Keto Naan Bread
If you’ve ever found yourself craving warm, pillowy naan but thought it was off-limits due to your keto lifestyle, you’re in for a delightful surprise. This Keto Naan Bread is not only easy to whip up, but it also delivers on flavor and texture, making it the perfect accompaniment for your favorite curries, stews, or even just a tasty dip. With simple ingredients and a quick preparation time, you’ll want to keep this recipe in your rotation for those times when you want something indulgent but still healthy.
Why This Recipe Belongs in Your Rotation
Keto Naan Bread is a fantastic alternative to traditional naan, which is often made with wheat flour and packed with carbs. This low-carb version uses coconut flour and other keto-friendly ingredients, allowing you to enjoy that soft and chewy texture without the guilt. It’s gluten-free, grain-free, and perfect for anyone looking for a versatile bread option that fits their dietary needs. Plus, it’s rich in fiber and healthy fats, which means it will keep you feeling satisfied longer.
Ingredient List
- 1 cup coconut flour (75g) – The base for our naan, providing a subtle sweetness.
- 2 tablespoons psyllium husk powder – Adds fiber and helps bind the ingredients.
- 1 teaspoon xanthan gum – For elasticity and structure.
- 1 teaspoon baking powder – To help the naan rise.
- Generous pinch salt – Enhances flavor.
- 1 tablespoon nigella and/or sesame seeds – For a lovely crunch and flavor.
- 1 cup hot water (240ml) – Activates the dry ingredients.
- ½ cup full-fat natural yogurt (60g) – Adds moisture and richness.
- 2 tablespoons melted coconut oil or olive oil – For richness and flavor.
- 2 tablespoons melted coconut oil, butter, or olive oil – For brushing on top.
- Handful chopped parsley or coriander/cilantro – For garnish.
Equipment & Tools
- Mixing bowl – To combine your ingredients.
- Measuring cups and spoons – For accurate measurements.
- Non-stick skillet or griddle – Ideal for cooking the naan evenly.
- Spatula – To flip your naan without tearing it.
- Clean kitchen towel – For covering the naan while it cools.
Mastering Keto Naan Bread: How-To
Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together the coconut flour, psyllium husk powder, xanthan gum, baking powder, and salt. Make sure there are no lumps for a smooth dough.
Step 2: Add Wet Ingredients
Gradually pour in the hot water and mix well. Add the full-fat yogurt and melted coconut oil (or olive oil) to the mixture. Stir until everything is well incorporated, and a dough begins to form.
Step 3: Knead the Dough
Once the dough is cool enough to handle, knead it with your hands for about 1-2 minutes until it becomes smooth and slightly elastic. If the dough feels too sticky, add a little more coconut flour.
Step 4: Shape the Naan
Divide the dough into 4-6 equal portions. Roll each piece into a ball, then flatten it into a disk about ½ inch thick. You can use your hands or a rolling pin for this.
Step 5: Cook the Naan
Heat a non-stick skillet or griddle over medium heat. Once hot, place a naan in the skillet. Cook for about 2-3 minutes on each side or until golden brown and cooked through. Repeat with the remaining pieces.
Step 6: Finish with Toppings
Brush the cooked naan with melted coconut oil, butter, or olive oil, and sprinkle with nigella or sesame seeds. Garnish with chopped parsley or coriander/cilantro for an extra burst of flavor.
Healthier Substitutions
- Yogurt: Use dairy-free yogurt if you’re avoiding dairy.
- Oils: Substitute with avocado oil for a different flavor profile.
- Herbs: Replace parsley with dill or chives for a unique twist.
- Seeds: Use poppy seeds or flaxseeds in place of nigella or sesame seeds.
Pitfalls & How to Prevent Them
- Dough too sticky: Ensure you’re using the right measurements; if necessary, add a little extra coconut flour.
- Overcooking: Keep an eye on the naan while cooking; they can burn quickly. Adjust heat as needed.
- Dry naan: Make sure to incorporate enough yogurt and water; it should be moist but not overly wet.
- Thick naan: Roll the dough evenly to ensure even cooking and texture.
Cooling, Storing & Rewarming
Once your Keto Naan Bread is cooked, let it cool on a wire rack. This prevents moisture buildup and keeps the naan from becoming soggy. Store any leftovers in an airtight container in the fridge for up to 3 days. To rewarm, simply place the naan in a hot skillet for a minute on each side or microwave for 15-20 seconds. You can also brush them with a little oil or butter before reheating for extra flavor.
Keto Naan Bread FAQs
Can I freeze Keto Naan Bread?
Absolutely! Place the cooled naan in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag or container for up to 3 months. Thaw in the fridge overnight before reheating.
Can I make this naan without psyllium husk powder?
While psyllium husk powder helps with the texture and binding, you can try substituting it with ground flaxseed, though it may change the texture slightly.
Is this recipe suitable for meal prep?
Yes! You can make a batch of Keto Naan Bread ahead of time and store it in the fridge or freezer for quick meals during the week. Just reheat before serving.
Can I use almond flour instead of coconut flour?
This recipe is specifically designed for coconut flour, which has unique properties. If you want to use almond flour, you’ll need to adjust the liquid and possibly the proportions, as almond flour absorbs moisture differently.
Let’s Eat
Now that you have mastered the art of Keto Naan Bread, it’s time to enjoy it with your favorite dishes. Whether you’re dipping it into a rich curry, slathering it with butter, or using it as a wrap for grilled meats and veggies, this naan is sure to become a household favorite. The fluffy texture and delicious flavor will satisfy your cravings and keep you on track with your keto lifestyle.
Indulge in this delightful bread while savoring every bite, knowing that it supports your health goals. Happy cooking and bon appétit!
Keto Naan Bread
Ingredients
Equipment
Method
- Step 1: Combine Dry Ingredients - In a large mixing bowl, whisk together the coconut flour, psyllium husk powder, xanthan gum, baking powder, and salt. Make sure there are no lumps for a smooth dough.
- Step 2: Add Wet Ingredients - Gradually pour in the hot water and mix well. Add the full-fat yogurt and melted coconut oil (or olive oil) to the mixture. Stir until everything is well incorporated, and a dough begins to form.
- Step 3: Knead the Dough - Once the dough is cool enough to handle, knead it with your hands for about 1-2 minutes until it becomes smooth and slightly elastic. If the dough feels too sticky, add a little more coconut flour.
- Step 4: Shape the Naan - Divide the dough into 4-6 equal portions. Roll each piece into a ball, then flatten it into a disk about ½ inch thick. You can use your hands or a rolling pin for this.
- Step 5: Cook the Naan - Heat a non-stick skillet or griddle over medium heat. Once hot, place a naan in the skillet. Cook for about 2-3 minutes on each side or until golden brown and cooked through. Repeat with the remaining pieces.
- Step 6: Finish with Toppings - Brush the cooked naan with melted coconut oil, butter, or olive oil, and sprinkle with nigella or sesame seeds. Garnish with chopped parsley or coriander/cilantro for an extra burst of flavor.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can freeze the naan for up to 3 months; thaw in the fridge overnight before reheating.
- If the dough is too sticky, add more coconut flour until it's manageable.
