Keto Naan Flatbread Recipe
Soft, pillowy keto naan flatbreads with authentic chew and char marks, perfect for scooping up curries or enjoying with butter and herbs.
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>
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>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
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>
Chef’s Notes
A few helpful details for making this recipe.
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.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
