Soft & Chewy Keto Garlic Naan
This gluten-free flatbread delivers the soft, pliable texture of traditional naan without the carbs. Enhanced with a hint of garlic and a buttery finish, it is the perfect vessel for scooping up curries or serving as a base for keto wraps.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 flatbreads 1x
- Category: Side Dish / Bread
- Cuisine: Indian-Inspired / American Keto
Ingredients
Scale
Dry Ingredients
- 1 tsp Baking powder (gluten-free)
- 2/3 cup Coconut flour (fine texture) (about 75g)
- 1/2 tsp Garlic powder
- 2 tbsp Psyllium husk powder (finely ground) (about 18g)
- 1/2 tsp Sea salt (fine grain)
- 1 tsp Xanthan gum
Wet Ingredients
- 2 tbsp Coconut oil (melted) (30 ml)
- 1 cup Water (boiling hot) (240 ml)
- 1/4 cup Plain Greek yogurt (full fat) (60g)
Topping & Garnish
- 2 tbsp Unsalted butter (melted) (30 ml)
- 1 tbsp Fresh parsley or cilantro (finely chopped)
- 1/4 tsp Coarse sea salt (for sprinkling)
- Optional: 1 tsp Sesame seeds or “Everything Bagel” seasoning
Instructions
- Prepare the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Combine dry ingredients: In a large mixing bowl, whisk together the coconut flour, psyllium husk powder, xanthan gum, baking powder, garlic powder, and fine sea salt. Ensure there are no lumps in the flour or psyllium.
- Mix the dough: Pour the boiling hot water, melted coconut oil, and plain Greek yogurt into the dry mixture. Stir vigorously with a sturdy spatula or wooden spoon until a cohesive dough forms.
- Rest the dough: Form the dough into a ball and let it sit in the bowl for about 5 minutes. This step is crucial to allow the coconut flour and psyllium to fully absorb the moisture and firm up.
- Shape the flatbreads: Divide the dough into 6 equal portions. Roll each portion into a ball. Place a dough ball between two sheets of parchment paper and roll it out into an oval or circle, roughly 1/4 inch (1/2 cm) thick.
- Bake: Transfer the shaped flatbreads onto the prepared baking sheet. Bake on the middle rack for 10-12 minutes. They should be firm to the touch and slightly browned on the edges.
- Finishing touch: If you prefer a more charred look, switch the oven to “Broil” (High) for the last 1 minute, watching closely to prevent burning.
- Serve: Remove from the oven. Immediately brush liberally with the melted butter and sprinkle with chopped parsley and coarse salt (and optional seeds if using). Serve warm.
Notes
- Temperature Matters: The water must be boiling hot when added; this activates the psyllium husk to create that stretchy, bread-like texture essential for naan.
- Purple Dough Alert: Some brands of psyllium husk powder may turn a purple hue when baked due to a reaction with baking powder. This is harmless and does not affect the taste.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet for the best texture.
- Allergy Alert: This recipe contains coconut (tree nut) and dairy (yogurt/butter). To make it dairy-free/paleo, substitute the yogurt with coconut cream and the butter topping with olive oil.
Nutrition Facts (1 flatbread, incl. butter topping): Calories: 145 kcal | Total Fat: 11 g (Saturated Fat: 8 g) | Cholesterol: 15 mg | Sodium: 260 mg | Total Carbs: 11 g (Fiber: 7 g, Sugars: 1.5 g, Net Carbs: 4 g) | Protein: 3 g
These values are approximate and may vary based on ingredients and preparation.