I was looking for something different to complement my new love of Indian foods and off I went to discover the world of lectin-friendly Naan Bread. Usually a carb-haven and something I’d previously avoided, Naan seemed like the right fit but how??
There it was - all praise coconut flour!!
And while store bought wrap options are always handy to have in stock, I honestly was amazed at how easy this was to pull off.
I paired this with all of the yummy lectin-free hummus I made earlier in the week, some vegetable curry and rice and dinner was served.
This coconut flour naan bread is also quite versatile and would make a great sub in for the kids’ almond butter & jam sandwiches or even a little veggie wrap for school.
Prep Time: 2 min
Cook Time: 10-15 min
- ½ cup arrowroot flour
- ¼ cup coconut flour
- 1 cup organic coconut milk, canned and full fat
- 1 TSP iodized sea salt
- On the stove top, pre-head a 9” or larger skillet over medium heat
- Mix all ingredients together in a bowl and pour a fist-sized full of batter into the skillet. It will be thick, so you’ll need a spoon to spread out the batter and get this into a bit thinner, large circle shape
- Once the batter starts to bubble, similar to a pancake (about 3-4 minutes), flip it over to cook the other side. This part takes a little bit of patience, so don’t flip too early. If you worried about burning, just turn down the heat.
- Continue with the rest of the batter until complete.
- Serve immediately or allow to cool on a wire rack for a crispier experience.
And you can make a bigger batch and freeze these as well. I suggest sticking some parchment paper in between before you freeze to prevent sticking as they thaw.
If you want to spice this up, don’t be shy either. Rosemary, Garlic Powder, and/or Tumeric are a great option to add a little flavor.
*special thanks to https://myheartbeets.com/coconut-flour-naan/ for the recipe inspiration!