenny, thats awesome! So glad you liked the recipe

Reply
Monica says
Anyone considering making this NEEDS to give it a try. I live in China and only had quick access to
sweet potato starch and whole almonds in my pantry. I was so eager to give it a shot that I literally busted
out my pestle and mortar to make the closest thing I could to almond flour. Because I wasnt using tapioca,
I needed a binder, so I used one egg yolk beat into my measuring cup and topped it off with coconut milk
until it hit one cup. On the side of some green curry meatballs, this was perfect, even with the grainy
texture of the almond. No eggy taste. Ive ordered some almond and tapioca flour and cant wait to give
your original recipe a shot!! Thanks for the innovative recipe!
Reply
My Heart Beets says

Monica, Im so glad you were able to make this recipe work for you! Cant wait to hear what you
think of the original recipe
Reply
K says
I love the recipe, I cant wait to try it. I usually steer away from tapioca flour recipes but this
sounds worth it!
I hate hate hate hate the stupid subscribe to my email list! pop-up. Whenever I see those, that means I
will absolutely not follow/subscribe/etc. the website I see them on.
Reply
My Heart Beets says

Great, hope you like it! As for the subscriber pop-up, Ive noticed that a lot more people DO
subscribe when I have it up and since I provide a free service that helps people, I dont have plans to
remove it at this time. I think it does more good than harm. You certainly dont have to subscribe though!
Reply
Weasel Fields says

This is the best paleo bread that I have made and tasted. However, being that I am strictly
counting calories, I will now try it with lite coconut milk and see how it compares.
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Weasel Fields says

These were amazing!!
Reply
My Heart Beets says

Glad you liked them!

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Barb says
How many servings is this?

Reply
My Heart Beets says

Barb, it makes 6 small naans. I usually eat 1-2 with my meal.

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Sherry says
I am not sure how these are carb friendly, tapioco flour/starch has 28 grams of carbs per 1/4 cup,
this recipe asks for 1/2 cup and makes 4 pieces of bread that is 14grams of carbs per piece Am I missing
something?
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Charlene says
March 1, 2015 at 3:25 am
I am very new to anything Paleo (I actually googled it) and I just tried these For dinner with your
Butter Chicken. It was the first time I tried to cook Indian from scratch and found it easy quick and much
more tasty than what you get out of a bottle. Yum yum new favourite.
Reply
My Heart Beets says

March 6, 2015 at 9:08 am
Charlene, so glad you tried cooking Indian food! It really is easy! Thank you for letting me know
how it turned out
Reply
Chanda says
March 1, 2015 at 5:56 pm
Im sure you get asked about substitutions a lot, but I couldnt find much about flax meal in the
comments! Im trying to eat a very low-carb, ketogenic diet. Looking at the tapioca flour, it has 26 grams of
carbs per 1/4 cup, which is way too much for me. Is it possible to substitute finely ground flax meal for the
tapioca? I imagine it would be a nuttier tasting naan, but Im okay with that. I could also add a little baking
powder for rise (I do this for one minute mug muffins). I also dont mind adding an egg, if necessary. What
do you think?
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do you think?
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Chanda says
March 2, 2015 at 1:02 am
I decided to go ahead and just try it with the flax meal. And I didnt have any full-fat coconut
milk, so I used what I had on hand, which was Silk Almond Coconut milk, unsweetened. I also added a
teaspoon of baking powder to help the dough puff a bit.
It held together well. It looked like naan, albeit a bit darker due to the flax meal, and not quite as puffybubbly. It was a bit gooey in the middle, even though the outsides were well-cooked, but I fixed that
easily by putting it into the microwave for a minute. I think that would help any gooeyness with the
regular recipe that I saw other people commenting about.
So, the taste? Ehhh You better really like flax meal. I didnt add any salt to the dough, so I slathered it
in butter and sprinkled some salt on top. It might have been good if I had been eating it dipped into a
curry sauce, but Ill be honest; I dont think Ill make it that way, again. I think Id prefer to bite the carb
bullet and go with the tapioca flour. Is it really a lot closer in flavor to regular naan?
Otherwise, I might try getting some of Bobs Red Mill low carb bread mix and doing it that way. Its not
paleo, but at least it would be low carb enough.
Reply
My Heart Beets says

March 2, 2015 at 10:04 am
Hi Chanda, nope you cant sub flax for tapioca. I actually have a paleo roti recipe that uses
flaxseed meal but it also calls for tapioca. See my naan faq page for subs that might work (dont think any
are low carb). Hopefully one of these days Ill be able to figure out a low carb flatbread!
Reply
Sabrina says
March 6, 2015 at 9:03 pm
This recipe was pretty good, but I found the flavor to be too coconutty. My son, who is not a fan of
coconut, tried a bite and said that he would eat it if I could cover up the coconut taste. I added a pressed
clove of garlic, which really improved the taste but still wasnt enough to fully mask the coconut smell.
Having said that, I really enjoyed eating a wrap (after years) using this recipe. My filling was buffalo chicken,
birds eye chillies, cilantro and red onion. It tasted great and held up really well!
Here are some recommendations:
1. Make sure your pan is really hot before you begin. Pour the batter and then turn down the heat.
2. Press two cloves of garlic into the batter
3. Use only 3/4 cup coconut milk. An entire cup made the batter too thin.
Thank you for a great recipe that we will definitely be using often!
Reply
Emma says
March 9, 2015 at 5:21 am
This Naan bread batter is brilliant!! Thank you so much for sharing!!
Reply
My Heart Beets says

March 9, 2015 at 2:47 pm
Emma, so glad you liked it!

