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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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