Raw Vegan Naan

coconut naan raw bread

-coconut flour
-flax seed flour
-coconut or olive oil (optional)
-garlic (for garlic naan)
-onion (for garlic naan, optional)
-fresh parsley (garnish)
-black pepper
-salt (optional)
-spices of your choice (optional)


๐ŸŒบMix coconut and flax seed flour together. Add enough water to create a dough with fluffy and thick consistency.

๐ŸŒบAdd coconut or olive oil (optional) and mix well. Let the dough sit for 15 minutes.

๐ŸŒบSpread the dough on a dehydrator sheet making sure not to spread it too thinly.

๐ŸŒบTop the naan with herbs and spices of your choice or keep it plain.

๐ŸŒบFor 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).

๐ŸŒบDehydrate the naan at 113ยฐF 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.

๐ŸŒบEat 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! ๐Ÿ™Œ๐ŸŽถ๐Ÿ’“