This grain-free naan is crispy on the outside, and fluffy on the inside with just the right amount of chew. Delicious on its own and perfect with falafel, gyros, hummus or our Instant Pot Shawarma Chicken.Print
- 1 7-ounce container Fage 2% Greek yogurt
- 1 egg
- 3/4 cup Anthony’s Arrowroot Flour, packed and leveled
- 1/4 cup plus 2 tbsp water
- 3 tbsp Anthony’s Coconut Flour, packed and leveled
- 1 tbsp extra-virgin olive oil or avocado oil (for brushing the pan)
- 1 tbsp lemon juice
- 1 tsp baking soda
- 1/4 tsp dried parsley or dried cilantro (or 1/8 tsp each)
- 1/8 tsp salt
- 1/8 tsp garlic powder
- Generous pinches ground white pepper and cumin
- Combine coconut flour, salt, spices, and baking soda in a large bowl and whisk together thoroughly. Slowly add the arrowroot flour and continue gently whisking to combine.
- Add the yogurt to a medium bowl (if there is liquid on top of the yogurt in the container, include it – do not discard it) and whisk to soften. Add the egg and whisk again, then add the water and lemon juice and whisk until creamy and smooth.
- Add the wet mixture to the dry mixture (use a rubber spatula to get all the wet mixture out of its bowl). Slowly begin mixing by hand with a whisk, then mix more quickly once combined. Mix just until smooth – you will have a thick, creamy mixture.
- Remove whisk, scrape down the sides of the bowl with a rubber spatula, and let the batter rest a few minutes as the baking soda and lemon juice activate. While the batter is resting, heat a large nonstick pan or griddle over medium-low heat and lightly brush with olive oil. Turn oven on to 200 degrees F.
- This recipe will make 4 very large or 8 small pieces of naan. Depending on desired size, use a use a large spoon to quickly place and spread the desired amount of batter into the heated pan. Once the top side begins to bubble and looks a bit dry, flip the naan to cook the other side (like making pancakes). Slow cooking is key to allow the inside to cook and become fluffy while the outside is deep golden and crispy on the edges.
- Place cooked naan directly on the oven rack in the warm oven. This keeps them warm and prevents them from becoming soggy while the rest of the batch is cooking. Once all naan pieces have been cooked, place on a tray fitted with a cooling rack or a paper towel-lined plate and serve immediately.
Nutrition Estimate Per Serving (1 SMALL, 1/8 RECIPE) – Calories: 107.3, Fat: 3.4g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1.4g, Cholesterol: 25.8mg, Sodium: 22.7g, Potassium: 72.6mg, Carbohydrates: 13.3g total/12.9g net, Fiber: .4g, Sugar: 1.1g, Protein: 3.9g, Vitamin A: .7%, Vitamin C: 0%, Calcium: 30.7%, Iron: 1.5% (based on 2,000 calorie diet).
Keywords: NAAN, GRAIN-FREE, GLUTEN-FREE, NAAN BREAD, ARROWROOT FLOUR, COCONUT FLOUR, GREEK YOGURT, FAGE