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Keto Naan Flatbread for Low Carb Bread Recipes

I grew up with warm flatbread on the table and I still chase that same comfort. This keto naan brings that feeling back. The dough comes together fast. The skillet gives a light char and a soft middle. I tear a piece and the steam lifts. We dip. We smile. We go back for more. Almond flour gives body. Psyllium husk binds and adds chew. Greek yogurt adds tang and tenderness. A touch of baking powder lifts the dough. The mix stays simple. You stir. You rest the dough for a short spell. You press a ball with damp hands and a little oil. The round slides into the hot pan and starts to puff. I brush the bread with melted butter and a hint of garlic. Fresh cilantro lands on top. The edges turn golden. The center stays soft. This works on a busy night and it works for guests. It sits next to curry or grilled chicken or a bowl of soup. Leftovers warm well. No fuss. Just real bread joy with fewer carbs.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Bread
Cuisine: Indian
Keywords: almond flour naan, gluten free flatbread, keto naan, low carb bread recipes, Low carb keto, low carb recipes, low carb recipes easy, psyllium husk bread, recipe low carb, recipes low carb
Servings: 6 pieces
Author: Elena

Ingredients

For the dough

  • 2 cups fine almond flour
  • 2 tablespoons psyllium husk powder
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 2 tablespoons warm water

For cooking and finish

  • 2 tablespoons avocado oil or ghee for the pan
  • 2 tablespoons melted butter
  • 1 small clove garlic minced optional
  • 2 tablespoons chopped cilantro optional

Instructions

Make the dough

  1. Whisk almond flour psyllium baking powder and salt in a bowl.
  2. Stir in yogurt eggs and warm water until a soft dough forms.
  3. Let the dough rest for 10 minutes so the psyllium hydrates.

Shape and cook

  1. Divide the dough into 6 balls. Keep hands slightly damp for easy shaping.
  2. Heat a skillet over medium. Add a light film of oil or ghee.
  3. Press one ball into a round about quarter inch thick and lay it in the pan.
  4. Cook 2 to 3 minutes per side until golden spots appear and the bread feels set.
  5. Repeat with the remaining dough adding more oil as needed.
  6. Mix melted butter with garlic and brush over warm naan. Sprinkle cilantro.

Serve

  1. Serve hot with curry grilled meats or soup.
  2. Store leftovers in a sealed container in the fridge for up to 3 days.
  3. Reheat in a dry skillet until warm and soft.

Notes

Use fine almond flour for the best texture. If the dough cracks when shaping add a teaspoon of water and knead gently. A cast iron skillet gives the best char. For dairy free use coconut yogurt and brush with oil. For garlic naan add garlic to the butter.