Paleo Naan from Brittany Angell

By svarjan

Ingredients

• 5 Tablespoons of Whole Psyllium Husks (not powdered, use only whole pysllium husks)
• 4 Large Eggs
• 3/4 cup of Plain Dairy or Nondairy Yogurt (Or Heavy Coconut Milk (from a can) or MimicCreme work great.
• 1/4 Cup of Room Temperature mild tasting Oil or Melted Butter (dairy or nondairy)
• 1/2 Packed Cup Coconut Flour
• 1 Packed Cup Tapioca Starch
• 1 1/2 Teaspoon Baking Powder (I used double acting).
• 1 Tablespoon of Garlic Powder or Garlic Paste. (Fresh minced garlic will work too).
• 1/2 Teaspoon of Salt
• 1 Teaspoon of Vinegar (any variety: I used Apple Cider Vinegar)

Preparation

Step 1

Instructions

There are two ways to make this bread. It can be made in a skillet on the stove top or in the oven! We have come to prefer to skillet method as it will give the classic look of naan with the golden brown marks on the surface.

Preheat oven to 425 degrees. Place a sheet of parchment on a large cookie tray and lightly oil the surface. Set aside. OR Place a large skillet and lid on the stove top and lightly oil the surface. Lightly Oil a baking sheet to use as a holding area for your naan before it goes into the skillet.

In the bowl of a stand mixer (or using a hand mixer) Beat the Eggs liberally for about 30 seconds. Add in the psyllium, cream and oil. Beat an additional minute. Begin adding in the remaining ingredients (Coconut Flour, Tapioca Starch, Baking Powder, Garlic Powder, and Salt. ) The batter should be semi thick and very sticky. Note: Garlic Powder instead of Garlic paste you may want to also add an extra Tbs of Cream.

Stir in using a spatula the vinegar quickly. Then oil your hands liberally and divide the dough into roughly 4 equal amounts. Keeping your hands very well oiled shape the dough into a round ball and then plop it onto the baking sheet. Using the palm of your hand press the dough out until it is between 1/4- 1/2 inch thick. Leave the dough slightly un-even as that will make it look the most authentic.
Now- to bake- select your method of cooking.

For Cooking on the Stove Top:
Turn the heat on the skillet with a little oil to medium and allow it to heat up for a minute or so. Place the shaped Naan into the pan. Cover with a lid and cook each piece roughly 3 minutes each side until cooked through. (You will know its done when the dough springs back slightly when you poke it with your finger). Note: Your naan may taste a little gummy when you first remove it from the skillet. It will become the perfect texture after cooling and sitting for about 5 minutes or so.

For Baking in the Oven:
Place into the oven and bake 11- 12 minutes. You will know it is finished when the bottom is slightly golden and the top surface of the Naan springs back and feels cooked through if you poke it with your finger. . PLEASE NOTE: Your Naan WILL NOT have the golden cooked spots on top like mine do in this photo using this method.