Any really good sauce deserves an equally mouthwatering naan to sop it up.
Unlike most naan, this recipe has no gluten, grains, or dairy - and since no yeast is involved, it doesn't require hours of waiting around for dough to rise. Heck, you don’t even have to wait for the oven to warm! Just cook them up in a skillet like a flippin’ pancake on a Sunday morning.
What to do with naan, you ask? Dip it in your favorite sauce. Dunk it in a coconut curry. Wrap it around some veggies and avocado like a naan-rito. With a naan this fluffy and full of flavor, anything goes.
Bredesen Protocol Approved
Plant Paradox Approved
3/4 c Coconut Flour
2 Tbsp Psyllium Husk Powder
1 tsp Baking Powder
1 tsp Sea Salt
1 c Hot Water
1/4 c Nut-Based Yogurt
2 Tbsp Avocado Oil
2 Cloves Garlic, Crushed
2 Tbsp Ghee, Melted
Handful of Chopped Parsley, Coriander, or Cilantro
Mix all dry ingredients in a bowl: coconut flour, psyllium husk powder, baking powder, and sea salt.
In a separate bowl, mix wet ingredients: hot water, nut-based yogurt, avocado oil, and egg.
Slowly mix the dry ingredients into the wet ingredients. If you have a stand mixer, use the dough attachment and mix on low speed until a dough-like consistency has formed. (If you don't have a stand mixer, knead with your hands until you reach a dough-like consistency.)
Let the dough rest for 5-10 minutes while the psyllium husk powder and coconut flour absorb the moisture so the dough is not sticky.
Roll the dough into one big ball. Cut the dough into roughly 6-8 pieces of equal size.
Take one of the pieces and roll in your hands to form a ball. Place the ball onto a piece of parchment paper laid out on a flat surface. Place another piece of parchment paper over the dough ball. Using a rolling pin (or your hands), roll out your dough ball until it's a little less than 1/4-inch thick. Set aside. Repeat with each dough ball.
In a small bowl, combine the melted ghee and crushed garlic. Using a brush (or your fingers), lightly brush the mixture onto both sides of each rolled out naan. Then, sprinkle one side with sesame seeds. Press the seeds down gently with your fingers to ensure they stick when cooking.
Place a pan on medium heat. Add one naan to the pan and cook for ~2 minutes, or until the bottom begins to golden. Flip and cook the other side for another 1-2 minutes, until the bottom is golden.
Transfer naan to a plate. Keep warm by covering with a towel while you repeat the process with the remaining dough. When you are ready to serve, top with chopped parsley, coriander, or cilantro.