When you’re following a keto lifestyle, you often have to give up traditional bread. But that doesn’t mean you have to give up comfort food. If you’ve been missing something soft, warm, and perfect for dipping into your favorite low-carb curry, Keto Naan Bread is your new go-to recipe. It’s designed specifically for your low-carb diet, using coconut flour and psyllium husk to create a texture that’s chewy, flexible, and satisfying.
Why We Love This Keto Naan Bread Recipe
You’re going to love this keto naan bread because it checks every box. First, it’s fast — you can whip it up in 20 minutes or less. That means less time in the kitchen and more time enjoying your food. Second, it’s incredibly versatile. You can serve it with soup, curry, dips, or even use it as a base for a keto pizza.
Third, and maybe most importantly, it feels like real bread. The psyllium husk gives it that chewy, fluffy texture that many keto breads lack. There’s no gritty texture, no dry or crumbly feel — just soft, warm flatbread that bends without breaking. It also holds up well in the fridge, so you can prepare it ahead and reheat when needed. And let’s not forget: it’s made from wholesome ingredients that align with your clean, ketogenic way of eating.
Ingredients about Keto Naan Bread
Making keto naan bread at home requires just a few staple ingredients you probably already have in your low-carb kitchen. Each item plays a key role in texture and taste.
- 60 g coconut flour (2 oz)
- 20 g psyllium husk powder (0.7 oz)
- 1/4 tsp baking powder
- 50 g butter (1.7 oz), softened
- 1 cup hot water
- 1/4 cup coconut oil (for cooking)
How to Make Keto Naan Bread Directions
Start by grabbing your mixing bowl and combining the dry ingredients: coconut flour, psyllium husk powder, and baking powder. This base gives your bread its body and structure. Coconut flour absorbs liquid quickly, so it’s important to get the ratio just right. Psyllium husk binds everything together and adds that chewy texture you’re after.
Now, add your softened butter. Mix it in thoroughly so that it evenly coats the dry mixture. The butter adds moisture and flavor and helps the dough stay soft. Once it’s well mixed, pour in your hot water slowly. Stir until it all comes together into a dough. You want the dough to be firm enough to handle, but still moist. When the mixture can be picked up and shaped into a ball without falling apart, you’re good to go.
Divide the dough into six equal portions. Roll each one into a ball. Lay one dough ball between two sheets of parchment paper, then use a rolling pin to flatten it into a naan shape. You can make them round or oval — whatever works best for you. Try to keep the thickness even so they cook uniformly.
Now it’s time to cook. Heat a non-stick skillet or frying pan over medium heat. Add a little coconut oil to prevent sticking and enhance the flavor. Once the pan is hot, place a piece of the naan dough onto the skillet. Let it cook for a few minutes on one side until golden brown, then flip and cook the other side. Each naan should take about 2–3 minutes per side.
Repeat with the remaining dough. As you cook, your kitchen will fill with a warm, buttery aroma — the kind of smell that makes you hungry instantly.
Once all your naan breads are cooked, serve them warm. They’re perfect right off the skillet, but you can also store them for later (we’ll get to that shortly).
How to Serve Keto Naan Bread
Serving keto naan bread is incredibly easy and rewarding. You can keep it simple and serve it with a side of garlic butter or keto hummus for dipping. If you’re having a curry, this bread makes the perfect companion — soft enough to soak up the sauce but strong enough to hold its shape.
Another great way to enjoy it is as a wrap. You can fill it with grilled veggies, chicken, or scrambled eggs and fold it like a taco. If you’re craving pizza, top your naan with sugar-free tomato sauce, cheese, and your favorite toppings. Then, just pop it under the broiler until everything is melted and bubbly.
You’ll also love it as a base for breakfast sandwiches. Cut it in half and fill it with eggs and avocado. However you choose to serve it, this bread will bring warmth and richness to your keto meals.
Expert Tips: Keto Naan Bread
- Use hot water, not warm: Hot water activates the psyllium husk quickly, helping the dough firm up and hold together better. If your water is just lukewarm, the dough may end up sticky.
