My husband and I used to have a going-out-to-eat problem. But with better food choices and higher quality ingredients, we’ve managed to turn it around over the past year. But there are still things we really miss. One of these things is ordering garlic naan with our chicken tikka masala (for me) and chicken makhani (for him) and using the garlic naan to transport the spicy, soupy goodness from plate to mouth.
Needless to say, we were pretty darn thrilled when this recipe panned out! Welcome back, spicy Indian food (and many, many combinations to come)!
- 1/3 cup arrowroot powder
- 1/4 cup almond flour
- 1/4 cup coconut flour (using coconut flour makes them softer and more “gooey” on the inside…you can sub in more almond flour if you want them more “bread-y”)
- 1 cup full fat coconut milk
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoons ghee, divided into 1 teaspoon portions (you can use butter but it tends to brown the edges of the naan and it won’t look like what you’re used to but it’s yummy nonetheless)
1. Place all the dry ingredients into a medium sized mixing bowl and stir.
2. Pour in your full fat coconut milk.
3. Stir together very well, making sure there are no clumps left.
4. Put on a small pan over medium low heat.
5. Melt 1 teaspoon of ghee over the skillet.
6. Pour in half your batter onto the skillet.
5. Cook until browned a little and then flip. I cooked mine for about 5 minutes per side but it’ll definitely vary depending on your stove.
6. Once the first one is done, repeat with the rest of the batter.
I recommend spreading some more ghee/butter on them and sprinkling with a small amount of shredded garlic.
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