Paleo Naan or Onion Kulcha Bread

Paleo Naan or Onion Kulcha Bread:

(Makes 6 to 8 depending on your size of each)

*My husband and I LOVE Indian food. One of the great things about Indian food is the fact that most things are Celiac-safe, except for the wonderful naan and kulcha breads and other breaded side items, such as samosas. Indian foods utilize the use of spices for flavor instead of other allergens, and the spices used are wonderful for your health due to their antioxidant power. The only allergen found in many sauces is yogurt, which can be substituted for coconut milk in most Indian recipes. It is very hard for me to eat our beloved Indian foods without the fluffy naan or onion kulcha. If you are not an Indian food lover, naan and kulchas are wonderful fluffy flatbreads used with Indian food to soak up the extra sauce and as a wonderful side to any Indian dish. Traditionally, Indian food is not eaten with utensils, which is why naan and kulchas are used to help scoop up the food! Please don’t picture my husband and I eating Indian with our hands and not a fork…my cultural competence does not reach to incorporating this practice in my own Indian eating enjoyment. But if that’s your style, more power to ya! So I have finally discovered a paleo naan and kulcha recipe that is as close to the real thing as you can get! WOO HOO!!!! Enjoy with Indian or as a wonderful fluffy flatbread for other dishes!


-1/2 cup coconut flour (Almond flour may be used if sensitive to coconut flour, the texture may be just a bit different)

-1 cup arrowroot powder

-1 ½ tsp. baking powder (aluminum free)

-1 tsp. finely ground Himalayan sea salt

-5 Tbsp. ground flax seeds

-4 eggs (pasture raised if possible)

-1/4 cup olive oil

-1 tsp. organic apple cider vinegar (Braggs brand preferred…found at Publix, Fresh Market, Earth Fare, and probably others)

-3/4 cup coconut milk (So Delicious Dairy Free Culinary Coconut Milk Lite if possible…found at Fresh Market…lower in fat and saturated fat than regular coconut milk and very little guar gum added (less than 1%)…not enough to upset the tummy)

-Kelapo Nonstick Coconut Oil spray (organic and found at Earthfare, Fresh Market, Publix, and probably others)

-Organic extra virgin coconut oil

-1/4 organic white onion chopped (if you want to make onion kulchas)


  1. Mix all of your ingredients in a food processor until smooth and ground finely. I used my Vitamix. Add the onion at the very end and pulse twice to incorporate but not blend the onion). The mixture will be very thick.
  2. Heat your skillet on medium high heat and spray with nonstick coconut oil spray. Drop 1 Tbsp. coconut oil onto the pan and let melt.
  3. Put 2 to 3 Tbsp. of our mix onto the hot skillet and CAREFULLY spread into a circle with wet fingers (wet fingers will keep the dough from sticking to your fingers while spreading).
  4. Cook on each side for 2 minutes and repeat with the rest of the dough.
  5. Enjoy!!!

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