Organic & Thrifty

You know how sometimes you google a recipe you want to find and it’s a bust? Well, that happened tonight; I wanted grain-free Indian Naan (a tall order, I know…but surely someone in the great blogosphere had done it?) Alas, no luck. So, in the absence of a recipe, I modified a grain-free “skillet bread” recipe and came up with a delicous, grain-free, savory Indian flatbread to accompany a delicious, frugal, and nourishing curry I’d made.

These were seriously so delicous that they were gone before the camera could capture them. The ingredients were simple and they came together rather quickly:

Non-Naan (with variations)

1 egg
1/2 tsp baking soda
1/3 cup coconut milk
1.5 tsp olive oil
1 cup almond meal/flour
1/2 tsp sea salt
ghee or coconut oil for frying

In small bowl, whisk together the egg, baking soda, coconut milk, and olive oil until frothy.

Meanwhile, melt about 1 Tablespoon of ghee or coconut oil in a skillet. When ready to fry the bread, mix the almond flour and salt into the wet mixture and pour onto hot skillet, like pancakes.

For Garlic-Onion Flatbread:

Saute the following in ghee or coconut oil until soft:

1/2 cup chopped onions
3 cloves garlic, chopped
1 tsp cumin seeds (optional)

Remove from pan. Proceed with recipe above. After batter is mixed, add in:

1/4 cup chopped fresh cilantro

Enjoy with a grain-free meal of chicken curry with a curried vegetable, such as cauliflower!