Roti {gluten-free & dairy-free}

So I came across this recipe because I was looking for a gluten- and dairy-free naan bread. I grew up eating it in Hong Kong, and I thought, If there is a

version out there that goes along with my dietary restrictions, I’m gonna try it!

Well, I did try it. And it was delicious! Only for whatever reason, my naan came out more like roti, which is kinda like the thinner, flakier sister to naan

bread. No worries, we INHALE roti whenever we get it at Asian restaurants. So what a happy little accident, huh? I suppose if I really wanted naan, I

could use more batter … but nah.

The other lovely thing about this recipe is if you wanted to sweeten the batter, you could make crepes! Ashley is a genius – I need to learn Indian

cooking from her!

RECIPE (adapted from My Heart Beets):

1 can coconut milk, full fat

3/4 cup almond flour

3/4 cup tapioca flour

Salt to taste

METHOD:

Mix all ingredients together.

Heat a nonstick or cast iron skillet over medium heat. I used my favorite ceramic skillet – which did a great job, but it has left brown marks on it. So if

that bothers you, use something dark.

Using a 1/4 cup measuring cup, spoon the batter into the hot skillet.

Flip it over when one side has cooked. It might puff up while it cooks – so cool!