| 4 | 25 | 5594 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 2 |
| 10 cup | Tapioca starch |
| 10 cup | Almond flour/meal, Bob's Red Mill (blanched) |
| 6 1/4 cup | Coconut milk, sweetened |
| 1 tbsp | Ghee (or oil, butter, lard etc as needed for frying) |
Add all ingredients into a food processor or thermomix and blend to combine. You can blend in more coconut milk here if you want them to be a thinner consistency (they will cook faster too).
Heat a frying pan and add your chosen cooking oil. Pour in 1/4 of the mixture. Wait until bubbles start forming before you flip it to cook the other side. Cook each side until golden brown and crunchy. The more fat you add into the pan, the crunchier the edges will be. If you only just coat the pan with oil they should turn out like mine in the photos below.
Place onto a flat baking tray lined with baking, don’t overlap the naan otherwise the heat will make them soggy. Place the tray into a preheated oven while you finish cooking the remaining naan. This also makes it crispier.
Repeat until all of the mixture has been used up.
Optional Add Ins;a handful of spinach, garlic, turmeric, herbs, spices, a handful of organic grated cheese, salt and pepper to taste
With curry, slow cooked meats such as lamb shoulder, beef cheeks or pulled pork, or use them as pizza bases. You can also thin the batter out with extra coconut milk and cook them so they’re thinner to use as wraps.
Re-heat the next day in the oven, they’ll go even crunchier and be even more delicious!
| Meat Alternative | 18.9 |
