There’s no meal I love more than some sort of legumes served with flatbread. Black bean soup or red beans and rice with corn tortillas, dosas (bonus: legume flatbread!) and dhal, Ethiopian injera with lentils… you get the idea!
There are many I haven’t quite managed to replace since going gluten and dairy free a few years ago, including chapati, pita and naan. I tried a gluten free naan recipe over the summer and it was dry and we didn’t really eat it.
Last week I tried again, after making dhal and not having time for dosas. I found a ‘paleo naan’ recipe that avoided gluten free flour and we made it two days in a row. Our neighbour even requested the recipe after Honey shared some with her as they sat talking on our stoops (front steps for British readers). The recipe needs to be doubled for two people because we got 1.5 medium pancake sized pieces from my first batch.
While it won’t taste like naan to you if you’ve had gluten-filled naan recently, it’s worth making!
- It’s delicious
- It’s quick to make
- It’s versatile
- It’s supple and absorbent when using to sop up food
The recipe from My Heart Beets calls for a 1:1:2 ratio of almond flour: tapioca flour: coconut milk.
- I made coconut milk by power blending shredded coconut and water instead of opening a can.
- I added a sprinkle of yeast, onion seeds, and minced garlic.
- I also used smoked salt flakes for added depth.