In a stand mixer with the dough hook attachment, add in the yeast, warm water, and coconut sugar and allow to sit 10 minutes. It should form a clouded, brown colored ring at the top of water.
Add in the flour, coconut milk, baking powder, baking soda and salt and mix for 1-2 minutes with dough hook attachment or until it forms a sticky ball (see photo for reference).
Cover the mixing bowl with a plate or a piece of saran wrap and allow to double in size in a warm place. If your house is cold and you have an Instant Pot, I recommend moving the dough into the Instant Pot and covering with a plate. Turn on yogurt setting and allow it to proof in there! It's the perfect warm spot to allow dough to rise.
Once dough has doubled in size, turn dough out onto lightly floured work surface and form into a nice round ball. Cut into 4 even pieces.
Roll out each dough ball into large oval until about 1/4" thick and 10" long. It does not matter if they are not perfectly shaped. See notes for garlic naan instructions.
On a very hot, dry, cast iron skillet add your dough and wait a minute or two until it forms large bubbles (see photos for reference). When you see large bubbles it is time to flip. Cook for a minute more on the other side.
Enjoy immediately.
Storage Instructions
This bread is best fresh, but can be stored in an airtight container at room temperature for up to 3 days. Make sure bread is completely cool before storing.
Reheat in the toaster or toaster oven.
Freezing Instructions
Allow bread to cool completely on cooling rack.
Transfer bread to gallon ziplock freezer storage bag with parchment paper placed in between each bread so they are not touching.
Seal bag completely, removing any excess air in the process. Freeze for up to 1 month.
Thaw in the refrigerator overnight, then reheat in toaster or toaster oven.
Notes
To make garlic naan flatbread! - Once you have rolled out your flatbread, lightly press minced garlic evenly into the dough (see photo in post for reference).Then fold dough back up and roll out again so the garlic is inside the naan. This will prevent the garlic from burning on the hot skillet.
This recipe is easily doubled or tripled. Adjust to suit your need.
Do not use coconut milk by the brand Thai Kitchen. It is too watery and leaves an aftertaste.
If you are out of baking powder or baking soda, okay to emit. Using them in addition to the instant yeast yields the fluffiest version of this bread, but it will still rise without.
All purpose flour is the preferred flour to use, but whole wheat will also work. I suspect 1 for 1 gluten free flour may also work, but it has not been tested.