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.
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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
Traditional naan bread has around 40 grams of carbs. Yikes! In contrast, one keto naan comes in at only 3.6g net carbs. That's all the great naan taste without the blood sugar spike!
Yes. You can fry the coconut naan bread in a skillet over low heat for 2-3 minutes on both sides. This way, you will get the same characteristic brown marks as on traditional naan made in a Tandoor oven.
I have not tried it yet, but it should work. I would use 2 ¼ cups or 225 grams of super-fine almond flour.
Use the recipe for my keto garlic bread. You only need to change one ingredient: swap out the cream cheese for yoghurt. And instead of brushing the bread with garlic butter, brush it with coconut or olive oil after baking. Then, sprinkle over sea salt, black or white sesame seeds, nigella seeds or chopped cilantro. And voila, you have a keto naan with fathead dough.
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, my chicken cauliflower curry or 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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Recipe
Keto Naan Bread
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
Dry Ingredients
- ⅔ cup coconut flour 75g
- 2 tablespoon psyllium husk powder
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- GENEROUS pinch salt
- 1 tablespoon nigella and/or sesame seeds
Wet Ingredients
- 1 cup / 240ml hot water
- ¼ cup / 60g full fat natural yoghurt
- 2 tablespoon coconut oil / olive oil melted
Topping
- 2 tablespoon coconut oil / butter / olive oil melted
- handful chopped parsley or coriander / cilantro
- generous pinch salt
Instructions
- 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 ½ 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.
Tineke
Yes,yes, yes. First time and a winner for me. Last week I took the remaining one from the freezer and fried them in the airfryer. Ate them with a curry-so nice!
Olga Farber
I found that on the next day they become soft... but then I broke them to pieces and fried with eggs and some onions, it was amazing! Thank you Katrin, your recipes are the best of all sites: they always yield delicious, and they are simple, with very few ingredients, so my hsp autistic nature can easier handle it! Your site looks also very comfortable, beautiful, spacious and clear. On other sites I open recipes and go away, they are too complex, too cluttered. Yours are the comfort of my soul and body. Truly, thank you, thanks to you my keto diet is very comfortable and delicious.
Katrin Nürnberger
Thank you so much for your kind words of support, this means a lot to me. And thank you for sharing your day 2 trick! Love that 🙂
Mel
This did not come out looking like the picture
They were flat and did not look like bread at all
Katrin Nürnberger
Hi Mel, if you give me more details, I can try and troubleshoot to see where it went wrong for you.
Olga Farber
Thank you, these are really delicious! I made them with almond flour, brushed with raw yolk before baking, and also added as you said, nigella and white sesame seeds, plus some sunflower seeds. I didn't even have yogurt, so I mixed some water with kind of Philadelphia cheese that I had. I love your idea of brushing with butter after baking, and they are soo delicious. Thank you!
Katrin Nürnberger
I know that the bread freezes well after baking. I have never tried to freeze the dough. It should work, however, I don't know by how much the baking time would increase from fozen, and whether it will affect the rise of the naan in any way.
Julie Greaves
I have made these naan breads 3 times now and they have become my go to recipe for flat breads. They are great!
The first time I didn't have psyllium husk powder just psyllium husks which I used in the same volume has the recipe said for powder and they were fine. The second time I used psyllium husk powder and they were fine again but purple. The third time I went back to to just psyllium husks and they were perfect and not purple. In this recipe, at least, for me, there is no difference in the result, apart from the colour.
Katrin Nürnberger
Some brands of psyllium turn purple. Did you use different brands and which ones?
Julie Greaves
Hi Katrin, I used Yourhealthstore.co.uk psyllium husks and they did not turn purple. I then used the same brand, Yourhealthstore.co.uk, but their psyllium husk powder and they were purple but there wasn't any other differences in the naan breads. Both from Amazon.
Nicola Davies
If I don't have xantham gum, is there anything I can substitute it with? Thanks
Katrin Nürnberger
Guar gum is a popular substitute for xantham, as well as agar agar. Perhaps ground chia seeds may work as well. But, I have not tested the recipe with any alternatives.
Marvie
What can I use as a substitute for full fat Greek yogurt? I have homemade whole milk kefir and whole milk sourcream. Can either of those be used?
Katrin Nürnberger
Whichever of the two has a consistency that's closest to Greek yogurt. You don't want to add too much liquid as this will affect the fluffiness of the naan.
Marvie
Thanks, that helps greatly. I will try sour cream since I tend to always have that on hand rather than yogurt.
Helliem
Hi Katrin
I just noting the nutrition into my loose it app
and I noticed you say one naan is 3.6g of carb
But in the nutrition it says carb 12.5g
Did I read or understand that wrong?
Katrin Nürnberger
Hi Helene, it's 12.5g total carbs minus the fiber = 3.6g net carbs. Hope this helps!
Helliem
Dear Katrin
How lovely to be able to eat bread type food again
Your recipes are all fab
Made these Naans today
Amazing !!!
Thank you for all your recipes
Martin
Made these today, mine were purple on the inside , made them look more exotic
Katrin Nürnberger
This happens with some psyllium husk brands, unfortunately. I have never had an issue with the following brands: Just Natural, Green Origins and BonPom. I have also read that baking powder containing aluminium can cause this colour change.