Reply
Judy says
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Judy says
March 11, 2015 at 5:11 pm
Mine is still cooking in my cast iron skillet and looks amazing. It wouldve been helpful to have a
time estimate because I dont have a clue! What is it supposed to look like on the inside when its done?
Reply
Diane says
March 11, 2015 at 10:07 pm
this recipe is pure genius! Ive been cooking and baking for many, many years, and I can usually
figure out a pretty reasonable facsimile of what a written recipe will taste like once I read it but this had
me stumped! even though most paleo breads Ive eaten (till now) have been uniformly awful, I *had* to try
this recipe out of curiosity. I am SO GLAD I did; its delicious! I figured even if it wasnt very good, Id slather
it with grassfed butter and all would be okay well, I. FORGOT. TO. BUTTER. IT! and I didnt even notice!
nor did my housemates; it was that delicious. thank you so much! Im about to go grab another half piece to
butter. I wouldnt do that with *any* other paleo bread recipe.
I cant wait to waffle it!
Reply
My Heart Beets says

March 13, 2015 at 1:29 pm
Wow, thanks Diane!
The fact that you forgot to butter it and didnt notice might just be the
best compliment Ive ever received about this naan, lol. Theyre realllly good as waffles nice and crispy!
Reply
soso says
March 20, 2015 at 3:40 pm
great but tapioca has alot of carbs and this was suppose to be low carbs. i was looking for the
nutritional value. maybe changing this to ground outmeal, flax seed meal and then coconut milk ..
because if im going to go with something with carbs might as well have it passs through then keep in my
fatty tissue
Reply
My Heart Beets says

March 23, 2015 at 11:19 am
Hi, not sure where I said this was a low carb recipe
Reply
Judy says
March 22, 2015 at 12:57 pm
I cooked it on the stove in my iron skillet for nearly an hour and finally took it off because even
though I had it turned on low, it was burning in spots; yet still it wasnt completely done. Can this be
successfully baked in the oven and if so, for how long?
Reply
My Heart Beets says

March 23, 2015 at 9:02 am
Check out this page to answer your question and to help you troubleshoot:
http://myheartbeets.com/commonly-asked-questions-paleo-naan/
Reply
StayC says
March 22, 2015 at 4:39 pm
Anyone ever tried cashew flour instead of almond flour for this recipe?
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Jennifer says
April 1, 2015 at 6:01 pm
This recipe is amazing! I made it and topped it with caramelized onions for lunch todayso good!
Thanks for the recipe!
Reply
My Heart Beets says

April 6, 2015 at 2:19 pm
Jennifer, caramelized onions on naan sounds delish! So glad you liked it!
Reply
Velu says
April 9, 2015 at 11:08 am
This is a great recipe. An instant hit with my daughter who is on CF/GF diet. Thank you very
much!!
Reply
My Heart Beets says

April 9, 2015 at 12:09 pm
Thank you, Velu!! So happy to hear that your daughter likes the naan!
Reply
Jas says
April 10, 2015 at 7:19 pm
Thanks Ashley for the awesome recipes.

I am from India and following Paleo diet but the problem is that I have hypothyroid as well. I prefer coconut
flour as compare to almond flour. Can I use coconut flour instead of almond flour for naan and cookies?
I loved your Kanji recipe as well. Please upload more recipes for Indian fermented foods.
Thanks
Reply
My Heart Beets says

April 13, 2015 at 11:22 am
Jas, glad you found my site! Unfortunately, you cant use coconut flour as a substitute for
almond flour because coconut flour is very unique and requires a lot of liquid. I have been working on a
coconut flour flatbread and will hopefully be able to share it soon! I also plan on adding more fermented
recipes
Reply
Noel says
April 28, 2015 at 5:19 am
I wonder, what you can replace almond flour with? DS is allergic is all nuts as well, so all nuts
are out of our pantry.
Reply
Simon says
April 13, 2015 at 4:02 am
Super delicious Great recipe. Thanks for posting this up.

Simon
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Al says
April 16, 2015 at 7:25 pm
Thank you for the recipe! I was missing having tabbouleh and pita and your Naan bread recipe is
the perfect companion for the tabbouleh.
Reply
My Heart Beets says

April 17, 2015 at 7:35 am
Al, so glad you liked it!

Reply
Cari says
April 17, 2015 at 10:17 pm
WE LOVE THESE!!! My husband reacts to almonds so I sub coconut flour with huge success!
Thanks for your wonderful authentic recipes Ashley!
Reply
My Heart Beets says

April 20, 2015 at 6:19 pm
Cari, Im so glad to hear that!!

Reply
Alisha says
April 18, 2015 at 10:24 am
I cannot have tapioca. Could I sub it with arrowroot?

Reply
My Heart Beets says

April 20, 2015 at 6:18 pm
Hi Alisha, I havent tried it with arrowroot but I have heard from readers that it does work.
Reply
Janelle says
April 25, 2015 at 12:06 pm
Just made these to use as pizza crusts. I didnt have any coconut milk, so I improvised. I cannot
guarantee exact amounts as I did not measure everytime. I used approximately 3/4 cup tapioca flour, 3/4
cup almond flour, 3/4 cup almond milk, 4 tsp melted coconut oil, and 1 tsp. coconut flour.
They were delicious!! The middle was goo-ey with crunchy sides. They were a little too oily, so I did have to
wipe down the pan with a paper towel between each naan attempt. The middle was a little too goo-ey for
pizza crusts, as I dont think I left them in the oven long enough.
Just starting following you and will definitely be attempting more recipes in the future
Reply
Ruth says
April 30, 2015 at 2:56 am
For some time now, our food co-op has had only low-fat coconut milk available, so Ive tried
making this naan with it, and it has worked fabulously. Can you explain gently why we should use only the
full-fat kind, please? I have made it several times already (I seem to keep eating it up! It works so well for
how I like to eat) and am experimenting with other flours, spices, flavors, and such. Thank you!
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My Heart Beets says

April 30, 2015 at 8:14 am
Hi Ruth, Ive heard from some readers that theyve had trouble with thin coconut milk, but Ive
never tried it myself. Im glad to hear that it works well for you
Reply
Lori says
May 3, 2015 at 2:45 pm
Love this!!! Thank you soooooooooooo much!!!

Ive already made two batches!!!
Reply
My Heart Beets says

May 4, 2015 at 9:23 am
Lori, happy to hear that you like it so much!!

