, 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
Also, consider this a "make in advance" type of bread. Prepare the day prior if at all possible.
I started off "frying" in oil, but as many commenters noted, the edges get VERY frayed and crispy. So I switched to treating them more like Bannok. Bannok is "dry fried" in the pan.
So to get the best results, get your pan nice and hot, and when you drop the bread in, it will sizzle, but this will be water. That will seal the outside. Let that sit for a good 5+ minutes until it starts to almost burn (should be beyond toasted, and looking like it is starting to char) then flip. Cook on the other side another good 5+ minutes. If your heat is high enough, about 3-5 minutes in, you will notice the dough gets very lively. What is happening is the water inside is going "super-critical". It is basically turning to steam on the inside that can't bet out, and because of that the steam, the rest of the batter can cook properly in the middle. Just before the 2nd side burns, take the bread off the heat and toss onto a baking sheet and place in a 400~450 degree oven. You will see right away that they puff up again as the steam cooks them. You can leave them in the oven for 15-20 minutes until you see them starting to deflate. You will now have a true naan. It will still be doughy on the inside, but more in the good sense.
We served this with Keto Cauliflower Hummus and it was a perfect pairing.
Also, I used a dry, cast iron pan.
My wife made palak paneer and it was so good with it !!!
Thanks so much.
3/4 cup coconut flour = 96 grams = 178 ml
I'm not quite sure why they use ml for dry ingredients but...
1/2 cup Coconut flour
1.5 Tbs Psyllium husk
1/4 tsp baking powder
3 Tbs coconut oil
1 cup hot water
mix and leave for 15 min
If you google Keto Connect Naan bread you will find it.
Have made these twice and they come out a little doughy, but are still delicious. I make a batch of 10 and keep them in the fridge.
FIRST, this batter, as others have observed is WAY too wet. Not even close to the correct consistency, a fact the writer would have picked up on if they had any real experience with gf baking. SECOND, obviously the author KNEW that frying this so-called bread wouldn't work, but just decided it would be fun and exciting to waste everyone else's time by putting that in the article anyway. I mean, who doesn't read these things because we have absolutely no life whatsoever and like cleaning the kitchen????
Also very clearly the objective of making this GARLIC naan is to hide the subtle yet unmistakable taste of (you guessed it!!!) coconut... Which really is not a bad flavor. NEXT the inclusion of some guar or xanthan gum would really have helped with this recipe, to help stick it together. Again, something any gf baker would know (or anyone who has Google at their disposal).
Let's just call a pancake a pancake and be done with it you may ask??? The answer: CLICK BAIT. This is just another grainy, soft pancake. But if the author/website can get a few more clicks out of misrepresenting an article as something new or worthwhile, they sell more ads. We have all been duped again, by this click-hole site that is basically three or four already-well-known facts, presented as "new" or "improved", with the simple goal of making money by wasting our time.
You're welcome.
Authors need to do their GUESSING on their own time. There is no real substitute for putting in the WORK required to produce a working recipe. Sadly, Diet Doctor, you gave this misinformed lady a trophy for showing up.
Also I dry cooked it in cast iron pan and also cooked some in the oven @350$ for 15 minutes. To try both methods. Then for another 5 - 7 minutes in the pan, using some coconut oil, at the end brushed garlic thyme butter it was tasty.
However, you cannot make 6-8, I could only make about 5 for the thickness that would stay.
Resting the mixture is very important in the beginning.
Cooking in the oven and finishing in the pan is the best.
Took a bite and, well, I wasn't crazy about the naan. It was gritty from the coconut flour and I wasn't in love with the flavor from the psyllium husk. Ugh. I am tired of making 8-10 recipes to find one, if I'm lucky, that I like. I am going back to my favorite Keto dinner rolls ... from another web site.
Took one bite and, well, it was gritty from the coconut flour and I didn't like the taste because of the psyllium. Ugh. I am tired of making 8-10 recipes to find one, if I'm lucky, that I like. Going back to my favorite Keto dinner rolls ... from another web site. All I want is a fabulous Keto fudgie brownie recipe.
Took a bite and, well, I didn't like the naan. It was gritty from the coconut flower. And, the taste was nothing to write home about because of the psyllium husk. Ugh. I won't make these again! I am tried of the expense and time it takes to make 8-10 recipes to find one, if I am lucky, that I like. I am going back to my favorite Keto dinner roll recipe ... from another web site.
Now all I want is ONE fudgy brownie recipe that I like. If you have any suggestions, send a reply.
If anyone has a recipe for a very good Keto fudgy brownie, please reply. Haven't found one yet.
Haven't tried it, and a serve has around 5g carb, but maybe worth having a look!
Its hold together much better and has an inner texture like bread. The other trick is to slowly cooking it so that the heat penetrates the middle. I also dry cook it in a none stick saucepan.
Just made these. I fried the first 2 and they were too sickly. I love coconut but they were too much so will definitely try ghee next time.
Baked version was less so. Didn't really taste like naan but might be great alternative to sandwich bread.
However, REALLY disappointed that carb amount not what picture states. I am new to keto (this is day 6) and am believing what Diet Doctor tells me as this site was recommended by nutritionist whom I trust. Have stuck to less than 20g each day but as I've eaten 3 naan's (albeit smaller than picture shows) I am gutted. Argh!!!
If I'm reading it wrongly then please advise so I don't mess up again.
Katie
Thanks for brownie recipe, but cake mix used in recipe contains rice flour and lupin (legume) flour, which are not allowed on a strict Keto regime. Thanks anyway.