Keto Naan Flatbread Recipe

Learn how to make authentic homemade keto naan flatbread with this foolproof recipe. These best low-carb flatbreads have the perfect chewy texture and charred flavor of traditional naan, without the carbs. Easy baking recipe that pairs perfectly with curry or enjoyed on its own with butter and herbs.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

10 mins

Serves:

6 flatbreads

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">170g almond flour</li><li class="ingredients-single-item">30g coconut flour</li><li class="ingredients-single-item">15g psyllium husk powder</li><li class="ingredients-single-item">10g baking powder</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">2 eggs, room temperature</li><li class="ingredients-single-item">30g melted butter</li><li class="ingredients-single-item">120g plain Greek yogurt (full-fat)</li><li class="ingredients-single-item">60ml warm water</li><li class="ingredients-single-item">30g butter, for cooking</li><li class="ingredients-single-item">15g chopped fresh cilantro or parsley (optional, for garnish)</li><li class="ingredients-single-item">2 minced garlic cloves (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Heavy-bottomed skillet or cast iron pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Rolling pin</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt until well combined. These dry ingredients form the foundation of your keto naan, with psyllium husk providing the stretchy texture that mimics gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk together the eggs, melted butter, and Greek yogurt until smooth. The yogurt is crucial here - it adds tanginess and helps create the authentic naan texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the wet ingredients into the dry ingredients and mix until combined. Add the warm water gradually, working it in until a cohesive dough forms. The psyllium husk will begin to absorb moisture, causing the dough to thicken as you mix.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Knead the dough gently for 2-3 minutes until it becomes smooth and pliable. If the dough feels too wet, add a tablespoon of almond flour; if too dry, add a teaspoon of water at a time. Form the dough into a ball and let it rest for 10 minutes - this rest period allows the psyllium husk to fully hydrate and the dough to become more workable.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough into 6 equal portions. Working with one portion at a time, place it between two sheets of parchment paper and roll it into an oval shape about 5mm thick. Don't worry if the edges aren't perfect - rustic shapes add authenticity!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat a heavy-bottomed skillet or cast iron pan over medium-high heat. Once hot, add a small knob of butter (about 5g) and let it melt. Carefully transfer one rolled naan to the pan, removing the parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cook for 2-3 minutes until the bottom develops golden-brown char marks and the top begins to bubble slightly. Flip and cook for another 1-2 minutes. The bubbles are a good sign - they create that authentic naan texture! If adding garlic, you can press a few minced garlic pieces into the surface right after flipping.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the cooked naan to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining flatbreads. Add a small amount of fresh butter to the pan before cooking each piece.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the warm naans with a little melted butter and sprinkle with fresh chopped cilantro or parsley if desired. Serve immediately while warm and pliable. These keto flatbreads are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Keto Naan Flatbread Recipe?

This low-carb flatbread uses almond flour, coconut flour, psyllium husk powder, baking powder, eggs, butter, Greek yogurt, and salt. Optional ingredients include fresh cilantro or parsley for garnish and minced garlic for flavour enhancement.

How to cook Keto Naan Flatbread Recipe at home?

Learn how to cook Keto Naan Flatbread Recipe by combining dry and wet ingredients to form a pliable dough, rolling portions between parchment paper, then cooking in a hot skillet with butter until golden-brown char marks appear. The key is cooking each flatbread 2-3 minutes per side until they develop authentic bubbles and a chewy texture.

Why is psyllium husk powder essential in low-carb flatbreads?

Psyllium husk powder acts as a gluten substitute in keto baking, providing the elasticity and chewiness traditional wheat flour would deliver. It absorbs moisture to create a cohesive dough structure, prevents crumbling, and gives the flatbread its authentic stretchy texture.

Can I freeze these flatbreads for later use?

Yes! Once cooled completely, stack the flatbreads with parchment paper between each piece, then wrap in cling film and aluminium foil before freezing. They'll keep for up to 3 months. Reheat frozen flatbreads in a dry skillet or microwave until warm and pliable.

What makes these flatbreads better than other low-carb bread alternatives?

These flatbreads excel with their authentic texture and taste—no eggy flavour common in keto breads. The combination of almond flour, coconut flour and psyllium creates a genuine chewy mouthfeel, while the cooking technique delivers authentic char marks and bubbling like traditional naan.

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