Naan Bread

Naan Bread

 NAAN BREAD

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

Method

  • 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.

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