This easy Keto naan recipe makes pillowy-soft, fluffy flatbreads that taste just as good as the real thing! They’re perfect for mopping up your favourite Indian curry. Low carb, gluten free and egg free!
I’ve been craving Indian food recently and have been eating plenty of curries. I normally make them with cauliflower rice instead of real rice to keep things low carb. But one thing was missing. NAAN BREAD!
It’s actually really simple to make low carb naan at home that puffs up as beautifully as naan made from wheat.
I decided to use coconut flour as opposed to almond flour because the gently sweet taste lends itself to Indian cuisine. To add elasticity, I used psyllium husk powder and xanthan gum, which hold the naan together beautifully.
This recipe is a bit of a personal breakthrough – it is my first EGG FREE low carb bread.
AND IT’S TOTALLY DELICIOUS!
Traditional naan is baked in a Tandoor oven. In lieu of this, people tend to make it in a skillet.
I think it’s absolutely possible to fry this Keto naan in a pan on the stove – if you have the time to spare. I decided to bake it in the oven, because this way I can make a batch of six in one go and no-one has to wait for dinner.
It’s great sprinkled with nigella and sesame seeds. And before serving, spread it with some melted coconut oil and top with fresh chopped cilantro / coriander or parsley.
Turn this naan into a low carb pitta bread by brushing it with a simple garlic butter (melted butter, 1 chopped garlic clove, salt).
How to make Keto naan – step by step:
1.) Stir together the dry ingredients in a bowl – coconut flour, psyllium husk powder, baking powder, xanthan gum and salt.
TIP: I like to use a hand whisk for this and check that there are no lumps. Coconut flour has a tendency to clump together!
Add the melted coconut oil and the yogurt. You can use either natural full fat or Greek.
2. Now add the hot water and stir. At first it seems like there’s a lot of liquid. But both psyllium and coconut flour are SUUUPER absorbent and a dough will form quickly.
I find it easiest to use a fork for this step. If you continued with the whisk, the dough gets caught in the middle, which is a major mess.
3.) Time to get your hands involved. Form a dough ball and let it rest for a few minutes until the dough is not sticky any more.
4.) Cut the dough into six equal slices and form balls.
5.) Place the balls between 2 sheets of parchment paper and roll out into long flatbreads. Pierce the middles a few times with the fork and sprinkle with nigella seeds and/or sesame seeds.
6.) Place the parchment with your naans onto an upturned baking tray. I find this helps the flatbreads (or cookies – anything flat) brown more evenly.
Bake for about 12-15 minutes and give them a little poke with the fork in case huge air bubbles form.
The baking time will depend on how thinly your naans are rolled out. Just keep an eye on them and remove them from the oven once they’re nicely browned.
7.) Brush with melted coconut oil or butter and top with more chopped coriander or parsley and more salt before serving! A pinch of cumin would also work well.
Love yeast breads? I have tested a version of this naan with yeast instead of baking powder. It produces a slightly more tangy bread. I found it looked identical to the yeast-free bread, but had a little more elasticity.
Here’s how you make Keto naan with yeast:
1.) Stir 2 tsp of dry active yeast and 2 tsp of inulin (or honey/maple syrup) into 1 cup of WARM water. Cover with a cloth and leave to proof in a warm place for around 10 minutes. (This could be on top of a radiator, for example).
2.) Once the yeast is frothing, stir in the coconut flour, psyllium, xanthan gum, salt, melted coconut oil and yoghurt. Make sure that the yoghurt is room temperature – we don’t want to kill off the yeast.
3.) Form a ball, cover again and let the dough rise for 30-60 minutes until it has increased in size considerably.
4. ) Proceed as per recipe below.
Recipe tips and variations
I’m using psyllium husk powder and not psyllium husks in this recipe. The powder is REALLY finely ground. Psyllium husks, on the other hand, look like tiny sticks. It’s easy to mistake them for powder at first glance, so do double-check your pack.
To make the recipe dairy free, use an unflavoured coconut yogurt such as by the Coconut Collaborative.
The xanthan gum is non-negotiable. Coconut flour is naturally gluten free and therefore lacks the elasticity of wheat flour. In the absence of eggs, we need the help of xanthan gum to bind and create an elastic dough.
Serve this Keto naan bread warm – either straight from the oven or toasted. Once it cools, it loses its crispy crust.
Store in an airtight container in the fridge of freeze. You can toast it from frozen.
NOTE: It’s really essential to add a generous pinch of salt and black and white sesame seeds or, even better, nigella seeds to the bread, and baste it with melted butter, olive or coconut oil before eating. Without, the naan does not have much flavour (as it’s mostly coconut flour). It is designed to be eaten WITH a curry, for example this Keto chicken curry!
Here are some other great bread recipes:
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Keto Naan Bread
- 1 cup / 240ml hot water
- 1/4 cup / 60g full fat natural yoghurt
- 2 tbsp coconut oil / olive oil melted
- 2 tbsp coconut oil / butter / olive oil melted
- handful chopped parsley or coriander / cilantro
- generous pinch salt
- Preheat the oven to 180 Celsius / 356 Fahrenheit.
- Mix all dry ingredients in another bowl - coconut flour, psyllium husk powder, xanthan gum and salt. Make sure there are no lumps.
- Add the wet ingredients - hot water, yoghurt, melted coconut oil or olive oil - and stir together until a dough forms.
- Form a dough ball and let it sit for a few minutes until the coconut flour and the psyllium have absorbed all the moisture and the dough is not sticky.
- Cut the dough into 6 pieces and roll them out between two sheets of parchment paper into long flatbreads, about 1/2 cm thick. Place on an upturned baking sheet and remove the top parchment. Optional: sprinkle with sesame seeds and/or nigella seeds.
- Bake for 12-15 minutes or until browned (baking time will depend on how thick your flatbreads are). If large air bubbles form, pierce with a fork during baking. If necessary, rotate the baking sheet so the flatbreads brown equally and/or turn on the grill/broiler at the end to ensure they crisp and brown on top.
- Top with melted butter, olive oil or coconut oil, sprinkle with more salt and chopped parsley or coriander/cilantro leaves before serving.
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