Keto Headbanger Low Carb Naan Bread -

Keto Headbanger Low Carb Naan Bread

Course: Bread and Crackers

Diet: Dairy Free, Egg Free, Gluten Free, Grain Free, Indian, Keto, Low Carb, Nut Free, Vegan

Keyword: coconut flour, flatbread, naan, paratha, psyllium husk

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Paratha. Naan. Flat Bread. Tortilla. Wrap. It's a versatile, super easy and super quick recipe.

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Equipment

Ingredients

▢ 50 g coconut flour (U.S. option HERE)
▢ 8 g fine psyllium husk powder (U.S. option HERE)
▢ ½ tsp baking powder
▢ ⅛ tsp fine Himalayan pink salt (U.S. option HERE)
▢ 230 g water
▢ 1 TBSP ghee or butter (U.S. option HERE)

Instructions

heat water until hot but not boiling.
whisk all dry ingredients.
add hot water to dry ingredients and stir quickly with a fork, then mix by hand until a dough ball is formed.
set aside to rest for 10 mins.
divide the dough into 4 equal portions (if using preset servings) ; flatten and shape them between two sheets of parchment paper until thin and round-ish.
heat up a little ghee in a heavy base, flat pan such as THIS (U.S. option HERE) and use a silicone brush to spread the ghee all over.
cook naan on medium heat (induction 10) for 3-4 minutes each side (until dotted brown) adding a little more ghee between each flip over, and before moving on to the next naan.
serve hot or cold.

Notes

Use a spatula to flatten the bread as it puffs up and to ensure even cooking.

Keep refrigerated in a sealed container for up to 2 days.

Use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).

Recipe credit: Headbanger's Kitchen

Nutrition

Serving: 1 | Calories: 90kcal | Carbohydrates: 1.8g | Protein: 2.4g | Fat: 4.8g

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