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Mix Dry Ingredients:
In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
Add Wet Ingredients:
Add eggs, yogurt (or sour cream), and melted butter/oil. Mix well until a dough forms.
Shape the Dough:
Divide dough into 4–6 portions. Roll or press into oval/round flatbreads.
Cook the Naan:
Heat a non-stick skillet over medium heat. Cook each piece for 2–3 minutes per side until golden and slightly puffed.
Serving & Storage Tips:
Serve warm with butter, garlic, or your favorite dip.
Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
Reheat in a pan or toaster before serving.
Variations:
Add garlic powder, herbs, or cheese to the dough for extra flavor.
Brush with melted garlic butter after cooking for garlic naan style.
FAQ:
Can I use only almond flour?
Yes, but the texture will be softer. Coconut flour helps it hold better.
Can I make it dairy-free?
Yes! Use coconut yogurt or a dairy-free sour cream alternative.
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