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:
Tried this recipe? Give it a star rating below!
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Keto Naan Bread
Ingredients
Dry Ingredients
- 3/4 cup / 75g coconut flour
- 2 tbsp psyllium husk powder
- 1 tsp xanthan gum
- 1 tsp baking powder
- GENEROUS pinch salt
- 1 tbsp nigella and/or sesame seeds
Wet Ingredients
- 1 cup / 240ml hot water
- 1/4 cup / 60g full fat natural yoghurt
- 2 tbsp coconut oil / olive oil melted
Topping
- 2 tbsp 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 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.
Video
Notes
Nutrition
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Rod Strober says
Came out great! Followed the recipe and no issues ! Delicious!
Katrin Nürnberger says
Glad you liked it!!
Miranda says
Kobe the flavor and texture of this bread..but I’m having some issues, even though I weigh my ingredients. The first one is that the dough is very sticky…even after leaving it for 15 min to absorb….the 2nd time around I added 1.5 tbsp of psyllium husk powder….and it was still sticky. The second issue is that it sticks to the parchment paper….probably because of its sticky dough. I follow the recipe to a tee…what can I do differently?
Katrin Nürnberger says
Hi Miranda, the recipe does say 2 tbsp of psyllium husk powder and your comment you mention 1.5 tbsp – could that be the issue or was it a typo on your side?
First of all, check your psyllium husk and check that it really is the proper powder. If the powder looks like little tiny sticks, you’re using “whole” psyllium and you’d need to double the amount stated in the recipe. It needs to be a very finely ground powder.
If it was a typo (the 1.5tbsp you mention), then I would suggest you simply use a little less water next time you try it. Different brands of coconut flour and psyllium can have varying grades or fineness, we see this a lot especially with almond flour.
As for the sticking to the baking paper, this could also be an issue with the brand you’re using. Simply oil it a little and you should have no issues.
Mariam says
I used almond flour and the consistency was very sticky. I couldn’t really form it into a dough ball, it would just stick to my fingers. I added more flour to bake the dough less sticky but it didn’t help. Do you know what I did wrong?? Thanks!
Katrin Nürnberger says
Depending on the almond flour you choose you would need between double and triple the amount stated for coconut flour. It absorbs less liquid than coconut flour, that’s why you need more 🙂
Jeanette says
Coconut flour is used in this recipe, could that be the problem?
Jacquelyn says
Is it possible to use sour cream instead of yogurt? I’m out of yogurt and want to avoid going to the grocery store right now. 🙂
Katrin Nürnberger says
Yes, I think that should work. As you’re adding a little more fat, maybe go easy on the oil and use a bit less.
Diogo says
Hi
I did try something similar without the yoghurt and oil from another recipe which wasn’t bad at all. This recipe is a bit better in taste and texture.
Thank you
Keely says
So these are 12 grams of carbs each?
Katrin Nürnberger says
12.5g total carbs – 8.9g fibre = 3.6g net carbs
Shyamala says
Had to add a spoon more of psyllium husk – but otherwise followed recipe to the letter, including baking on a tray turned upwards. The best low carb naan out there. 🙂
Katrin Nürnberger says
That’s so good to hear!! Glad you’re giving it the thumbs up 🙂
Michele Newman says
Tried twice. Followed recipe exactly. Cardboard looks and tastes better
Katrin Nürnberger says
Hi Michele I’m sorry the recipe did not work for you. I’m wondering what could have gone wrong? My bread was very soft and not like cardboard at all. Give me some more details and maybe we can figure out what the issue was.
Natalia Mroz says
Is the yoghurt necessary? Would prefer to omit dairy.
Katrin Nürnberger says
The yoghurt gives taste and texture. If you really, really want to omit it I would try the following: 1 additional tbsp of water and 1 additional tbsp of oil. I cannot guarantee how well the bread will turn out with these substitutions, but that would be my best guess. Maybe a little bit more baking powder too or a bit of apple cider vinegar as yoghurt may help with the rise too. And check that your dough has a good consistency before baking – not too wet, not too dry 🙂
Doug says
I’ve made these a couple times… they’re my go to bread for my lunch sandwiches.. excellent cold..thanks
Zainab says
Best keto naan/flatbread recipe out there, hands down!
I have been trialling so many recipes out there. None as good! I am so happy. I love my desi food and keto was a struggle as I couldn’t have my curries. Now I can!
Thank you!!!
Katrin Nürnberger says
Hi Zainab, that’s so good to hear! A hurrah to curries 😉
Sharon Ripps says
I weighed and measured everything, precisely including the 6 portions. I did use sour cream and a fresh baking powder. The dough felt nice. While they weren’t cardboard…They did not puff at all! Looked nothing like naan! I wonder if they needed to be thicker?
