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My Heart Beets

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Coconut Flour Naan (Coconut Flour Flatbread)

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coconut flour naan

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.

WATCH HOW EASY IT IS TO MAKE THIS PALEO NAAN!

(for the full recipe, see the recipe card below 😋)

You just mix the three ingredients together!

And then pour the batter onto a hot pan and flip! So easy, right?!

YOU CAN USE THIS MULTIPURPOSE FLATBREAD IN SO 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
  • What am I missing?! Leave me a comment and I’ll add it to this list!
coconut flour naan

A HEARTFELT THANK YOU

Those of you with my paleo Indian ebook are likely already familiar with this recipe. Tomorrow (June 9, 2018) marks the 3 year 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. Over the years many have asked why I wrote this as an ebook and not as a paperback. The truth is that my concept was rejected by publisher after publisher – no one thought my idea would “sell well.”  I knew they were wrong because so many of you had 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 paleo-fy: 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
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coconut flour naan

Coconut Flour Naan (Coconut Flour Flatbread)

★★★★★ 4.5 from 30 reviews
  • Author: My Heart Beets
  • Yield: 6 1x
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Description

I came up with this recipe after getting many requests from blog readers asking me to make my paleo naan with coconut flour instead of almond flour. This nut free recipe is very similar to my paleo naan – in fact, I think I like this one better!

Ingredients

  • ½ cup tapioca flour or arrowroot flour
  • ¼ cup coconut flour
  • 1 cup coconut milk, canned and full fat
  • 1 teaspoon salt

Instructions

  1. Pre–heat a 9.5 inch (or larger) nonstick pan or using this steel crepe pan over medium heat.
  2. Mix all the ingredients together in a bowl, and pour ¼ cup of batter onto the pan. Spread the batter out with a spoon.
  3. 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).
  4. Serve immediately or cool the bread on a wire rack to maintain crispiness.

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.

Comments

  1. Hi Ashley! Can we use arrowroot flour instead of tapioca flour? Looking forward to trying this recipe!

    Reply

  2. Heads up that some coconut flours need more water than others. I’m in Australia, I needed to add another 1/2 cup of water to thin this down enough to work. It still worked awesome! But needed that extra water.

    ★★★★

    Reply

    • Linda, oh wow that’s good to know thanks for that! I have only tried this using coconut flour from the US (though I have tried many different brands). I wonder what’s different about the coconut flour in Australia?

      Reply

  3. Love this recipe. So quick and easy to make and I love that my son can now have a home-made gluten free equivalent when we are eating naan. Thanks Ashley 🙂

    ★★★★★

    Reply

  5. Hi. Can you describe what kind of consistency we’re looking for in the batter? As others have pointed out, coconut flour varies quiet a bit. Thanks!

    Reply

  6. Amazing. Simply amazing. I really enjoyed this coconut flour naan! A beautiful dairy free and grain free alternative to regular naan! It paired so well with your avial recipe! LOVE!

    ★★★★★

    Reply

  8. Hi Ashley,

    Love, love your recipes!! I’ve changed over to a mostly gluten free and dairy free diet over the past 2 years and this recipe seems like it would solve all of my paratha/naan/roti/chapatti problems. However, I try to avoid using canned products for something i want to use regularly (couple tomes a week)- I’m fine with it for the one off baking etc but if i wanted to try to incorporate this into our weekly meals- do you think using a fat like ghee and a liquid would work instead of the canned coconut milk? Or any other suggestions for full fat coconut milk that are not canned?

    Thanks!

    Reply

    • Chandni, so happy to hear that you like my recipes! There’s boxed coconut milk that you can try? The ghee with another dairy-free liquid might work but I haven’t tried it myself so I can’t say for sure. Hopefully another reader will see this and be able to suggest something.

      Reply

      • Thanks for your reply! Someone actually suggested making an avocado paste with avocado and water or a nondairy milk and i tried it and it worked amazingly! i imagine since avocado is high in fat it serves a similar purpose as coconut milk. Of course the naan comes out a mint green color but that doesn’t bother met 🙂

        Reply

  9. Thanks for sharing!
    I’d love to try this recipe but I’m confused about the tapioca flour. I can only buy tapioca starch or cassava flour. Which one should I use?

