Naan Bread

 Naan Bread

Low-Carb | Gluten-Free | Soft & Fluffy | 15-Minute Recipe

️ Description:

Looking for a low-carb alternative to traditional bread? This Keto Naan is a game-changer! Made with almond and coconut flour, it’s soft, fluffy, and incredibly satisfying. It pairs perfectly with Indian dishes, grilled meats, or can even be used for mini pizzas or wraps. The Greek yogurt gives it a light tang, while optional herbs and garlic add extra flavor.

 Ingredients:

• 1½ cups almond flour
• ¼ cup coconut flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup Greek yogurt (full fat recommended)
• 2 tablespoons melted butter (plus extra for brushing)
• Optional: ½ teaspoon garlic powder, chopped fresh cilantro, parsley, or dried herbs

 Instructions:

1. Make the Dough:
   In a large bowl, combine almond flour, coconut flour, baking powder, salt, and any optional flavorings (like garlic powder or herbs). Mix well.
2. Add Wet Ingredients:
   Add the eggs, Greek yogurt, and melted butter. Mix until a thick dough forms. Let the dough sit for 2–3 minutes to allow the flours to absorb moisture.
3. Divide & Shape:
   Divide the dough into 4–6 equal portions. Roll each portion into a ball, then flatten it gently with your hands or a rolling pin into oval or round naan shapes, about ¼ inch thick.
4. Cook:
   Heat a non-stick skillet or cast iron pan over medium heat. Lightly grease if needed. Cook each naan for 2–3 minutes per side, or until golden brown spots appear and it’s cooked through.
5. Serve:
   Brush with extra melted butter or ghee and sprinkle with more herbs or a pinch of salt if desired. Serve warm!

 Notes:

• Texture: This naan is soft and pliable with just the right chew. It doesn’t crisp like flatbread unless cooked longer.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
• Reheat: Warm in a skillet or toaster oven for best texture.

 Tips:

• Want it cheesy? Add ¼ cup shredded mozzarella or cheddar to the dough.
• Add a pinch of psyllium husk powder for a more “bread-like” chew.
• Make a batch ahead and freeze between parchment paper for quick use.

️ Servings:

Makes 4–6 naan, depending on size. One serving = 1 naan (based on 6).

 Nutritional Info (Per Serving – based on 6 naan):

• Calories: ~190
• Fat: 15g
• Protein: 7g
• Carbs: 5g
• Net Carbs: ~2g
• Fiber: 3g
• Sugar: <1g

✅ Health Benefits:

• Almond & Coconut Flour: Great low-carb flours, rich in fiber, healthy fats, and gluten-free.
• Greek Yogurt: Adds protein and probiotics for gut health.
• Eggs: Packed with protein and essential nutrients.
• Low Net Carbs: Keto-friendly and blood sugar friendly.

❓ Q&A:

Q: Can I make this dairy-free?
A: Yes! Use unsweetened coconut yogurt or almond yogurt, and replace butter with coconut oil or avocado oil.

Q: Can I bake it instead of frying?
A: You can! Bake at 375°F (190°C) for about 10 minutes, flipping halfway for even browning.

Q: Can I use only almond flour?
A: It’s best with the combo. But if only using almond flour, reduce eggs slightly and expect a softer texture.

Q: What can I serve this with?
A: Perfect with butter chicken, keto hummus, low-carb tzatziki, or use it as a wrap for sandwiches!