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!
4.65 from 84 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. 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!!!!

  2. 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.

  3. Gloria says

    5 stars
    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.

  4. 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.

  5. 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?

  6. 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.

  7. Amanda says

    4 stars
    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.

  8. A. says

    As many others have mentioned, using canned coconut milk doesn’t really work in this recipe since it’s way too thick (like Greek yogurt) and doesn’t result in a “pour-able” batter. What are people doing as a workaround? I tried using half canned coconut milk and half from a carton. The batter looked like in the video, but the final result was very chewy and rubbery, although that could be the tapioca starch as it is my first time making something with the starch. I even tried with baking soda and apple cider vinegar to try to fluff it up with no luck.

    • A Winter says

      3 stars
      Ashley, could you delete Johnny’s comment please? It’s your site and allowing it reflects negatively on you. If people can’t use appropriate language to communicate, they don’t deserve an audience. Basic respect please.

  9. DJ, Spokane Valley says

    4 stars
    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.

  10. Michele says

    1 star
    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.

  11. MARIÁNGELES says

    5 stars
    I LOVE IT! GRACIAS 💖🌺☮️💟🌺

    • MARIÁNGELES says

      5 stars

  12. Jolly Mae Bombadil says

    5 stars
    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.

  13. 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!

  14. 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.


    • 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.

  15. veronica bellotti says

    Adding to my previous comment I brush with melted butter with cumin seeds and garlic, of course can use vegan butter.

  16. Cait says

    5 stars
    I lovvvve this recipe, and I’ve modified it to be both savoury (with garlic powder and nutritional yeast) and sweet (with a bit of added maple syrup)! Both ways have been amazing, and I have found making them thin works the best for me to get them fully cooked and crispy on the edges.

  17. Kajol says

    5 stars
    I was trying to figure out what to do with leftover tapioca starch and I’m sooooo happy I came upon this recipe. My mom is so picky and she actually loved this recipe!! I’m so excited. Try this out guys !!

  18. Sarah says

    Came out PERFECTLY! I’ve tried a lot of AIP flatbreads (Bob’s Red mill, sweet potato flatbread, etc) and these are the best and easiest to make so far. I love the little bit of sweetness that comes out of the coconut. So far I’ve only tried them savory — with garlic and onion and a little bit of coriander — but I think I could make these with a little bit of cinnamon and brown sugar and have dessert “naan!” Thanks for this great recipe!

  19. Dale Cupo says

    I absolutely love these! it took a bit and requires some patience as she said to play with for cooking. I make a double batch and freeze a bunch! Due to food sensitivities I am limited in my “bread” choices and this always hits the spot.

  20. Laura says

    5 stars
    This is a favorite for everyone I make them for .
    Fun to play around with adding different spices too.
    We all prefer the coconut flour to the almond flour recipe . Delicious thank you !

  21. Jennifer says

    4 stars
    Worked great but was a bit salty for me. Next time I will reduce the salt by 1/2 and replace the other half with garlic powder.

  22. Sara says

    This is an incredibly frustrating amd misleading post. It should be called tapioca naan. Since I don’t have that, I’ll be passing on this recipe. Next time maybe don’t label it this way.

    • Ashley - My Heart Beets says

      Sara, I’m not trying to mislead anyone – it would be very difficult to make a flatbread entirely out of just coconut flour. Coconut flour is very unique – unlike other flours. It may not seem like the recipe calls for much coconut flour, but a little goes a long way. I do have coconut flour biscuits you might be interested in if you’re looking for a recipe without another kind of flour mixed in, though the texture is of course different from naan:

  23. Almira says

    5 stars
    These were delicious!! I did have some trouble figuring out the cooking time, some turned out soft, others crispier, but thats probably just trial and error, but definitely needed the oven after.

    I also used almond milk, and let it sit with 1 1/2 tsp of ground flax seeds to thicken it (so yay healthier), we’re trying to cut down on saturated fat, but the taste was still super yummy!!

    We ate this for dinner with your Pav Bhaji recipe (I used hummus in place of butter and it was soo delicious)

    Thanks!! I loveee your blog. Made soo many recipes off of here.

  24. Donna B says

    It works and tastes great! Thank you Ashley for this recipe. I have tried so many only to be disappointed each time. I have so many allergies and am currently healing from several times of being exposed to gluten and dairy, am back on AIP. While it can get boring not eating out, want to play it safe. The only change made was, I used a well heated cast iron pan. Thanks again!

  25. Susan says

    5 stars
    Thank you for the recipe! I am on a extremely restrictive diet for health reasons. I’m only allowed very few things and only as a “cheat”. I tried this and found–you do need to be patient and let it fully cook—otherwise under-cooked and hard to swallow. Will bake a bit as suggested if needed. I put a few things on them as if it were bread, and was very good and super filling! I will be using this as a frequent “cheat”!

  26. Katherine says

    5 stars
    I love this naan. It is perfect for any meal. And it is so easy to make. Sometimes I’ll throw some garlic powder and turmeric into the mix. I wrap it then around a grilled hot dog, and it reminds me of corn dogs but better.

  27. Karishma says

    5 stars
    Wow these turned out really well, I made three batches and it was all mostly gone. My kids loved it and had seconds. It took some time cooking it all though! Thanks for the great recipe, Ashley!

    • Ashley - My Heart Beets says

      Hi Ashley, hmm they shouldn’t be wet inside – especially after baking, that is surprising. These will not fluff up like regular naan since they’re made with coconut flour and tapioca flour vs. regular flour and yeast.

