Paleo Flatbread

Yeasted paleo naan that’s chewy, pillowy, and perfect for scooping up curry!

1 hour

15 minutes

Difficulty

This is our estimate based on online research.
Calories:	354
Fat:	23 g
Carbohydrates:	38 g
Protein:	5 g
Calculated per serving.

by acalculatedwhisk

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View other recipes by acalculatedwhisk

Serves: 6

Ingredients

0.333 cup 0.333 cup 0.333 cup Water, warm
3 Tbsp 3 Tbsp 3 Tbsp Olive Oil, Extra Virgin
1 Tbsp 1 Tbsp 1 Tbsp Honey, Raw
2.25 tsp 2.25 tsp 2.25 tsp Active Dry Yeast, (one packet)
1 whole 1 whole 1 whole Egg, (large)
0.5 tsp 0.5 tsp 0.5 tsp Sea Salt
1.75 cup 1.75 cup 1.75 cup Tapioca Starch
1 cup 1 cup 1 cup Blanched Almond Flour, (or more as needed)
3 Tbsp 3 Tbsp 3 Tbsp Ghee, (or butter or extra virgin olive oil, for cooking)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk together the warm water, olive oil, and honey in a large bowl. Sprinkle the yeast on top and let it sit for about 10 minutes, until nice and foamy.
Whisk in the egg. Add the salt and 1 1/2 cups of the tapioca starch and whisk again, until a smooth, sticky batter forms.
Switch to a spatula or wooden spoon and stir in the almond flour, and then stir in the remaining tapioca starch. The dough should appear shaggy. If it's too wet to come together, add additional almond flour two tablespoons at a time.
Dust your hands with a little tapioca starch and form the dough into a ball, kneading it a bit to get any floury bits mixed in. If it's still too sticky to form a ball, add a little more almond flour and try again.
Put the dough ball in the bowl, cover the bowl with a kitchen towel, and set it in a warm place for 45 minutes (I sometimes turn my oven to 200 just for a couple minutes, then turn it off. I then place the bowl of dough in the oven, which is just a little above room temperature). The dough won't rise as much as a traditional dough made with gluten, but it should get noticeably bigger.
Dust your hands with a little tapioca starch and divide the dough into four even balls.
Heat about two teaspoons of ghee, butter, or oil in a large, cast-iron skillet over medium heat.
Dust a cutting board or other surface with tapioca flour and pat one of the balls of dough into a circle about five inches across.
Slide the dough into the hot pan and raise the heat slightly. Cook for 2-3 minutes, or until the surface of the bread looks bumpy with bubbles. Carefully lift up the edge of the bread with a spatula. If it threatens to rip, cook it for another minute. If it holds together well, flip it over and cook for 1-2 minutes, until browned on the second side.
Transfer the bread to a plate and cover with a kitchen towel to keep warm. Add more ghee to the pan and repeat with the next ball of dough until all the bread is ready.
Transfer the bread to a plate and cover with a kitchen towel to keep warm. Add more ghee to the pan and repeat with the next ball of dough until all the bread is ready.

Notes

Bread can be finicky and the amount of almond flour needed can vary depending on the temperature and humidity in your kitchen, so make sure you have extra on hand. The prep time listed includes 45 minutes of hands-off time for the dough to rise.