Coconut Flour Paleo Naan Bread

Link to original recipe:
https://myheartbeets.com/coconut-flour-naan/ Recipe by: My Heart Beets

This recipe was shared with us by a lovely regular cleanser - Gowri - thank you so much, it’s really delicious.

"This coconut flour naan is so easy to make and calls for just three ingredients! It’s a multi-purpose flatbread that you can use as a tortilla, wrap, crepe, sandwich bread – you name it. My recipe is paleo, gluten free, grain free, dairy free AND nut free. This tastes just as good as my famous paleo naan.  Coconut flour is great because it’s high in fiber, protein and healthy fat. I know coconut flour has a reputation for being “dry” in bread or baked goods but that’s not the case at all in this naan recipe. If you’ve ever tried my paleo naan before then you can expect very similar results when using this recipe. Trust me – it tastes good. I make a lot of this coconut flour naan and always freeze extra naans. They thaw perfectly.”

Ingredients:

• ½ cup of tapioca or arrowroot flour

• ¼ cup of coconut flour

• 1 cup of coconut milk (canned and full fat)

• 1 tsp sea salt

How to:

• Preheat a 9.5 inch (or larger) nonstick pan over medium heat.

• Mix all the ingredients together in a bowl and pour ¼ cup of batter onto the warm pan.

• Spread the batter out with a spoon.

• After 2-3 minutes, or once the batter fluffs up and looks firm, flip it over to cook the other side (be patient, it takes time). 

• If you worry about burning the other side, turn down the heat.

• Serve immediately or cool the bread on a wire rack to maintain it’s crispiness.

Notes:

• If the middle seems undercooked you can place on a baking tray and make at 350F for 10-15 minutes or until you think they are done.

• This naan freezes well so it’s fine to make a big batch.

• Coconut may sound like a nut but it is regarded as a seed and does not fall under the nut category when it comes to allergies (for most).