Keto Naan Bread Recipe
Keto Naan Bread is the perfect answer for anyone craving that soft, chewy goodness without all the carbs! If you’ve been missing classic naan to scoop up your favorite low-carb curry or to toast up as a snack, this recipe is about to be your new kitchen staple. Simple pantry ingredients come together to replicate the pillowy, golden naan we all adore, but with a fraction of the carbs. Whether you’re following a keto lifestyle or just looking for a healthier bread alternative, this homemade naan will leave you dreaming about your next meal.
Ingredients You’ll Need
You’ll be amazed at how a handful of carefully chosen ingredients come together to create the ideal texture and flavor for Keto Naan Bread. Each one plays a special role, from binding to bringing out a nutty, slightly sweet flavor, and creating that classic naan chew. Let’s talk through what you’ll need and why every piece matters!
- Lukewarm Water: Helps activate the yeast and creates a moist dough that’s easy to work with.
- Dry Yeast: Gives the bread a lovely lift and a traditional, slightly tangy aroma.
- Coconut Flour: Helps absorb moisture and delivers a subtle, delicious flavor.
- Whole Psyllium Husk: This is the magic ingredient for the chewy, bread-like texture that makes Keto Naan Bread irresistible.
- Almond Flour: Adds richness and a tender crumb, mimicking the softness of classic naan.
- Salt: Enhances flavor and keeps the dough balanced.
- Extra Virgin Olive Oil (or any neutral oil): Lends moisture and a beautiful golden sheen to your naan.
How to Make Keto Naan Bread
Step 1: Activate the Yeast
Start by pouring the lukewarm water into a measuring jug and sprinkling in the dry yeast. Give it a good stir and then let it sit for about 5 minutes. The yeast should bloom, creating a creamy foam on top that tells you it’s ready to make magic happen.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the coconut flour, whole psyllium husk, almond flour, and salt. This blend is your base for the perfect Keto Naan Bread, combining the absorbency and structure you need for the ultimate chewy bite.
Step 3: Combine Wet and Dry Ingredients
Pour the activated yeast mixture and olive oil over the dry ingredients. Start mixing with a spatula, but don’t be shy—once it comes together, dig in with your hands and knead for 2 minutes. The dough will seem too wet at first, but the psyllium and coconut flour will drink up the moisture as you work the dough.
Step 4: Rest the Dough
Shape the dough into a ball and let it rest in the mixing bowl at room temperature for 10 minutes. This gives the fibers time to absorb all the liquid, making it easier to handle in the next steps.
Step 5: Adjust and Divide
Knead the dough again for 30 seconds. If it still feels sticky, add a pinch more psyllium husk, wait a few more minutes, and knead briefly again. Once it’s soft but not sticky, divide it into 4 (for large naan) or 6 (for smaller naan) evenly-sized balls.
Step 6: Roll Out the Naan
Place each dough ball between two sheets of parchment paper. Press gently to start, then roll out with a rolling pin, aiming for the characteristic oval or teardrop shape. Keep the naan slightly thick for the most authentic texture.
Step 7: Shape and Perfect
Remove the top parchment paper and gently reshape the edges with your fingers for a smooth, even result. Keto Naan Bread loves a little extra attention here—it helps them look as lovely as they taste.
Step 8: Cook on a Hot Pan
Preheat a non-stick crepe or pancake pan to medium-high. Flip the rolled-out dough onto the hot pan, carefully peeling away the parchment. Cook for 1–2 minutes until you see those telltale dark spots.
Step 9: Flip and Finish
Slide a large spatula underneath and flip carefully—these are hefty naan! Cook the other side for another minute or until it’s perfectly browned. If making smaller naan, they’re easier to flip but just as delicious.
Step 10: Add Finishing Touches
Serve right away! Brush with a little olive oil or melted butter, add crushed garlic or fresh chopped coriander if you like, and get ready for the most fragrant, irresistible Keto Naan Bread experience.
Step 11: Repeat
Roll, cook, and finish the rest of the dough in the same way. You’ll be amazed at how quickly your kitchen fills with the comforting scent of freshly made bread.
How to Serve Keto Naan Bread
Garnishes
Nothing elevates a warm, fluffy naan quite like the right garnish. Brush your Keto Naan Bread with melted butter or a drizzle of olive oil, then sprinkle with crushed garlic, chopped fresh coriander, or even a pinch of nigella seeds for extra aroma and flavor. This finishing step transforms your bread from simple to spectacular!
