This easy Keto Naan bread is an Indian-inspired flatbread that compliments any Asian meal as a side dish. The ultimate solution for all you bread lovers without derailing your low-carb goals.
Ah, the comforting nostalgia of Southern cornbread meets the irresistible allure of Indian food - that's what happened when we discovered the magic of keto naan. It's fluffy, pillowy, and oh-so-satisfying, with a secret ingredient lineup that keeps those pesky carbs at bay. And guess what? It's keto and low-carb!!
Traditional naans are baked in a tandoor (earthen clay oven), and we understand that's impossible to have in your apartment! We have created this keto naan bread recipe you can easily cook in your cast iron skillet. Is it going to be the same? Oh, yes, you're going to have the chewy texture and subtle crispiness of the original version that too being on keto!
- Preparation and cooking overview
- Chef's note
- Ingredients for this keto naan recipe
- Optional toppings
- Cooking tools required
- Tools substitute options
- How to make Keto Naan: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- For the dough
- Shaping the flatbread
- Cooking the naan
- What to serve with low-carb Naan bread?
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Storage tips
- Reheating tips
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Preparing and cooking this keto flatbread is a breeze! All you need is a few simple ingredients and a hot skillet. Mix the dough, let it rest briefly, then roll it out into thin rounds. Cook each naan on a hot skillet until it puffs up and gets beautifully golden. It's quick, easy, and oh-so-delicious and only takes an hour.
When it comes to crafting your keto naan bread, don't be shy about getting your hands in there and kneading the dough – this helps create that classic naan texture we all love! And here's a pro tip: let your naan brown in the skillet just a touch longer than you think it should. It lends an irresistible, slightly crispy edge that will make your low-carb creation the star of the meal.
Ingredients for this keto naan recipe
When it comes to toppings, you have various delicious options that can enhance the flavor and add a touch of creativity. Here are some keto-friendly toppings you can try that aligns with your low-carb diet:
Cooking tools required
To make this Keto Naan recipe, you'll need the following tools:
Tools substitute options
It's not possible to have everything at home, so here are some smart substitutes you can use while making this recipe:
How to make Keto Naan: step-by-step guide
- Gather all the ingredients and measure them as per the ingredient list.
- Ensure you have all the cooking tools to make this recipe.
For the dough
- In a large bowl, whisk together the dry ingredients with warm water until a ball of dough forms.
- Knead the dough once or twice to ensure it is well combined.
- Once done, cover the bowl with plastic wrap and refrigerate the dough for 1 hour to allow it to firm up.
Shaping the flatbread
- Once the naan dough has chilled, divide it into 8 smaller balls.
- Using a rolling pin, take one dough ball at a time and roll it out to get the desired flatbread shape. Alternatively, you can shape the dough with your hands, considering the desired size and thickness of the naan.
Cooking the naan
- Heat a cast-iron skillet over medium-high heat.
- Once the skillet is hot, place one piece of naan into the skillet and cook for 1-2 minutes per side. You will notice the naan starting to puff up and turn golden.
- Once cooked, remove the naan from the skillet and set it aside.
- Repeat this process with the remaining dough, cooking each piece of naan individually.
Chef's pro tip
To prevent sticky dough, ensure you are not adding too much water to the mixture. Add water gradually while mixing the dry ingredients and keep adding until you feel it has reached the right consistency to knead. By paying attention to these factors, you can achieve the perfect texture and consistency in your dough for delicious results.
What to serve with low-carb Naan bread?
The adaptability of this low-carb Indian delight opens up a whole world of delicious possibilities! Use it as a speedy starter, a complement to your main dish, or even as a unique pizza base. Fancy a wrap? This keto naan has got you covered. It can even class up your salads or stand in for traditional sandwich bread. It's ready to meet your mealtime needs with flair. As for keto-friendly pairings, here are a few yummy ideas to get you started:
How to make it healthier
What can I prepare ahead of time?
Storage and reheating instructions
Recipe wrap-up and conclusion
This Keto Naan Recipe brings traditional naan bread's delightful flavors and textures to your low-carb culinary repertoire. With simple ingredients and easy preparation steps, you can enjoy this keto-friendly bread alongside a variety of dishes.
