The D-Man loves bread, but since we are grain free our options are limited. My son asked me last week to try to create a grain free Pita Bread, but what we ended up with was more like Naan. Pliable enough to roll, but hearty enough to be satisfying. I had one very happy 11 year old boy. This recipe can be halfed, or even doubled. Time saving tip: I made a large batch and froze the remainder so that we have a few on hand.
1 Cup Blanched Almond Flour
1 Cup Tapioca Flour (or Arrowroot)
2 Cups Full Fat Organic Canned Coconut Milk
1/4 teaspoon Sea Salt
1/2 teaspoon Baking Soda
Pastured Butter or Coconut Oil
Optional: Herbs and spices to taste. We seasoned ours with freshly ground black pepper, and a dash of organic onion powder
In a medium sized bowl blend all ingredients with an electric hand mixer, until well combined. The batter should be the consistency of a thick pancake batter.
Heat a skillet over low heat with a bit of pastured butter or coconut oil, just enough to prevent the batter from sticking. NOTE: If you choose to use a non-stick skillet please know that there are several brands that do not contain Polytetrafluoroethylene (PTFE) or Perfluorooctanoic Acid (PFOA), which are known carcinogens.
Pour the batter in the pre-heated skillet, approximately 1/4 cup, and spread to form a circle.
NOTE: I used an 8 inch skillet, but you can make them larger or smaller, whatever your preference.
Cook the batter until bubbles begin to form (approximately 2 minutes), then flip to cook the other side (another 1 to 2 minutes).
Place the naan on parchment paper and continue the process above until the batter is gone.