Low Carb Naan Bread

Low Carb Naan Bread

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Low Carb Naan Bread:

Low Carb Naan Bread… more like, NOM bread! Ok, damn that was really cheesy (Or bready? Maybe is was bready…) . I mean, if you follow me at all over on the Instagrams you would know to expect this. I’m trying to share this rather obnoxious quirky side here on my blog. Writing a blog is kind of weird. Because, you feel the need to be more formal yet you want people to feel like they know you and your personality. But here I am sitting behind my computer screen blabbing on to God knows who, and there you are actually just scrolling down to the bottom of the page to read the recipe and not some ramblings of a 29 year old exhausted (yet loveable) culinary arts teacher. It’s cool, I’m just here for the food too. So scroll away to get the full recipe for this Low Carb Naan Bread. Or if I successfully guilt tripped you into reading this actual post, read on for my usual tips and tricks!

Low Carb Naan Bread

“School” Supplies:

-Food Processor

-Parchment Paper

-Rolling pin

-Frying Pan (I love my cast iron grill pan)

-Spatula

“Class” Notes:

Is It A Pita…Is It A Naan? It’s Low Carb!

So I debated between calling this a pita or flatbread vs. a Naan. Obviously being low carb it isn’t any of these things. but it could be used as a replacement for those classic breads. They are all very similar in concept anyways. They’re typically made with yeast and pan fried (not baked). This is what gives those classic brown marks on the outside and can create that classic “pocket” you find in most pita bread. I find that even though these do puff up a bit, they really resemble a naan bread or pita bread in texture. This is a hard thing to accomplish in my opinion when there is no gluten to be found. The main reason this dough works is because of the psyllium husk powder. Psyllium husk powder is from a plant seed found mostly in India (so fitting for naan bread in this case). It absorbs a lot of water and helps thicken the dough and gives it some elasticity. It is gluten free and lower in carbs as well, making it a good replacement option for those of you who are eating a more restricted or modified diet (who isn’t these days)!

Low Carb Naan Bread

Making The Dough:

I like to actually think this is fairly easy to do, if you use your food processor. I really rely on my food processor a lot these days. I find that it really helps these low carb doughs come together and I don’t have to do much work (I hate getting my hands sticky…it’s just a personal preference). I found a few existing recipes out there for a low carb or “keto” naan style bread. What I found was lacking in most of these recipes was the flavor profile. Now, I am truly a garlic lover (I know my man is soooo lucky, right?) and because this isn’t quite like the real thing it needs to hold its own in taste. The base of the dough is mostly coconut flour,  psyllium husk powder, egg and baking powder. This is what helps create the dough but doesn’t give it flavor. I added some yeast (no this won’t be used for rising the dough because there is no gluten) to give a hint of that “bread-like” flavor, garlic powder, sea salt, and a pinch of cumin. Add the hot water to the food processor and allow it to come together into a dough ball.

Rolling & Frying:

I allowed the dough to rest so that the water can do its magic with the psyllium husk powder. The longer it sits the easier it is to roll and holds together quite nicely. I divided the dough into 6 balls and rolled each one into a circle between two sheets of parchment paper. I like to use a similar technique to rolling that I used in this Low Carb Thin Crust Pizza recipe! It works every time! Once each dough ball is rolled, I fry them up in a little olive oil/ butter mixture in my cast iron grill pan (love this pan). Once fried up, I liked to add some fresh garlic (mmmm), melted butter, and parsley over the top. They are great for dipping into your favorite Indian dishes or I love to cut them into triangles and toast them and use them as a pita chip! I have had fun creating grilled pesto, tomato, and mozzarella grilled cheese,  as well as some delicious breakfast recipes with these breads too!

Low Carb Naan Bread

I hope you love eating and experimenting with this recipe as much as I did! Find the full recipe for Low Carb Naan Bread below. Make sure to tag yours truly on Facebook or  Instagram!

Want recipe ideas to pair with your Low Carb Naan Bread? Check out this Whole Roasted Chicken Shawarma, this Roasted Indian Style Cauliflower dish, or pair with this Greek Cauliflower Rice bowl!

Bon Appeteach,

-L

Nutritional Information:

The information was determined using My Fitness Pal. Please make sure to verify the following information on your own as different brands may have different nutritional information.

Low Carb Naan Bread/ Serving: 56 calories, 2.3 g. Fat. 2 Net Carbs, and 2.1 g. Protein 

Low Carb Naan Bread

Print Recipe
Serves: 6 Cooking Time: 45 minutes

Ingredients

  • 1/2 cup Coconut Flour
  • 2 Tbsp. Psyllium Husk Powder
  • 1 tsp. Baking Powder
  • 1 Egg, beaten
  • 3/4-1 cup Hot Water
  • 1 tsp Sea Salt
  • 1 tsp Garlic Powder
  • 1/2 tsp Cumin
  • Olive Oil for pan frying
  • Fresh Garlic and Melted Butter for serving

Instructions

1

In a food processor combine the coconut flour, psyllium husk powder, baking powder, salt, garlic powder, and cumin. Pulse a few times so it is fully combined.

2

While the food processor is on, add the beaten egg. Then add about 3/4 cup of hot water (I microwave mine for about 30-45 seconds). If the dough seems to dry ad the remaining water.

3

Remove the dough ball from the food processor and allow it to rest on parchment paper about 10-15 minutes. This allows the water to absorb into the psyllium husk powder.

4

Divide the dough into 6 equal pieces and roll each one into a ball. Place one dough ball between to pieces of parchment paper.

5

To roll a "perfect" circle, I slightly flatten the dough ball and place my rolling pin at "3 o'clock" and roll on an slight angle to "6 o'clock". I then rotate the dough/parchment paper about a quarter turn counter clockwise and then roll again from "3 o'clock" to "6 o'clock". Repeat this step until the dough is about 1/4" thick.

6

One the dough is rolled, preheat a pan to medium heat or so. Add a little olive oil to a frying pan or skillet and preheat it. Place the dough into the pan and allow it to cook each side until they brown. The dough should be soft but not squishy. Each piece probably took around 5 minutes or so to fry up. If the pan is too hot the outside will cook faster than the inside so watch the temperature.

7

To serve, I melt butter and add slice garlic and fresh parsley over the top. Cut into triangles and toast in the oven to make pita chips too!

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