Primal Naan Breads - Primal Alternative

Primal Naan Breads

by Helen Marshall

Primal Naan Breads

by Helen Marshall

by Helen Marshall

Primal Naan Breads

Sometimes I just want a delicious Naan Bread smothered in butter to pick my curry up with.  Mike The Chippie and kids love my Naan Breads and are always begging me to make them!

Naan, nan or khamiri is a leavened flat bread.  You could use this cold and serve in place of Turkish bread for dips.

Ingredients

4 Tablespoons of organic natural yoghurt (or cream or coconut cream or sour cream, or coconut  yoghurt)
1 egg, lightly beaten
100g almond meal
125g arrowroot flour
1 teaspoon gluten free baking powder
1/2 teaspoon of Himalayan sea salt
Extra almond meal for dusting
Coconut oil or ghee for cooking
Organic butter for slathering

Method

Mix the yoghurt with the egg. Or mix speed 4 for 1 minute in your Thermomix.

Mix the almond meal, arrowroot, salt and baking powder in a bowl. Or add to the Thermomix bowl and mix speed 4 for 1 minute.

Add yoghurt/egg mix to dry ingredients and mix to combine to a sticky dough.

Dust your bench with almond meal.  Grab a couple of tablespoons of dough and squash out to form an ovalish shape, you can press down more in the pan later, it’s a bit tedious and sticky but worth it.

[Edit: or if this is waaaay to faffy, just combine all ingredients and mix until smooth then dollop tablespoons of Naan Mix into your pan, leave to cook for 30 seconds, then flip and squash with your fish slice. They kind of look like pancakes but hey, you didn’t get a messy bench sister!]

Heat a frying pan and melt a teaspoon of coconut oil per time.  Cook two naans together side by side on a medium to high heat, flipping and squashing down after about three minutes.

Spread butter on and devour.

Making these?  I love to see my recipes recreated!  Please tag me in your social media posts @primalalternative

If you love creating with your Thermomix – why not consider becoming a Primalista – a Primal Alternative Producer. For all the info click here.

 

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