Keto Naan Bread
A soft and chewy low-carb naan bread made with coconut flour and psyllium husk, perfect for dipping and wraps.
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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Notes
Store leftover naan in an airtight container in the fridge for up to 4 days. Reheat in a skillet for best texture.