Keto naan bread with melted garlic butter
- ¾ cup 175 ml (100 g)
- 2 tbsp 2 tbsp (15 g) ground psyllium husk powder
- ½ tsp ½ tsp onion powder (optional)
- ½ tsp ½ tsp (2.5 g) baking powder
- 1 tsp 1 tsp salt
- 1⁄3 cup 75 ml melted coconut oil
- 2 cups 475 ml boiling water
- coconut oil, for frying (optional)
- sea salt
- 4 oz. 110 g butter
- 2 2 garlic clove, mincedgarlic cloves, minced
- Mix all dry ingredients in a bowl. Add oil and boiling water (hold some of it back in case it's not needed) and stir thoroughly.
- Allow to rise for five minutes. The dough will turn firm fairly quickly, but stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny then add more psyllium husk until it feels right. If it's too firm, add some of the remaining water. The amount needed may vary depending on what brand of husk or coconut flour you use.
- Divide into 6 or 8 pieces and form into balls that you flatten with your hands directly on parchment paper or on the kitchen counter.
- Fry rounds in a skillet over medium heat until the Naan turn a nice golden color. Depending on your skillet you can add some coconut oil to it so the bread doesn't stick.
- Heat the oven to 140°F (70°C) and keep the bread warm while you make more.
- Melt the butter and stir in the freshly squeezed garlic. Apply the melted butter on the bread pieces using a brush and sprinkle flaked salt on top.
- Pour the rest of the garlic butter in a bowl and dip pieces of bread in it.
About the recipe
This is by no means an authentic recipe for naan. A traditional naan is baked using wheat flour. In order to make this a low-carb recipe we have to substitute the wheat for a gluten-free flour with less carbs.
We opted for coconut flour since we believe the flavor goes better with Indian cuisine than, for example, almond flour. The naan's in this recipe will have prominent taste of coconut and it will be much more dense than the traditional version.
This can be good to know in order to have realistic expectations.
Ground psyllium husk powder
This recipe calls for ground psyllium husk powder. It's a fibre that helps give the bread texture and to hold its shape. We have used a finely ground psyllium husk powder. If the brand you use is more coarsely ground you can use a spice or coffee grinder to make it finer.
Bake in the oven
If your naans are falling apart when you fry them, you can bake them in the oven instead. Preheat the oven to 350°F (175°C) and spread the dough in thin rounds on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until they look inflated. Take out of the oven and fry quickly in a frying pan on medium-high heat to get the lovely golden brown color.
Storing the bread
Love this keto naan? It's not just for dinner anymore. Leftovers work well in your lunchbox, either as a base for a sandwich or a side for a salad. Keep your coworkers in mind as you apply garlic butter...
You can keep this bread in the fridge for 2-3 days or in the freezer for up to 2 months. Place parchment paper between each piece to prevent them from sticking to each other. Let thaw in room temperature and reheat by frying them quickly or placing them in a toaster.