This coconut flour naan is so easy to make and calls for just three ingredients! It’s a multi-purpose flatbread that you can use as a tortilla, wrap, crepe, sandwich bread – you name it. My recipe is paleo, gluten-free, grain-free, dairy-free, AND nut-free. This tastes just as good as my famous paleo naan.
I’m sure you’ve all heard or hopefully tried my 3 ingredient naan recipe by now. It went viral years ago and is still one of my most popular recipes. Well, ladies and gents, there is a new naan in town, and this naan is made with coconut flour!
Coconut Flour Naan
Believe it or not, but I actually like this coconut flour naan even more than my popular almond flour naan – it surprisingly tastes the same and is super easy to make. It’s also really affordable since it calls for coconut flour rather than almond flour.
Coconut flour is great because it’s high in fiber, protein, and healthy fat. I know coconut flour has a reputation for being “dry” in bread or baked goods, but that’s not the case at all in this naan recipe. If you’ve ever tried my paleo naan before then, you can expect very similar results when using this recipe. Trust me – it tastes good.
I make a lot of this coconut flour naan and always freeze extra naans. They thaw perfectly.
See How Easy it is to Make this Naan:
Mix three ingredients together:
And then pour the batter onto a hot pan and flip! So easy, right?!
Use This Multipurpose Flatbread in Many Ways:
- Naan: use it to serve with curries like my butter chicken or dal
- Tortilla: use it when making carnitas, taco meat, or barbacoa
- Crepe: with some butter and sugar or with fruit and honey or chocolate hazelnut spread or chia fruit jam
- Bun: for burgers or hotdogs
- Sandwiches!
- Wraps: with hummus and veggies or deli meat and mustard
Those of you with my paleo Indian ebook are likely already familiar with this recipe. Tomorrow (June 9, 2018) marks the 3rd anniversary of my ebook, South Asian Persuasion, and this recipe is in my “basics” chapter. I wanted to share it on the blog with you as a thank you.
It’s hard for me to believe I wrote my SAP ebook three years ago. Many have asked why I wrote this as an ebook and not as a paperback. The truth is that publishers initially rejected my concept – no one thought a paleo Indian book would “sell well” (in fact, they told me Indian food books, in general, did not sell well, which is untrue). I knew they were wrong because so many of you asked for this type of book, so I decided to self-publish. I spent countless hours working away to create the perfect paleo Indian ebook with recipes for things I wasn’t even initially sure I could paleoify: naan, roti, gulab jamun, jalebi, ras malai, pakoras, chaat, samosas, etc. Name a popular Indian recipe, and chances are, it’s in my ebook. You helped make my eBook a success and made my time worth it. I really can’t thank you enough.
I hope you love this new “paleo naan” 😉 I think you’ll like it even better than my old paleo naan. If you’ve tried both, I’d love for you to leave a comment letting us know which naan you prefer! I really want to know, and I’m sure others do too!
Coconut Flour Naan (Coconut Flour Flatbread)
Coconut Flour Naan (Coconut Flour Flatbread)
Ingredients
- ½ cup tapioca flour or arrowroot flour
- ¼ cup coconut flour
- 1 cup coconut milk canned and full fat
- 1 teaspoon salt
Instructions
- Pre-heat a 9.5 inch (or larger) nonstick pan or using this steel crepe pan over medium heat.
- Mix all the ingredients together in a bowl, and pour ¼ cup of batter onto the pan. Spread the batter out with a spoon.
- After 2-3 minutes, or once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes time. If you are worried about the outside burning, just lower the heat).
- Serve immediately or cool the bread on a wire rack to maintain crispiness.
Video
Notes
- If the middle still seems slightly undercooked, place the flatbread on a baking sheet and bake at 350°F for 10-15 minutes, or until done.
- This naan freezes well so go on and make a big batch if you like it 🙂
- The FDA lists coconut as a tree nut but it’s actually a seed and most people who are allergic to tree nuts can safely eat coconuts however if you are allergic to tree nuts I have to tell you to talk to your doctor before adding coconut to your diet.
Jackie says
Made this and now have a bread. 1 tsp salt is too much. Used 1/2 tsp. Great recipe. U saved my life. Add fresh garlic, onions for more flavor. Used full fat coconut milk, goats milk and a mixture of coconut milk and goats milk. It still turned out great! Same amount of milk. U can use these as pancakes too. Didn’t like the tapioca powder but arrowroot powder worked great. Thank you!!!!
J says
I rarely make comments. Sorry, this was like a pancake not nan bread. Awful texture too. Seemed like it could be good but was just not.
Austin says
I agree, wasn’t like naan at all and the texture was not good at all.
Gloria says
I’m currently doing the elimination diet and craving baked goods big time but it’s virtually impossible without gluten, eggs, or dairy… until I found this recipe! They turned out really well albeit they were a lot closer to fluffy pancakes than what I would call a naan. By a stroke of luck, I’d happened to run out of salt and managed to squeeze out barely half a teaspoon and I’m really glad that was all I added. An entire teaspoon would have made it way too salty for me. Also, I wasn’t reading the directions carefully and I didn’t flatten out the first batch that I ladled onto the pan, the second batch was better and cooked a lot faster when I made them thinner. Definitely a recipe I would try again! Thank you so much for sharing this.
Gloria says
I’m currently doing the elimination diet and craving baked goods big time but it’s virtually impossible without gluten, eggs, or dairy… until I found this recipe! They turned out really well albeit they were a lot closer to fluffy pancakes than what I would call a naan. By a stroke of luck, I’d happened to run out of salt and managed to squeeze out barely half a teaspoon and I’m really glad that was all I added. An entire teaspoon would have made it way to salty for me. Also, I wasn’t reading the directions carefully and I didn’t flatten out the first batch that I ladled onto the pan, the second batch was better and cooked a lot faster when I made them thinner. Definitely a recipe I would try again! Thank you so much for sharing this.
Laura says
I have high cholesterol and manage it without meds. So, full fat coconut milk is not an option for me. What vegan options could I substitute?
Robert B says
Hi Ashley, Will whole cows’ milk or maybe lowfat buttermilk work in this recipe instead of coconut milk? I can have dairy/eggs/gluten/whatever, but I’m trying to cut back on carbs. (that looks like a *lot* of salt, BTW) I may give it a try; if I sub cornstarch for the arrowroot I have everything to make it. I’ll add arrowroot to my grocery list. Thanks.
Amanda says
Overall, I liked this recipe. I think calling it naan is a bit of a stretch though. It doesn’t fluff up like naan and the texture is completely different. For people that can’t have wheat, sugar or dairy it is a nice alternative for using as a wrap/tortilla. I had to cook mine much longer, in the pan, than described (on medium heat) in the instructions to get it to not be gummy. The ones I put in the oven to cook up a bit more ended up being crispy, which I didn’t really mind.
Some people mentioned their batter being too think because of the coconut milk. I did not have this problem at all. Mine poured beautifully. Perhaps these people had used coconut cream. I will definitely make it again but will cut the salt down to 1/2 tsp next time as it was a bit too salty for my liking.