Naan bread makes a great accompaniment to a curry, but for those who follow a gluten-free or keto diet, the options are limited. This naan bread recipe yields some truly amazing results – think sturdy, full of flavour and super easy to make.
It’s great for mopping up the remnants of your favourite curry, especially when eating rice isn’t an option! They’re also flat and pliable enough to use as a wrap or to dip into some warm soup.
The garlic butter is a great finishing touch and is packed with enough flavour that you could even enjoy it on its own as a quick snack.
For this keto naan bread, I used two types of flour to get the perfect texture – finely ground almond flour and oat fiber. Almond flour is a staple in most keto baking recipes because it creates the most bread-like texture, minus the carbs.
The oat fiber also has a great texture and, although it is a grain (which I tend to stay away from), you only need a small amount, which should hopefully prevent any inflammation flaring up. Oat fiber is also pretty much carb-free.
If you’d prefer to steer clear of grains completely there are some other options that work well too. Golden flaxseed meal has a great texture and taste but doesn’t puff up as much and coconut flour also works very well and gives a great rise.
This recipe also calls for xanthan gum, which acts as the gluten, binding all the ingredients together.
The thickness of your naan bread depends largely on preference and how you cook it. If you use a cooker a thinner bread is better and for a thicker naan, an oven would work well.
Yeast is also used in this recipe but isn’t nearly as fussy to use as it would be with regular bread. The key is to let the dough prove properly. To do this, mix the yeast with warm water and a natural sugar like honey or maple syrup until it starts to foam. The yeast will react to the sugar and emit carbon dioxide, rendering it carb-less.
Begin by activating the yeast. Mix it with the honey or maple syrup and warm water. Cover with a towel and leave to rest for 5-7 minutes
The yeast should begin to bubble and foam if it doesn’t then start again as the water is likely to be too hot or too cold
Place the almond flour, oat fiber, xanthan gum, baking powder and salt in a food processor and blend until combined
Pour the apple cider vinegar into the mixture and continue to blend
Pour in the beaten egg and keep blending
Finally, add the yeast mixture and continue to blend the mixture for a few minutes until it forms a dough that is sturdy, yet sticky
Roll into a ball and cover with cling film or a kitchen towel
Leave it to rest (prove) in a warm, dark place for up to one hour. I like to turn the oven on to the lowest heat and leave it in there (remember to turn off the oven once it’s warm enough!)
During this time the dough will rise slightly and yeast will give it a delicious taste and aroma
Take the dough out and wrap in cling film before kneading it for about a minute (this makes a great stress ball!)
Divide the dough into four equal parts and roll it out between two sheets of greaseproof paper, using a rolling pin
Keep rolling until it forms a circle and the thickness is to your liking
Heat up a skillet. The temperature is important and shouldn’t be too hot. Test this by sprinkling some water on it. If the drops immediately evaporate it’s too hot. If it simply ‘runs’ through the pan then it’s ready to cook
Heat a little oil (or if you prefer - butter or ghee), and add your naan
Cover with a lid and cook for 30-40 seconds on each side, until it looks slightly charred and bubbly.
Finish by brushing the garlic butter over it and garnish with the coriander
These taste best when eaten fresh but feel free to store them and and reheat on your skillet