- Let the dough rest if needed: If it feels too wet or sticky, let it sit for 5 minutes. The coconut flour will continue absorbing moisture, making it easier to handle.
- Roll between parchment paper: This prevents sticking and gives you control over thickness. You’ll want them about 1/4 inch thick for best results.
- Cook on medium heat: Don’t rush the cooking process by turning up the heat. A slower cook ensures the inside isn’t doughy and the outside browns evenly.
- Store in a flat stack: When storing in the fridge, place parchment paper between each naan to prevent sticking. Reheat on a skillet for best texture — they’ll taste just like fresh.
How to Store Keto Naan Bread
Storing your keto naan bread is simple. After they cool completely, place them in an airtight container or zip-top bag. You can keep them in the fridge for up to 4 days. To reheat, just place one in a dry skillet over medium heat for 1–2 minutes per side, or until warm and slightly crispy on the outside.
For longer storage, freeze them. Separate each piece with parchment paper and store in a freezer-safe bag. They’ll keep for up to 2 months. When you’re ready to use, reheat straight from frozen in a hot pan or let them thaw overnight in the fridge first.
Variation of Keto Naan Bread
Keto naan bread is delicious as-is, but you can easily tweak the recipe to match your taste or meal plan.
- Garlic Naan – Add minced garlic or garlic powder to the dough for a bold, savory kick. You can also brush cooked naan with melted garlic butter for extra flavor.
- Herb Naan – Mix chopped fresh herbs like parsley, chives, or cilantro into the dough. It adds freshness and pairs well with light dips or grilled dishes.
- Cheesy Naan – Add shredded mozzarella or parmesan directly into the dough for a richer flavor. The cheese melts into the bread as it cooks, giving it a toasty, gooey bite.
- Spicy Naan – Stir in a pinch of chili flakes or ground cumin for a little heat and depth. This version goes great with soups or chili.
- Dairy-Free Version – Swap the butter with vegan butter or more coconut oil to make it completely dairy-free. It still comes out soft and flavorful.
Try mixing and matching flavors to find your favorite combo. Once you do, you’ll have a go-to keto side you’ll want to make again and again.
FAQ
Is keto naan bread really low in carbs?
Yes, this naan is perfect for your keto diet. Each serving contains only about 5g net carbs, thanks to high-fiber ingredients like coconut flour and psyllium husk.
Can you use almond flour instead of coconut flour?
Not directly. Coconut flour and almond flour absorb moisture differently. If you want to try almond flour, you’ll need a different recipe ratio.
Why does my naan turn purple?
Some brands of psyllium husk cause the bread to turn slightly purple when cooked. It’s completely safe and doesn’t affect the flavor.
Can I bake these instead of frying?
You can bake them in the oven at 375°F (190°C) for about 10–12 minutes. They won’t be as crispy, but they’ll still be tasty.
How do I keep them soft after storing?
Reheat them in a skillet or microwave wrapped in a damp paper towel. This helps bring back the original softness and flexibility.
Keto Naan Bread
Equipment
- Mixing Bowl
- Rolling Pin
- Non-Stick Skillet
Ingredients
- 60 g coconut flour (about 2 oz)
- 20 g psyllium husk powder (about 0.7 oz)
- 0.25 tsp baking powder
- 50 g butter (softened, about 1.7 oz)
- 1 cup hot water
- 0.25 cup coconut oil for cooking
Instructions
- In a mixing bowl, combine coconut flour, psyllium husk powder, and baking powder.
- Add the softened butter and mix until well combined.
- Slowly pour in the hot water and stir until a dough forms.
- Divide the dough into six equal portions and roll each into a ball.
- Place a dough ball between two sheets of parchment paper and roll it out into a naan shape.
- Heat a non-stick skillet over medium heat and add a little coconut oil.
- Cook each naan for 2-3 minutes per side until golden brown.
- Repeat with the remaining dough and serve warm.
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