KETO NAAN BREAD

November 20, 2019
This straightforward Keto naan instruction makes pillowy-soft, flossy flatbreads that style even as sensible because the real thing! They’re good for scrub up your favorite Indian curry. Low carb, protein free and egg free!

I’ve been desire Indian food recently and are feeding many curries. I unremarkably build them with cauliflower rice rather than real rice to stay things low carb. However one factor was missing. 

KETO NAAN BREAD
KETO NAAN BREAD

It’s really very easy to form low carb naan reception that puffs up as fantastically as naan made of wheat.

It’s nice besprent with flower and herb seeds. And before serving, unfold it with some thawed oil and prime with contemporary sliced cilantro / coriander or parsley.

KETO NAAN BREAD

INGREDIENTS :
Dry Ingredients:

  • 3/4 cup / 75g coconut flour
  • 2 tbsp psyllium husk powder
  • 1 tsp xanthan gum
  • 1 tsp baking powder

GENEROUS pinch salt:

  • 1 cup / 240ml hot water
  • 1/4 cup / 60g full fat natural yoghurt
  • 1 tbsp nigella and/or sesame seeds
  • Wet Ingredients
  • 2 tbsp coconut oil / olive oil melted

Topping:

  • 2 tbsp coconut oil / butter / olive oil melted
  • handful chopped parsley or coriander / cilantro
  • generous pinch salt

INSTRUCTIONS :

  1. Preheat the oven to 180 Celsius / 356 Fahrenheit.
  2. Mix all dry ingredients in another bowl - coconut flour, psyllium husk powder, xanthan gum and salt. Make sure there are no lumps.
  3. Add the wet ingredients - hot water, yoghurt, melted coconut oil or olive oil - and stir together until a dough forms.
  4. Form a dough ball and let it sit for a few minutes until the coconut flour and the psyllium have absorbed all the moisture and the dough is not sticky.
  5. Cut the dough into 6 pieces and roll them out between two sheets of parchment paper into long flatbreads, about 1/2 cm thick. Place on an upturned baking sheet and remove the top parchment. Optional: sprinkle with sesame seeds and/or nigella seeds.
  6. Bake for 12-15 minutes or until browned (baking time will depend on how thick your flatbreads are). If large air bubbles form, pierce with a fork during baking. If necessary, rotate the baking sheet so the flatbreads brown equally and/or turn on the grill/broiler at the end to ensure they crisp and brown on top.
  7. Top with melted butter, olive oil or coconut oil, sprinkle with more salt and chopped parsley or coriander/cilantro leaves before serving.
This straightforward Keto naan instruction makes pillowy-soft, flossy flatbreads that style even as sensible because the real thing! They’re good for scrub up your favorite Indian curry. Low carb, protein free and egg free!

I’ve been desire Indian food recently and are feeding many curries. I unremarkably build them with cauliflower rice rather than real rice to stay things low carb. However one factor was missing. 

KETO NAAN BREAD
KETO NAAN BREAD

It’s really very easy to form low carb naan reception that puffs up as fantastically as naan made of wheat.

It’s nice besprent with flower and herb seeds. And before serving, unfold it with some thawed oil and prime with contemporary sliced cilantro / coriander or parsley.

KETO NAAN BREAD

INGREDIENTS :
Dry Ingredients:

  • 3/4 cup / 75g coconut flour
  • 2 tbsp psyllium husk powder
  • 1 tsp xanthan gum
  • 1 tsp baking powder

GENEROUS pinch salt:

  • 1 cup / 240ml hot water
  • 1/4 cup / 60g full fat natural yoghurt
  • 1 tbsp nigella and/or sesame seeds
  • Wet Ingredients
  • 2 tbsp coconut oil / olive oil melted

Topping:

  • 2 tbsp coconut oil / butter / olive oil melted
  • handful chopped parsley or coriander / cilantro
  • generous pinch salt

INSTRUCTIONS :

  1. Preheat the oven to 180 Celsius / 356 Fahrenheit.
  2. Mix all dry ingredients in another bowl - coconut flour, psyllium husk powder, xanthan gum and salt. Make sure there are no lumps.
  3. Add the wet ingredients - hot water, yoghurt, melted coconut oil or olive oil - and stir together until a dough forms.
  4. Form a dough ball and let it sit for a few minutes until the coconut flour and the psyllium have absorbed all the moisture and the dough is not sticky.
  5. Cut the dough into 6 pieces and roll them out between two sheets of parchment paper into long flatbreads, about 1/2 cm thick. Place on an upturned baking sheet and remove the top parchment. Optional: sprinkle with sesame seeds and/or nigella seeds.
  6. Bake for 12-15 minutes or until browned (baking time will depend on how thick your flatbreads are). If large air bubbles form, pierce with a fork during baking. If necessary, rotate the baking sheet so the flatbreads brown equally and/or turn on the grill/broiler at the end to ensure they crisp and brown on top.
  7. Top with melted butter, olive oil or coconut oil, sprinkle with more salt and chopped parsley or coriander/cilantro leaves before serving.
This straightforward Keto naan instruction makes pillowy-soft, flossy flatbreads that style even as sensible because the real thing! They’re good for scrub up your favorite Indian curry. Low carb, protein free and egg free!

I’ve been desire Indian food recently and are feeding many curries. I unremarkably build them with cauliflower rice rather than real rice to stay things low carb. However one factor was missing. 

KETO NAAN BREAD
KETO NAAN BREAD

It’s really very easy to form low carb naan reception that puffs up as fantastically as naan made of wheat.

It’s nice besprent with flower and herb seeds. And before serving, unfold it with some thawed oil and prime with contemporary sliced cilantro / coriander or parsley.

KETO NAAN BREAD

INGREDIENTS :
Dry Ingredients:

  • 3/4 cup / 75g coconut flour
  • 2 tbsp psyllium husk powder
  • 1 tsp xanthan gum
  • 1 tsp baking powder

GENEROUS pinch salt:

  • 1 cup / 240ml hot water
  • 1/4 cup / 60g full fat natural yoghurt
  • 1 tbsp nigella and/or sesame seeds
  • Wet Ingredients
  • 2 tbsp coconut oil / olive oil melted

Topping:

  • 2 tbsp coconut oil / butter / olive oil melted
  • handful chopped parsley or coriander / cilantro
  • generous pinch salt

INSTRUCTIONS :

  1. Preheat the oven to 180 Celsius / 356 Fahrenheit.
  2. Mix all dry ingredients in another bowl - coconut flour, psyllium husk powder, xanthan gum and salt. Make sure there are no lumps.
  3. Add the wet ingredients - hot water, yoghurt, melted coconut oil or olive oil - and stir together until a dough forms.
  4. Form a dough ball and let it sit for a few minutes until the coconut flour and the psyllium have absorbed all the moisture and the dough is not sticky.
  5. Cut the dough into 6 pieces and roll them out between two sheets of parchment paper into long flatbreads, about 1/2 cm thick. Place on an upturned baking sheet and remove the top parchment. Optional: sprinkle with sesame seeds and/or nigella seeds.
  6. Bake for 12-15 minutes or until browned (baking time will depend on how thick your flatbreads are). If large air bubbles form, pierce with a fork during baking. If necessary, rotate the baking sheet so the flatbreads brown equally and/or turn on the grill/broiler at the end to ensure they crisp and brown on top.
  7. Top with melted butter, olive oil or coconut oil, sprinkle with more salt and chopped parsley or coriander/cilantro leaves before serving.

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