low carb naan

Low-carb naan bread made with coconut flour.

Low Carb Naan

Coconut flour

1.5 tbsp psyllium husk powder

coconut oil

tsp baking powder

water

Tbsp minced garlic ((optional))

tsp Pink Himalayan Salt

NOTE: We made 6 naan out of our dough for 2 servings. 3 naan per serving.

Combine the coconut flour, psyillium husk powder, baking powder, salt and coconut oil. Add the minced garlic to the mixture.&nbsp;

Add 1 cup of hot water to start and combine. Add more hot water if needed. If the consistency is too wet add more psyllium husk powder

Knead with your hands for a minute and let it sit in a bowl for 15 minutes.

Pull apart the dough into as big or as little balls as you'd like and roll out using some parchment paper and a rolling pin.

Heat a skillet to medium heat and add a naan to the heated skillet. Flip after a couple minutes (it will be brown on the other side), and cook until browned on both sides.

Tip: If the naan starts to puff up, you know its done!

Complete until all naans are cooked and enjoy!

Light and fluffy Keto naan flatbreads to go with your favourite Indian curry! This low carb coconut flour bread recipe is egg free and gluten free. Ready in only 17 minutes!

Keto Naan Bread

coconut flour

tbsp psyllium husk powder

tsp xanthan gum

salt

/ 240 milliliters hot water

tbsp coconut oil / olive oil (melted)

tbsp coconut oil

parsley cilantro

Preheat the oven to 180 Celsius / 356 Fahrenheit.

Mix all dry ingredients in another bowl - coconut flour, psyllium husk powder, xanthan gum and salt. Make sure there are no lumps.

Add the wet ingredients - hot water, yoghurt, melted coconut oil or olive oil - and stir together until a dough forms.

Form a dough ball and let it sit for a few minutes until the coconut flour and the psyllium have absorbed all the moisture and the dough is not sticky.

Cut the dough into 6 pieces and roll them out between two sheets of parchment paper into long flatbreads, about 1/2 cm thick. Place on an upturned baking sheet and remove the top parchment. Optional: sprinkle with sesame seeds and/or nigella seeds.

Bake for 12-15 minutes or until browned (baking time will depend on how thick your flatbreads are). If large air bubbles form, pierce with a fork during baking. If necessary, rotate the baking sheet so the flatbreads brown equally and/or turn on the grill/broiler at the end to ensure they crisp and brown on top.

Top with melted butter, olive oil or coconut oil, sprinkle with more salt and chopped parsley or coriander/cilantro leaves before serving.

https://content.jwplatform.com/videos/c0UZOGOE.mp4

This easy Keto naan recipe makes pillowy-soft, fluffy flatbreads that taste just as good as the real thing! They’re perfect for mopping up your favourite Indian curry. Low carb, gluten free and egg free!

Gluten free Almond Flour Naan - a delicious Indian flatbread that uses low carb almond flour and pairs perfectly with all Indian food, also a great side to soup or salad. Grainfree Yeast-free Soyfree vegan Indian bread recipe. 14g carbs per naan . No rolling out and kneading the dough needed

Vegan Gluten-free Naan Almond flour flatbread

almond flour (blanched super fine almond flour)

tapioca starch

baking powder

garlic powder

black pepper

non-dairy yogurt ((or use coconut cream

milk

vegan butter (melted)

cilantro garlic clove

In a bowl, mix all dry ingredients really well. Press and mix to break all almond flour lumps.

Add in non-dairy yogurt, oil and 1/3 cup non dairy milk and mix well. If the batter is really thick, you can add in milk. 1-2 teaspoons at a time

Depending on your preference of the naan you can keep the batter slightly thicker than the pancake batter or keep it as thin as the pancake batter.

With a thicker batter you’ll get a fat, bready and fluffy naan. With the pancake consistency batter, you’ll get a thinner bread which will be more pliable and thinner. The batter will be easier to spread on skillet. But it wont be as bready. To begin with, you can keep the batter thick and try small naan and decide by adding more non-dairy milk and try out all the different consistencies before deciding what works for you for the next naan.

Let this batter sit for 10-15 minutes in a warm place.

Meanwhile heat up a skillet over medium-high heat, if using non stick you don’t really need to use oil. Use a thick bottom skillet. (**If your stove tends to heat too high or your skillet is thin, cook over medium heat). I add a few drops of oil just so that the naan crisps up a little.

Once skillet is hot, reduce heat to medium, then pour about 1/3 cup or more of the batter and spread a little (using a spatula or spoon) in a naan shape, or circle.

Then cover this skillet with a lid and cook for 1-3 minutes.

Once the top is not that liquid anymore, (it can be slightly liquid in the middle. In general on the edges you want it to be starting to set, just like a pancake), Open the lid and flip. Then increase heat to medium high and cover with the lid and cook for another 1-3 minutes, depending on your skillet.

Once done, remove the lid and take naan off the skillet. Repeat for all batter.

Once naans are done, melt butter and add cilantro to the butter and then brush that melted butter on the naans. You can also add minced small garlic clove to the butter and then brush that over the naans if you’d like.

