• Mary

Naan

Updated: Aug 20, 2018



Ingredients:

  • 1/2 cup almond flour

  • 1/2 cup tapioca flour

  • 1/2-3/4 cup almond or coconut milk

  • Salt to taste

  • 2 tsp garlic powder (optional)

Instructions:

  1. Mix all ingredients together until well combined

  2. Batter should be easily pourable, but not super runny. If too thick add extra milk or water. If too thin add more almond flour (the batter will thicken as it sits)

  3. Turn stove on medium heat

  4. Pour batter onto skillet. I usually lift the skillet and move in a circular motion to spread out the batter into a thin, wide layer

  5. Cook until bubbling on one side then flip for another couple minutes.

  6. Eat whole or cut into triangles

  7. Enjoy!

P.S. I use my cast iron skillet and haven't needed to use oil. You may need to lightly grease your own pan. Test it out and see!

P.P.S.

I use this as pita bread too! And sometimes I just make it and eat it all by itself. It's super versatile! Hope you enjoy!



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