This is a decadent, garlic heavy bread so if you have plans that evening, maybe go a bit lighter on the garlic!
Once you’ve been on keto a while, you begin to accept that no, this is not like real naan bread. Let’s not kid ourselves, this thing has no wheat in it making it gluten free, and gluten is what gives bread that soft, chewy texture.
Don’t get me wrong, it is delicious and serves its purpose of soaking up curry perfectly. You just get to a stage in your keto journey where you accept that close enough to the real thing is as good as you are going to get – and that’s ok because you feel amazing, are losing weight and have so much energy.
Tip: I have specified 1 – 1.5 cups of water to be used for this keto naan bread. How much is required will depend on the brand of coconut flour and psyllium husk powder you use, as some are more absorbent than others. If the dough is too dry and not forming balls, add a bit more water. If it’s too wet and sticky, add a little more psyllium husk.
I also use a little water on my fingers to repair any cracks around the edges, as larger cracks may split during cooking. It’s a little trial and error but once you’ve got that texture right, you’ll be in keto naan bread heaven!
Keto Naan Bread
- 50 grams butter melted
- 1 tablespoon garlic crushed or minced
- Preheat the oven to 80C / 176 F.
- Combine all dry ingredients in a mixing bowl. Ensure there are no lumps of coconut flour or baking powder.
- Add in the cup of hot water (just below boiling point) and melted butter and stir thoroughly to combine into a dough. If it is too dry, add more water. If too wet, add more psyllium husk. Knead for 1 minute and let sit for 10 minutes.
- Meanwhile, combine the second lot of melted butter with the garlic in a small bowl.
- Using wet hands, divide into 4 balls of dough and shape into ovals or roll between 2 sheets of baking paper. You want them to be about 1/2 centimetre thick. If they split, use a little bit of water to mend them and repair any large cracks around the edges. .
- Heat a frying pan over medium-high heat and add 1 tablespoon of olive oil. Cook each naan for about 2 -3 minutes on each side, until nicely browned.
- Place on a baking tray lined with foil, and brush the garlic butter on top. Cover with another piece of foil and keep warm in the oven until you are ready to eat. Alternatively, prepare these in advance and finish them in the oven to reheat them and melt the butter.