It is 6pm and you want something warm and comforting. You might think bread is off the table on your low-carb journey. This Keto Garlic Naan is here to change your mind forever.
I love how this recipe brings back the joy of dipping. It is soft, flexible, and smells absolutely amazing. This is the perfect healthy reset dish for your busy week.
Why This Recipe Is a Winner
This bread gives you that classic chewy texture without the gluten. It takes only 30 minutes from start to finish. You probably have most of these ingredients in your pantry right now. It is a budget-friendly way to enjoy restaurant flavors at home. Your whole family will love the buttery garlic finish.
Simple Method
Making this bread is surprisingly simple for beginners. You just mix the dry ingredients and add warm water. A quick knead helps the dough become strong and stretchy. Then, you roll it out and sear it quickly. It is completely doable even on a tired Monday night.
Ingredients You’ll Need
We use simple, wholesome flours to keep things light and fresh.
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup psyllium husk powder (fine grind)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup warm water (110-120°F)
- 1 tbsp extra virgin olive oil
- 2 tbsp grass-fed butter, melted
- 2 cloves garlic, finely minced
- 1 tbsp fresh cilantro, finely chopped
Step-by-Step
- In a large mixing bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and sea salt until the mixture is homogenous and free of lumps.
- Integrate the warm water and olive oil into the dry ingredients using a silicone spatula until a thick dough forms.
- Knead the dough by hand for approximately 2 minutes to activate the psyllium husk fibers, then allow it to rest for 10 minutes to ensure complete hydration.
- Divide the dough into 6 equal portions and roll each into a spherical shape.
- Place one dough ball between two sheets of parchment paper and roll into an oval shape approximately 1/8-inch thick.
- Preheat a cast-iron skillet or non-stick pan over medium-high heat until the surface reaches approximately 375°F (190°C).
- Transfer the rolled dough to the skillet and sear for 2 to 3 minutes on the first side until air pockets form and the surface exhibits dark golden leopard spotting.
- Flip the naan and sear the secondary side for an additional 1 to 2 minutes until fully cooked and firm.
- Whisk the minced garlic into the melted butter and apply a generous layer to the surface of the hot naan.
- Garnish with chopped cilantro and serve immediately to maintain optimal texture and flexibility.
Best Ways to Enjoy It
Serve this warm right out of the pan for the best taste. It is perfect for dipping into a creamy curry. You can also use it as a soft wrap for lunch. Set the table and share these with your favorite people. Your meal prep just got a lot more exciting.
Keep It Fresh
Store any leftovers in a sealed bag in the fridge. They stay fresh and soft for up to three days. You can also freeze these for a quick snack later. Reheat them in a dry skillet for a few minutes. This keeps the weeknight dinner routine simple and stress-free. Always butter them after reheating for that fresh taste.
Recipe Tips
- Use fine psyllium powder for the most bread-like texture.
- Do not skip the 10-minute rest for the dough.
- Make sure your water is warm but not boiling hot.
- Roll the dough very thin to get those classic bubbles.
- Use a cast-iron skillet to get beautiful golden spots.
- Double the batch and freeze half for later this month.
- Brush the garlic butter on while the bread is hot.
Ways to Switch It Up
- Add a sprinkle of red pepper flakes for a spicy kick.
- Use dairy-free butter to keep the recipe strictly vegan.
- Swap cilantro for fresh parsley for a milder herb flavor.
- In the summer, serve this with fresh grilled vegetable skewers.
FAQs
Can I make the dough ahead of time?
Yes, you can prep this dough a day early. Keep it wrapped tightly in the fridge until you are ready. Let it sit at room temperature before rolling it out.
Why is my dough too sticky to roll?
This usually means the psyllium husk needs more time. Let the dough rest for five more minutes. It will firm up as it hydrates properly.
I hope this warm bread brings a little magic to your table. It is proof that healthy eating can be truly delicious. Give it a try and enjoy every bite!
— Lidia
Ingredients
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup psyllium husk powder (fine grind)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup warm water (110-120°F)
- 1 tbsp extra virgin olive oil
- 2 tbsp grass -fed butter, melted
- 2 cloves garlic , finely minced
- 1 tbsp fresh cilantro, finely chopped
Instructions
- In a large mixing bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and sea salt until the mixture is homogenous and free of lumps.
- Integrate the warm water and olive oil into the dry ingredients using a silicone spatula until a thick dough forms.
- Knead the dough by hand for approximately 2 minutes to activate the psyllium husk fibers, then allow it to rest for 10 minutes to ensure complete hydration.
- Divide the dough into 6 equal portions and roll each into a spherical shape.
- Place one dough ball between two sheets of parchment paper and roll into an oval shape approximately 1/8-inch thick.
- Preheat a cast-iron skillet or non-stick pan over medium-high heat until the surface reaches approximately 375°F (190°C).
- Transfer the rolled dough to the skillet and sear for 2 to 3 minutes on the first side until air pockets form and the surface exhibits dark golden leopard spotting.
- Flip the naan and sear the secondary side for an additional 1 to 2 minutes until fully cooked and firm.
- Whisk the minced garlic into the melted butter and apply a generous layer to the surface of the hot naan.
- Garnish with chopped cilantro and serve immediately to maintain optimal texture and flexibility.
