Keto Naan Bread

Ingredients

Here are the ingredients you’ll need:

• Coconut flour – the gently sweet taste lends itself to Indian cuisine. Also, coconut flour is less fatty and therefore lighter than almond flour.
• Psyllium husk powder – adds elasticity and a fluffy texture
• Xanthan gum – for a stronger structure
• Baking powder
• Salt
• Hot water
• Full fat yogurt – or Greek yogurt
• Coconut oil – or olive oil

The xanthan gum is non-negotiable. Coconut flour is naturally gluten-free and therefore lacks the elasticity of wheat flour. In the absence of eggs, we need the help of xanthan gum to bind and create an elastic dough.

I’m using psyllium husk powder and not psyllium husks in this recipe. The powder is REALLY finely ground. Psyllium husks, on the other hand, look like tiny sticks. It’s easy to mistake them for powder at first glance, so do double-check your pack.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

STEP 1

Stir together the dryingredients in a bowl – coconut flour, psyllium husk powder, baking powder, xanthan gum and salt.

TIP: I like to use a balloon whisk for this and check that there are no lumps. Coconut flour has a tendency to clump together!

Add the melted coconut oil and the yogurt.

STEP 2

Now add the hot water and stir. At first, it seems like there’s a lot of liquid. But both psyllium and coconut flour are very absorbent and a dough will form quickly.

I find it easiest to use a fork for this step. If you continue with the whisk, the dough gets caught in the middle, which is a major mess.

STEP 3

Time to get your hands involved. Form a dough ball and let it rest for a few minutes until the dough is not sticky any more.

STEP 4

Cut the dough into six equal slices and form balls.

STEP 5

Place the balls between 2 sheets of parchment paper and roll out into long flatbreads. Pierce the middles a few times with the fork and sprinkle with nigella seeds and/or sesame seeds.

STEP 6

Place the parchment with your naans onto an upturned baking tray. I find this helps the flatbreads brown more evenly.

Bake for about 12-15 minutes and give them a poke with the fork in case huge air bubbles form.

The baking time will depend on how thinly your naans are rolled out. Just keep an eye on them and remove them from the oven once they’re nicely browned.

STEP 7

Brush with melted coconut oil or butter or olive oil and top with more chopped coriander or parsley and more salt before serving! A pinch of cumin would also work well.

Variations

Dairy-free naan: To make the naan bread recipe dairy free, use an unflavoured coconut yogurt such as by the Coconut Collaborative.

Garlic naan bread: Brush it with a simple garlic butter (melted butter, 1 chopped garlic clove, salt).

Change the size: Just like with regular naan, it’s easy to change up the size! Make 3 large naans (increase the baking time by 3 minutes) or 12 small dippers (oven time reduces by 2 minutes).

Toppings

Without the toppings, the naan is fairly neutral in flavor. After all, it is mostly coconut flour. Therefore, I recommend brushing over melted butter, coconut or olive oil and adding one or more toppings:

• Sea salt
• Black or white sesame seeds
• Nigella seeds
• chopped cilantro or parsley
• garlic powder
• onion powder