Reply
Lori says
May 20, 2015 at 12:49 pm
Served these buns with grilled chicken/apple brats this past weekend.
BIG hit with hubby. He said they paired better with the brats than hot dog buns would have!! GIRL,
YOU ROCK!!
Reply
My Heart Beets says

May 21, 2015 at 11:34 am
Lori, thank you! And wow, what a compliment! So glad you and your hubby liked the bread
Reply
Melissa says
May 8, 2015 at 3:58 pm
OMG the best recipe yet
Reply
My Heart Beets says

May 10, 2015 at 6:07 pm
Thanks, Melissa
Reply
Diana says
May 9, 2015 at 11:50 am
Made these last night as a pita bread replacement to have with hummus. They were so yummy! I
love how easy they are! I didnt have any full fat coconut milk, but the light stuff from Trader Joes worked
well. They were a bit sticky, but I figured out that I just needed to cook them longer. I made them on my
electric griddle so I could make 6 small ones at one time. I think I may toss them in the oven for a while to
finish the cooking process next time.
Off to have leftovers with a bit of cream cheese and blueberry compote for breakfast!
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My Heart Beets says

May 11, 2015 at 8:26 am
Yay, glad you liked them! And, wow, cream cheese and blueberry compote on paleo naan sounds
amazing!!
Reply
Eva says
May 18, 2015 at 2:27 am
I made this with arrowroot instead of tapioca flour and was great. It was a little in the bits that
werent cooked as much but I was in a hurry as the rest of my curry was getting cold haha.
I loved it, my partner who is a bit iffy about Paleo loved them too. Will definitely use this recipe again!
Reply
My Heart Beets says

May 18, 2015 at 1:00 pm
Glad you liked it, Eva!

Reply
I ana says
May 19, 2015 at 4:58 pm
So, there was a lot of people bickering about nut allergies but unless I missed it nobody actually
offered a solution past coconut flour not being an option. For those of us who cant use almond flour, what
can we use instead? Anyone?
Reply
Raseel says
May 21, 2015 at 1:19 pm
I love the flavour and texture of these naan!! all the goodness without the hassles of yeast and
waiting! Delicious!!
Reply
My Heart Beets says

May 24, 2015 at 9:10 am
Thank you!!
Reply
Airyfairycelt says
May 23, 2015 at 6:18 pm
Thank you very much for this versatile recipe! I love all the things I can make, quickly, and easily.
My kind of cookery if I can get away with it!
The comments are really helpful too and I thank all the amazing contributors and it set me to wondering if
those clever and helpful people also got their thank you. So I thank you all!
Reply
My Heart Beets says

May 28, 2015 at 8:56 am
Glad you like it!

Reply
Lisa says
May 28, 2015 at 9:20 pm
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May 28, 2015 at 9:20 pm
Made these today and my parents ( mom is celiac, dad and I are diabetic/gluten intolerant) raved
about them. It was a little gooey, but the taste is fantastic. I need something to eat some leftover gyro meat
and chicken schwarma. I then made some cream cheese/vanilla/brown sugar splenda mix and topped with
sliced strawberries. We are in heaven! Started dreaming of all the things we can use these for.
Thank you!!!
Reply
Henna says
June 1, 2015 at 8:19 am
Hi! Just found your website and its brilliant. But Im unsure of what size your cups are? Any help
on were I can buy cups like yours to measure out things, such as almond flour, would be great. Im from the
U.K, though. Thank you! Cant wait to make these naan breads.
Reply
My Heart Beets says

June 1, 2015 at 5:35 pm
Hi Henna, thank you! Heres a link to measuring cups similar to the ones that I use:
http://amzn.to/1datzJX
Reply
Henna says
June 2, 2015 at 1:34 am
Thank you so much for the link! And for all the really yummy grain-free recipes! I made the
sesame chicken yesterday and it was sooooo yummy! Youre making healthy eating fun and easy for
me, so thank you!
Reply
My Heart Beets says

June 2, 2015 at 8:18 am
Thats awesome!! So glad you liked the sesame chicken

Reply
Amy says
June 4, 2015 at 6:26 am
Thank you for your lovely recipe

Weve tried the recipe twice, and closely followed the method, and also used the same brands of
ingredients (Ive checked the comments section) but it is too soft inside (sticky) on the inside. On the 1st
time, we cooked it over medium heat, but it was sticky on the inside. The 2nd time, I turned the heat down
low and cooked it for 30 mins, but it was still sticky.
Any suggestions? Thank you so much!
Reply
My Heart Beets says

June 6, 2015 at 12:55 pm
Amy, it definitely shouldnt take 30 minutes. To speed up the cooking process, try putting the
flatbreads it in the oven bake them at 350 for 10 minutes or until cooked through inside. That should
definitely help! Please let me know how this turns out for you!
Reply
ferzana says
June 19, 2015 at 9:47 am
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June 19, 2015 at 9:47 am
Hi Ashley,
Ive made these a few times! They. Are. AWESOME!!!! Please can you tell me how to subsitute coconut flour
for the tapioca flour?
THANKS!
Reply
My Heart Beets says

June 19, 2015 at 10:06 am
Thanks!! You cant leave out tapioca flour, sorry! Its necessary for this flatbread.
Reply
Sadia says
June 21, 2015 at 12:43 am
Have you tried to use Ottos Natural Cassava Flour to make naans or parathas?
Reply
My Heart Beets says

June 22, 2015 at 4:55 pm
Not yet, but I really want to!

Reply
Debra says
June 21, 2015 at 5:50 pm
I cooked the Paleo Naan Bread recipe, it was so easy, and it did taste like the real deal. One of my
favorite breakfast is Peanut Butter and I believe Ghee, Peanut Butter on the Naan bread, with French Roast
coffee will hit the spot.
Reply
My Heart Beets says

June 23, 2015 at 4:06 pm
Im so glad you liked it!

