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 YeastÂ
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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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
- â…” 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.
Maureen
Can I substitute one additional tsp of xanthan gum for the psyllium husk powder as this reacts negatively to me.
Katrin Nürnberger
If you try that you'd need to use less water. The psyllium husk absorbs A LOT of liquid. I also think it might make the bread less fluffy. Let me know how it worked out if you try!
Maureen
Do you think one egg would be better to use then?
Katrin Nürnberger
Definitely! You still have to use more dry ingredients probably (as in coconut flour) - as you'd be adding more moisture to the batter.
Jules
Hello,‘would this recipe work with coconut butter instead of yoghurt? X
Katrin Nürnberger
No, I don't think that would be a good substitution. Coconut butter has a different texture and contains much more fat. I don't think you'd get a fluffy result.
Mina
These were easy to make and tasted sooo good!! Even my non-keto husband loved them.
Alison
I.ve made these twice now. The first time went pretty well though I was bit heavy handed with butter afterwards but both those and last night's were quite soggy in the middle. I rolled them to the .5 cm as suggested (poss less) and used butter in recipe first time, coconut oil second time . We eat a lot of curries so if I can perfect these it would be fab. I am not a natural cook so need all the help I can get. What might I be doing wrong. Many thanks for this and all your other fab recipes.
Katrin Nürnberger
I'm sure you'll get them to work! Happy to help. The first thing I'd do is check that you use the right amount of ingredients. It's always best to weigh with a kitchen scale if possible. Check the baking powder and make sure it's fresh and not out of date. You want to get a good rise! If the bread is still wet in the middle, it is either too thick or hasn't been in the oven long enough. Maybe try keeping it in for another few minutes next time, covering the top with foil if they're already browned enough? That way, additional moisture can evaporate.
Alison
Fab, thank you. Trying again this eve
Larry Mayer
I can attest to scaling the ingredients. .
Lorraine
I used sour cream instead of yogurt and it worked out okay. I rolled them out on parchment paper with Cling wrap over them. I think that made it easier to roll them. I baked for 15minutes and then put under broiler to brown. I rewarmed them later for supper. The flavor was very good, but I felt it was undercooked. Next time I will bake it longer. Keto baking is a challenge! I will make this again!
Katrin Nürnberger
Hi Lorraine, Yes, it's a balance between rolling it out thin enough and baking long enough. Because you don't use the egg which helps with the rise it's a little trickier. The good thing is, now you have a marker and know what you need to adjust the second time round. The sour cream also adds a little more fat compared to the yoghurt, this may have resulted in a slightly heavier dough as well (just guessing here). Keep me posted!
Kay Paolangeli
I looooove your recipe ! I tried this tonight and absolutely adored it.... with yeast!!!! I made it for gyros in place of the pita and it is fabulous!!!!
Katrin Nürnberger
Yay! I love a good gyros 🙂
Bethany
This looks amazing, do you know whether I could do this without the gum? I have all the ingredients apart from that, but really want to try this with my curry tonight?
Thanks,
Bethany
Katrin Nürnberger
It's worth a try! You could try ground chia seeds in place of the xanthan, or a little more psyllium
Dwe Shah
This looks great and I look forward to trying it out! Could the same be used as a pizza base?
Katrin Nürnberger
I think someone in the comments has used it as a pizza base!
Natalie
I made this recipe tonight and absolutely loved it. I followed the recipe except I put the nigella seeds in the dough and cooked in a dry frying pan. Then I topped with butter and garlic. It was delicious. My favourite keto bread I’ve made. Thanks for the recipe
Katrin Nürnberger
So glad you liked it! Putting the nigella seeds in the dough is a great idea. I love, love the taste.
Sheena Thornsberry
Hello. The recipe looks great but can I make this without yogurt? I'm allergic to dairy. Thanks
Katrin Nürnberger
Hi Sheena, I would recommend that you try with coconut yoghurt.