Soft & Chewy Keto Garlic Naan Recipe

Introduction

Enjoy soft and chewy keto garlic naan that’s perfectly low-carb and full of flavor. This recipe uses coconut flour and psyllium husk to create a tender flatbread that pairs wonderfully with your favorite Indian dishes or as a snack on its own.

Ingredients

• 1 tsp Baking powder (gluten-free)
• 2/3 cup Coconut flour (fine texture) (about 75g)
• 1/2 tsp Garlic powder
• 2 tbsp Psyllium husk powder (finely ground) (about 18g)
• 1/2 tsp Sea salt (fine grain)
• 1 tsp Xanthan gum
• 2 tbsp Coconut oil (melted) (30 ml)
• 1 cup Water (boiling hot) (240 ml)
• 1/4 cup Plain Greek yogurt (full fat) (60g)
• 2 tbsp Unsalted butter (melted) (30 ml)
• 1 tbsp Fresh parsley or cilantro (finely chopped)
• 1/4 tsp Coarse sea salt (for sprinkling)
• Optional: 1 tsp Sesame seeds or “Everything Bagel” seasoning

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Step 2: In a large mixing bowl, whisk together the coconut flour, psyllium husk powder, xanthan gum, baking powder, garlic powder, and fine sea salt, ensuring no lumps remain.
3. Step 3: Pour the boiling hot water, melted coconut oil, and plain Greek yogurt into the dry ingredients. Stir vigorously with a sturdy spatula or wooden spoon until the dough comes together.
4. Step 4: Form the dough into a ball and let it rest in the bowl for about 5 minutes to allow the flours and psyllium to absorb the moisture fully.
5. Step 5: Divide the dough into 6 equal portions and roll each into a ball. Place one ball between two sheets of parchment paper and roll it out into a 1/4 inch (1/2 cm) thick oval or circle.
6. Step 6: Transfer the shaped flatbreads to the prepared baking sheet. Bake on the middle rack for 10-12 minutes until firm and lightly browned on the edges.
7. Step 7: For a charred finish, switch the oven to “Broil” on high for the last minute, watching carefully to prevent burning.
8. Step 8: Remove from the oven and immediately brush with melted butter. Sprinkle with fresh parsley, coarse sea salt, and optional sesame seeds or seasoning. Serve warm.

Tips & Variations

• Use finely ground psyllium husk powder for the best texture; coarser psyllium can make the dough gritty.
• Try swapping parsley for fresh cilantro if you prefer a different herb flavor.
• Add a pinch of smoked paprika or chili flakes into the dough for a spicy twist.
• If you don’t have xanthan gum, you can substitute with guar gum in the same amount.

Storage

Store any leftover naan in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 1 month. Reheat gently in a toaster oven or a dry skillet to maintain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this naan without psyllium husk?

Psyllium husk is essential for the chewy texture and structure in this recipe. Without it, the naan may fall apart or be too crumbly.

Is this recipe dairy-free?

This recipe includes Greek yogurt and butter, both dairy ingredients. To make it dairy-free, try using coconut yogurt and a dairy-free butter substitute.

Soft & Chewy Keto Garlic Naan Recipe

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★★★★★

5 from 137 reviews

• Author: Charlotte
• Total Time: 22 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Soft & Chewy Keto Garlic Naan recipe offers a low-carb, gluten-free alternative to traditional naan using coconut flour, psyllium husk, and Greek yogurt. Perfectly soft and flavorful with a hint of garlic, these keto-friendly flatbreads are baked to golden perfection and finished with melted butter and fresh herbs for an authentic taste that complements any meal.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 tsp Baking powder (gluten-free)
• 2/3 cup Coconut flour (fine texture) (about 75g)
• 1/2 tsp Garlic powder
• 2 tbsp Psyllium husk powder (finely ground) (about 18g)
• 1/2 tsp Sea salt (fine grain)
• 1 tsp Xanthan gum

Wet Ingredients

• 2 tbsp Coconut oil (melted) (30 ml)
• 1 cup Water (boiling hot) (240 ml)
• 1/4 cup Plain Greek yogurt (full fat) (60g)

For Finishing

• 2 tbsp Unsalted butter (melted) (30 ml)
• 1 tbsp Fresh parsley or cilantro (finely chopped)
• 1/4 tsp Coarse sea salt (for sprinkling)
• Optional: 1 tsp Sesame seeds or “Everything Bagel” seasoning

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Instructions

1. Prepare the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Combine dry ingredients: In a large mixing bowl, whisk together coconut flour, psyllium husk powder, xanthan gum, baking powder, garlic powder, and fine sea salt. Ensure the mixture is lump-free for even texture.
3. Mix the dough: Pour boiling hot water, melted coconut oil, and plain Greek yogurt into the dry ingredients. Stir vigorously using a sturdy spatula or wooden spoon until a cohesive dough forms.
4. Rest the dough: Form the dough into a ball and let it rest in the bowl for about 5 minutes. This allows coconut flour and psyllium husk to absorb moisture fully and thicken the dough.
5. Shape the flatbreads: Divide the dough into 6 equal portions and roll each into a ball. Place each ball between two sheets of parchment paper, then roll it out into an oval or circle approximately 1/4 inch (1/2 cm) thick.
6. Bake: Transfer the shaped flatbreads onto the prepared baking sheet and place them on the middle rack. Bake for 10-12 minutes until they are firm and slightly browned at the edges.
7. Finishing touch: For a more charred appearance, switch your oven to broil on high for 1 minute at the end of baking, watching carefully to avoid burning.
8. Serve: Remove naan from the oven immediately and brush generously with melted butter. Sprinkle chopped parsley and coarse sea salt on top. Add optional sesame seeds or seasoning if desired. Serve warm for best flavor.

Notes

• Ensure the water is boiling hot when mixing to activate the psyllium husk and coconut flour properly.
• Resting the dough is essential for the texture and final consistency of the naan.
• If you prefer thicker or thinner naan, adjust the rolling thickness accordingly but keep baking time in mind.
• Using parchment paper helps prevent sticking and makes rolling easier.
• You can customize toppings by adding garlic butter, herbs, or spices after baking for added flavor.
• Store leftovers in an airtight container at room temperature for 1-2 days or refrigerate and reheat in a skillet or oven.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Bread
• Method: Baking
• Cuisine: Indian-inspired

Keywords: Keto naan, low-carb garlic naan, gluten-free naan, coconut flour naan, psyllium husk bread, keto flatbread, garlic flatbread