, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread Keto naan bread with melted garlic butter
Ingredients
- 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
Instructions
- 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.
Tips
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.
382 comments
We do read all comments.
Our recipe experts will look at this. We made a minor update to the recipe yesterday. I know that our chef baked the naan bread one more time yesterday to verify that the recipe works, and it worked fine.
Unfortunately, the problem with bread recipes in general is that results may vary depending on brand of product used. The naan bread is intended as a side dish to go with Indian food, but it is not a copy of wheat-based naan bread.
It is simply not possible to make a bread with different ingredients and expect it to come out the same as a bread baked with wheat flour. It will be different.
Only joined today so hoping the other recipes turn out better.
Total disaster
The unusual amount of complaints over this recipe made me curios. :-) So I decided to try this out...I did the following observations:
* Yes the naans is a bit "watery"...but in my mind acceptable if you eat them with fork and knife
* The shallow frying is little bit difficult, you have to be careful to keep the naans together, make them thick enough.
* Just cook them 2 min on each side, just turn them once.
* I think they taste great! :) But the taste is of course not as the one of real naan bread.
* Below is a link to photos I took during cooking. Not any fancy professional photos though.
* Good luck with your cooking! Most of you should to this better than me. :)
http://forum.kostdoktorn.se/topic/8174-today-i-decided-to-do-some-naa...
if someone can clarify me it would be great. i hope i am wrong so that i can enjoy this naan breads.
* 100g flour has approx 20g carbs.
* That means one serving is around 5g carbs
* The recipe states 3g carbs. I think it's because the nutrient facts can differ a lot between products.
* I think your high values is because you also count the fibers as carbs. We don't do that.
* I hope this clarifies? :)
If you hover your mouse over the symbol for "Strict Low Carb" on the pictures then you will get that info. ?
The amount of displayed carbs is net carbs (Total amount of carbs - fiber)
It could also be that the brand of psyllium being used is not providing the expected results. I have cooked low carb breads before and I had to experiment to find the psyllium that worked best for me.
Just fyi I made the naan bread tonight using the receipe as written and everything turned out just fine.
If you subtract the fibers from the total carbs and call it net carbs then it's OK. If you use net carbs in other "creative" ways to get lower carb content for instance in a processed low carb cookie then you have good reasons to be skeptical.
Perhaps we should use another terminology?
I use a tortilla press to flatten the balls of dough because I happen to have one, but the hand method or a rolling pin works fine. A couple of pieces of parchment or waxed paper will help with sticking.
Here's a link to the first place I saw it, with a complete description:
http://www.forestandfauna.com/paleo-pita-bread-naan-tortilla-vegan-gl...
I used a light spray of coconut oil in the pan. My water was just shy of boiling. You can pre-press the bread and have it ready to go...no sticking together and if you run 2 pans, it goes really fast. I had to run the heat fairly high to get the color on the bread.
+1.5 Tbsp coconut flour
+1 Tbsp whole psyllium husk
-1/4 cup hot water