    Reply

  10. Hi! Is the carb count listed for the full recipe or per flatbread? I’m on keto and wondering if this is keto approved?
    Thanks!

    Reply

  12. Love your recipes, they are so delicious! I have been looking for a keto flat bread recipe and I wonder if you have any? Or have stumbled on any good one. My husband needs to go really low carb to control his blood sugar, but his pitas are not negociable 🙁 – I must find a substitute flat bread that is really good in taste and texture.

    ★★★★★

    Reply

  13. Do you have a recipe to make up an all purpose flour using coconut flour and white rice flour but no cassava/tapioca, brown rice flour, nut flours, eggs or milk?

    Thank you

    PattiM

    Reply

  14. Delicious and easy recipe! Appreciate you sharing it with the world. I was grateful to have come across this pin on pinterest.
    How do you freeze them? Do you separate with wax paper? Do you freeze in a ziploc bag?

    Appreciate your help in advance!

    -Lana

    Reply

    • Thanks Lana! I freeze them on a tray then once they are frozen I just pop them into a ziplock bag – I find it’s easier than messing with wax or parchment paper. Hope that helps 🙂

      Reply

  15. I just made this recipe for the first time. It was delicious. I have been gluten and grain free for two months now and I have been actually going crazy just eating meat and veggies. I missed something delish to go with my home cooking. Thank you!

    Reply

  16. OMG, so good! I just made this and ate it like a pancake topped with butter, lemon juice and maple syrup. It was amazing. Thankyou, I’ve been trying to find a versatile recipe like this that also tastes great.

    ★★★★★

    Reply

      • Mine are extremely salty, too, and I truthfully am known for my love of salt. I used finely ground Celtic salt. I will cut it in half or less next time. I know I will love these with that one adjustment. Also, I needed the nonstick for this. These stuck to my blue steel French crepe pan. Thanks for the recipe! It’s not dry at all.

        Reply

  18. im looking for an easy recipe for making lunch pizzas. want to freeze for quick access. will this work? fyi i like to heat them in a covered iron pan.

    ★★★★★

    Reply

  19. I made this tonight as side just for myself (as my husband and son were eating a side I couldn’t eat). Well they both wanted to try it and they both loved it, so I had to fight them off so I could have some with my dinner.

    Reply

  21. Hm. Mine came out more like a crepe then a bread. I can’t see cutting and using this like naan. Any suggestions??

    ★★★

    Reply

  22. Hi,

    Thank you so much for your hard work in posting recipes which are of great help to those of us with health issues. Can you tell me if the naan bread can be frozen or, if it can be refrigerated only, how long can it remain in the refrigerator?

    thank you so much

    Reply

    • Thanks Marie! Yes, you can freeze this bread 🙂 I suggest laying them out on a pan, freezing them, then putting them into a ziplock/freezer bag – this way they won’t stick to each other. I’d keep them in the fridge for 4-5 days then after that I’d freeze them – or you can freeze whatever you don’t plan to eat right away. I hope that helps!

      Reply

  23. This coconut naan seems interesting and unique to me as I never heard of coconut naan before. I have quite started liking your recipe blogs as they are quite different.

    ★★★★

    Reply

  25. Hey Ashley 🙂
    I wanted to use more coconut flour and cassava flour instead of arrowroot? Could I still use 1/2 cup coconut and 1/4 cup cassava flour for this recipe? Thanks

    Reply

    • Hi Sonia, I haven’t tried this with cassava flour – so I can’t say. I actually recently bought some but have yet to play around with it! Let us know how it goes if you give it a try!

      Reply

  26. This was DELICIOUS! I ended up using the exact dry ingredients, but needed to double the coconut milk to get the pancake batter consistency. I added a few additional spices – ground garlic and fresh cilantro, cooked it in butter… and it tasted better than my favorite local Indian restaurant.
    Thank you!

    ★★★★★

    Reply

    • I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂 Can I ask what brand of coconut milk you were using? I haven’t had to double it before so just curious!

      Reply

  29. I just cooked them, but they are very oilie and thin. I also baked them after for 10 minuets, but it didn’t help.
    What did I do wrong? I followed your recipe.

