, 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
Tried first my French de buyer iron pan with oil = disaster
If you get them thin enough and dry them out enough they are like potato crisps!
As Ami points out, a cup (let's call it 250ml) cannot turn into 100ml for a third of it.
Another thing is that people often confuse dry weights with liquid weights/measures. A cup of water is both 250ml AND 250g (assuming a 250ml cup size of course :), but this does not mean that a cup of say, coconut flour is 250g in WEIGHT.
A 'cup' varies, 240 ml to 280 ml, so using 'cup' as a measurement without providing the weight in g (if a dry ingredient) or liquid capacity in ml (if wet) is always going to be problem. The US is essentially the last country in the world to still use imperial, so they will have to suffer the conversions from g to oz (or move into line with the rest of the world :) and ml to fluid oz.
Basically, since people from all over the world are trying to follow these recipes, they should be given in ml (for liquid) and g for other ingredients, and then no-one has a problem. Tablespoons aren't even standard, so if they are used, they need to be at least specified what size, though 15ml (or 3 teaspoons) is pretty much universal.
Anyway, I'll try this one tomorrow and see if I get a mess, or success :)
Michelle, we don't use any type of sweeteners in our recipes. We recommend avoiding that stuff at least for daily usage, regardless of what the net carb count says.
But the question is still open, what are of those 4.1 gm, if they are not sugar, not starch...?
Yes you are right it's a bit of a mystery. ;-) Coconut flour is special...
http://www.ehow.com/info_12331468_coconut-flour-starch.html
Always count net carbs. But avoid sweeteners regardless of the net carb count. :)
If you hover your mouse over the symbol for "Strict/Moderate/Liberal Low Carb" on the pictures for all the recipes then you will get that info.
The amount of displayed carbs is net carbs (Total amount of carbs - fiber).
I don't have the weight. I recommend that you use the cup. We use US cups.
Read this:
"There is a very slight difference between UK/European/Australian cups and US cups. The UK cups are 250mls and US cups are 240mls"
So it really doesn't matter, US/UK cups.
Hi Sheila!
The recipe says 2 tablespoons of psyllium husk powder so that could be why it didn't work out. I'm sorry and I hope you give it another go!
Hi Renee!
Unfortunately you can't substitute the ground psyllium husk powder. It's needed to give the bread texture. If you can't find it in your grocery store, try ordering it on-line.
Good luck!
**Key note** Don't use too much oil when frying in a pan. You barely need enough to keep it from sticking, or none at all if you use a special non-stick skillet. This process is akin to making tortillas, so if there's too much oil in the pan, the bread gets soppy and starts to fall apart. Dry heat makes the dough firm up and toast a bit so it's like real flour naan.
Also 1ml = .789g. 100ml = 78.9g.
You can make hold together coconut flour just with oil and water,because coconut flour is too grainy for that.
I rather use the keto pancakes from Martina Keto to make amazing naan.
I agree with another person that the picture looks like commercial naan bread.
Hi Rashied!
A small amount of coconut oil works fine. Good luck!