¾ cup coconut flour
2 tbsp ground psyllium husk powder
½ tsp baking powder
1 tsp salt
1⁄3 cup melted coconut oil
2 cups boiling water
coconut oil, for frying
4 oz. butter
2 garlic cloves, minced
1Mix all dry ingredients in a bowl. Add oil and then boiling water and stir thoroughly.
2Allow to rise for five minutes. The dough will turn firm fairly quickly, but stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny then add more psyllium husk until it feels right. The amount needed may vary depending on what brand of husk or coconut flour you use.
3Divide into 6 or 8 pieces and form into balls that you flatten with your hands directly on parchment paper or on the kitchen counter.
4Fry rounds in coconut oil over medium heat until the Naan turn a nice golden color.
5Heat the oven to 140°F (70°C) and keep the bread warm while you make more.
6Melt the butter and stir in the freshly squeezed garlic. Apply the melted butter on the bread pieces using a brush and sprinkle flaked salt on top.
7Pour the rest of the garlic butter in a bowl and dip pieces of bread in it.
Prep 5 Min
Bake 20 Min
Love this keto Naan? It's not just for dinner anymore. Leftovers work well in your lunchbox, either as a base for a sandwich or a side for a salad. Keep your coworkers in mind as you apply garlic butter...