    Reply

    • I am optimistic about this recipe. I love how simple it is – sugar free. I can see myself committing to this forever. However, I have a question, can I use all coconut flour, no arrowroot/tapioca. I am trying to make it as carb free as possible.

      ★★★★★

      Reply

  30. I made half the recipe, just in case, and it came out perfectly – light and fluffy and perfect as a wrap. I’m not gluten-free, but someone gave me a bag of coconut flour and this turned out to be a great way to use some of it.

    ★★★★★

    Reply

  31. Awesome recipe! Can’t wait to try it. Was wondering if I can substitute the tapioca flour with Almond flour instead?

    Reply

  32. Attempted to make these yesterday and my wife and I found them to be far too sweet and, well, “coconutty” to be used as a tortilla or sandwich wrap. As a crepe I bet they would be delicious, however.

    Reply

  33. How do you care for the pan you recommend? Looks like one seasons it and never wash it but just clean it off with a paper towel. Is that right?

    Reply

    • I usually just rinse it, wipe it and then heat it over the stove or put it in the oven if the oven is hot. If it gets really dirty I do wash it but I typically don’t cook anything on it other than flatbreads/bread.

      Reply

  34. Hi Ashley,

    This looks awesome. My gf and I are trying an AIP diet. Would this naan be suitable for that? Do you have AIP indian recipes we can follow?

    Reply

  35. I was afraid they would fall apart and wouldn’t hold up to my saag sauce but I was wrong! These are so good, thank you!

    ★★★★★

    Reply

  36. Hi, I was wondering if there was any way to make this recipe without the arrowroot flour or tapioca starch? I’m on the keto diet so that’s a bit more carbs than what I need. Have you tried with a combination of almond and coconut flours and psyllium husk?

    Reply

  37. I didn’t have a nonstick pan or a crepe pan. I found that if I cooked them on very low in an enameled pan with a bit of coconut oil I managed to get them out in one piece. I am also trying them in the oven on parchment paper and that seems to work better! Lovely taste! Thank you 😊

    Reply

  38. Just wanted to say thanks. I’m about to start the AIP diet and it’s so nice to know I’ll have a delicious, easy, reliable, freezable bread recipe. I loved the almond flour naan and thought I’d have to say goodbye to it when I started AIP. Then I saw the link to this recipe! YEEESSSS!!!! A new diet is intimidating but having some tasty bread to wrap around weird new foods will make them way easier to get used to!
    PS kudos on handling the comments section with such grace.

    ★★★★★

    Reply

  39. I have been searching for a bread recipe that doesn’t taste like eggs. This one is the best! The outside is crispy and the flavor is savory. I added sage for using with your chicken pot pie. I do need help, though, with cooking with coconut flour. It always turns out rubbery and looks raw. I did bake it in the oven for 15 minutes after a generous time in the pan, but that just made the inside more rubbery. Any ideas? Is it supposed to pull apart like play dough?

    ★★★★★

    Reply

    • Hi Nancy! I’m glad you like this! And no it definitely should not pull apart like play dough – my guess is, when you’re measuring the coconut flour are you packing it in? It sounds like there may be too much of it. Try using the dip and scoop method – that’ll give you the right amount and it should turn out lighter. Please let me know if this is the issue and if my suggestion fixes it!

      Reply

      • It might be helpful if you included the measurements by weight (in parenthesis) so that that the final result is right on point every time. A cup of coconut flour can weigh anywhere from 80 – 100 grams depending on how that cup is filled. Far more exacting.

        Reply

        • That is a good point – thanks for the feedback Robert. I’ll try to update the post with this info when I can get around to it but with a new baby in tow it may take me a little while. In the meantime, I always use the scoop and level method when measuring. I hope that helps!

          Reply

    • My experience with coconut flour is that it varies by brand and age. In every recipe I start with 1/2 the amount called for, and if the consistency of the batter is too thin after sitting 5 minutes, I gradually add more. This saves so much frustration! Sifting before measuring helps also. A measure by weight may help some, but not much, if your flour absorbs more liquid than expected.

