Tyler and I have been slightly addicted to ethnic food lately, especially Indian food. We have been using sun basket, which is amazing, and gives you options for dinners to choose from...so naturally we are all about the Indian based meals!
One problem with my love of Indian food, is my love of naan brea, and its hatred of me. Normal naan gives me terrible stomach aches, but I love dipping it into the creamy coconut based sauces! So it was time that I mad a naan that can be consumed by all including my paleo and whole 30 friends ( even though on Whole30 you should stick to the regimen and not recreate)
1/2 cup Almond flour ( I make my own but I love the deactivated brand)
1/2 tapioca flour ( or arrow root if you do not have tapioca but it will have a different texture)
1 6 ounce can of full fat coconut milk ( the full fat kind is very important!)
1. Take ingredients and whisk together in a bowl. Let rest for 15 minutes, this will allow the tapioca flour to absorb the milk.
2. Take a small sauté pan and put a dollop of coconut oil in the pan and allow to get hot.
** this batter can make 2 big pieces of naan or 4 small pieces. Ladle out according to your prefernce.
3. Ladle batter into pan, and allow to cook on each side for 3-4 minutes, it will crisp the edges and make sure that everything is nice and cooked in the middle.
4. Keep in the fridge for up to 4 days, and my advice would be to put it in a toaster to reheat or the oven, do not use the microwave, it will get too soft!