Loaded with garlic butter, this keto naan bread can be prepared ahead of time and then re-heated in the oven quickly.
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.