Reply
Nichole says
June 25, 2015 at 11:19 am
This is great! I made it to go along with the sloppy joe we had for dinner the other night! Was
really good! Im wondering why you havent made a pancake yet? Did I just miss it on the website? I saw the
waffle recipe, but not a pancake one? Is there a reason? Thanks again for the great recipe!
Reply
My Heart Beets says

June 26, 2015 at 6:49 pm
Youre so right I need a pancake recipe! Ill add it to the top of my to-make list
Reply
Mariam says
June 27, 2015 at 6:12 pm
Thank you so much for this wonderful, adaptable, easy recipe. I passed it to my mom who tried to
just put the dough as large pancakes on a parchment-lined cookie sheet in the oven at 425 for 15 minutes
(or 18 if you like it crispy) and it works great too!
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(or 18 if you like it crispy) and it works great too!
Reply
My Heart Beets says

June 28, 2015 at 4:50 pm
Hi Mariam! Im so glad you like the recipe
Did she put the batter straight onto the sheet (vs.
cooking it over the stove first)? Ill have to try that!

Reply
Mariam says
July 1, 2015 at 8:25 am
Straight onto the sheet! Then, depending on how long you leave it in the oven it will come
soft and foldable (more like pita bread) or slightly more rigid and crispy on the borders. Delicious
either way! She came up with this method because I didnt have a non-stick pan for the stove.
Reply
My Heart Beets says

July 1, 2015 at 11:17 am
That is so cool, thanks so much for telling me about that Mariam
Will definitely be
trying this!
Reply
Christina says
July 5, 2015 at 11:07 pm
I was struck by the strong taste of coconut at first but what a perfect texture. They grew on me
quickly, perfect to wrap around chicken. Awesome recipe! I want to try them with homemade thick
cashew-macademia nut milk as that is the closest I have found in taste to full fat cows milk. Either way, I
will make these again.
Reply
My Heart Beets says

July 6, 2015 at 10:15 am
Christina, glad to hear youll be making these again! Also, homemade cashew-macadamia nut
milk sounds delicious. Please let me know how those turn out!
Reply
joe says
July 10, 2015 at 6:50 pm
There is a definite coconut flavor here. So, I cannot see making a pizza dough with it. Anything
sweet will come out very nice but savory..not the best, not the worst. But the carbs are sky high for those
who care.
Reply
Becca GUtwirth says

July 25, 2015 at 10:49 pm
I just wanted to let you know that I made the 3 ingredient naan tonight, as I have done plenty of
times. Tonight though, I made it in my pizelle iron. Crispy little 35 calorie wonders of deliciousness!
Amazing- thanks for the recipe.
Reply
My Heart Beets says
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My Heart Beets says
July 27, 2015 at 9:12 am
Becca, that sounds amazing!! Now I really want a pizelle iron so that I can try to make cannolis!
AH thank you for sharing. Pretty sure a pizelle iron will be on my Christmas list this year.
Reply
Amber H. says
July 31, 2015 at 12:18 am
OK, So I wrote you two comments last night on the peach and prosciutto pizza recipe. I did more
research on your blog and found this recipe and your FAQ blog and video on making this naan. So I tried to
make that pizza crust a 3rd time. This time I made 3 crusts instead of the one big one (I have terrible frying
pan flipping skills) and it turned out great! I baked them on a pizza stone and they were nice and crispy
around the edges and a little (not too much) soft in the middle. THANK YOU for this recipe. I recently
decided to go grain free and kinda paleo. I have been DYING for some kind of bread in my life to keep my
from jumping overboard the sanity ship. Im not vegan but I cant stand all of the constant meat recipes I
see on so many paleo meal plans and blogs. Im a meat-lesser, less-meat paleo eater I guess. Im trying
your tahini freezer fudge right now and will be sure to let you know what I think once it is frozen.
Reply
Rajkumar Chowhan says

July 31, 2015 at 5:11 pm
Ashley, you are a fraud. This is not Paleo Naan. Its a pancake, thats all.
False advertizing. You havent invented anything.
And you book is full of Indian Recipes which is naturally gluten-free and grain-free and you are
fraudulently claiming they are all Paleo.
Shame on you.
Raj.
Reply
Ti ani says
August 7, 2015 at 12:23 am
I just made these to make falafels and let me tell you, they were the best tortillas (or tortilla like
food) Ive made since we started our gluten free diet a year and a half ago! I do try to watch the carbs
though and was sad to see the tapioca flour was packed with them. Is there a substitute I can use for it?
Either way Id like to give you a big thanks! This recipe is delicious!
Reply
My Heart Beets says

Tiffani, glad you liked the recipe! I dont know of a sub for tapioca/arrowroot.
Reply
Barbara Adams says

Is there a substitute for tapioca flour? I live in Ecuador and it is not available here. We do have
almond flour.
Thanks,
Barbara
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My Heart Beets says

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Barbara, you can use arrowroot flour. Hopefully you can find that there?
Reply
Suzanne says
August 17, 2015 at 6:37 pm
Hello! I saw a comment above the recipe that you have a coconut flour naan recipe? Where can I
find it??
Reply
My Heart Beets says

August 18, 2015 at 8:18 am
Hi Suzanne! You can find it in my eBook: http://www.southasianpersuasion.com/

Reply
Esther says
August 30, 2015 at 12:04 pm
Help! I have made these twice and they turn out greasy and gummy texture. What am doing
wrong? Thanks
Reply
My Heart Beets says

August 31, 2015 at 9:34 am
Hi Esther, have you seen my Paleo Naan FAQ? Hopefully that will answer your questions
Let
me know!
Reply
Lily says
I must be living on another planet. Ive had cardboard that tasted better than these. If this is all we
can hope for in a bread substitute, I will never land my spaceship here again.
Reply
My Heart Beets says

Lily, I actually appreciate the creative complaint lol. sorry you didnt like this! hope you find
something else on my website that you do like
Reply
Fay Mandalia says

Loved the Paleo Naan after 6 weeks of no bread, rice or wheat! The texture and taste was
fantastic! I doubled the batch and stored the left-over in the fridge. Next day cooked the rest of the recipe
but it was gummy. It was great the first time so I guess Ill just make it fresh each time. What a great
addition to my Paleo diet! Thanks, Ashley!
Reply
My Heart Beets says

Fay, so glad you liked them! If you want to reheat them I suggest using an oven they likely
wont be as gummy. Hope that helps
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Alyssa Singh says

Ashley,
Thank you so much for this recipe! I was shocked at how well it turned out. It made my husband and I very
happy.
Reply
My Heart Beets says

Alyssa, so glad you and your husband liked it!!

