Keto Naan / Flatbread Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">170g shredded mozzarella cheese</li> <li class="ingredients-single-item">85g almond flour</li> <li class="ingredients-single-item">2 tbsp cream cheese</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1/2 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp garlic powder</li> <li class="ingredients-single-item">1/2 tsp dried herbs (such as oregano or thyme)</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">30g melted ghee or butter (for brushing)</li> <li class="ingredients-single-item">Fresh coriander/cilantro for garnish (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Microwave-safe bowl</li> <li class="equipment-single-item">Cast iron skillet or heavy-bottomed frying pan</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Rolling pin</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Place the shredded mozzarella and cream cheese in a large microwave-safe bowl. Microwave on high for 60-90 seconds, stopping halfway to stir, until the cheese is completely melted and forms a sticky, uniform mass. This melting process allows the cheese to function as a gluten substitute, providing the elasticity and structure typically found in wheat-based dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> While the cheese is still hot (this is crucial for proper integration), add the almond flour, egg, baking powder, garlic powder, dried herbs, and salt. Mix quickly and thoroughly with a spatula until a cohesive dough forms. The heat from the melted cheese helps the ingredients bind together properly - if your dough becomes too difficult to mix, you can reheat it briefly for 15-20 seconds. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Once the dough is well mixed, let it cool just enough to handle (about 2-3 minutes). Divide the dough into 4 equal portions and roll each into a ball. The dough will be slightly sticky - this is normal and helps create the soft texture of the final naan. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Place one dough ball between two sheets of parchment paper and use a rolling pin to flatten it into an oval or teardrop shape, about 5mm thick. The parchment paper prevents sticking without requiring additional flour, which would add carbs. Repeat with remaining dough balls. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Heat a cast iron skillet or heavy-bottomed frying pan over medium-high heat until hot. Remove the top parchment from one flatbread and carefully flip it onto the hot pan, then peel off the second parchment sheet. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Cook the flatbread for 2-3 minutes until bubbles form on the surface and the bottom develops golden-brown spots. Flip and cook for another 1-2 minutes. The high heat creates authentic char marks while cooking the dough through without burning. Transfer to a plate and cover with a clean kitchen towel to keep warm and soft. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Repeat the cooking process with the remaining flatbreads. Brush each warm naan generously with melted ghee or butter, which not only adds flavor but also keeps the flatbreads soft and pliable. Sprinkle with fresh coriander if desired. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Serve your keto naan immediately while warm for the best texture and flavor. These flatbreads are perfect for scooping up curry, making wraps, or even using as a quick pizza base. If you have leftovers, store them in an airtight container separated by parchment paper to prevent sticking, and reheat briefly in a dry pan before serving. </li> </ol>