Two versions of this easy Middle-Eastern-style flatbread: Gourmet and simple. Both are grain-free and the simple version is also egg-free. Both taste great and the gourmet version has been hailed as good as (or even better) than the garlic naan in Indian and Moroccan restaurants. A tasty wrap for veggies, meats, eggs, or any leftovers—on its own slathered with grass-fed cow butter or ghee—as a side for Coconut Curry Seafood Stew or Moroccan Pureed Yam Soup. Super-quick to make; just blend the batter and cook like a pancake. In Morocco and Ethiopia these are used instead of forks 😉 The optional spices are really tasty! A food processor or small blender make it easier but is not required.
Makes 4-6 naan depending on size
Gourmet—Garlic Naan |
Simple—Naan |
| 2 large pastured chicken eggs ½ tablespoon coconut or olive oil 1 to 2 cloves garlic, crushed or diced ¼ teaspoon apple cider vinegar ¼ teaspoon sea salt Black pepper, to taste ¼ cup arrowroot or tapioca flour ½ cup almond flour or a little bit more if needed ½ tablespoon dry herbs such as fennel seed, oregano, basil, tarragon, or rosemary (optional) 1 tablespoon onion flakes (optional) 1 tablespoon coconut or olive oil for cooking |
½ cup almond flour ½ cup arrowroot or tapioca flour 1 ¼ cup coconut milk kefir or canned full fat coconut milk 1 Tablespoon flax meal ¼ teaspoon sea salt 1 Tablespoon garlic powder Other herbs that sound good (optional—I love dill or oregano or basil…) 1 tablespoon coconut or olive oil for cooking |
Special equipment: Seasoned cast iron skillet
Preparation
- Combine all ingredients in a Magic Bullet or Ninja (or mince the garlic quite fine and blend in a large bowl).
- 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.
- These cook exactly like pancakes.
- Put ½ tablespoon olive or coconut 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 ¼ cup batter into the pan and spread with a spoon until 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.
We love these. Top with butter and dip into stews… or fill with veggies and… so good.
Enjoy warm or make ahead and freeze with parchment paper between the layers in a freezer bag.
Copyright © 2019 Marie Sternquist Cecchini. All Rights Reserved
