The traditional naan recipe consists of flour, yeast, and water. This recipe is popular in South and Western Asian cuisines. Varieties of naan became available when Indian cuisine spread across the world. In this recipe, naan bread is prepared as gluten-free and wheat-free garlic naan.
• 2 cups shredded coconut meat
• 2 tbsp water
• 3/4 cup onion
• Some olive oil (for greasing)
• minced parsley
• minced garlic
• minced white onion
• black pepper
• sea salt
Prepare a blender.
Add 2 cups shredded coconut meat, 2 tbsp water, and 3/4 cup onion.
Blend until the mixture is smooth.
Prepare a dehydrator sheet.
Drizzle some olive oil and lightly grease it.
Pour the coconut mixture on the dehydrator sheet.
Slightly spread the mixture.
Drizzle a little olive oil on top.
Top it off with minced white onion, garlic, and parsley.
Season with black pepper, sea salt, and thyme.
Place it inside the dehydrator for 2 hours.
Remove from the dehydrator and flip on the other side.
Place inside the dehydrator for another 2-3 hours.
After 2-3 hours, remove from the dehydrator.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=G5DNP4qv51c