    • Jolly Mae Bombadil says

      When you pour the batter, use the back of a spoon to swirl that batter into a wider circle. Get it wide enough that the batter is about as thick as a sheet of full-grain leather, or about 3/4 the thickness of a pencil. Any thicker, and the batter will retain a lot of moisture because it won’t evaporate out easily.

  28. Lexy says

    5 stars
    My son has a lot of allergies and his class was having naan as part of their snack today. Not wanting him to miss out on joining in with something similar, I searched for a good naan alternative. This is spectacular and we had all ingredients on hand! He LOVED it. Thank you so much for posting this!

  29. celina says

    Hi, just wondering around how long is it needed to cook? I tried a few times but it keeps breaking 🙁 I do enjoy the taste of these though (I gathered all the scraps anyway and ate it anyway haha)



    5 stars
    Love this naan bread! my husband is Celiac and it’s my go to recipe to pair with Chicken Tikka Masala. I would like to try to add garlic into the batter one day!

  31. Magda says

    Could you specify the gram equivalent as cup sizes can really vary in weight and I wonder if that is why people are needing more milk? Thank you!

  32. Rachel says

    4 stars
    These are really delicious but are they supposed to be stretchy and a bit gooey? I cooked them for longer than recommended (definitely cooked) but never got a bread like consistency. Just curious—

  33. Jennifer Velo says

    5 stars
    This is AMAZING!! Ok. So I technically did this recipe wrong twice in one batch tonight.
    The first mistake was I forgot the salt. So the first one I tasted was a bit coconuty and sweeter than expected. And as I ate it, I was thinking this would be really good for breakfast or dessert like this maybe with fruit or sweet potato.
    So I realized my mistake with the first one and added salt. Mistake 2: I added too much salt. Not the recipes fault, but my fault. I didn’t reduce the amount since I used some of the batter and I overpored. I happen to like salt so this wasn’t a bad thing for me. I still ate them with my chicken tikka masala and it was wonderful! Even tried it with a little ghee and amazing!
    Thank you so much for this recipe!! I can’t wait to try more!

  34. Maham says

    5 stars
    This is DELICIOUS. So glad I can still enjoy naan with my new wheat allergy. Tbh, I’d say this tastes better than traditional naan. Thank you so much for this recipe, Ashley!!!

  35. Kenton says

    1 star
    Well… I tried. I failed! Followed this to the letter, and ended up with raw, rubbery, not at all fluffy pancakes. I added a smidge of baking powder the second time, with no luck.

  36. Kenton says

    I am excited to try this recipe tomorrow. Curious: why no baking powder? I’m tossing in a teaspoon of “egg replacer,” which has a little bp in it. Will let you know… Thanks!

  37. Sandi says

    5 stars
    These are wonderful! A great taste and very easy and quick to make. I’m going to try to substitute some oat fiber or psyllium husk for some of the arrowroot flour (less carbs & more fiber) to see if that will work to make it lower carb.

  38. Shal says

    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 😉

  39. WittyCuite says

    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.

  40. Panda says

    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 !

  41. Jennifer says

    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

  42. Christine says

    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!

  43. Courts says

    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!

  44. Deni says

    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.

  45. GREGORY GRAY says

    4 stars
    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.

  46. Mary says

    5 stars
    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.

  47. Kyle says

    3 stars
    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.

    • Sherry G Mason says

      5 stars
      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.

  48. Heidi Pafford says

    5 stars
    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!

  49. Taylor says

    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

  50. Sue says

    5 stars
    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.

  51. Mary Barton says

    2 stars
    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?

    • Koko says

      3 stars
      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.

  52. Nancy Martin says

    5 stars
    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?

    • My Heart Beets says

      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!

      • Robert says

        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.

        • My Heart Beets says

          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!

    • Tiya says

      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.

  53. Liz says

    5 stars
    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.

  54. Pamela Pollock says

    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 😊

  55. Deedee says

    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?

  56. Sunny says

    5 stars
    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!

  57. Nauman says

    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?

  58. Madelon says

    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?

    • My Heart Beets says

      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.

  59. Don says

    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.

  60. Di says

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

  61. Jamie Roberts says

    5 stars
    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.

  62. Tanya says

    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.

    • Rolly says

      5 stars
      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.

  63. Sky says

    5 stars
    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!

    • My Heart Beets says

      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!

  64. Sonia says

    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

    • My Heart Beets says

      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!

  65. Ahaan says

    4 stars
    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.

  66. Marie says


    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

    • My Heart Beets says

      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!

  67. Mary says

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

  68. Suzanne Wise-Jones says

    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.

  69. cassandra says

    5 stars
    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.

      • Janelle says

        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.

  70. Leanne says

    5 stars
    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.

  71. Cindy says

    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!

  72. Lana Moore says

    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!


    • My Heart Beets says

      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 🙂

  73. Patti M says

    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


  74. maria says

    5 stars
    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.

  75. Sarah says

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

  76. Elena says

    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?

  77. Chandni says

    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?


    • My Heart Beets says

      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.

      • Chandni says

        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 🙂

  78. Maneesha says

    5 stars
    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!

  79. Carlos M says

    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!

  80. Nida says

    5 stars
    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 🙂

  81. Linda says

    4 stars
    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.

    • My Heart Beets says

      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?

  82. Maneesha says

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

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