Paleo Naan

Paleo Lamb Gyro

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The Gyro originated in Greece and began popping up on menus in the United States in the mid-1960s.

Best known to us as a pita-bread sandwich, Gyro actually refers to the rotisserie meat. That said, since we like our Gyros wrapped in America, here is a Paleo-friendly version that is completely grain-free.

INGREDIENTS

1/2 pound lamb, sliced into thin, bite-sized strips
1/2 tablespoon coconut oil
1/2 teaspoon thyme spice
1/2 teaspoon salt
1/4 cup sliced onions
1/4 cup sliced bell peppers
1/8 cup coconut milk
1/8 cup coconut aminos
+ Pre-made Paleo Garlic Naan Bread

RECIPE

In a medium saute pan, melt the coconut oil over medium heat.
Add the lamb strips, thyme and salt and cook for about 10 minutes, turning the lamb strips occasionally to ensure they are thoroughly cooked on all sides.
In a small sauté pan, cook the onion and bell peppers until soft (you can use coconut oil if your pan tends to be sticky).
Once the lamb is nearly cooked, add the coconut milk and coconut aminos to the lamb pan and let the it simmer while the lamb soaks up the coconut juices.
Ideally the pre-made Paleo Garlic Naan Bread would have had a few hours to sit in the fridge before combining it with this dish. If this is possible, simply re-heat the Naan before serving.
Scoop the lamb (draining any excess liquid) and the vegetables into your pre-made Paleo Garlic Naan Bread.
Wrap up and serve warm.

Camilla Carboni

@camillacarboni | camillacarboni.com

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Paleo Garlic Naan Bread

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Naan Bread has always been a personal favorite of mine, and something I have missed on my Paleo journey. So, it was with great delight that at one of our cooking demos, a lovely lady in the audience requested that we make Ethnic Paleo recipes. That was all the convincing I needed!

My first batch of Paleo Naan Bread I made without the salt and garlic. It came out perfectly but due to the large quantity of coconut milk in the recipe, it had a heavy coconut flavor. Since I know that not everyone loves coconut-infused foods, I went on to make the second version–salted, Garlic Naan Bread–which tastes just like I remember it from years ago.

INGREDIENTS

1/2 cup almond meal/flour
1/4 cup tapioca flour
1/4 cup arrowroot flour
1/2 teaspoon salt
1 cup coconut milk (canned, full fat)
1 tablespoon grass-fed butter, melted
2 heaped tablespoons crushed garlic
2 teaspoons coconut oil

RECIPE

In a mixing bowl, mix together the dry ingredients.
Add the coconut milk, butter and garlic and whisk for about a minute.
In a medium saute pan, melt 1 teaspoon of coconut oil over medium heat.
Add enough naan batter to fill about 3/4 of the pan, allowing room to flip the naan bread easily. (Avoid making the naan bread too thick, as the inner layer will take a while to cook due to the high-liquid contents of this recipe).

Naan Bread Progress
Let the naan bread cook for about 4 minutes, or until it’s solid enough to flip.
Flip the naan bread over, add the other teaspoon of coconut oil to re-grease the pan, and cook on the other side for about 5 minutes.
Flip for a third time to ensure the first side is cooked thoroughly (you may need to allow it another few minutes), then plate and allow the naan bread to set for about 10 minutes before enjoying plain, with a spread of grass-fed butter, or alongside a piping hot curry.

Tip: If you can prepare the Naan Bread in advance, cooking it the day before and leaving it in the fridge overnight lets the bread rise slightly, forming the thicker Naan Bread commonly served in Indian restaurants. You can then simply re-heat it before serving.

That’s my all-time favorite bread, made Paleo! I hope you enjoy it too,

Camilla Carboni

@camillacarboni | camillacarboni.com

2. PALEO Cleanse Cover ImagePALEO Cleanse made the Amazon Best Seller list!

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