This Paleo version of an Indian classic is a cross between a tortilla and a naan, super-simple to make, and I just can't do without it!
Preheat a 9.5 inch (or larger) nonstick pan over medium heat. Spray with cooking spray.
Mix all ingredients together in a bowl and pour 1/4 cup of batter into the pan. Spread the batter 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. Cook until lightly browned and the bread puffs up.
Serve immediately or cool the bread on a wire rack to maintain crispness.
If the middle seems slightly undercooked, place the flatbread on a baking sheet and bake at 350 degrees F for 10-15 minutes or until done.
If the cream has solidified in your canned coconut milk, then mix well before using.
The naan freezes well so make a big batch if you like ...
0 servings
1 naan
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.