If you love bread on the side of dinner, you’ll also want to try this Cheesy Garlic Pull Apart Bread or these Rye Dinner Rolls.
There is something deeply satisfying about warm, pillowy flatbread pulled straight from the oven and brushed with garlicky, herby butter — and that is exactly what you get with this Coconut Flour Naan Bread with Garlic Parsley Butter. Made with coconut flour, sunflower seed meal, and psyllium husk powder, the dough comes together in one bowl, rests for just 15 minutes, and is ready to serve in about 40 minutes total.
The real finishing touch is the two-step butter situation: you brush the naan before it goes into the oven, then again as soon as it comes out, and then give each piece a quick toast butter-side-down in a hot pan. That last step is what gives it those slightly crisp, golden edges with a tender, chewy center. Serve it alongside your favorite curry, dunk it into soup, or use it as a quick personal pizza crust — it holds up beautifully for any of those jobs.
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💛 Why you’ll love this recipe
- Ready in about 40 minutes. From mixing bowl to table in under an hour, including the rest time for the dough.
- Made in one bowl. Dry ingredients whisk together, wet ingredients go in, and an electric mixer does the work.
- Nut-free. Coconut flour and sunflower seed meal replace almond flour entirely, so it works for nut-free households.
- That garlic parsley butter. Melted with a fresh garlic clove and parsley, it goes on twice — once before baking, once right after — for maximum flavor.
- Genuinely versatile. Serve it with curry, dip it in soup, or press on toppings and use it as a pizza crust.
- Makes 5 pieces. A full batch comes together from ingredients you likely already keep in your pantry and fridge.
⏲ How to make this recipe
👉 Easy ingredient swaps
- Yogurt: A reader asked about full-fat coconut yogurt as a dairy-free swap, and Sara confirmed it should work if you have a dairy allergy.
- Fresh parsley: Dried parsley can work in a pinch — use about 2 teaspoons in place of 2 tablespoons fresh.
- Garlic: One clove gives a mild, pleasant garlic flavor. Add a second clove if you want it more pronounced.
✨ Variations
- Pizza crust: Press the shaped dough slightly thinner, bake as directed, and top with sauce, cheese, and your favorite toppings after the first butter brush.
- Plain naan: Skip the garlic parsley butter and serve with a dipping sauce or use as a wrap.
- Herb swap: Try fresh cilantro or chives in place of parsley for a different flavor profile.
- Spiced naan: Add a pinch of cumin or smoked paprika to the dry ingredients for a warm, earthy twist.
〰️ How to serve
- Serve alongside Instant Pot Butter Chicken or Sausage Curry for a complete dinner.
- Dunk into a warm bowl of soup — it holds up well and soaks up broth beautifully.
- Cut into wedges and use as a scoop for dips like hummus or a chunky salsa.
- Top with cheese and your favorite pizza toppings straight after baking for quick personal pizzas.
💬 FAQs
Can I make the dough ahead of time?
The recipe doesn’t include make-ahead instructions, but you can mix and shape the dough, then refrigerate it (covered) until you’re ready to bake. Let it come back to room temperature before baking for the best result.
Why does the dough need to rest for 15 minutes?
Psyllium husk powder absorbs moisture as it sits, which helps the dough firm up and become much easier to roll and shape without sticking or falling apart.
Can I use a rolling pin instead of pressing by hand?
Yes — the recipe actually calls for rolling each piece between two pieces of parchment paper (one sprayed with nonstick cooking spray) to get an even, thin round. A rolling pin makes this even easier.
Can I skip the pan-toasting step at the end?
You can, but that last minute or two butter-side-down in a hot pan is what creates the lightly browned, slightly crisp edges that make these taste like restaurant naan. It’s worth the extra step.
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Coconut Flour Naan Bread with Garlic Parsley Butter
Ingredients
Naan:
- ⅔ cup 75g coconut flour
- 2 tablespoons 14g ground sunflower seed meal
- 2 tablespoons 30g psyllium husk powder
- 1 teaspoon gluten-free baking powder
- ¾ teaspoon salt
- ¾ cup + 2 tbsp, 207mL lukewarm water
- ¼ cup 56g full-fat plain yogurt, room temperature
- 1 egg, room temperature
Garlic Parsley Butter:
- 3 tablespoons 1.5 oz butter or ghee
- 2 tablespoons fresh parsley
- 1 garlic clove, finely minced
Instructions
- Preheat oven to 400 degrees. Line baking sheet with parchment paper.
- Naan: In a large mixing bowl, whisk together dry ingredients until well-combined. Add wet ingredients and, using an electric mixer, mix until all ingredients are thoroughly combined.
- Using your hands, form dough into a ball. Allow dough ball to rest at room temperature for 15 minutes before, using a sharp knife, slice dough ball into 5 equal parts.
- On the countertop, lay out 2 equal-sized pieces of parchment paper. Coat one piece of parchment paper with nonstick cooking spray and set the other piece on top of it (so that the cooking spray coats the top piece). Roll each individual dough piece into an even layer between pieces of parchment paper before, using hands, forming the dough into a circle. Transfer formed naan dough to the prepared baking sheet. Set aside.
- Garlic Parsley Butter: In a large pan over low heat, melt butter. Add minced garlic and heat until fragrant, about 1 minute. Add fresh parsley and turn off stovetop heat. Using a pastry brush, coat naan breads with half of the prepared butter, saving remaining half for baked naan.
- Final Steps: Transfer baking sheet to oven and bake naan until cooked throughout, about 12-15 minutes before removing baking sheet from oven.
- Using a pastry brush, coat cooked naan in remaining half of prepared butter. Then, to a large pan over medium heat, one-by-one, add cooked naan bread, buttered side-down, and toast until lightly browned, about 1-2 minute(s).
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