Katrin Nürnberger says
Hi Sharon, by using sour cream you added additional fat to the dough. Maybe that’s the reason why the dough did not puff as much? As for the thickness, you should check the images to compare how thick mine were with yours 🙂
Catherine says
I really enjoyed these with my butter chicken curry. I didn’t add the xanthan gum but they held together well enough. The physillian husk did turn purple and they are a lot darker than in the picture, but they tasted good enough.
Catherine says
I forgot to say – I used sour cream in place of yogurt.
Katrin Nürnberger says
Thanks for letting everyone know!!
Katrin Nürnberger says
Good to know it also works without xanthan. And what a shame about the psyllium turning purple! Which brand did you use? Or did your baking powder contain aluminium?
Leslie says
Hi I just made them they never Browned . I bake them for 30. Mins have a brand new oven and I followed your receipt exactly. Kinda doughy in the inside used bagel everything on top but the taste was really good. So what should I try do you think. Thank you
Katrin Nürnberger says
Hi Leslie, it could have many reasons. Was the dough easy to roll out and a good texture? It could have been that you used too much water and that’s why the dough ended up too moist. If your breads were thicker than mine, they would also take longer to bake. So, if you make them again I’d make sure to measure out the ingredients exactly, roll out the naans thinly and bake them on a high shelf in your oven (I bake on the middle shelf, never the bottom). If you want them brown more, just turn on the broiler/grill at the end (watching closely, they burn quickly!). I hope this helps 🙂
Kritika says
Indian here. So happy with this recipe! Loved it. Also brushed the naans with butter and pricked them with a fork before putting in the oven. I cooked them for 15 minutes. 10 fan forced at 180 and 5 on broiler. Came out brown, fluffy and yummy. So satisfying!
Katrin says
Now I really feel like it’s a good recipe, if it has been endorsed by you as an Indian!! Thank you so much for your comment 🙂
Maria says
I just made these today and they turned out delicious! My kids have gluten, egg, and nut allergies so it was so nice to find something we can all enjoy! Thank you for this delicious recipe!
Katrin says
Result! I”m so glad you all liked the naans 😉
Heather Jones says
What did I do wrong. Not fluffy at all. Just flat.
Katrin says
hi Heather, if you let me know exactly what you did we can try and work it out together 🙂
Heather Jones says
I followed the instructions maybe I rolled them to thin? I don’t have psyllium husk powder but it looks ground. Being in New Zealand it’s hard to find a lot of things Keto.
Katrin says
It’s possible that they may not fluff up if the dough is rolled too thinly. If you want to try again, use the step-by step images as a guide and see if you can get the result you’re after. If your dough was rollable, it sounds like the amount of psyllium was correct. Otherwise the dough would have been too soft and sticky to work with.
Rakhi says
I liked the recipe, thank you. I will try it with half cup coconut flour and half cup almond flour the next time, as I find coconut flour tad bit sweeter than what naan should be, so maybe the almond flour will help reduce the sweetness. Recommendation for yogurt for others who are worried of adding carbs to the recipe – Aussie whole plain Greek yogurt, has the least carbs I have seen in store bought yogurts. It Has about 5 grams of carbs for 3/4 cup, which is pretty good.
Katrin says
Glad you like the recipe and thanks for the tip about the yoghurt!
Bharat says
I love that yogurt is used in this. I used curd and the I loved the naans. I had it with a fish curry.I had earlier made a coconut flour flatbreads with all the above ingredients except xantum gum, yogurt. The taste of both was similar but I think I liked yours better but I couldn’t explain why. In what does yogurt help in this recipe?
Also could I get emails whenever you reply on my comment? It would be very useful to get notified.
Katrin says
Hi there, when I researched the recipe I saw that yoghurt is used in many traditional naan bread recipes, that’s why I wanted to keep it in. I have also made really nice low carb bread and cake using yoghurt so I’m a fan of yoghurt in baking anyway. By the sound of it, we are on the same page!
Bharat says
Cool, please make cakes, breads with yogurt 🙂
Susan says
My oven is on the fritz. Would it work to cook them on the stovetop in a dry frying pan?
Katrin says
I think that should work! Make them nice and small so you can lift them easily with a spatula and use oil in the pan so they do not stick. And a low heat as coconut flour burns easily.
Ashlee says
Anything I can use in place of psyllium husk powder? I have all the other ingredients already in hand (minus the seeds but I have other ides for that)
Katrin says
You could try ground flaxseed, but you may need to use a little more because psyllium is incredibly absorbent
Rakhi says
Hello,
Have you tried almond flour instead of coconut?
Katrin says
Hi Rakhi, not yet, but I’d go with double the amount of almond flour and if it’s quite coarse, I’d use even more than that. Almond flour is less absorbent than coconut flour.