Keto Naan (Low Carb Flatbread) #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

Light and feathery Keto naan flatbreads to go with your preferred Indian curry! This low carb coconut flour bread formula is without egg and gluten free. Prepared in just 17 minutes!

This simple Keto naan formula makes pillowy-delicate, cushy flatbreads that taste similarly on a par with the genuine article! They're ideal for wiping up your preferred Indian curry. Low carb, gluten free and egg free!

I've been wanting Indian nourishment as of late and have been eating a lot of curries. I regularly make them with cauliflower rice rather than genuine rice to keep things low carb. However, one thing was absent. NAAN BREAD!

It's very easy to make low carb naan at home that puffs up as perfectly as naan produced using wheat.

I chose to utilize coconut flour rather than almond flour in light of the fact that the tenderly sweet taste fits Indian food. To include flexibility, I utilized psyllium husk powder and thickener, which hold the naan together delightfully.

Ingredients

• Dry Ingredients
• 3/4 cup / 75g coconut flour
• 2 tbsp psyllium husk powder
• 1 tsp xanthan gum
• 1 tsp baking powder
• GENEROUS pinch salt
• 1 tbsp nigella and/or sesame seeds
• 1 cup / 240ml hot water
• 1/4 cup / 60g full fat natural yoghurt
• 2 tbsp coconut oil / olive oil melted
• Topping
• 2 tbsp coconut oil / butter / olive oil melted
• handful chopped parsley or coriander / cilantro
• generous pinch salt

Instructions

1. Preheat the oven to 180 Celsius / 356 Fahrenheit.
2. Mix all dry ingredients in another bowl - coconut flour, psyllium husk powder, xanthan gum and salt. Make sure there are no lumps.
3. Add the wet ingredients - hot water, yoghurt, melted coconut oil or olive oil - and stir together until a dough forms.
4. Form a dough ball and let it sit for a few minutes until the coconut flour and the psyllium have absorbed all the moisture and the dough is not sticky.
5. Cut the dough into 6 pieces and roll them out between two sheets of parchment paper into long flatbreads, about 1/2 cm thick. Place on an upturned baking sheet and remove the top parchment. Optional: sprinkle with sesame seeds and/or nigella seeds.
6. Bake for 12-15 minutes or until browned (baking time will depend on how thick your flatbreads are). If large air bubbles form, pierce with a fork during baking. If necessary, rotate the baking sheet so the flatbreads brown equally and/or turn on the grill/broiler at the end to ensure they crisp and brown on top.
7. Top with melted butter, olive oil or coconut oil, sprinkle with more salt and chopped parsley or coriander/cilantro leaves before serving. 

Source : bit.ly/2rxp4GF