Coconut Flour Naan (Coconut Flour Flatbread)


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.

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
coconut flour naan

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 Naan (Coconut Flour Flatbread)

coconut flour naan

Coconut Flour Naan (Coconut Flour Flatbread)

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!
4.67 from 65 reviews
Pin Recipe Print Recipe
Servings 6 flatbreads
Course Dinner, Lunch, Side Dish
Cuisine American, Indian
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins


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


  • 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.



  • 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.


Serving: 1naanCalories: 146kcalCarbohydrates: 14gProtein: 2gFat: 10gSaturated Fat: 9gSodium: 404mgPotassium: 105mgFiber: 3gSugar: 2gVitamin C: 1mgCalcium: 6mgIron: 1mg
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Vittoria says

    5 stars
    Another 5-star review! These are the best wraps I have made – they come together very quickly and easily. I found them very forgiving also while cooking, staying together easily, flipping easily, etc. I used a cast iron crepe pan and it worked perfectly and I did not even need to use oil on the pan. I also realized at the last minute that I only had coconut cream, not milk, so I used that and it worked perfectly! I would decrease the salt next time slightly perhaps to half teaspoon as I use these for very savoury meals that already can be a bit salty (quesadillas, wraps, etc.) and I found the 1 tsp to be a bit too much for my taste. I am also very excited to adapt these to a sweet version – they would be lovely as crepes too if you omit the salt entirely!

  2. Robert says

    Hi Ashley, is the batter supposed to thick and smooth or runny and bumpy? My first attempt the end product turned out more like thin, chewy, crepe-like thingy then a fluffy, flat bread. Any insight is appreciated.


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