January 9, 2017 / Leave a Comment
1/2 cup almond flour
1/2 cup tapioca flour
2 tablespoons coconut flour
1 cup organic coconut milk
1/4 teaspoon Celtic sea salt
coconut oil for frying
In a medium bowl, whisk almond flour, tapioca flour, coconut flour, coconut milk, and salt. Let sit a few minutes to thicken.
Heat coconut oil in a frying pan on medium heat for several minutes. Pour about 3/4 cup of batter into the pan, cooking for 7 to 10 minutes on each side or until naan starts to turn golden. Remove from pan and cool. Naan stores well, either refrigerated or frozen, with a piece of parchment paper between each piece.