Paleo Naan the less

Do you know what is so cool? That even at the age of 32 I am making new friends. I honestly thought that this wouldn’t be able to happen. I figured I got two kids and a dog and a husband, that’ll do. Not so my paleo peeps! I opened my heart to new and positive things, I live for the moment and I have started to attract wonderful things and people into my life! It’s working out really well considering I can’t take the dog to the movies anyway.

On that note about living in the moment… I went bungy jumping in beautiful Queenstown New Zealand. Not something I was looking to do but the opportunity arose, so I strapped myself and my hubby in (we did a tandem jump because I was worried he would be too scared… cough cough bullsh*t!) It was fast and exciting and headache inducing. But so glad I did it.

When we were in our early 20s living out of home for the first time and on very few dollars, we would treat ourselves to Indian takeaway once a week. We would order a Chicken Makhani, Jasmine rice and one cheese and spinach naan. It got to the point where the lady at the restaurant would begin to hear our order and then cut my hubby off and say “Usual order for Steve?”… That’s when you know that you may have a slight addiction.

So I posted on my Instagram account earlier this month that Pete Evans paleo butter chicken recipe is one of my favourites! I think I have made it every week since I got the recipe. I serve it on top of a combined cauliflower and broccoli rice and then I have come up with a delicious paleo naan bread recipe to make the meal complete!

Here goes naanthing… (bad joke)


  • 1/2 cup almond meal (doesn’t have to be blanched)
  • 1/2 cup tapioca or arrowroot flour
  • 1 cup coconut milk
  • 1 egg
  • pinch of sea salt
  • coconut oil to brush/spray the fry pan with
  • 2 tbsp melted ghee
  • garlic clove minced
  • coriander finely chopped

Making the Naan

  • Combine the almond meal, tapioca flour, coconut milk, 1 egg and salt in a mini food processor/blender.
  • Process/Blend the ingredients.
  • Heat a pancake pan or large fry pan on the stove on a low to medium heat. Brush/Spray with coconut oil
  • Add the minced garlic to the melted ghee and stir to combine.
  • Pour the batter on to the pan into a large pancake size. Cook for a minute or so and wait until the under side is slightly brown.
  • The top side should begin to harden. When it has brush the top surface with the ghee and garlic mixture and sprinkle coriander on it as well (optional) and flip one half of the naan over on top of the other. Like an omelette.
  • Cook for another minute or so flipping the folded naan over to cook the other side.
  • Serve with your favourite Paleo Curry.

Makes approximately four naan breads. You could change up the herb in the middle or add chopped cooked spinach. If you’re primal you could grate some good quality grassfed cheese and add that in the middle as well.





  1. Tamarie Buckland says:

    Maybe it’s because I haven’t eaten anything resembling bread or bready things since I went paleo about 12 weeks ago…but I’ve just made this naan recipe aaaaaand – it’s freaking delicious!! As a chef, it cooked up like a crepe to me and I was dubious, but when I ate it? WOW!! Very tasty and hardy. I reckon I’ll be making these to try as wraps next. Thanks

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