Preparing and Cooking the Naan

• Place the coconut flour, psyllium husk powder, baking powder, Pink Himalayan Salt, coconut oil, and minced garlic in a mixing bowl, then stir until the dry ingredients are evenly coated with the oil. The mixture should look evenly combined with no dry pockets of coconut flour hiding at the bottom.
• Pour in 1 cup of hot water and mix to form a dough, adding more hot water only if the mixture stays dry and crumbly. The dough should come together into a soft mass rather than look sandy, and it will continue thickening as the psyllium absorbs the liquid.
• Knead the dough with your hands for 1 minute, then leave it in the bowl to rest for 15 minutes. By the end of the rest, it should feel like soft clay and stiffen slightly, which makes shaping much easier.
• Divide the dough into the size portions you want, then roll each piece out between sheets of parchment paper. The dough should flatten smoothly without sticking, and the surface should stay even rather than tear around the edges.
• Heat a skillet over medium heat and place one naan onto the hot surface, then cook for a couple of minutes before flipping once the underside is browned. You should see quick puffing, small blisters, and golden charred spots as the bread cooks through.
• Cook the remaining naan pieces the same way until both sides are browned, then serve them warm. The finished flatbreads should bend easily while still having lightly blistered surfaces.