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:
1

Mix all the ingredients together.

2

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

3

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

4

Continue until all batter is used.

5

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

Directions for Tzatziki:
7

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

8

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

9

Garnish with extra dill, if desired.

10

Serve!

NOTES:

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

#alixbarthnutrition#cleaneatingappetizer#cleaneatingsidedish#easytzatziki#healthyentertaining#healthypartyfood#holisticnutritionist#holisticrecipes#homemadenaan#instafood#justeatthefood#linkendurancerecipes#lowcarbnaan#myheartbeets#paleo#primal3ingredientnaanantiinflammatorycleaneatingdairyfreeeasysidedisheasytomakeglutenfreegrainfreeleftoverslinkendurancemoderationNutritionpaleonaan

Ingredients

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

Directions for Naan:
1

Mix all the ingredients together.

2

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

3

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

4

Continue until all batter is used.

5

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

Directions for Tzatziki:
7

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

8

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

9

Garnish with extra dill, if desired.

10

Serve!

3 Ingredient Paleo Naan with Easy Primal Tzatziki