In my last post, I shared the recipe for Instant Gluten Free Naan.
Today I want to share the recipe for a Naan that is 100% AIP! Which means this is grain free, nut free, egg free and dairy free. Yet it tastes amazing! In my cookbook, AIP Indian Fusion I have two recipes for Naan. They are both great however this recipe that I am sharing today is even better! In the past I have also shared another AIP Naan recipe that uses plantain flour.
What is Naan?
Naan is a type of Indian flatbread which traditionally uses yeast to leaven. However there are a lot of instant naan recipes that use only baking powder and yogurt for an instant method. Naan is great to have with curries and stews as it is sturdy enough to sop up the delicious sauces without getting too soggy! Naan can also be used as a flatbread and used to make flatbread pizzas or flatbread sandwiches!
This recipe of grain free, dairy free Naan is not only tasty but also easy to make and will make it easier for you to stay AIP compliant!
What are the ingredients in this AIP Naan?
- Instant Dry Active Yeast: Any good brand works. Make sure it is gluten free. I like this brand.
- Cassava Flour: I recommend using either Anthony’s Premium Cassava flour or Otto’s Cassava Flour for this recipe.
- Arrowroot flour / starch: I prefer Anthony’s brand of arrowroot flour.
- Coconut flour: I prefer Better Body Foods brand of coconut flour.
- Coconut Milk: I like to use this brand of coconut milk for this recipe. But you can use any organic coconut milk without any additives. Make sure to thaw it to room temperature and shake the can well before measuring out. If there are lumps in the milk, warm it in the microwave for a few seconds until it is completely liquid before measuring.
- Baking soda: I like this brand
- Cream of Tartar: I like this brand. It combines with baking soda to form a foamy texture. You can substitute with lemon juice if you don’t have this available.
- Extra Virgin Olive Oil: I like using Extra virgin Olive oil as it gives it some good flavor. But you can also use Avocado oil instead.
- Sea salt: I like to use any good quality sea salt like Himalayan pink salt in my cooking. You can use any sea salt that is in powdered form and not too coarse.
Other Tips for making this recipe:
- This is an yeast fermented recipe which means that you need to let ferment the yeast initially for a few minutes. Again after forming the dough, you need to let the dough also ferment for a few minutes before cooking the naan. This helps to give the flavor and texture of naan.
- Make sure the heating pan is very hot as you add the naan. Continue cooking the naan on medium heat.
- I recommend using cast iron pan for cooking but you can also use a non stick pan for cooking it.
- I have not tried baking this naan in the oven.
- Once you cook the naan, it is best to eat them within a few hours of making them. These naan will become a little tough if refrigerated.
For a step by step tutorial, watch the video below:
- 1 tsp of instant active dry yeast
- 1 tbsp of maple syrup
- ½ cup lukewarm water
- ½ cup cassava flour
- ¼ cup arrowroot flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ½ tsp cream of tartar (you can substitute with 1 tsp of lemon juice)
- ¼ tsp sea salt
- About ½ cup more coconut milk
- 1-2 tsp extra virgin olive oil or avocado oil
- In a large cup add the yeast, the maple syrup and the lukewarm water. stir to mix and cover and keep aside for 5-10 mins. The mixture should become frothy.
- In a large mixing bowl, add all the other ingredients except the coconut milk. Mix well using a spoon. Then add the yeast mixture in it and again mix using a spatula. Next slowly add the coconut milk to this until you get a wet dough. If the mixture is still dry, you can add a few more tablespoons of coconut milk or water. Cover with a lid and keep aside for about 15 mins.
- Heat a cast iron pan.
- To make the naan, take a sheet of parchment paper. Take the dough and add the oil to it and knead until you get a non sticky dough. divide it into 5 balls.
- Take one ball of dough and place on the parchment paper. Press using your fingers to form a round or oval shape.
- Flip the parchment sheet onto your one hand so that the naan is on your palm and carefully take the parchment paper off the back using your other hand. Now place the naan on the hot pan. Cook for 1 minute or until golden brown spots appear on the bottom side. Flip it and cook for 1 more minute on the other side. Transfer to a plate.
- Repeat the same process with all the other dough balls.
Hope you can try this recipe! For more such AIP flatbread recipes, you can get my cookbook, AIP Indian Fusion!