Side Dishes
Pair your Keto Naan Bread with your favorite curries—from a spicy chicken tikka masala to a mellow, coconut-rich korma. It’s also perfect alongside soups, stews, or a vibrant salad. Don’t forget to try it with a dollop of tangy raita or even as the base for quick wraps stuffed with grilled meats and crunchy veggies.
Creative Ways to Present
Use Keto Naan Bread as a pizza crust for a quick low-carb flatbread, or cut into strips to serve with dips like hummus or baba ganoush. For a snack, grill slices and sprinkle with sea salt and smoked paprika. The possibilities are endless—your new favorite bread is as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your cooked Keto Naan Bread covered with a clean kitchen towel at room temperature for up to 2 days. This helps lock in softness and prevents the bread from drying out. A plate or shallow container works well—just avoid airtight bags at room temperature, as they can make the naan too moist.
Freezing
Need to make a batch in advance? Keto Naan Bread freezes beautifully! Simply wrap each naan individually in plastic wrap and freeze. To avoid any sogginess, always remove the plastic wrap before thawing, and let the naan defrost at room temperature for at least 3 hours before reheating.
Reheating
To bring back that just-cooked texture, rewarm the naan bread in a hot non-stick pan for about 1 minute per side. This revives the aroma and chewy center, making it almost indistinguishable from freshly made!
FAQs
Can I make Keto Naan Bread without psyllium husk?
Psyllium husk is key for achieving the chewy texture that makes this naan stand out. While you can attempt substitutions like ground flaxseed, the results won’t be quite as close to classic naan. For best results, stick to whole psyllium husk.
Why does my dough seem too wet or sticky?
If the dough seems excessively sticky, don’t worry—that’s normal at first! Kneading and resting let the coconut flour and psyllium husk absorb moisture. If it’s still too sticky after resting, add a tiny bit more husk, wait a few minutes, and knead again.
What’s the best way to get blackened spots on the Keto Naan Bread?
The secret is a well-heated pan! Make sure your pan is hot before adding the naan dough, and use medium-high to high heat. This ensures the surfaces cook quickly, creating those beautiful, traditional blackened spots.
Can I make the dough ahead of time?
While the dough is best made and cooked fresh for optimum texture, you can prepare the dough balls and refrigerate them—just bring them back to room temperature before rolling out and cooking.
Can I use this recipe to make mini Keto Naan Bread?
Absolutely! Just divide the dough into smaller balls—making 6 instead of 4, for instance—and follow the same process. Smaller naan are easier to flip and great for snacking or party appetizers.
Final Thoughts
If you’re ready to rediscover your love for bread, give Keto Naan Bread a try! The texture, flavor, and versatility will win over both keto eaters and bread-lovers alike—so roll up your sleeves and enjoy every delicious bite. You’ll soon wonder how you ever had curry night without it!
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Keto Naan Bread Recipe
- Total Time: 30 minutes
- Yield: 4 large naan bread or 6 small naan bread 1x
- Diet: Gluten Free
Description
Learn how to make delicious Keto Naan Bread, a low-carb version of the traditional Indian bread, perfect for your ketogenic diet.
Ingredients
Dry Ingredients:
- 1/2 cup Coconut Flour
- 2 tablespoons Whole Psyllium Husk (see note for details)
- 1/4 cup Almond Flour
- 1/4 teaspoon Salt
Wet Ingredients:
- 1 cup Lukewarm Water
- 2 teaspoons Dry Yeast
- 3 tablespoons Extra Virgin Olive Oil
Instructions
- Activate Yeast: Place lukewarm water in a measuring jug. Stir in dry yeast. Set aside for 5 minutes to activate the yeast.
- Combine Dry Ingredients: In a large mixing bowl, combine coconut flour, psyllium husk, almond flour, and salt.
- Mix Dough: Pour in yeast mixture and olive oil. Use a spatula to combine, then knead the dough for 2 minutes until texture is smooth.
- Rest and Divide: Let dough rest for 10 minutes, then knead again. Divide into 4 pieces and shape into balls.
- Roll Out: Roll each ball into naan shapes between parchment paper.
- Cook: Cook naan bread on a hot pan until brown spots appear on both sides.
- Serve: Top with olive oil or butter, garlic, and coriander. Enjoy!
Notes
- If the dough is too wet, add more psyllium husk gradually until desired consistency is reached.
- For smaller naan bread, divide the dough into 6 balls instead of 4.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan bread
- Calories: 170
- Sugar: 1g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 11g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Keto, Naan Bread, Low Carb, Indian, Gluten Free
