Ingredients

  • Yields 6 portions
  • 1 cup (120 g) coconut flour

  • ¼ cup (30 g) psyllium husk

  • ½ tsp salt

  • ½ tsp nigella seeds

  • 1 tbsp hung curd/yogurt

  • 300 – 400 ml water

  • butter

  • minced garlic (optional)

Coconut Naan
Recipe Courtesy of
Janti Brasali

Coconut Naan

Naan is a traditional Indian flatbread that is usually enjoyed together with a dal or curry. This is my low carb and gluten free version of this well-loved flatbread, which is perfect for your keto diet. You can achieve the same soft pillowy texture by mixing coconut flour, psyllium husk, nigella seeds and hung curd or yogurt for the dough. Once cooked, you can enjoy it with my Chiroli Seed Dal for a wholesome keto-friendly meal.
  • Easy
  • 30 min
  • 20 min
  • 15 min
  • 3 steps
  • 8 Ingredients
  • Easy
  • 3 steps
  • 8 Ingredients
  • 30 min
  • 20 min
  • 15 min

Instructions

  1. Mix ingredients for naan

    • In a mixing bowl, add all the dry ingredients along with the hung curd or yogurt. Using an electric mixer with the paddle attachment, mix well.
    • Add the water slowly. (If you are using yogurt, use less water, keep an eye on the consistency.)
    • Set it aside for 10-15 minutes with a damp cloth covering the bowl. This step is to allow the water to get absorbed by the psyllium husk and coconut flour.

    You can switch the coconut flour to almond flour, which would require reducing the amount of water.

    Mix ingredients for naan


  2. Kneed dough

    • Divide the dough into six equal parts, then using a rolling pin and parchment paper, roll out each piece of dough to about 3mm thick.
    • At this point, you may wish to add garlic. Mix some garlic and butter together, then spread them on each naan.
    Kneed dough


  3. Pan fry naan

    • Heat up a medium sized saucepan with ghee or butter, then pan fry both sides of the naan.
    Pan fry naan


Plate and Serve!

Enjoy with delicious chiroli seed dal

Plate and Serve!

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Ingredients
  • Yields 6 portions
  • 1 cup (120 g) coconut flour

  • ¼ cup (30 g) psyllium husk

  • ½ tsp salt

  • ½ tsp nigella seeds

  • 1 tbsp hung curd/yogurt

  • 300 – 400 ml water

  • butter

  • minced garlic (optional)

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