Many times, when you are using grain free recipes it is difficult to find the right consistency and texture for the type of bread you are searching for. I love this grain free naan bread because it is super filling and is perfect for a pita style sandwich, chalupa, snack with hummus spread on it, or any other way you can imagine using the thickness and texture of this wonderful treat. Can be served hot or room temperature and stores well in the refrigerator for up to one week.
Grain Free Naan Bread
Yield: 4 Large Pieces of Naan
Ingredients
- 5 Tablespoons of Whole Chia Seeds
- 4 Large Eggs
- 3/4 cup of Heavy Coconut Milk
- 1/4 Cup of Room Temperature mild tasting Olive Oil or Melted Coconut Oil
- 1/2 Packed Cup Coconut Flour
- 1 Packed Cup Tapioca Starch (Almidón de Yuca)
- 1 1/2 Teaspoon Baking Powder
- 1 Tablespoon of Garlic Powder or Freshly Minced Garlic
- 1/2 Teaspoon of Sea Salt
- 1 Teaspoon of Apple Cider Vinegar
Instructions
There are two ways to make this bread. It can be made in a skillet on the stove top or in the oven! We have come to prefer to skillet method as it will give the classic look of naan with the golden-brown marks on the surface.
- Preheat oven to 425 degrees. Place a sheet of parchment paper on a large cookie tray and lightly oil the surface. Set aside. OR place a large skillet and lid on the stove top and lightly oil the surface. Lightly Oil a baking sheet (or stone) to use as a holding area for your naan before it goes into the skillet.
- Beat the eggs really well for about 30 seconds with either a standing mixer or a hand mixer. Add in the chia seeds, coconut milk and melted oil. Beat all ingredients for an additional minute. Slowly begin adding in the remaining ingredients (Coconut Flour, Tapioca Starch, Baking Powder, Garlic Powder, and Salt) The batter should be semi thick and very sticky.
- Stir the vinegar in quickly using a spatula. Then oil your hands well and divide the dough into roughly 4 equal amounts. Keeping your hands very well oiled, (I’m not kidding about the sticky part!), shape the dough into a round ball and then plop it onto the baking sheet. Using the palm of your hand press the dough out until it is between 1/4- 1/2 inch thick. The edges of the dough don’t have to be perfectly smooth and round – with grain free naan bread it can be jagged for authenticity.
Follow the instructions below for your desired cooking method:
For Cooking on the Stove Top:
- Turn the heat on the skillet with a little oil to medium and allow it to heat up for a minute or so. I personally love cooking this in a cast iron pan – it gives a really nice finish to the fried bread. Place the shaped Naan into the pan. Cover with a lid and cook each piece roughly 3 minutes each side until cooked through. (You will know it’s done when the dough springs back slightly when you poke it with your finger). Note: Your naan may taste a little gummy when you first remove it from the skillet – don’t worry about that. It will become the perfect texture after cooling and sitting for about 5 minutes or so.
For Baking in the Oven:
- Place into the oven and bake 11- 12 minutes. (I like to flip it halfway through for an even cook). You will know it is finished when it is slightly golden and the surface of the Naan springs back and feels cooked through if you poke it with your finger.
You can experiment with other flavors mixed into your grain free naan bread dough to compliment whatever use you have in mind – cumin for a chalupa or try rosemary and thyme for a pita. Wipe those tears of joy and enjoy your meal!
If you wish to share this recipe, please provide the link back to this recipe here on my website wherever you may share it. If you make changes to the recipe, I ask that you rewrite the recipe in your own words as well as provide a link back to this recipe giving credit as the original recipe that you adapted from. Thank you for your integrity and support! (Plus, I would love to know what changes you make in your own creativity and flavor palates so that we can all benefit from each other!)