Its ease of preparation and customizable nature invite cooks of all skill levels to explore new flavors and techniques, making it a versatile addition to your kitchen. Gather your friends and family to share this delicious, healthy alternative, and relish in creating a delightful, homemade treat that caters to your dietary needs. Bon appétit!
Frequently asked questions
- ½ cup coconut flour
- 2 tablespoons whole psyllium husk
- 2 tablespoons ghee melted, coconut oil for dairy-free
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup boiling water
- In a large bowl whisk together all of the ingredients until a ball of dough forms, knead once or twice then refrigerate 1 hour.
- Divide the dough into 8 smaller balls then roll out to your desired thickness using a rolling pin. You can also shape them with your hands.
- Heat a cast-iron skillet over medium heat, place one piece of naan into the skillet and cook 1-2 minutes per side until starting to puff up and turn golden. Remove from skillet and set aside, repeat with remaining dough.
Carol Rhodes-Rice says
Hello. I love your recipes. I just am having issues with peinting them. When I select with image I get a vlank page, the 7/8ths of a picture, then the picture continued on the next page with the recipe but no macros. When I print without image I get a single page, no photo with macros. Weird? So I print the photo separately. Just thought you should it's a little funky.
Alex Lester says
Hi Carol, we're aware of the issue with printing and we're working on it with our developer. hang tight and we'll see if we can get that fixed. A quick and easy workaround is to take a screenshot of the recipe and print that. Hope that helps!
Can I use butter instead of ghee?
Alex Lester says
Better if you roll them thin and cook until crisp. I brushed tops with olive oil and added sea salt. Pretty good!
Thanks Alex, I am planning to go Keto and all your recipes are just amazing. You took the pain out of the process
I tried this recipe last night. I was very disappointed. It didn't look like what's pictured. I use a cast iron pan exclusively in my cooking so I knew not to have the heat high, but they burned almost immediately. Plus unless the balls are extremely small, I could only get 4 about 3" in diameter out of the recipe. I don't know what I did wrong, but it was a disappointment. No naan with my curried chicken.
Can you use almond flour instead of the psyllium husk?
We haven't tried it, do let us know how it turns out if you do!
I only have ground psyllium husk. Can I use it in place of whole psyllium husk? If so, how much should I use?
Cast Iron Keto says
I bet you have the right kind, whole psyllium husk is also ground, if you want to shoot a photo of the packaging to us at [email protected] we can take a look!
Aww. I needed the answer to this question too. I definitely have the powder. Would I be able to use it, and if so how much will I need?
Cast Iron Keto says
It would be the same amount if it is ground
I made this tonight after going through several rounds of doubt. First, I wasn't sure I could find ground psyllium husks - but I did (Natural Grocers had them in Bulk Foods). I also wasn't convinced that the recipe would make enough dough, but once I added the boiling water, it was amazing how much the psyllium swelled up! Then, I wasn't sure I'd be successful with the technique - my rolling pin & I are not friends. But I was - because the balls needs very little rolling. Finally, I had doubts about the taste. While I don't think anyone would mistake these pieces of naan for normal, gluten-laden naan, they did taste reasonably close AND they functioned - they held together & lifted delicious palak paneer to my mouth.
Hello, I can't seem to find psyllium husk anywhere near me. Could I use wheat dextrin powder (Benefiber) instead? Or any other suggestion, I don't do much baking so I'm not sure what function the psyllium performs in the recipe. Thank you!
Cast Iron Keto says
Hi Daven, we have never used wheat dextrin as we are gluten-free. You can order psyllium husks online or find it at your local health food store and/or Whole Foods. Even regular grocers sometimes have it, it's usually with the protein powder or supplements. Hope this helps!
Is this recipe vegan if I substitute the ghee with olive or coconut oil?
Cast Iron Keto says
The flavor was good and these "flatbreads" did a nice job of rounding out an Indian dish. This was my first time using psyllium husk, the texture was a bit gummy and the cooking technique took a few tries to get right (I ended up switching to a nonstick skillet vs cast iron because the first 2 tries really stuck to the pan -- that could have just been my pan temp was off). I'm glad to have a gluten free option for pairing with saucy curries, paneer, etc.