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Paloe Naan; Indian Bread Recipe

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This recipe for Paloe Naan; Indian Bread is from Steria Family Cookbook: From across the Country , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup Almond Flour
½ cup Tapioca Flour or Arrowroot flour
1 cup Organic Coconut Milk, canned and full fat
salt; optional
Grassfed Organic Ghee or butter for topping after the bread is cooked
Directions:
Directions:
1. Mix all the ingredients together.

2. Heat a 9.5 inch crepe pan OR Nonstick Panover medium heat and pour batter to desired thickness (see notes below).

3. 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!).
~Enjoy this and make it often. It's great with Humus!

Notes:
– 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.
Options for Size:
– 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 1/4 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.

 

 

 

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