- 1½ cups Pamela’s Cassava Flour, sifted
- 1 teaspoon baking soda
- ¼ teaspoon coarse kosher salt
- 2 tablespoons olive oil
- ⅓ cup canned coconut cream
- ½ cup water
Yield: 4 servings
In a mixing bowl combine the sifted Pamela’s Cassava Flour with the baking soda and salt. Whisk to combine.
In a separate small bowl combine the olive oil, coconut cream, and water. Whisk to combine. Pour the liquid ingredients over the dry ingredients and stir until a soft dough is formed. Divide the dough into 4 equal-sized portions then roll the portions into balls.
Cover the balls of dough with a damp paper towel to keep them from drying out. Then working with one dough ball at a time, roll the dough out between two pieces of wax paper to form a thin oval shape.
Heat a skillet or griddle over medium high heat. Add the naan to the pan one at a time, cover with a lid or sheet pan for 40-45 seconds, flip the naan, cover again and cook for an addition 40-45 seconds until cooked through.
Transfer the warm naan to a serving dish lined with a tea towel, cover to keep warm and continue the cooking process with the remaining balls of dough.
Serve warm with soup or hummus, or use as sandwich wraps or flatbreads.
© Pamela's Products, Inc.