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.
Keto Naan Bread
Loaded with garlic butter, this keto naan bread can be prepared ahead of time and then re-heated in the oven quickly.
- 1/2 cup coconut flour
- 1 1/2 tablespoons psyllium husk, ground
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon baking powder
- 1 cup hot water
- 1 tablespoon olive oil
- 50 grams butter melted
- 1 tablespoon garlic crushed or minced
Preheat the oven to 80 degrees celsius.
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 stir thoroughly to combine into a dough. Let sit for 5 minutes.
Meanwhile, combine the melted butter with the garlic in a small bowl.
Using your hands, divide into 4 balls of dough and shape into ovals. You want them to be about 1/2 centimetre thick. If they split, use a little bit of water to mend them.
Heat a frying pan over medium-high heat and add the olive oil. Cook the 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.