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.