Reply
Yasmin says
hi
Was wondering if the paleo naan tastes like coconut ? I cannot handle the taste of coconut.
Can the coconut milk be substituted with anything else ?
Thanks
Reply
Sandra Molinari says

As I am writing this I am eating one of the paleo Naan that I just made.It is delicious! I was a bit
skeptical, but now I am sold!!
Reply
My Heart Beets says

Sandra, glad you gave it a try!

Reply
Lynn says
This is a very tasty and easy to make. I have a suggestion regarding the recipe to help others that
dont watch the video. I think of coconut milk in a carton in the dairy aisle and not in a can. Please consider
adding a note on the recipe that its coconut milk in a can.
Reply
Mrs. E. says
This recipe is pure awesomeness. It is sooo good! I can now have bread!
Thank you!
Reply
My Heart Beets says

Glad you liked it

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Lindsey says
Well this recipe is life altering! Thanks for making paleo bread eating a thousand times easier!
Reply
My Heart Beets says

Thanks, Lindsey!! Glad you like the recipe

Reply
Thulasi says
I tried this and its soo good. This is coming from someone who cant cook at al. Easy enough not
to screw up and yummy enough to keep making it. Thanks Ashley!
Reply
My Heart Beets says

Thulasi, so glad you liked it!

Reply
Christina says
I made these this evening. Loved them. I used brown rice flour in place of the almond flour. They
were great. Since I am the only one eating them, I made a few plain, I added cinnamon to a couple, and
crushed red pepper flakes to another. They were amazing as well. I definitely recommend anyone to try
them.
Reply
My Heart Beets says

October 12, 2015 at 11:57 am
Christina, good to know that brown rice flour works as a substitute!

Reply
Priya says
I accidentally used light coconut milk but it still worked out to be amazing! I will use full fat
coconut milk next time. Thank you soo much! Just eating one is so filling. So easy to make and successful!
Reply
My Heart Beets says

October 19, 2015 at 12:38 am
Priya, glad it worked out! And happy to hear that you like the recipe!
Reply
Brenda Lobo says

This is a great recipe! These paleo naans came out great and tasted much better than I was
expecting..
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expecting..
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My Heart Beets says

Thanks, Brenda! Happy to hear that

Reply
Liz says
These were awesome! And so very quick and easy. I followed the recipes exactly, and they came
out perfectly. Thank you!
Reply
My Heart Beets says

October 26, 2015 at 12:51 pm
Happy to hear that, Liz!

Reply
Russ M. says
October 29, 2015 at 12:18 pm
I have Bobs Red Mill Gluten Free All-Purpose Baking Flour. Could I use it in place of the Almond
flour?
Reply
Lulu says
Weve been paleo for so long that my 7 year old and my 5 year old didnt know that it was called
naan. After making it several times with great success, I realized they were calling it nom, like nom nom
nom! Haha! Lol! Its one of our faves! Thanks for all your great work!
Reply
My Heart Beets says

Lol, that is too adorable!! I love the name nom more than naan!!
Reply
soniaO says
Hey Ashley, thank you for a wonderful recipe that turned out perfectly and so deliciously. I was
afraid the naan would be gummy from reading the reviews, and mine werent at all. I did cook the naan
about 3-4 minutes per side on medium heat. The flavor was amazing, the texture a bit crispy and
wonderfully chewy. My husband loved them, too! I tried to rate your recipe a 5, and no matter how many
times I clicked on the 5th star, it wouldnt take. Thanks again! Youre tremendous. (Im not paleio, just
allergic to wheat.)
Reply
My Heart Beets says

Sonia, glad to hear it worked out so well for ya
Thanks for letting me know!
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Laura Blanton says

I love this recipe and the resulting bread! I chose to substitute the almond meal with corn meal
due to the cost of almonds this year. I used a very finely ground, white, organic corn meal and maybe an
extra tablespoon of liquid to the batter. It is quite good. Im sure it is not as smooth as it would be with the
almond flour, but I like the texture. It rather reminds me of the texture of cream of wheat.
I can see me making this almost daily, whether I have stew or curry to spoon up with it or not! Thank you
so much for inventing this and sharing it so freely with all of us!
Reply
My Heart Beets says

Great to know that cornmeal will work as a substitute! Thanks, Laura

Reply
Stephanie says
I just made myself a mini pizza and it was delicious! Do you know how many calories there are?
Reply
Monique says
Looks great, but I have to watch carb/starch intake and tapioca flour is the same as tapioca
starch.
Will try, but would never use a non-stick pan though!
Reply
Ren Hancock says

Is there another flour to substitute for the almond? I have an allergy to Almonds. Thank you in
advance.
Ren
Reply
My Heart Beets says

Hi Rene! I have a coconut flour naan in my ebook: southasianpersuasion.com and I also have
paleo roti on the blog!
Reply
Nicole says
For those not having a good outcome with tapioca flouruse arrowroot flour! I cant have tapioca
so I always sub it out for arrowroot and it worked great in this recipe!
I LOVE these babies and thank you for coming up with this recipe!!!
Reply
My Heart Beets says

so glad you like the recipe!!

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Airyfairycelt says
I just popped in, happy new year all, to say arthritis here so use my pressies, an electric whisk or
hand stick blender. I find it looks a bit curdled although it isnt at all and these mix everything for me so I
dont miss out. Makes lovely smooth batters and when I want them to go a bit further I add a little water IE
for a thinner base here.
I love the thick one and often spread hummus or beet spread, but have a big salad on the thin one and they
all make a meal.
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Dot the Dino says

Ashley!
Thank you, dear!
I am death lover to naan, paratha, murtabak, briyani rice and all kinds of Indian foods.
Living in Malaysia have made all Indian foods my favourites.
And about this paleo lifestyle, I have just started a month.
But always on and off and I always felt dizzy when I eat gluten, flour.
I cant wait to share my paleo-naan to my friends for my tea break this evening!
Reply
My Heart Beets says

Thats great to hear!

