The 2 Easiest Keto Flatbreads

The 2 Easiest Keto Flatbreads

Quick Keto Naan Bread (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make quick keto naan bread that is nut free and gluten free
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Course: Appetizer, Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 2 minutes
Servings: 5 naan bread rounds

Ingredients

  • 63 grams coconut flour (1/2 cup)
  • 1/4 tsp xanthan gum
  • 5 grams baking soda (1 TBS)
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 2 oz milk of choice, room temperature (1/4 cup)
  • 53 grams plain Greek yogurt or sour cream, room themperature (3 1/2 TBS)
  • 2 TBS warm water
  • melted butter and dry seasonings for topping, optional

Instructions

  • Preheat an 8 inch skillet over medium heat until hot
  • In a large mixing bowl sift or whisk together all the dry ingredients until there are no lumps.
  • Add the eggs and stir until fully combined. Add the oil, milk and yogurt. Stir until fully combined. Stir in the warm water 1 tablespoon at a time until the dough is smooth but not wet or sticky
  • Massage the dough for 1 minute to absorb any extra moisture. Divide the dough into 5 equal portions
  • Line a clean worksurface with parchment paper. Place 1 portion of the dough into the center of the worksurface. Roll or press the dough out to a circle that is 6 inches in diameter and 1/4 inch thick. Set aside Repeat until all the dough portions are shaped
  • Lightly spray the preheated skillet. Place the dough circles one at a time into the hot skillet. Cover cook 1 minute or until the dough releases easily from the skillet
  • Turn the circle. Cover and cook another 30-45 seconds or until golden on both sides. Place on a plate or a wire rack. Repeat until all the dough has been cooked
  • Serve warm with melted butter and herbs. Store leftovers in an airtight container at room temperature up to 3 days

Quick Keto Pita Bread (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make quick keto pita bread that is nut free and gluten free
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Course: Appetizer, Main Course, Side Dish, Snack
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 5 pita pockets

Ingredients

  • 126 grams coconut flour (1 cup)
  • 2 grams baking powder (2 tsp)
  • 3/4 tsp xanthan gum
  • 1/2 cup melted butter or oil of choice
  • 6 oz warm water (3/4 cup)

Instructions

  • Line large baking sheet with parchment paper. Place in oven. While the baking sheet is in the oven preheat to 400 degrees
  • In a large mixer bowl sift or whisk together the dry ingredients until there are no lumps
  • Add the melted butter or oil. Stir until fully combined. Add the warm water and stir at least 30 seconds to fully combine. At first the mixture will look soupy but the liquid will be absorbed as the dough is stirred.
  • Let the dough sit 2-3 minutes to be gin binding. Massage the dough for about 1 minute to absorb any extra moisture.
  • Divide the dough into 10 equal portions. Line a clean worksurface with parchment paper. Place dough portions one at a time onto worksurface. Roll or press the dough portion out to a 6 inch circle that is about 1/8 – 1/4 inch thick
  • Take one dough circle and lay it on top of another dough circle. Dampen fingers and gently rub the edges of the dough to seal them together. Repeat this until all the dough portions have been rolled and shaped. Should yield about 5 pitas
  • Remove the hot baking sheet form the preheated oven. Place the pitas in a single layer on the baking sheet. Bake at 400 degrees 7-10 minutes or until lightly golden on the edges
  • Remove from the oven. Allow to cool on the pan about 5 minutes. Transfer to a wire rack and allow to cool completely before cutting into pockets
  • Once cooled,, cut the pita circles in half. Use a sharp knife and cut through the center of each half circle. Leave the edges and the bottom of the pita connected. Fill with desired filling. Store leftovers in an airtight container at room temperature up to 3 days


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