Bake the Naan: baking makes these flatbreads less pancakes. Make the batter, adjust until it is like pancake batter, spread it on parchment lined baking sheet into ovals or other shapes. Preheat the oven to 425 deg f( 220c). Cover the naans with another parchment. It is ok if the top parchment sticks to the batter. Bake for 7 to 11 mins or until the top is set. Remove the pan. Let the naan cool for a few mins then remove from the parchments.  You can sear these naan over a gas flame for a few brown spots and then serve. See my almond flour pizza crust for step pics

These are best served hot off the skillet.Storage: refrigerate in a closed container for upto 5 days. Reheat in the skillet or toaster

This Easy Keto Naan is perfect for scooping up delicious sauces and curries. It also makes a great tortilla style taco shell!

Keto Naan

whole psyllium husk

ghee (melted, coconut oil

In a large bowl whisk together all of the ingredients until a ball of dough forms, knead once or twice then refrigerate 1 hour.

Divide the dough into 8 smaller balls then roll out to your desired thickness using a rolling pin. You can also shape them with your hands.

Heat a cast-iron skillet over medium heat, place one piece of naan into the skillet and cook 1-2 minutes per side until starting to puff up and turn golden. Remove from skillet and set aside, repeat with remaining dough.

This Keto Naan Bread is a simple keto vegan recipe that ticks all diets: Vegan, Dairy-free, Egg-free, Paleo, and Gluten-free.

Lukewarm Water

Dry Yeast

Coconut Flour

Whole Psyllium Husk (see note for details)

Almond Flour

Salt

Place lukewarm water in a measuring jug. Stir in dry yeast. Set aside 5 minutes to activate the yeast.

In a large mixing bowl, combine all the dry ingredients: coconut flour, psyllium husk, almond flour, and salt. 

Pour in yeast mixture and olive oil. Use a spatula to combine at first, then knead the dough energetically with your hands for 2 minutes - not less! The texture is very wet at first, drying out as you go. Knead for at least 2 minutes to make sure that the husk and coconut flour fiber absorbs all the moisture.

Form a ball of dough. Set aside for 10 minutes in the mixing bowl at room temperature.

After 10 minutes, knead the dough again for 30 seconds. If too wet, add a little more husk and repeat the waiting process until the dough is soft and easy to shape into a ball. Split the dough into 4 pieces. Shape 4 balls. This recipe makes 4 large naan bread, you can also shape 6 small naan bread by dividing the dough into 6 balls if preferred. 

Prepare two pieces of parchment paper. Place one on the benchtop, place the dough ball in the middle of the parchment paper sheet, and cover the ball with the second piece of parchment paper. Press the ball slightly to stick the paper to the ball.

Use a rolling pin to roll the dough into a naan shape. Keep the dough slightly thick to mimic real naan bread. Remove the top parchment paper layer. Reshape the sides of the naan bread with your fingers if needed for lovely smooth sides.

Warm a non-stick crepe pan or pancake griddle under medium-high heat. When the pan is hot, flip over the rolled naan onto the pan, peel off parchment paper carefully and cook the naan bread for 1-2 minutes on high heat until black spots appear.

Slide a large spatula under the bread to flip over and cook for 1 minute on that side or until brown/black spots form. These naan bread are large and heavy so a large spatula is a must to flip them over without breaking them. Shape smaller naan bread if you don&#39;t have a large spatula.

Serve immediately, spread 1/2 teaspoon of olive oil or melted butter on top of each bread, crushed garlic, and chopped coriander if desired.

Repeat the rolling and cooking process for the following naan bread until no more dough is left.

You can store the cooked naan bread for 2 days in the pantry, on a plate. Cover the plate with a clean kitchen towel to keep them soft and moist. Rewarm in a non-stick pan for 1 minute on both sides before serving.

Storage

You can freeze the cooked naan bread. Freeze them wrapped individually in plastic wrap. Defrost at least 3 hours before, make sure you remove the plastic wrap when out of the freezer to avoid extra moisture getting into the naan bread when they defrost. Rewarm in a hot non-stick pan on both sides for about 1 minute. 

Freezing

I haven't made this in awhile and forgot how amazing this recipe is. My son cannot have gluten dairy or egg nor can I.  I am thankful for people like you who have a passion for yummy food and want to make sure anyone with restrictions can enjoy ethnic foods regardless ! This is so easy and fun to make  thank you!!!!

I accidentally used psyllium powder because I didn’t read as well as I should have. They still came out great! Thank you!

The bread was easy to make. I cut the recipe in half since I’m the only one that would be eating it. It rolled out nicely, definitely looked like nana bread after cooking but was bland. Getting used to the almond/coconut flors taste will take some time. I think with the other one I’ll spread peanut butter on top to mask the taste.

Just made the naan bread and it was so easy and delicious!
Drizzled some olive oil and salt and it was so good! Thanks for sharing this recipe. Can’t wait to make it again.

Excellent!  Much better than another naan recipe I tried.  I recommend burning slightly, as the recipe instructs, as it adds another layer of taste.  Don't be afraid of the kneading part; it came together quite quickly for me, meaning the the moisture soaked in quickly, so the kneading was a breeze. We've put cheese on the top for a light lunch or snack.

https://content.jwplatform.com/videos/23mvhA9i.mp4

Low Carb naan bread an easy healthy recipe made with wholesome keto flours, no cheese or dairy to fit all diet, 100% Vegan   Dairy free   Egg free   Paleo   Gluten free. You won't believe that those low carb naan bread contains only 3.5 g net carbs per bread.

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