Keto Naan Bread

This easy keto naan bread recipe makes pillowy-soft, fluffy flatbreads that taste just as good as the real thing! My coconut flour naan is perfect for mopping up your favorite Indian curry. The recipe is gluten-free and egg-free.

I've been craving Indian food recently and have been eating plenty of curries. 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.

This naan bread recipe is a bit of a personal breakthrough - it is my first EGG FREE low carb bread. Plus, it contains an extra portion of fiber!

It is a great alternative to the almond flour mozzarella dough that so many keto recipes are made with.

Jump to:

• Ingredients
• Instructions
• Recipe FAQs
• How To Make Naan With Yeast 
• Variations
• Toppings
• Serving Suggestion
• Storage
• More Keto Bread Recipes
• Recipe

Ingredients

Here are the ingredients you'll need:

• Coconut flour - the gently sweet taste lends itself to Indian cuisine
• Psyllium husk powder - adds elasticity and a fluffy texture
• Xanthan gum - for a stronger structure
• Baking powder
• Salt
• Hot water
• Full fat yogurt - or Greek yogurt
• Coconut oil - or olive oil

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.

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.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

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 balloon 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.

STEP 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 very absorbent and a dough will form quickly.

I find it easiest to use a fork for this step. If you continue with the whisk, the dough gets caught in the middle, which is a major mess.

STEP 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.

STEP 4

Cut the dough into six equal slices and form balls.

STEP 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.

STEP 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.

STEP 7

Brush with melted coconut oil or butter or olive oil and top with more chopped coriander or parsley and more salt before serving! A pinch of cumin would also work well.

Recipe FAQs

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.

How To Make Naan With Yeast 

Step 1.) Stir 2 teaspoon of dry active yeast and 2 teaspoon 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).

Step 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.

Step 3.) Form a ball, cover again and let the dough rise for 30-60 minutes until it has increased in size considerably.

Step 4. ) Proceed as per recipe below.

Variations

Dairy-free naan: To make the naan bread recipe dairy free, use an unflavoured coconut yogurt such as by the Coconut Collaborative.

Pitta bread: Turn this naan into a pitta bread by brushing it with a simple garlic butter (melted butter, 1 chopped garlic clove, salt).

Change the size: Just like with regular naan, it's easy to change up the size! Make 3 large naans (increase the baking time by 3 minutes) or 12 small dippers (oven time reduces by 2 minutes).

Toppings

Without the toppings, the naan is fairly neutral in flavor. After all, it is mostly coconut flour. Therefore, I recommend brushing over coconut or olive oil and adding one or more toppings:

• Sea salt
• Black or white sesame seeds
• Nigella seeds
• chopped cilantro or parsley
• garlic powder
• onion powder

Serving Suggestion

First of all, serve keto naan bread warm - either straight from the oven or toasted. Once it cools, it loses its crispy crust.

It is designed to be eaten WITH a curry, for example, this Keto chicken curry or my Keto Chicken Tikka Masala! Don't forget to serve your curries with cauliflower rice to keep them keto-friendly!

Storage

Refrigerator: Store in an airtight container in the fridge for up to 5 days.

Freezer: Keto recipes with coconut flour generally freeze well. Freeze for up to 3 months.

Reheating: Defrost overnight. Pop in the toaster to reheat. You can toast it from frozen.

More Keto Bread Recipes

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