TOTAL TIME :20minutes5minutes
- 1 cup cassava flour
- 3/4 cup arrowroot starch (sub tapioca starch)
- 3/4 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1 1/2 cups unsweetened almond milk (plus more as needed)
- 3 tablespoons melted butter
- 2 cloves garlic, very finely minced
- Heat a 10-11” cast-iron or other nonstick skillet to medium-low. While skillet is heating, combine flour, starch, salt, pepper, garlic powder, onion powder and baking powder in a mixing bowl. Whisk to incorporate.
- Whisk in 1 cup milk. If batter is not runny enough to pour, add another ¼ cup milk or as needed.
- Combine melted butter and minced garlic in a small bowl and grab a pastry brush or spoon.
- Pour a scant ¼ cup batter into the pan and QUICKLY spread with a spatula into approximately 5” circles (in diameter). I can usually get 2 in the pan at a time.
- Allow to cook for 3-4 minutes, or until you can easily flip with a spatula without it feeling sticky. Use a thin, firm spatula to flip and cook on the remaining side. In my experience, the first side will be golden-brown all over, whereas the second side will get more traditional “naan-looking” charred spots.
- Once both sides have some color and are no longer sticky/tacky to touch, remove from the pan. Remove to a serving plate. Immediately brush with garlic butter or spread a little on with a spoon.
- Repeat with remaining batter. NOTE: Cook time will decrease as you go, and you may also need to decrease the heat.
Feel free to get creative with your add-ins & toppings! Leftovers keep tightly sealed in the fridge up to 5 days. I reheat in the oven at 400 until warmed through.