Reply
jenn says
Made this for my 7 yr. Old son who cannot have dairy, eggs or gluten. It turned out great! I put jam
on it and he ate it for breakfast.
Thank you so much! Its easy to make and really helps to fill the void as we have not found any bread
recipes that were gluten free and also egg free.
Reply
My Heart Beets says

Im so glad your son liked it!! Thanks for letting me know how it turned out for you guys, Jenn
Reply
Jennifer says
AMAZING!! Didnt have almond flour so substituted sorghum flour (Bobs Red Mill) and they came
out great.
Thank you mucho!
Reply
Brandi says
This recipe was so delicious and easy. I added a little Italian flair to it by adding Rosemary,
oregano, garlic powder, onion powder, salt, and brushing it with olive oil. This definitely will help with my
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oregano, garlic powder, onion powder, salt, and brushing it3IngredientPaleoNaan(Indianbread)MyHeartBeets
with olive oil. This definitely will help with my
bread craving
Reply
My Heart Beets says

January 22, 2016 at 11:45 pm
Ooh, love your additions!! Glad you like the recipe

Reply
Louanne says
So, this is a genius recipe! I didnt have any tapioca, but I did have some GF flour (Better Batter). I
used 1/4 cup of the GF flour, but kept everything else the same. I made them small, so the carb content for
2 is approximately 5 net grams. This morning I had a vegan, GF, low carb grilled cheese (a nearly impossible
feat)Im so happy!
Reply
My Heart Beets says

OOh that vegan grilled cheese sounds delish! So glad you made this work for you!!
Reply
Maryanne Fox says

Made the naan tonight as a substitute for tortillas with beef fajitas- better than tortillas!! Love
them Gonna be my go to instead of toast and bread, Coconut wraps cannot compare with the warm soft
goodness of these things and so easy. I only wish almond flour wasnt so expensive but Im learning to eat
better you have to buy better quality ingredients.
Thanks for the recipe. Bread is the hardest thing to give up.
Reply
My Heart Beets says

January 26, 2016 at 12:05 pm
Awesome!! Happy to hear that you like the recipe so much, Maryanne
Reply
Ira Kravitz says

January 25, 2016 at 12:44 pm
Any chance youve thought about reworking this with Cassava flour? Have you tried Ottos
Cassava flour?
Reply
My Heart Beets says

I havent tried it yet!

Reply
Heather says
I was so excited to make this over the weekend I also used the Bobs tapioca flour and had the
gooey middles despite VERY long cooking time. I ended up throwing mine in the oven and it came out
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more like a cracker. Which was good! But non naan like at all
Reply
My Heart Beets says

Heather, check out my Paleo Naan FAQ to troubleshoot!

Reply
Lindsey says
Question, would I get the same result if i exchanged the almond flour for coconut flour?
Reply
My Heart Beets says

January 26, 2016 at 11:56 am
Lindsey, my coconut flour naan recipe is in my eBook: http://www.southasianpersuasion.com/

Reply
Katie says
Did anyone elses turn out gluey? Help?
Reply
Diane says
this so easy and delicious, Thanks!! Love it! just have to be patient while cooking and it turns out
great.
Reply
My Heart Beets says

Happy to hear that, Diane! Glad you like it

Reply
Nick says
So cool you did a South Asian Paleo Cookbook. Wonder if there is a Chinese or Japanese one?
Great job.
Reply
Veronica Pert says

Hi Ive just made the Paleo Naan and my husband loved them as did I. What is the calorie and carb
count for these. As Im type 2 diabetic I checked the carb content for the tapioca flour and it seems to be
quite high but I dont know if the overall carbs come down because Ive used it with almond flour. If the
carbs are high is there anything else I can use?
Thanks
Veronica
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Veronica
Reply
Jessica says
Hi Ashley
I am struggling to get round evenly cooked naan. Can they be baked?
Reply
Kimberly Blevins says

Have you attempting using Ottos Cassava flour as a replacement? Wasnt sure if the ration would
be the same, 1 cup cassava flour and 1 cup coconut milk.
Reply
My Heart Beets says

nope I havent tried cassava flour yet!

Reply
Christianne says
I subbed corn starch and xanthum gum for the tapioca flour and it stilled turned out pretty good.
Reply
Christianne says
I didnt have tapioca flour so I used cornstarch and xanthum gum and they turned out great.
Reply
My Heart Beets says

glad to hear you made them work for you!

Reply
karthick says
March 3, 2016 at 1:36 pm
Tapioca is not paleo

It is high in carb
Reply
Julie says
March 4, 2016 at 12:56 pm
These were heavenly! I had been wanting to try these for quite some time, and finally got around
to it today. Once I started making them, I couldnt get enough! Sooooo good. I ran out of almond flour, so I
did half almond flour and half brown rice flour. I cooked them in a cast iron pan with a little butter (well,
Earth Balance, actually), at a low heat for awhile, so they would cook through to the middle without
burning. Worked like a charm. I cant wait to try them as empanadas. I saved the last bit of batter from this
batch to try out as a turnover. I only had clementines in the house, so thats what I cooked down for the
filling. It wont be the same as apple, but I dont care I have a feeling they are going to rock, regardless!
Reply
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Reply
My Heart Beets says

March 22, 2016 at 12:14 pm
Im so glad you liked the recipe, Julie! And thanks for sharing your substitutions
Hope you
love the empanadas when you try them!

