Name: 3 Ingredient Paleo Naan with Easy Primal Tzatziki
Ingredients: ½ cup almond flour; ½ cup tapioca flour or arrowroot flour; 1 cup canned light coconut milk; pinch of sea salt; 7 oz 2% or full fat plain Greek yogurt; 1 garlic clove, finely minced; 1 tbsp fresh dill, finely chopped + more for garnish; zest and juice of ½ lemon; 1 tbsp white wine vinegar; ½ tsp salt; ¼ tsp black pepper

CategoryAppetizer, Side Dish

This duo of recipes is one of my very favorite things to make for Mo and I (or, just myself 🙂 ) when I get the craving for something bready and unctuous! You know that craving? No? Just me? Ha! If you don't know it - I'm not sure how to explain it... It's just this want for something doughy that has a little chew to it and something to dip that texture in just tops it off! ...takes it over the edge!

The naan in this recipe is not mine to claim at all! Ashley from My Heart Beets is due FULL credit for this and deserves every bit of it! She's a genius for many of her recipes, but this one alone made me a believer!

The tzatziki is not traditional in the sense that it does not have cucumber in it. Could you add it? Absolutely! I would use a Hothouse cucumber. Halve it length-wise and then scoop the seeds out with a spoon. Finely dice or grate using a box-grater - a quarter to half of the cucumber depending upon your preference and mix it into the tzatziki recipe below.

I love to serve this with my Primal Greek Casserole (recipe coming soon!) or as an appetizer when we have company over... Or, like I said, when the craving hits me and I want something clean-eating to fill the craving with!

Hope this becomes one of your new go-to's when you get that craving too! You'll feel much better for it!

Yields1 Serving

Ingredients for Naan:

½ cup almond flour

½ cup tapioca flour or arrowroot flour

1 cup canned light coconut milk

pinch of sea salt

Ingredients for Tzatziki:

7 oz 2% or full fat plain Greek yogurt

1 garlic clove, finely minced

1 tbsp fresh dill, finely chopped + more for garnish

zest and juice of ½ lemon

1 tbsp white wine vinegar

½ tsp salt

¼ tsp black pepper

Directions for Naan:

Mix all the ingredients together.

Heat a large nonstick skillet over medium heat and pour batter to desired thickness.

Once the batter fluffs up and looks firm/mostly cooked – approx. 2-3 minutes, flip it over to cook the other side.

Continue until all batter is used.

Serve or store in an airtight container, once cooled, for up to one week.

Directions for Tzatziki:

Pour the extra water off the top of the Greek yogurt as you want it to be as thick as possible.

Place all ingredients except into a medium bowl and whisk well to combine.

Garnish with extra dill, if desired.

Serve!

NOTES:

This can be made one day ahead!
Naan recipe adapted from My Heart Beets

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Ingredients