Description
This Keto Naan is soft, fluffy, and full of flavor—everything you love about traditional naan without the carbs. Made with almond flour, coconut flour, and psyllium husk, it’s gluten-free, yeast-free, and perfect for dipping, wrapping, or serving alongside your favorite low-carb meals.
Ingredients
- Almond flour
- Coconut flour
- Psyllium husk powder
- Baking powder
- Salt
- Full-fat Greek yogurt or sour cream
- Egg
- Water
- Olive oil or ghee (for cooking)
Optional for extra flavor:
- Garlic powder
- Chopped herbs (e.g., cilantro, parsley)
- Melted butter or garlic butter for brushing
Instructions
- Mix Dry Ingredients: In a bowl, mix almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together egg, yogurt, and water until smooth.
- Form Dough: Combine wet and dry mixtures into a soft dough. Let it rest for 5–10 minutes to thicken.
- Shape Naan: Divide dough into 4–6 balls. Flatten each into a naan shape using your hands or a rolling pin.
- Cook Naan: Heat a skillet over medium heat. Brush with oil or ghee. Cook each naan for 2–3 minutes per side until golden and fully cooked.
- Add Flavor: Optionally brush with melted butter or sprinkle with garlic and herbs before serving.
Notes
- Psyllium husk is essential for the chewy, flexible texture.
- Use dairy-free yogurt and oil-based butter substitutes for a fully dairy-free version.
- Naan may turn purple depending on the psyllium husk brand—it’s harmless and still tasty.
- For a baked option, cook at 375°F (190°C) for about 15 minutes, flipping halfway.