Reply
eliza says
March 5, 2016 at 7:39 am
Hi! Made this recipe last night and it was super delicious and so easy! However, it tastes less than
a nan and more like and authentic sri lankan hopperwhich is even better! thanks!!!
Reply
My Heart Beets says

March 5, 2016 at 4:28 pm
is a sri lankan hopper similar to appam (kerala hopper)? if only I could make that paleo
Reply
Liz says
March 9, 2016 at 11:18 pm
I started making these after stumbling across your site about 6 months ago, and I am so delighted
to say that they have become a stable part of my arsenal- Ive been making double batches to keep in the
fridge for the week so I can spoon one into a skillet whenever- to hold breakfast veggies, leftovers from last
night, as a side for dinner stir frys (stir fries? Whatever it is, its delicious scooped up in these babies), with
cinnamon and fruit as pancakes, as a wrap wrapper You know. I love how gooey/crispy/perfect it is. Ive
been gluten-free for about 8 years and gave up on gf bread shortly after because it tends to be such a sad
replacement. I am so happy to have a yummy alternative. Thanks so much!
Reply
My Heart Beets says

March 22, 2016 at 12:18 pm
Liz, Im so glad you found my blog and that you love the naan! Thanks so much for taking the
time to leave a comment
Reply
Whitney says
March 22, 2016 at 2:31 pm
I just made a half recipe to try it out: YUM! It worked perfectly in a VERY seasoned cast iron skillet
with some ghee. I used my spatula to spread it as thin as possible and cooked low and slow. This will be a
perfect carb-up for me with some delicious curry!
Thank you!
Reply
My Heart Beets says

March 23, 2016 at 10:53 am
Awesome! So glad you liked it

Reply
kari says
March 22, 2016 at 4:35 pm
So good! Been making these for the past few weeks for myself and my husband Today I had
some cold ones from this morning and i just heated them back on pan for lunch and they were better than
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some cold ones from this morning and i just heated them back on pan for lunch and they were better than
ever. Thanks for this awesome recipe.
Reply
My Heart Beets says

March 23, 2016 at 10:53 am
Glad you like the recipe, Kari!

Reply
Diana says
March 22, 2016 at 4:36 pm
Another comment doesnt seem to be necessary but I wanted to add my thanks to you for posting
this. I used almond flour and then took someones suggestion for 1/4C arrowroot and 1/4C potato starch
instead of the tapioca. Blended the coconut milk til it was smooth and also sieved the almond flour. I used
my old cast iron griddle with the thinnest film of coconut oil which wasnt even necessary. It is delicious!
No gumminess noted, just a nice soft and crispy bite.
The first one was with homemade nutella, the next was nutella and a banana slice, the next was cashew
butter and apricot preserves and the last was cinnamon and sugar and butter. All really good.
Someone mentioned keeping this in the fridge. I think thats a great idea and a perfect use for an empty
ketchup bottle, just squeeze out what you need. Thanks again!
Reply
My Heart Beets says

March 22, 2016 at 9:20 pm
I totally appreciate every comment, Diana!! Thanks so much for letting me know how it turned
out for you
And all of those combos sound amazing especially the cinnamon/sugar/butter yum!
Reply
Tina says
April 14, 2014 at 1:17 pm
I have made this bread 3 times. The first time with almond flour and it was insanely delicious. I
tried it 2 more times with coconut flour and have not figured it out. Today I got the consistency right but
they are raw in the middle. Im sticking with almond flour from now on. Great recipe!
Reply
Bren says
yummy! discovered that I had to use my very best eco pan to make the best naan! slow cooking on
one of those, results in a thoroughly cooked (no gummy texture) delicious naan. thanks for this!
Reply
Debra Boston says

this is absolutely wonderful first time i made i didnt think so. I didnt read ingredients correctly.I
added whole can of coconut as you can imagine had mess lol Im glad i tried again im loving it with
homemade paleo approved nuttela yum
Reply
Jessica says
Hello Ashley
I tried leaving a comment using my phone yesterday, but I can not see it here. Please pardon me if this is a
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duplicate.
I am struggling with the amount of time the cooking takes (I am so accustomed to roti being a few seconds
a side) as well as the fact that my whole batch seemed to stick even with oil in the pan. Given that my pan
is not completely non-stick and the fact that I used cows milk instead of coconut milk My naans are not
round
1. Should I try to use coconut milk next time?
2. Can these be baked instead?
3. Is it advisable to use baking paper in the pan to prevent stickiness?
Thank you,
Jessica
Reply
My Heart Beets says

Debra, Im glad you made it again
Homemade nutella? Yum! I bet that was awesome on top of
this bread.
Reply
Trackbacks
Paleo Butter Chicken - My Heart Beets says:
[] perfect. Its great with basmati rice (if you can eat rice) but its sooo much better with my paleo naan. The
naan sops up the creamy sauce; use it to scoop the tasty chicken and sauce right into your []
Reply
Green Chutney - My Heart Beets says:

[] nearly every Indian meal. Its a great as a dip for kabobs or as a spread on a sandwich (use my 3-ingredient
paleo naan for your sandwich bread!). Its also great with anything thats fried like these beef []
Reply
Creamy Tamarind Chicken Curry - My Heart Beets says:

[] somepaleo naan to go alongside this dish, youll want it with this curry. After I finished my chicken I had
some []
Reply
Paleo Samosa - My Heart Beets says:

[] are so easy to make. In fact, theyre easier to make than regular samosas. If you can make my 3-ingredient
paleo naan, then I assure you, you can make this. Thats because these samosas are made with the same naan []
Reply
Paleo Empanada - My Heart Beets says:

[] you can make my 3-ingredient paleo naan, then you can make this. Remember when I told you that my naan
batter was magical? These paleo []
Reply
Date and Nut Cookie - My Heart Beets says:

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[] This no-bake dessert is an Indian one called khajoor ki mithai which translates to a sweet made of dates
or well, something pretty close to that. Typically khajoor ki mithai looks more like fudge than it does a cookie
but this is how my mom makes the dessert. The two of us actually made this cookie together. I love spending
time with her in the kitchen shes so creative (she invented the 3-ingredient naan recipe). []
Reply
Paleo Roti - My Heart Beets says:

[] minute I posted my 3-ingredient paleo naan recipe, I started getting requests for a nut-free version. Well,
this Paleo Roti is nut-free and []
Reply
Slow Cooker Goat Curry - My Heart Beets says:

[] ingredients and let it all stew together for another hour or until the meat is falling apart. Make paleo naan or
paleo roti to help you scoop up this deliciously spiced, melt-in-your-mouth goat meat []
Reply
Crock-Pot Chicken Curry - My Heart Beets says:

