Keto Naan Bread
Original recipe found on Keto Connect, a food blog by couple Matt and Megha who are passionate about sharing their love for their healthy lifestyle.
Keto Naan Bread
Naan is traditionally a leavened, oven-baked flatbread, found in the cuisines of Central Asia and South Asia. This recipe brings the authentic taste of India to your table in less than 30 minutes! Conveniently, this low-carb bread is cooked in a frying pan to cut down in cooking time.
Combine the coconut flour, psyillium husk powder, baking powder, salt and coconut oil. When you first mix the coconut oil into the flour mixture it will be lumpy; but don’t fret! By adding the hot water, the clumps of oil dissolve.
Add 1 to 1.5 cups of hot water to start and combine. Add more hot water if needed (I ended up using about 1 ¼ cups). 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 (while the dough is resting, the husk powder activates, thickening and setting the dough).
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. I molded balls about the size of my palm, and this was the perfect portion size.
Spray the parchment paper with cooking spray before rolling the dough. If you do not, you will end up will an uneven glob of dough stuck to the paper (sadly, I speak from experience).
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 (I would recommend cooking the naan on a low/medium heat; this allows the bread to be crispy on the outside and cooked in the middle. Mine took anywhere from 1-3 minutes per side).Tip: If the naan starts to puff up, you know it’s done!
Complete until all the naan is cooked and enjoy!
Net Carbs: 6g