This Nut-Free Keto Naan Bread is an easy-to-make low-carb flatbread that pairs perfectly with your favorite curry recipe, can be dunked into soup, or can even used as a crust for your favorite keto pizza. The best part? You can prepare, bake, and serve these naan breads in just 40 minutes!
- ⅔ cup (75g) coconut flour
- 2 tbsp (14g) ground sunflower seed meal
- 2 tbsp (30g) psyllium husk powder
- 1 tsp gluten-free baking powder
- ¾ tsp 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 tbsp (1.5 oz) butter or ghee
- 2 tbsp fresh parsley
- 1 garlic clove, finely minced
- 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).
Ground Sunflower Seed Meal Substitution: If you don’t have ground sunflower seed meal you can add about 1 cup to a blender and pulse until fine then measure out 2 tbsp of sunflower seed flour for the recipe. Store the remaining flour in a glass jar. You will need a good amount in the blender for it to blitz. Make sure you don’t over blitz or you will end up with the start of sunflower seed butter! Pulsing is better to get it nice and fluffy.
Gluten-Free Baking Powder Substitution: A combination of baking soda and an acid, like cream of tartar, vinegar, or lemon juice, will work here. Typically, you would use 3/4 tsp of baking soda to 2 tsp cream of tartar or 1-2 tbsp vinegar or lemon juice. To be safe, I would suggest just using baking powder if you can.
Full-Fat Plain Yogurt Substitution: Crème fraîche or sour cream should work here at a 1:1 ratio. Note that these substitutions will alter the final nutrition information.
Net Carbs: Each naan bread contains 3.3 grams of net carbs. The recipe yields 5 pieces of naan.
Refrigerator Storage: These are best enjoyed fresh from the oven, but can be stored in an airtight container in the refrigerator for up to 2 days.
Leftovers: You can eat these cold or reheated in the oven. Note that if you decide to eat the naan as leftovers, especially if you eat it cold, the texture will not be the same.
Reheating Stored Naan: Bake in oven at 400 degrees until warmed. I would suggest adding a tbsp butter atop each naan to soften them up.
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