Paleo Naan Bread (Flatbread) with Dhal

Recipe for paleo naan (Made 4 servings):
5 Tbsp flax seeds (presoaked)
4 free range eggs
3/4 cup plain yogurt (strict paleo may use coconut milk)
1/4 cup olive oil
1/2 cup organic quinoa flour (strict paleo may use coconut flour)
1 cup arrowroot powder
1 tsp apple cider vinegar
vco for cooking

(1) Put eggs and yogurt in blender and blend till mix well.

(2) Add in the rest of the ingredients and whiz till well mixed. It is not a dough consistency but it shouldnt look too runny too.

(3) Heat up some oil on a cooking pan. Drop the batter into the cooking pan using the same amount each time (about 2-3 Tbsp). Try to make it into a circle shape.

(4) Cook for 2-3 minutes or till it is golden brown on the bottom before flipping. Repeat till the batter finish and serve with dhal.


Adapted from: http://swisspaleo.ch/paleo-naan-bread-flatbread/

Recipe for dhal:
1/3 cup organic red brown lentil (soak overnight)
1 small organic white potato (diced)
2 cloves garlic (minced)
2 shallots (chopped)
5 organic cherry tomatoes (chopped)
1/2 Tbsp fennel seeds
dash of cumin powder
dash of turmeric powder
dash of cinnamon powder
1 knob of old ginger
1 knob unsalted butter

(1) Cook lentil (1:2water) with water in rice cooker using brown rice mode - around 1.5hrs. Halfway through, add potato dices, butter, ginger, turmeric powder and cinnamon powder.

(2) Once done, transfer out and set aside.

(3) Heat up some vco on a cooking pan. Saute fennel seeds till popping. Add in garlic, shallots and tomatoes. Pour in cooked lentils, add some water and let it simmer till soft.

(4) When it is almost done, add cumin powder and stir well. To thicken the sauce, add some yogurt right before off fire and stir well.