Grain-free Garlic Naan

This easy Middle Eastern–style flatbread is grain-free, yet tastes surprisingly similar to that irresistible garlic naan in Indian restaurants. It’s a tasty wrap for veggies, meats, eggs, or any leftovers. Super-quick to make – just mix the batter and cook like a pancake. Slather it with Avocado Pesto, or use as a tortilla wrap for Paleo Huevos Rancheros. The optional onion flakes are really tasty! Freeze with parchment paper between the layers, on a paper plate, in a freezer bag. A food processor or small blender make it easier but are not required. Yield: Four breads, 6 to 7 inches each.

Grain-free Garlic Naan



  • 2 large eggs (110 grams)
  • 1/2 tablespoon coconut or olive oil
  • 1 to 2 cloves garlic, crushed or diced
  • 1/4 teaspoon apple cider vinegar
  • 1/4 teaspoon unprocessed salt
  • Black pepper, to taste
  • 1/4 cup arrowroot flour
  • 1/2 cup almond meal or a little bit more if needed
  • 1/2 tablespoon dry herbs such as oregano, basil, tarragon, or rosemary
  • 1 tablespoon onion flakes (optional)
  • 1 tablespoon coconut or olive oil for cooking


  1. In a food processor, small blender, or mixing bowl, add eggs, oil, garlic, vinegar, salt, pepper, arrowroot, almond meal, herbs, and onion flakes, if using. Mix well.
  2. The batter should be quite liquid, like thin pancake batter. If it’s too thick to pour into the pan, add a bit of water a tablespoon at a time until is a gooey, pourable batter. If it is too liquid, add a bit of almond meal until it resembles pancake batter.
  3. Put 1/2 tablespoon oil into a nonstick skillet over medium-high heat. Test with a few drops of water to see if it sizzles, to make sure it’s ready. Measure 1/4 cup batter into the pan and roll the pan around like a crepe to spread the batter thin; or spread it with a spatula to 6 or 7 inches in diameter. Cook for about 2 minutes on each side. Place finished bread on a plate covered with a towel to keep warm. Repeat with remaining batter.

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