When going grain-free, one of the biggest cravings people get is typically for bread products. While there are plenty of grain-free bread recipes out there, most of them take quite a while to bake. This recipe is great because it cooks quickly on a grill pan, and it has the authentic, yeasty flavor that scratches the bread itch.
Naan is a light, yeasty at bread that’s great served with dinner or used to make a little sandwich. It’s best while still hot off the grill.
Note: I use active dry yeast in this recipe, which adds authentic breadlike flavor while also making the dough fluffy. A couple of things usually come up when I post bread recipes with yeast online, so let’s tackle ’em now: First, active dry yeast does NOT contain gluten or grains, so you can rest easy. Second, the dough is not going to rise to the level that grain-based dough would, but it still will rise some, giving you a nice and light finished product.
1 cup warm water
1 tablespoon raw honey
1 packet active dry yeast (1/4 oz)
3 tablespoons coconut cream
2 teaspoons sea salt
3 cups blanched almond flour
4 cups arrowroot starch
¼ cup coconut oil
extra-virgin olive oil
In a small bowl, combine the warm water with the honey. Sprinkle the yeast on top, then gently mix it into the warm honey water. Set aside for 10 minutes to allow it to foam up.
In a large bowl, combine the coconut cream, egg, and salt. Add the yeast mixture, almond our, arrowroot starch, and coconut oil. Mix until fully combined.
Sprinkle arrowroot starch over a cutting board and carefully knead the dough, using plenty of arrowroot starch to prevent sticking.
Oil the inside of a large bowl and put the dough ball inside. Cover the bowl with a damp cloth and set aside in a warm place for 1 hour. The mixture won’t rise as much as traditional bread, but we still leave the yeast alone to work a little magic.
Heat a grill pan over medium-high and lightly grease it with olive oil. Pinch off a golf ball–size piece of the dough, flatten it in your hands into a roughly 6-inch-wide pancake, and place it on the grill pan. Cook for 2–3 minutes, until the dough is puffy and lightly browned. Brush the uncooked side of the dough with olive oil, flip, and cook for another 2–4 minutes. Continue the process until all of the dough has been cooked. Store in an airtight container in the fridge for up to 1 week.
Calories: 239
Fat: 10g
Carbohydrates: 28g
Sodium: 229mg
Fiber: 4g
Protein: 5g
Sugar: 2g