      Reply

  40. I’m so surprised and disappointed by how bad these were. I used table salt and they were way too salty. They did crisp up nicely, but the inside seemed undone so I kept cooking. The inside still didn’t seemed a little gooey. So, for the second try I thinned out the batter a little with water to make more like pancake batter and cooked in a pan until nicely brown. Then put in the oven for 10 minutes. At this point the inside was cooked, but it was more of a cooked gel texture than bread. What did I do wrong?Do you think arrowroot could be the problem? Adding water?

    ★★

    Reply

    • I had the same experience. Crispy outside and a little bit gooey.
      I used arrowroot and not Tapioca.
      Maybe I’ll try tapioca next time.
      I still ate the “gooey” bread though.
      I pretended they were like Japanese baked mochi typically eaten during new year.

      ★★★

      Reply

  41. Fabulous!! Finally some bread to have with my soup. It was so quick and delicious without even putting anything on it. I can’t thank you enough.

    ★★★★★

    Reply

  42. Mine came out with a great taste but were quite gooey. Any suggestions to make them more crispy or have others found the same…I know it probably from the tapioca

    Reply

  43. I was wondering if the Coconut Flour Naan Bread could be made in the dehydrator as a raw food. If so, what temperature setting would I use. Thanks for the recipe!

    ★★★★★

    Reply

  44. Texture and appearance is more like a pancake than naan. Flavor is good but it’s definitely not naan. Maida flour and yeast is far superior. Sorry celiacs.

    ★★★

    Reply

    • These are delicious! Especially with some grass fed butter… Yum! I did make eight of them rather than four because they are a bit high carb for me but I am fine with a smaller size. I have been looking at your other recipes and I will be making them for sure! I am going to make some of these for company I have a coming in a couple of weeks. I know they will love them too! Thanks for this great recipe and I bet I will coming back to thank you for more of them. I have tried some other naan recipes and they just did not hit the mark for me.

      ★★★★★

      Reply

  45. Thanks for including the nutritional info in this recipe. I’m tracking what I eat on a diet and your info lets me include this yummy recipe in my diet.

    ★★★★★

    Reply

  46. The jury is still out on these, it was my very first time at using coconut flour and the batter was way too thick initially. The results were okay i guess yet to feed them to the family. The flavour and ingredients are very similar to kanom krok a very popular Thai breakfast snack that cooks the batter in small cup moulds over, the result is yummy warm still semi liquid tasty nuggets of coconut gooeyness (though I think that recipe calls for rice flour). I found if I left the naan to cook out on the stove the crispy almost burnt edges give them more of a bite. Thank you for an excellent blog and healthy food recipes. I will keep trying other dishes.

    ★★★★

    Reply

  47. Could I sub 2 T. Psyllium Husk Powder for the 1/4 cup tapioca/arrowroot flours? I am wondering whether you have used psyllium husk powder in your recipes. Thanks very much.

    Reply

  48. Hi, just making this now. It’s the consistency of playdoh so far… no idea how yours turned out to be able to pour it! Maybe it’s because my coconut milk was refrigerated? Thanks for sharing your recipes!

    Reply

  50. Wow! Just wow! Thank you for this amazing recipe!
    Mine didn’t turn out very “round”, but it’s my first try. This recipe is a keeper! Can’t wait to serve it with Mulligatawny!

    Reply

  51. These are so good! My whole family loves them, including my 1 year old who can’t eat wheat because of eczema.

    ★★★★★

    Reply

  52. Mine did not come out like a batter and this is my 3rd attempt. I have no idea what I am doing wrong. They do not resemble yours in the least but. Help!!
    1/2 cup tapioca
    1/4 cup coconut flour
    1cup full fat canned coconut milk

    Reply

  53. I made these today and I added garlic to it so when I eat it with Chicken Curry. I am very pleased with the result. They are just as good as takeout if not better. Thank you !

    Reply

  55. Not sure why this is called “coconut flour” naan, when the portion of tapioca flour is twice the portion of coconut flour. I was looking for something that was both gluten-free and low on carbs.

    Reply

  56. Just tried the recipe as was craving some “chewy ” flatbread – it was so easy & quick & good! Thank you for sharing!
    One comment though – my paste was very airy (probably the arrow root powder) and waa not so easy to flatten in the frying pan as would stick to.spoon but managed anyhow – the texture once cooked (& few mins in oven as suggested) is what I love 😉

    Reply

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