-flax seed flour
-coconut or olive oil (optional)
-garlic (for garlic naan)
-onion (for garlic naan, optional)
-fresh parsley (garnish)
-spices of your choice (optional)
🌺Mix coconut and flax seed flour together. Add enough water to create a dough with fluffy and thick consistency.
🌺Add coconut or olive oil (optional) and mix well. Let the dough sit for 15 minutes.
🌺Spread the dough on a dehydrator sheet making sure not to spread it too thinly.
🌺Top the naan with herbs and spices of your choice or keep it plain.
🌺For garlic naan, add fresh parsley, black pepper, salt (optional), and chopped garlic and onion on top of the naan. Drizzle olive oil on top (optional).
🌺Dehydrate the naan at 113°F for about 10 hours and turn it around for another 2 hours or until you achieve a desired texture. Dehydration and flipping times will vary depending on the kind of dehydrator you have.
🌺Eat the naan with any toppings, sauces, or dips but tahini, salsa, and pesto go extremely well with this bread. You can also break the naan into chips or use it as a pizza crust. Enjoy! 🙌🎶💓