, 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
I am wondering if it would be better with a little less water,or oil.
Another note, if you cannot find psyllium powder or flax seed meal, usually you can find the husks or seeds. Grinding the husks or seed through your spice or coffee grinder to use in this recipe is sufficient to get the consistency you need for this naan.
Checked some videos for making similar style breads/flatbreads. Learned a few things to try;
1. After add oil & water, keep stirring until the dough forms.
2. Add less water to start - say 1 cup (250 ml) or whatever you think best - then add a bit more if the dough seems too dry.
3. Bake on parchment paper - rolled thin, 180 C, 20 minutes. Cooking these in a pan can take quite a long time as some others have pointed out.
Will try these again following the tips from the videos. Hopefully it will make a difference. Will post results. The ingredients are not that expensive here in Seoul, so I can afford a little bit to fail and learn.
I have just started LCHF (coming up to day 4) and by cooking our normal veggie & meat/chicken/fish curries with extra ghee (I previously felt I was being naughty by still using it) amd not having rice but salad and a small yoghurt dip enriched with a splash of cream and cold-pressed mustard seed oil I am feeling as full as normal - in fact full for longer!
I am a very experienced Indian-style cook and use lots of ingredients that maybe others don't know about but which could fit in with the LCHF way of eating. Happy to help if anyone wants recipes!
I would love to find out whether whole milk Paneer (home made cottage cheese) fits with LCHF? Saag Paneer cooked with ghee and cream is a delight :-)
When I make this again I'll use less water (probably around a cup and a half instead of two) just because they stayed a little soggy in the middle and add some spices to the dough.
I'm new to keto... wanted to try out stuff to see how I would do. No this isn't just like bread.... but if you serve this with some butter (mixed with swerve and cinnamon) you'll get that sweet fix!!! Will make at least once a week now ??
My best guess is that you didn't change to 1 serving when you did the calculation?
As my husband is from south Asia, we eat a lot of 'curry' type food - and these have turned out well IF you adjust the ingredients a bit! It will be a coconut overload if you follow the original recipe. It works much better with Butter Ghee.
I chop and fry the garlic in ghee first, then reserve it for topping the breads. Calling them 'Naan' really isn't accurate - they are more like a Paratha bread in cooking & eating.
I use less than half the water stated and substitute butter ghee for the coconut oil. I add a bit of extra salt to counteract the coconut flavour. The standing time is imprtant, as the 'dough' will firm up a fair bit. I use oiled hands on an oiled surface to press the 'breads' out to a 10-15cm circle and fry them in just a small amount of butter ghee on a high heat. They will soften and spread a bit, but keep frying and pressing down with a silicone spatula, flipping several times. Don't use too much ghee/oil or they will just be soggy and greasy. I also sprinkle with a little salt while cooking rather than after they're cooked. I also drizzle on the ghee+garlic before the final flip so they get a bit of extra toastiness and flavour.
My husband loves them!
Goopy, crumbly, sloppy almost
No amount of garlic or butter could help these
Have now decided I'm not a fan of coconut flour; will try making a cloud bread version
Ghee is sourced from dairy, but all of the proteins and milk sugars are removed by the clarification process. Certainly, it might be different for some individuals, but I've never seen any of my dairy adverse friends have any reactions to ghee. Obviously, they knew they were eating ghee and had willingly decided to experiment.
I followed the recipe to the tee but the results were a disaster. Nothing but a coconut flavored, gelatinous mini blob.
This recipe is the only one that I have tried form this website that was a disaster.
The concept sounded great though - too bad I wasn't the only one who had problems, which makes me think the recipe is missing something, or the measurements are not right.
I'd love some of your recipes!! I cannot eat nightshades.
Maybe its the quality of the ingredients but definitely not worth fussing over. I won't try these again even though they were kind of edible.
To me, these taste like breading for fish or chicken, even with the butter/garlic topping. I would not make this recipe again. It was like I was eating breading that fell off meat, not naan.
Perhaps baking changes the consistency, but I would opt for almond flour next time and less water/oil.
I wish I had read the comments before trying this recipe, it’s crap (the word I shouted was more explicit). I followed the recipe exactly and they disintegrated in oil, they wouldn’t fry in a pan like a pancake either. (After twenty mins I took it out burnt and half raw).
Now I’ve got the last of them in the oven (?!??!!!) trying to salvage the wasted ingredients. I’m super irritated.