This easy coconut flour naan requires just three ingredients and is incredibly versatile! Use it as a flatbread, tortilla, wrap, crepe, or even sandwich bread. My recipe is paleo, gluten-free, grain-free, dairy-free, and nut-free—delivering the same great taste as my famous paleo naan!
INGREDIENTS
- ½ cup tapioca flour or arrowroot flour
- ¼ cup coconut flour
- 1 cup full-fat canned coconut milk
- 1 teaspoon salt
INSTRUCTIONS
- Preheat a 9.5-inch (or larger) nonstick pan or a steel crepe pan over medium heat.
- In a bowl, mix all the ingredients until well combined. Pour ¼ cup of batter onto the pan and spread it out with a spoon.
- Cook for 2-3 minutes until the batter fluffs up and appears mostly firm. Carefully flip and cook the other side. If needed, lower the heat to prevent burning.
- Serve immediately or place on a wire rack to cool and maintain crispiness.
NOTES
- If the center seems undercooked, bake the naan at 350°F for 10-15 minutes until fully done.
- This flatbread freezes well, so consider making a larger batch for later!
- While the FDA classifies coconut as a tree nut, it is actually a seed. Most individuals with tree nut allergies can safely consume coconut, but consult your doctor before adding it to your diet.
NUTRITION (PER NAAN)
- Calories: 146 kcal
- Carbohydrates: 14g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 9g
- Sodium: 404mg
- Potassium: 105mg
- Fiber: 3g
- Sugar: 2g
- Vitamin C: 1mg
- Calcium: 6mg
