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In a mixing bowl add coconut flour, tapioca flour, salt, baking powder and baking soda. Start to mix with a fork to combine all completely. Make a hole in the center of the bowl and add in the eggs. Start to whisk and start incorporating into the flour. Pour in coconut milk and continue stirring until all combined and it's almost a like a pancake batter. Let sit for a few minutes.
Heat a large sauté pan and pour in between 1/2 to 1 cup of batter to create the size you want for the bread. Cook each side until brown and serve warm.
Use less batter to make tortillas in a smaller skillet. Add cumin, chili powder, and garlic powder, and it tastes amazing. This could also be made into a breakfast tortilla or pancake with vanilla or cinnamon added. A homemade apple pie spice mixed in and topped with sautéed apples would be wonderful.
Tip! When making this bread for a specific meal, add spices to give extra flavor so it doesn't taste too much like coconut.
Note: If you refrigerate coconut milk then use the cream that forms on the top of the can!
Options for Size:
- You can pour half the batter onto a 9.5 inch pan and cook - then repeat for a total of 2 large naans.
- You can pour ¼ cup of the batter onto your pan to make 6 small naans. These will cook faster than the large naans.
- If you want to make a dessert crepe, pour the batter and spread it out as thin as you can.
- If you are not using a non-stick pan, you will need to use some sort of oil/ghee/fat to keep the batter from sticking.
- If the cream has solidified in your canned coconut milk, then mix well before using.
