Serving Size: 1 piece of naan
10 minPrep Time:
5 minCook Time:
15 minTotal Time:
- 3 tablespoons egg replacer mixed with 12 tablespoons water
- 1/3 cup applesauce
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- In a large bowl, Mix together egg replacer or egg, applesauce, minced garlic, and salt. Add in coconut flour and baking powder and stir continuously for 3-5 minutes until the batter looks like thick cookie dough. Turn the dough out onto a lightly floured surface and knead a few times until it comes together.
- Divide the dough into 4 pieces. Roll one portion into a ball, and use your fingers to flatten it (to about 1/4 inch thickness). Heat a greased skillet over medium heat. Remember, naan is supposed to look rustic! Cook one flat dough piece in the skillet until golden brown on that side, about 1-2 minutes.
- Now, the part that makes this REAL naan. Turn on a second burner to low heat, but do not put a pan to skillet on top. Flip over the naan and, using tongs, place the uncooked side directly on the burner. Cook, watching carefully so it doesn’t burn or catch fire, until brown and crispy. Transfer to a plate and repeat with the remaining dough. Top as desired and thoroughly devour.
I have not tried this recipe with eggs!! I have only tested it with egg replacer. I just thought you should know. If you want a recipe that will definitely work with eggs, please see the full recipe (link above).