This Paleo Naan Bread was officially the best bread that I have made yet and I have made a lot of different Paleo and gluten-free breads. Maybe it’s because I am a huge curry fan, I just don’t know. The texture was unbelievable, it was doughy, stretchy and comforting, although it was slightly more rigid than your regular naan would be but hey we can’t have it all. My whole family did agree though that you wouldn’t know that it was a Paleo or gluten-free bread, my kids even went as far as to say that they were the best naan bread in the world but I think that might be up for debate somewhat.
These aren’t too technical to make, all you need to do is pretty much chuck ingredients into a food processor, leave to rise and then bake, baste and grill. It may seem a tad complicated at first but just read through the method a few times to come to grips with how to make these beauties! It will all be worth it believe me. It is best to make and prove your dough before you start cooking your curry, you can then roll out your naan and cook them whilst your curry is on the stove so that the timing is just spot on! Just keep them wrapped in tin foil in order to keep them warm and moist.
If you’re stuck for Paleo curry ideas then why not try out my beautiful curry recipes?!
Yields: 6 Naan
Preparation Time: 1 hour
Cooking Time: 12 minutes
300g potato starch
200g tapioca flour
125g coconut yogurt
25g coconut flour
4 tbsp good quality olive oil (plus 1/2 tbsp for proving stage)
1 free range egg
4 tsp coconut sugar
2 tsp baking powder
1 tsp quick yeast
1 tsp xanthan gum
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp Himalayan pink salt
150ml warm coconut/nut milk (if using tinned coconut milk dilute with water to consistency of regular milk)
50g raw grass-fed butter (to baste at grilling stage)
2 tbsp nigella seeds (to top)
- Start by placing all of your ingredients (except for your nut milk, butter and nigella seeds) into the bowl of your food processor. Pulse the ingredients a few times before processing for a few minutes until thoroughly combined.
- Next ensure that your warm nut milk is slightly hotter than tepid, so what we call ‘hand hot’. Begin to pour small amounts of the milk down the feed tube of your processor whilst it is running. Pour in your milk little by little until the dough forms a nice tacky ball. You will want to keep processing the dough for a good 5 minutes until nice and smooth. It is quite likely that you will need all of the milk although depending upon the size of your egg you may not!
- Remove your dough from the processor and using the 1/2 tbsp of olive oil that you had reserved for the proving stage oil your dough ball. Place your dough into a heat proof mixing bowl and cover with a damp towel.
- Turn on your oven to 50-75C/120F-170F and place your covered dough into the oven on the bottom to middle shelf. Close the door and leave for 10 minutes. Turn off the oven and leave for a further 5 minutes before removing and checking on the dough. Place back into the oven for a further 15 minutes. Your dough will be ready when it either has risen to twice the size and/or you can press your finger in and leave a permanent indentation. Don’t panic if it doesn’t rise much, Paleo bread dough is not always a successful riser!
- Remove the dough from the oven and with well oiled hands begin to knead the dough gently but firmly for a few minutes. Roll the dough into a uniform sausage and divide into 6 even pieces and roll into balls. Wrap 5 of the balls of dough individually in cling film/tin foil to ensure that the dough doesn’t dry out.
- Place a thick heavy based baking sheet into your oven on the hottest heat setting. Do not oil the sheet!
- Begin to roll out your 6th ball into the traditonal ‘tear-shape’ naan, try and roll the dough thinly but I wouldn’t go much thinner than 0.5cm. I actually rolled mine to about a thickness of 1cm as I love a good doughy naan bread to bite into but roll to your preference, they will rise a little so be weary of this too. Repeat the process and roll another naan. It is best to work in twos whilst following this method.
- Remove your baking sheet from the oven and using a spatula to lift your naan breads place them carefully onto the baking sheet. Place into the oven for about 2-3 minutes until the naan have puffed up and gone a nice light golden colour. Remove from the oven and wrap in tin foil with the shiny side down, on the inside. Whilst waiting for your naan to cook roll out another 2 naan and repeat the process until all the naan are cooked. Make sure that all of the naan are wrapped in tin foil together as it helps to steam them a little keeping them warm and retain their moisture so that they don’t go too rigid. Leave to one side for a few minutes and pre-heat your grill to it’s hottest setting.
- Melt your butter until frothy. Remove 2 of your naan bread and place onto a baking tray, baste generously with the melted butter and then sprinkle over your nigella seeds liberally. Place under the grill for 30 seconds to 1 minute until golden brown. Remove from the grill and repeat until all of your naan breads are ready! And that’s it – serve up with your fave curry!