Low-carb and Gluten-free
- ½ cup coconut flour
- 2 tablespoons whole psyllium husk
- 2 tablespoons ghee melted coconut oil for dairy-free
- ¼ teaspoon baking powder
- ¼ teaspoon saltcup beef broth
- 1 cup boiling water
Combine dry ingredients with warm water to form dough. Knead briefly, cover, and refrigerate for 1 hour to firm up.
1
After chilling, divide the dough into eight smaller portions and shape each into a ball.
2
Using a rolling pin, take one dough ball at a time and roll it out to get the desired flatbread shape.
3
Heat a cast-iron skillet over medium-high heat, then cook each flatbread for 1-2 minutes on each side until golden and puffed.
4
Want a step-by-step guide to making keto naan at home? Click on the link below!