📝 About This Recipe
Experience the pillowy softness of traditional Indian flatbread without the carb-heavy wheat. This coconut flour-based naan uses the power of psyllium husk to create a flexible, chewy texture that is perfect for scooping up rich curries. Infused with aromatic garlic and fresh cilantro, it’s a keto-friendly masterpiece that defies expectations of low-carb baking.
🥗 Ingredients
Dry Ingredients
- 3/4 cup Coconut Flour (sifted to remove lumps)
- 3 tablespoons Psyllium Husk Powder (must be the fine powder, not the whole husks)
- 1 teaspoon Baking Powder (aluminum-free)
- 1/2 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Garlic Powder (for depth of flavor in the dough)
Wet Ingredients
- 1 cup Boiling Water (must be freshly boiled)
- 2 tablespoons Extra Virgin Olive Oil (or melted ghee)
- 1 teaspoon Apple Cider Vinegar (helps with leavening)
Garlic Butter Topping
- 3 tablespoons Salted Butter (melted)
- 2 cloves Fresh Garlic (finely minced)
- 1 tablespoon Fresh Cilantro (finely chopped)
- 1 teaspoon Nigella Seeds (optional, for authentic look)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted coconut flour, psyllium husk powder, baking powder, sea salt, and garlic powder until perfectly combined.
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2
Add the olive oil and apple cider vinegar to the dry mixture, stirring briefly with a spatula.
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3
Carefully pour the boiling water into the bowl. Immediately begin stirring with a sturdy spoon or spatula.
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4
Continue stirring for 1-2 minutes. The psyllium husk will absorb the water, and the mixture will transform from a wet paste into a thick, dough-like consistency.
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5
Once the dough is cool enough to touch, use your hands to knead it for about 1 minute until it is smooth and pliable.
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6
Divide the dough into 6 equal-sized balls, roughly the size of a large golf ball.
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7
Place one dough ball between two large sheets of parchment paper. Use a rolling pin to flatten it into a 6-inch oval or circle, about 1/8 inch thick.
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8
Repeat the rolling process for all dough balls, keeping them between parchment to prevent sticking.
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9
Heat a non-stick skillet or cast-iron pan over medium-high heat. Do not add oil to the pan yet.
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10
Carefully peel the first naan off the parchment and lay it into the hot pan. Cook for 2-3 minutes until bubbles form and the bottom is browned.
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11
Flip the naan and cook the other side for another 2 minutes. It should puff up slightly.
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12
While the naan cooks, whisk together the melted butter, minced garlic, and cilantro in a small bowl.
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13
Remove the naan from the pan and immediately brush generously with the garlic butter mixture. Sprinkle with nigella seeds if using.
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14
Stack the finished naans on a plate covered with a clean kitchen towel to keep them warm and soft until serving.
💡 Chef's Tips
Always use boiling water; lukewarm water won't activate the psyllium husk, resulting in a crumbly bread. If your dough turns purple, don't panic! Some brands of psyllium husk react to heat/pH levels and change color, but the taste remains the same. Ensure your coconut flour is finely ground; coarse flour will make the naan feel gritty. Roll the dough thin; the thinner it is, the more authentic the 'bubble' and 'char' will look and feel. Store leftovers in an airtight bag for up to 3 days and reheat in a dry pan to restore softness.
🍽️ Serving Suggestions
Serve alongside a rich, creamy Keto Butter Chicken or Paneer Makhani. Use as a wrap for Mediterranean-style lamb kebabs with a dollop of Greek yogurt. Pair with a refreshing glass of iced mint tea or a dry sparkling water with lime. Top with melted mozzarella and pepperoni for a quick keto 'Naan-Pizza'. Serve warm with a side of spicy lime pickle or cooling cucumber raita.