Naan, again...AIP, gluten-free, dairy-free (OK, except the butter...)

We ended up preferring this recipe for naan to my cauliflower ones...give them a try too!  The arrowroot flour makes them stretchy inside, but that's what naan does, right? 

If you like a drier, less strectchy naan, (even crispy!) put them on a baking sheet at 400 degrees for 10 minutes.  YUM.

Ingredients

• ½ cup cassava or garbanzo flour
• ½ cup tapioca flour or arrowroot flour
• 1 cup full fat coconut milk
• Salt, adjust to taste, optional
• Garlic powder to taste, because why not?  GARLIC! (optional, of course)
• Ghee or butter (if dairy's okay for you), optional

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Instructions

1. Preheat a your pan over medium heat--I use my favorite old cast iron skillet, oiled
2. Mix all the ingredients together well, and pour enough in the pan to make about a 5" circle, roughly.
3. Afterthe first side has set and the top has a few bubbles (like pancakes), flip over to cook the other side.  You'll see some very dark places, but that's fine.
4. Scarf them up now, or cool on a wire rack.  You can freeze them with a sheet of waxed paper between, but they're best fresh.  (My last batch got kind of stiff after a few days!) (No, NOT after freezing, silly, in the fridge!)

We've used these as wraps, and even as burrito-like critters.  GOOD.