The one dish I missed for years after going wheat free was naan. It’s so good and such a staple in Indian cooking. I’ve experimented a bit with naan recipes and while you never truly get that stretchy, chewy texture that gluten based flour provides, this is an excellent, savory substitute that will absolutely be your go to replacement! You can even use this same recipe to make pizza crust. (Just toast it in the oven for a few minutes after the griddle and before adding pizza toppings.

Naan is basically like a spoon to scoop various kinds of curries. Pair naan with tikka masala, vindaloo, madras or any other type of yummy Indian dish.

Be sure to see The H Lyfe Method’s mint chutney recipe for an excellent drizzle sauce as well as spinach kofta and pumpkin curry recipes.

Step 1

Step 2

Easy Grain Free/Dairy Free Naan

Serves: Approximately 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total: 20 minutes

– 4 eggs
– 1/4 cup coconut oil
– 1/2 cup coconut flour
– 1/4 cup almond flour
– 1/2 cup organic coconut cream
– 1/4 cup water
– 1/4 tsp organic, aluminum free baking powder
– Sea Salt to taste
– Chopped basil leaves
– Olive oil (or ghee)
– Roasted garlic or garlic powder to taste

1. Heat non-stick pan or griddle
2. Combine eggs, coconut oil, coconut flour, almond four, coconut cream, water, baking powder and sea salt in a bowl
3. Mix until it forms a pancake like batter
4. Grease the griddle with coconut oil
5. With a ladle, scoop a large, pancake size amount onto the griddle
6. Sprinkle chopped basil leaves on the side of the naan that is facing up
7. When you can easily slide a non-stick spatula under the naan, it is ready to flip
8. Flip the naan and give it a little smoosh with your spatula
9. Remove from griddle in 1-2 minutes
10. To serve, drizzle olive oil or ghee on top of hot naan and add roasted garlic or garlic salt
11. Pair with our mint chutney or savory main dishes for a complete meal