YEAST MIXTURE – 1 cup Lukewarm Water – 2 tsp Dry Yeast DRY INGREDIENTS – ½ cup Coconut Flour – 2 tbsp Whole Psyllium Husk – ¼ cup Almond Flour – ¼ tsp Salt – 3 tbsp Extra Virgin Olive Oil
Combine Dry Ingredients
In a large mixing bowl, combine all the dry ingredients: coconut flour, psyllium husk, almond flour, and salt.
Add Yeast And Olive Oil
Pour in yeast mixture (yeast + warm water) and olive oil. Use a spatula to combine at first, then knead the dough energetically with your hands for 2 minutes - not less!
Form A Dough Ball
Form a ball of low-carb dough. Set aside for 10 minutes in the mixing bowl at room temperature.
Shape 4 Dough Balls
After 10 minutes, knead the dough again for 30 seconds. Split the dough into 4 pieces. Shape 4 balls.
Place Ball In Parchment
Place one piece of parchment paper on the benchtop, place the dough ball in the middle, and cover the ball with a second piece. Press to stick the paper to the ball.
Roll Naan Bread
Use a rolling pin to roll the dough into a naan shape. Keep the dough slightly thick to mimic real naan bread.
Transfer To Pan
Warm a non-stick crepe pan or pancake griddle under medium-high heat. When the pan is hot, flip over the rolled naan onto the pan.
Flip The Naan
Slide a large spatula under the low-carb naan bread to flip over and cook for 1 minute on that side or until brown/black spots form.
NET CARBS FAT PROTEIN
Serving: 1 Naan Makes: 4 Naans
Prep: 20 Minutes Cook: 5 Minutes