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.
DJ, Spokane Valley says
Hi, I’m not having much luck but didn’t want to leave a low rating as I’m sure I’m doing something wrong. I use Thai Kitchen Organic Coconut Milk. It is the same consistency (think thick sour cream) with no liquid in the bottom, even at room temperature. The mixture looked more like biscuit dough – definitely not pourable like in the video. I added water until it was a thick liquid, then spread it in a nonstick pan. It was pretty chewy, but I wasn’t sure what to expect.
Ashley - My Heart Beets says
Hi, I’ve used that brand of coconut milk – but it sounds unusually thick, especially as there’s no liquid on the bottom. Does the can say coconut milk or coconut cream? This definitely sounds like the issue; maybe you can try with another can or brand? Sorry to hear that it didn’t work out. I hope it does next time if you decide to try again.
Michele says
We followed the recipe exactly!! They didn’t cook on the inside and they’re super salty. I baked an additional 20 minutes even though instructions say 15 minutes. They were still raw. I wanted to love them!! 🙁 I’m so sad these didn’t work out. I just don’t understand all the great reviews. I hope I find something that works.
MARIÁNGELES says
THIS IS AN AWSOME👍🏽 RECIPE👏🏽👏🏾👏🏽👏🏿
THE COCONUT MILK GIVES A SWEET TASTE SORT OF LIKE PANCAKES. YUMMY😋
I LOVE IT! GRACIAS 💖🌺☮️💟🌺
MARIÁNGELES says
I FORGOT TO MENTION THAT I USED ONLY 1/2 TSP SALT, WHICH I THINK IS PLENTY.
THEY TASTE SOOO GOOD THAT YOU CAN EAT THEM ALONE. THE COCO MILK GIVES THEM A NATURAL SWEET TASTE WHICH IS ENHANCED BY JUST A TSPN OF SALT.
GREAT HEALTHY RECIPE!💥
Ashley - My Heart Beets says
So great to hear! Thanks for letting me know how much you like this recipe 🙂
Jolly Mae Bombadil says
When you can’t have eggs, dairy, additives, or grains, this one comes to the rescue.
She is right when she mentions patience, because waiting is how you ensure that it’s actually firm enough to flip.
I find the full teaspoon of salt to be a little strong though. I tend to like a lot of salt in my food. Maybe the saltiness of this naan is to stand up against certain toppings– just use your personal discretion.
Ashley - My Heart Beets says
Thanks, Jolly! I’m glad you like this recipe 🙂
Pearl says
Hello! Can you use this recipe for your samosas?
Ashley - My Heart Beets says
Yes!
Vittoria says
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!
Ashley - My Heart Beets says
That’s so great to hear! Thanks for letting me know how much you like this recipe 🙂
Dahlia says
Can I bake it in the oven instead of using the skillet?
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.
Robert
Ashley - My Heart Beets says
Hi Robert, the batter should be smooth and a bit runny – so you can pour it out, but it should still keep its shape on the pan. I have a video you can watch to get a good idea.
Jolly Mae Bombadil says
I think you did it right; the tapioca flower makes it chewier and denser than normal grain based breads. My batter was runny enough to pour, but thick enough to need a spoon to get some of the last bits out of the 1/4 cup measure.