Keto naan bread with melted garlic butter
- ¾ cup (2½ oz.) 180 ml (75 g) coconut flour
- 2 tbsp 2 tbsp ground psyllium husk powder
- ½ tsp ½ tsp onion powder (optional)
- ½ tsp ½ tsp baking powder
- 1 tsp 1 tsp salt
- 1⁄3 cup 80 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 for the keto naan in a bowl. Add oil and boiling water (hold some of it back in case it's not needed) and stir thoroughly.
- Allow the dough to rise for five minutes. The dough will turn firm fairly quickly but will stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny, then add more psyllium husk until the dough feels right. If it's too firm, add some of the remaining boiling water. The amount needed may vary depending on what brand of husk or coconut flour you use.
- Divide the dough into 6 or 8 pieces and form into balls. Flatten with your hands directly on parchment paper. Make sure that the dough is very thin.
- Fry rounds in a skillet over medium heat until the naan turns a nice golden color. Press on the bread with your spatula to make sure the middle cooks through. Depending on your skillet, you can add a little coconut oil to it so that 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 to 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
To have realistic expectations, the tips below are good to know.
This is by no means an authentic recipe for naan. Traditional naan is baked using wheat flour. In order to make this a low-carb recipe, we have to substitute the wheat for coconut flour with fewer carbs.
We opted for coconut flour because we believe that the flavor goes best with Indian cuisine. The naan in this recipe will have a prominent coconut taste, and it will be much denser than the traditional version.
To ensure that the naan is cooked through, you may need to cook it for 3-4 minutes on each side, pressing with a spatula but being careful not to burn the bread.
Bake in the oven
If your naan is falling apart when you fry, 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 two to three days or in the freezer for up to two months. Place parchment paper between each piece to prevent them from sticking to each other. Let thaw at room temperature and reheat by frying them quickly or placing them in a toaster.
Ground psyllium husk powder
This recipe calls for ground psyllium husk powder. It's a fiber 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.
Do your breads end up with a slightly purple color? That can happen with some brands of psyllium husk. Try another brand, like this one. For more information, check out our low-carb baking guide.
So sorry they didn't work out for you!
It's possible that they weren't thin enough. I hope you have better luck with your next batch!
It's possible that you may be using too much water or oil?
I'm so sorry to hear they didn't work out for you!
I'm sorry that these did not work out well for you; the recipe team is reviewing this recipe to see if adjustments should be made.
I ended up serving it as a kind of mashed potato and it wasn't too terrible- but it's really difficult to form into a dough that actually stays together when transferring to the pan/baking sheet and throughout cooking if you need to turn them over.
I would recommend a mozarella/almond based dough (fathead dough). There are quite a few good recipes elsewhere online. It still won't be like real naan, but would be a much better and more robust alternative! Generally this site is an amazing resource for low carb/keto recipes- but this one has problems...
I am so glad you enjoyed this one!
So glad to hear that! Thanks for your feedback!
Thank you for your feedback. I shared it with our recipe team.
It may depend on your specific brand of coconut flour but yes, in general, this is accurate.
Leaving off the butter and garlic would reduce the fat by about 14 grams per serving. Carbs and protein would see little impact per serving.
I roll them out between two sheets of baking parchment too, makes them easier to handle.
I am glad you are finding so many uses for this recipe! Thank you for sharing your feedback.
I wonder if something when wrong with your measurements. Psyllium is an interesting ingredient that does lend a different, but usually, pleasing texture to low carb baked goods.
Great! So glad you enjoyed it!
Here's a link to our Coconut Flour bread which does not use any psyllium.
Great! So glad they worked well for you!
Thank you for your feedback. Please let us know how your experiment turns out.
I am glad you enjoyed this recipe so much!
Please note this information for the coconut flour:
Different brands of coconut flour may contain widely varying amounts of carbs, depending on the fiber content. We use the nutritional information for Amanprana Coconut fibers/coconut flour, which is really low in net carbs.
Great Fan Diet Doctor 6 years sadly first time feel need to pass constructive comment about this recipe, simply as it is not a Naan Bread,
it turns out exactly as the photo shows soft rubbery floppy piece of dough, too thin, reality Naan Breads are quite thick and fluffy and o not fall apart.
Respecting comments of those who found it as a Naan Bread, they may not be fully used to an authentic texture of Naan, therefore, perhaps content with the texture of this recipe.
I tried recipe exactly as stated. Results not good. Tried two times more, making the bread thicker, cooked both non stick pan and also in oven 180c fan forced 15 mins. Still broke apart, floppy and no real consistency.
Certainly, not texture or how a Naan Bread should be.
Finally, I tweaked and changed myself.
I used Almond Flour instead of Coconut flour, 1 tablespoon baking powder, added 1 egg to bind to stop falling apart, added crushed garlic and coriander for flavour only optional.
That did it, now it became a substitute and nearest to an authentic Naan bread, puffed up and fluffy and did not fall apart.
This is not a complaint, as I state within, I use recipes all the time and all have been wonderful, this one, sorry No, it is not a good recipe for a Naan Bread I am sorry to say.