This recipe is based on one of my all-time favorite recipes: paleo naan. I tell you, that 3-ingredient flatbread really is magic…

Ingredients   [ For 4 to 5 people ]    [   Preparation time : 12 minute  –  Cooking time : 15 minutes  ]

• 1 cup coconut milk, full-fat
• ½ cup almond flour
• ½ cup tapioca flour
• ½ teaspoon salt, adjust to taste
• ¼ teaspoon turmeric

Preparation Method

1. Pre-heat a 9.5 inch (or larger) nonstick pan over medium heat.
2. Mix the almond flour, tapioca flour, coconut milk, salt, and turmeric together in a bowl.
3. Add ¼ cup worth of batter onto the pan.
4. After about a minute flip the flatbread and cook for another minute or until both sides are mostly firm, then place the bread onto a parchment-lined baking sheet. Repeat until the batter is done.
5. Using scissors, cut the tortillas into small triangles and spread them out on the baking sheet.
6. Bake at 400°F for 10-12 minutes or until the tortilla chips are crispy.

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