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Homemade Keto Naan Bread photo

Keto Naan Bread

This Keto Naan Bread is a game changer! Soft, chewy, and low-carb, it’s the perfect companion for your favorite dishes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Bread
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Naan:
  • 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

  • Mixing bowl
  • Measuring cups and spoons
  • Non-stick skillet or griddle
  • Spatula
  • Clean kitchen towel

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.