Here’s a lovely naan bread accompaniment to your favourite curries and it comes out at only 1g per naan bread. It takes a little while to cook a batch, so you need a little patience, but this recipe makes 8 naan breads and I find that I often freeze 4 to use at a later date. They are particularly wonderful slathered with lashings of home-made garlic butter.
Ingredients – For 8 Breads
- 90g Coconut Flour
- 15g Psyllium Husk
- 1/2 tsp Baking Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 3 tblsp Melted Coconut Oil or Butter
- 400ml Hot Water
- Additional coconut oil for frying
- Mix all the dry ingredients together in a bowl
- Add the melted oil or butter and most of the hot water. Stir quickly and thoroughly as the dough firms up quick quickly. If it doesn’t stick together, add a little more of the hot water until you have a dough that is firm, but flexible, a little like play-dough.
- Divide the dough into 8 equal pieces and roll into balls in your hands.
- Flatten the dough balls with your hands and fingers into round shapes approximately 3mm thick
- Fry the individual naan breads in a heavy-based frying pan with a little coconut oil for 3 minutes on each side.
- The naan breads should remain creamy white with brown patches and feel dry to the touch.
- Stack and separate the naan breads with circles of greaseproof paper and keep warm in the oven whilst you make them all.
Serve immediately with a curry of your choice – and with lashings of garlic butter if you desire. Enjoy!
NOTE: The naan breads can easily be frozen, with greaseproof paper between each, in a freezer bag or re-sealable container. Simply defrost at room temperature when required and reheat in the microwave or oven.
NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.