Grain-Free Garlic Naan!

Grain-Free Garlic Naan!
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    [ID] => 16401
    [post_author] => 2
    [post_date] => 2020-10-29 22:17:26
    [post_date_gmt] => 2020-10-30 04:17:26
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    [post_title] => Grain-Free Garlic Naan!
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    [post_status] => publish
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    [post_name] => grain-free-garlic-naan-bread
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    [post_modified] => 2021-02-23 22:20:10
    [post_modified_gmt] => 2021-02-24 04:20:10
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TOTAL TIME :20minutes5minutes
  • 1 cup cassava flour
  • 3/4 cup arrowroot starch (sub tapioca starch)
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon baking powder
  • 1 1/2 cups unsweetened almond milk (plus more as needed)
  • 3 tablespoons melted butter
  • 2 cloves garlic, very finely minced
  1. Heat a 10-11” cast-iron or other nonstick skillet to medium-low. While skillet is heating, combine flour, starch, salt, pepper, garlic powder, onion powder and baking powder in a mixing bowl. Whisk to incorporate.
  2. Whisk in 1 cup milk. If batter is not runny enough to pour, add another ¼ cup milk or as needed.
  3. Combine melted butter and minced garlic in a small bowl and grab a pastry brush or spoon.
  4. Pour a scant ¼ cup batter into the pan and QUICKLY spread with a spatula into approximately 5” circles (in diameter). I can usually get 2 in the pan at a time.
  5. Allow to cook for 3-4 minutes, or until you can easily flip with a spatula without it feeling sticky. Use a thin, firm spatula to flip and cook on the remaining side. In my experience, the first side will be golden-brown all over, whereas the second side will get more traditional “naan-looking” charred spots.
  6. Once both sides have some color and are no longer sticky/tacky to touch, remove from the pan. Remove to a serving plate. Immediately brush with garlic butter or spread a little on with a spoon.
  7. Repeat with remaining batter. NOTE: Cook time will decrease as you go, and you may also need to decrease the heat. Feel free to get creative with your add-ins & toppings! Leftovers keep tightly sealed in the fridge up to 5 days. I reheat in the oven at 400 until warmed through.
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