For 4 - 6 servings

Prep and cook time: 20 min

Difficulty: Medium

Cannot be frozen


60 g | 2 oz | 1/2 cup buckwheat flour

60 g | 2 oz | 1/2 cup coconut flour

2 tbsp almond flour

1 tsp sea salt

250 ml | 9 fl oz | 1 cup coconut milk

butter, softened, for spreading


1 Combine the flours in a large mixing bowl with the salt.

2 Stir well to combine before mixing in the coconut milk until a thick batter forms.

3 Heat a non-stick frying pan over a medium heat until hot. Add one-quarter of the batter to the pan, letting it spread out and settle into a round.

4 Leave to set and turn golden-brown underneath before flipping. Cook for a further 1-2 minutes until the naan is coloured in spots on both sides.

5 Slip out of the pan onto a plate and cover with aluminium foil. Repeat for the remaining batter, cooking the naans one at a time.

6 Spread the cooked naans with butter before serving.