Naaa….. You can have some bread (come on, everybody like a good Pun-jab)… But seriously, my husband would never make it without something to mop up his egg yolk in the mornings.

3/4 C Almond Flour

3/4 C Tapioca flour

3/4 to 1 can Full Fat Coconut Milk

2 cloves Garlic, minced

1/8 tsp Himalayan pink salt

1/8 tsp Black Pepper

Combine dry ingredients, add  garlic. Once that is mixed fairly evenly, slowly add milk. I usually only use 3/4 can. If the batter is still a little thick the bread will set up with some body.

You can make these as large or small as you like. One batch of batter usually makes us 4 or 5  pieces of bread about 6” round (ish). Oil your skillet but not generously. You don’t want the bread to stick, but you don’t want to make the it oily either. I add oil to my skillet and wipe it around with my hand so as to not let any extra stand in the pan. Heat skillet to medium and allow the skillet to warm before adding batter. Cook until the batter firms and looks mostly cooked before you turn it. You want some good color on each side. Be patient. It will take longer than pancakes!

Trouble shooting:

If you’ve never used tapioca flour before it can prove challenging. It absorbs a lot of water, but it doesn’t do it on contact, so its important you add the milk slowly. Give it a chance to soak in.

You want your bread to be chewy and a little stretchy but not gooey or sticky.  If you have goo then you’ve either undercooked them, or you have too much tapioca flour in your mix.  If they look like pancakes you’ve used too much almond flour and maybe not enough milk.

Salt and pepper are always an ingredient you should modify according to your personal taste. Garlic, in my opinion is as well. I Love garlic.

I’ve seen a few recipes with baking soda and baking powder listed as ingredients. This gets into the grey area of whether those ingredients are actually “paleo” or not. That’s your call. I will say this. If you are going to add baking powder, watch that you’ve got aluminum free baking powder.

Uses:

Tacos, sandwich style bread, bratwurst style sausage with onions and peppers, mopping up the curry sauce from what’s left of your plate, wrap your bacon and egg, drizzle with honey and sprinkle with cinnamon….

 

A note about Whole 30:

All the ingredients in this recipe are Whole 30 compliant. However, one of the golden rules of W30 is you shouldn’t duplicate noncompliant foods with compliant ingredients because this doesn’t encourage you to break your bad food habits. They’ve got a point, and therefore this naan bread is not W30 compliant.

That being said, no judgement here.