Indian flatbread (Naan) for Keto

Ingredients:

  • 175 ml (100 g) of coconut flour
  • 2 tbsp. (15 g) of crushed psyllium husk
  • ½ tbsp. of onion powder (optional)
  • ½ .tbsp. (2.5 g) of baking powder
  • 1 tbsp. of salt
  • 75 ml of melted coconut oil
  • 475 ml of boiled water
  • Coconut oil, for frying (optional)
  • sea salt
  • 110 g of butter
  • 2 crushed garlic cloves

Steps to follow:

  • Mix all dry ingredients for Indian flatbreads in a bowl. Add oil and hot water (do not use all the specified volume of water, if you see that it is enough) and mix thoroughly.
  • Let the test rise for five minutes. The dough will harden fairly quickly, but will remain as elastic as plasticine. If the dough turns out too liquid, add more psyllium husks. If it is too thick, add the remaining water.
  • Divide the dough into 6 or 8 portions and form balls out of them, which then need to be rolled out into flatbreads.
  • Fry the flatbreads in a frying pan over medium heat until the naans become a nice golden hue. Depending on what kind of frying pan you have, you can add a little coconut oil to it so that the bread does not stick.
  • Place the flatbreads in a preheated oven to 70 ° C to keep the flatbreads warm before serving.
  • Melt the butter and mix it with the crushed garlic. Using a brush, spread the oil on top of the naan flatbreads and sprinkle with salt crystals on top.
  • Put the remnants of melted butter with garlic in a saucepan and serve with the bread.

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