This grain-free naan is made with cassava flour and brushed with spices to accompany our Instant Pot Shawarma Chicken.
- 1 1/4 cup cassava flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp plus 2 tsp extra-virgin olive oil, divided
- 1/3 cup plain, unsweetened coconut yogurt (goat milk, or Greek yogurt for non-
- 1/2 cup plus 2 tbsp water, divided
- 1/8 tsp salt, divided
- 1/8 tsp garlic powder
- Pinch each of cumin, ground black pepper, cinnamon, and paprika
Mixing the Naan
- Cassava naan is very dense, so we’re going to fluff it up a bit by S-L-O-W-L-Y sifting the dry ingredients together. Place a sifter in a large bowl, add cassava flour, baking soda, and half of the salt, and sift very slowly to combine. Think you’re some kind of maverick who can bend the rules? Try sifting fast, we dare you.
- Add yogurt, 1 tablespoon oil, and 1/2 cup water and begin combining. Slowly add more water, a tablespoon at a time, if needed (cassava flours differ by brand so you may need more). This will be a crumbly mixture, and you’ll want to finish mixing with your hands. We used Anthony’s cassava flour, and needed the extra two tablespoons of water.
- Form the dough into a ball and divide in half, then divide again. Shape into 4 balls, flatten slightly by hand, and place each ball between two sheets of parchment paper before moving on.
- Gently roll each ball out or flatten with a tortilla press to desired thickness (not quite as thin as a cassava tortilla). Stack the dough, still in the parchment paper, and cover with a clean, damp kitchen towel.
- In a small bowl, mix the remaining salt, 2 teaspoons oil, garlic powder, cumin, ground black pepper, cinnamon, and paprika. This oil will be enough to generously brush both sides of all four rounds.
Cooking the Naan
- Heat a dry skillet over medium heat.
- Peel back the top layer of parchment from a dough round and brush with seasoned oil. Gently flip and transfer the dough to the pan, oiled side down. Peel off the parchment and brush the top with oil, then cover the pan and cook 2-3 minutes (check after 2 minutes). Once the bottom is golden brown, flip and replace cover to cook another 2-3 minutes.
Cooking time varies based on thickness.
- Stack cooked rounds on a paper towel lined plate and cover with a clean kitchen towel to keep from drying out.
- Store leftover cassava naan in a zip top bag with the air squeezed out. Reheat in toaster oven.
Keywords: Spiced naan. grain-free, cassava flour