[] The best thing about cooking with a crock-pot is that whatever meat Im cooking always ends up fall-off-thebone tender. This crock-pot chicken curry is no exception the chicken will melt in your mouth. Eat it over
spaghetti squash, cauliflower rice or with my 3-ingredient paleo naan. []
Reply
Paleo Bread Recipes - My Heart Beets says:

[] together a list of 100 Paleo Bread Recipes. Youll find all sorts of recipes below from my 3-ingredient Multipurpose Batter (shameless plug) to wraps, sandwich bread, bagels, croutons, pretzels, pizza crust and much
more. []
Reply
Savory Indian Pancake - My Heart Beets says:

[] Id put some ketchup or green chutney in the middle and then roll it up. If you can make my 3-ingredient
Paleo Naan, then you can definitely make this savory pancake. This Paleo Besan ki Omelette is also known as []
Reply
Crispy Carnitas - My Heart Beets says:

[] pot and a cast iron skillet. Together, these two can make magic happen on your taste buds. Make my 3ingredient Paleo Naan use it as a tortilla and youve got one tasty []
Reply
Baingan ka Bharta (Indian Eggplant) - My Heart Beets says:

[] smoky flavor. Mix the smoky eggplant with the spiced tomato masala and eat it with Paleo Chapati or Paleo
Naan. Its also great served over Basmati rice or spaghetti squash. Baingan ka Bharta can be served as []
Reply
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Paleo Apple Turnover - My Heart Beets says:

March 5, 2014 at 7:01 am
[] BEST part about this apple turnover is that its SO easy to make. If you can make my 3-ingredient Paleo Naan
then youll have no problem making this. I really should change the name of that recipe to []
Reply
Ground Lamb and Mint Curry - My Heart Beets says:

March 7, 2014 at 7:03 am
[] lamb and mint curry is awesome with my paleo naan flat bread. And, you can make both the naan and this
curry with ONE can of full-fat coconut milk (because you []
Reply
Spicy Shredded Mexican Beef - My Heart Beets says:

March 19, 2014 at 7:36 am
[] this spicy beef on top of fresh greens or make a burrito using my 3-ingredient flatbread recipe (paleo naan).
Youll have plenty of leftovers and I promise, you wont get tired of eating the same []
Reply
Paleo Paratha (Stu ed Flatbread) + Giveaway - My Heart Beets says:

April 1, 2014 at 8:58 am
[] you like my Paleo Naan recipe, youre going to LOVE these Paleo Parathas. Theyre so easy to make and like
my Paleo []
Reply
Kerala Fish Curry - My Heart Beets says:

April 21, 2014 at 10:12 pm
[] creamy coconut sauce in this Kerala Fish Curry is lip-smackingly delicious. Make sure you use my paleo
naanto help you scoop up all the []
Reply
Curried Tomato Soup - My Heart Beets says:

April 28, 2014 at 7:01 am
[] Dinner: Tandoori Chicken, Sarson ka Saag (or Baingan ka Bharta), Paleo Naan []
Reply
Artichoke Hummus - My Heart Beets says:

May 5, 2014 at 8:29 pm
[] I love pairing this creamy artichoke hummus with crunchy sliced cucumbers. Theres no appetizer more
satisfying this time of year. This spread has a bright lemony flavor and is perfect for smearing on wraps (like my
3-ingredient flatbread). []
Reply
Kadai Chicken - My Heart Beets says:

May 19, 2014 at 8:00 am
[] of a driercurrywherethe spices really cling onto the chicken. It goesreally well with my 3-ingredient Paleo
Naan or my nut-freeRoti []
Reply
Malai Kofta - My Heart Beets says:
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Malai Kofta - My Heart Beets says:
June 16, 2014 at 7:48 am

[] the meatballs texture which goes perfectly with the creaminess of the dish. Serve this alongside naan, roti or
a []
Reply
Paleo Pizza Crust - My Heart Beets says:

June 18, 2014 at 7:51 am
[] this pie is as easy as making my 3-ingredient Flatbread. The only difference is, instead of waiting for the
bread to finish cooking on the stove top, you []
Reply
Slow Cooker Spicy Indian Beef Roast - My Heart Beets says:

July 18, 2014 at 7:03 am
[] dish is so easy to make and so full of flavor. Serve this on top of a salad, with some paleo naan or with one of
my tasty side []
Reply
Commonly Asked Questions about Paleo Naan - My Heart Beets says:

[] no secret that my 3-ingredient Paleo Naan is one of the most popular recipes on my blog. I have a lot of
people email me with questions about []
Reply
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My Heart Beets says

Thanks Justin! Im glad you like it

My Heart Beets says

I used sorghum flour and it was delicious.

Not to be annoying but a peanut is a legume.

Definitely right as my son is anaphylactic to almonds and other tree nuts.

peanut issue, now stop spreading misinformation:

Do you think oat flour would work?

My Heart Beets says

My Heart Beets says

Aric Outlaw says

My Heart Beets says

My Heart Beets says

Great to hear! Thanks for sharing your substitutions!

can I sub cocnut flour for the tapioca flour?

My Heart Beets says

Daniela, thats so great to hear!

Happy youre getting good use out of the recipe!

My Heart Beets says

My Heart Beets says

My Heart Beets says

Thats awesome, Ben. Thanks for sharing!

You can use arrowroot flour instead

My Heart Beets says

Let me know how that turns out! I love plantain.

Where can I find plantain flour?

Unfortunately you cannot sub coconut flour for tapioca.

My Heart Beets says

Im about to make this too also holding my baby on my hip.

My Heart Beets says

Wonderful! I hope it was easy enough to make!

My Heart Beets says

November 4, 2013 at 6:00 pm

Fantastic- Ive been looking for a Paleo Naan bread recipe

Could you please suggest what

My Heart Beets says

Let me know, too!

My Heart Beets says

Thank you for reporting back

And oh my goodness, those mint chocolate crepes

My Heart Beets says

My Heart Beets says

My Heart Beets says

OH my GOsh.. THANK YOU!!!!!

My Heart Beets says

Pat, glad you like it

My Heart Beets says