Paleo Naan (Indian Bread)

Ingredients: 
½ cup Almond Flour
½ cup Tapioca Flour
1 cup Organic Coconut Milk, canned and full fat
Optional:
salt
Grassfed Organic Ghee (slather that bread!)
Method: 

Mix all the ingredients together.
Heat a 9.5 inch Nonstick Pan over medium heat and pour batter to desired thickness (see notes below).
Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!).

Notes:
- You can pour half the batter onto a 9.5 inch pan and cook - then repeat for a total of 2 large naans.
- You can pour ¼ cup of the batter onto your pan to make 6 small naans. These will cook faster than the large naans. 
- If you want to make a dessert crepe, pour the batter and spread it out as thin as you can. 

- If you are not using a non-stick pan, you will need to use some sort of oil/ghee/fat to keep the batter from sticking.

- If the cream has solidified in your canned coconut milk, then mix well before using.

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