This winter I was wanting to make some fresh mini pizzas. I found some made with naan bread. This was my first time making the naan bread, and it turned out perfectly and the pizzas received rave reviews.
I have had the Indian bread in my head ever since. I’ve been wanting to make a gluten-free adoption. Last week like was the week of recipe experiments for me. I tried at least 5 new ones, just on Tuesday. This naan was one of them.
And I’ll confess straight out the gate, the first trial was a no-go. Coconut flour was not going to work. So I adjusted the flours and tried again.
When they started to puff up in the skillet, I wanted to jump and dance in celebration. Then I flipped it over to a beautifully browned under-belly and I was ELATED.
I gently placed them in folds of towel to keep them warm, excited to try one. I had to really gather myself and try not to rush through making the butter chicken I was making to pair with it. WOW on the butter chicken.
And the naan bread! Make sure to roll them nice and thin.
I plan on using this recipe again to play with some mini pizzas! I hope you enjoy!
Note you usually make naan with yogurt, but I had found some goats milk kefir, which I thought would be even healthier, and easier for Zach to digest.
Definitely give this recipe a go!
- 1 ½ cup tapioca flour
- ½ cup arrowroot flour
- ½ tsp salt
- 2 tsp coconut sugar
- 2 tbsp warm water
- ½ tsp yeast
- 1/3 cup coconut milk
- ½ cup goat milk kefir (or yogurt)
- ¾ tsp baking powder
- ½ tsp baking soda
Let’s Make it Happen: Dissolve the coconut sugar in water for a couple minutes. Sprinkle yeast on top. Wait for 10 minutes, allow it to bloom.
Mix the flour, salt, baking soda, and baking powder in a bowl. Gradually add this in to the yeast mixture. Next add in the milk and kefir. It should shape into a ball and be slightly sticky. Set on the counter, placing the bowl upside down over it. Leave it like this for an hour.
Once it has been an hour, divide the ball into 4 even balls. Roll on parchment paper with a smidge more tapioca flour. Heat the skillet. Brush off excess flour, flip over into the skillet.
Once it begins to bubble or puff up, flip. Cook evenly on both sides. Wrap in a towel to keep it warm, while you make the other 3 breads.
Serve fresh with butter chicken (recipe coming Thursday) or try your hand @ pizza (I’ll have more on this soon if you want to wait).