Naan (Indian bread) - Paleo


½ cup Almond Flour

½ cup Tapioca Flour

1 cup Organic Coconut Milk, canned and full fat


Grass-fed Organic Ghee (slather that bread!)


Mix all the ingredients together.

Heat a 9.5 inch Nonstick Pan over medium heat and pour batter to desired thickness (see notes below).

Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!).Enjoy this and make it often.


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.