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Uhm....NAAN!

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  • Uhm....NAAN!

    Normally, I'm a primal recipe thief, stealing most of the things I cook from a vast array of Primal/Paleo blogs. This morning I attempted Saoirse's manioc flour tortilla recipe, and while they had good flavor, my husband and I couldn't get past the gummy texture that inevitably results in tapioca flour baked goods, and they ended up going into the trash (sadly!). This evening I was cooking some chicken tikka masala and really wanted something naan-like to sop up the delicious sauce. I considered the gummy texture dilemma, and it occurred to me that a bit of coconut flour might solve the problem. And . . . it did! It was so successful that I had to share, and I never post! These ended up turning out better than I could have expected, and I would imagine that without the garlic (and perhaps some cinnamon), they would make a pretty rocking pancake for those 20 percent weekend mornings.

    *note* Tapioca starch, while gluten free, is still a starch and can spike blood sugar, etc. Though Mark lists it as a safer starch, I wouldn't consume it very often, and I reserve it for part of my 20 percent or for those very rare occasions when, like tonight, I just crave something bread-y.

    Tapioca Starch Naan (makes about 3 decent sized naans)

    3/4 cup tapioca starch (I used Bob's Red Mill)
    1/4 cup grated parmesan cheese (I used Trader Joe's)
    1 TBSP (yes, TABLESPOON) of baking powder
    1 TBSP of coconut flour (NOT OPTIONAL)
    1/4 cup full fat Greek yogurt (I used Fage)
    2 eggs
    1 TBSP Olive Oil or melted coconut oil/butter
    1 TSP minced garlic
    salt, pepper, garlic powder to taste

    *Mix all of the dry ingredients together, then add the wet ingredients. Mix until there are no lumps. The batter will be thicker than pancake batter but not like a bread dough. Let sit in the refrigerator for 10 minutes. The dough will become fluffy like a souffle at this point. Heat a pan on high, melt a little butter, and spoon about 1/3 of the mixture onto the hot pan. Spread out the mixture as best as you can to about 1/2 inch thickness and cook for a couple of minutes on one side. The bottom should brown and crisp up quite a bit. Then, flip over and cook for a couple of more minutes. I preferred mine really crispy on the outside, but you can remove it earlier if you want it softer.

    Beautiful, no? 3739_556579719445_1670485777_n.jpg

  • #2
    Can you actually fold it or does it crumble?
    "Go For Broke"
    Fat Kine-230/24% @ 6'2"
    Small Kine-168/9%
    Now- 200/8%
    Goal- 210/6%

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    • #3
      You can definitely fold it. It's pretty pliable and not crumbly at all. The fact that it's almost entirely tapioca starch helps keep it from crumbling or getting hard like a lot of stuff with coconut flour.
      Last edited by vdm86; 10-06-2012, 07:09 PM.

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      • #4
        Hmmm, if this works you're my hero. Naan/pita/flat bread is my wheat weakness.....and doughnuts...I know terrible.
        "Go For Broke"
        Fat Kine-230/24% @ 6'2"
        Small Kine-168/9%
        Now- 200/8%
        Goal- 210/6%

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        • #5
          We just tried these. Excellent. Thanks for the great recipe. We will definitely be having them again next time i cook curry.

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          • #6
            Originally posted by Wanderlust View Post
            Hmmm, if this works you're my hero. Naan/pita/flat bread is my wheat weakness.....and doughnuts...I know terrible.
            I hope it works for you! As for donuts . . . I'm afraid I'm not a miracle worker.

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            • #7
              Originally posted by sigzephyr View Post
              We just tried these. Excellent. Thanks for the great recipe. We will definitely be having them again next time i cook curry.
              Yay! I'm glad you enjoyed them! Thanks for letting me know!

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              • #8
                These sound a lot like flat Brazilian cheese breads. What a fantastic idea! Definitely something I'll do with my next curry.
                Paul
                http://www.pjgh.co.uk
                http://www.livingintheiceage.co.uk

                "... needs more fish!"

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                • #9
                  These were super awesome, however I must warn anyone who tries it next--this stuff is dangerous. I forgot to warn my husband about how filling tapioca flour is, he said "it's too late, I'm like Pippin and the lembas bread!".

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                  • #10
                    How true that is, meeshar

                    I make up Primal Soairse's tortilla recipe every now and again, and even those thin almost crepe tortillas are filling. I can imagine these are filling. Mind you, so are Naan with wheat flour. The key is to lather it in butter or ghee and loads of garlic.

                    Damn it! I need to make up a curry and try these out.
                    Paul
                    http://www.pjgh.co.uk
                    http://www.livingintheiceage.co.uk

                    "... needs more fish!"

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                    • #11
                      Made this with some pork coconut curry tonite. Family pronounced it delicious, but not really naan. It's too spongy. They dubbed it Pho (Faux) Naan. I think it would make a yummy breakfast pancake as well.

                      The dough stiffened up quite a bit in the frig and I had to wet my fingers to press it out to 1/2". Do you think it could spend 10 min at room temp instead?
                      50yo, 5'3"
                      SW-195
                      CW-125, part calorie counting, part transition to primal
                      GW- Goals are no longer weight-related

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                      • #12
                        OH MY GOD, I think I love you!
                        A Post-Primal PrimalPat

                        Do not allow yourself to become wrapped up in a food 'lifestyle'. That is ego, and you are not that.

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                        • #13
                          These look waaaaay better than the coconut flour ones I made a year or so ago! Thanks!
                          Steph
                          My Primal Meanderings

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                          • #14
                            I sent this link to a friend and she made it yesterday and she and her boyfriend thought it was the best thing ever. They used them as pizza crusts.

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                            • #15
                              I cannot wait to try this. I often want something bready too!

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