February 19, 2024

Easy Keto Naan/Flatbread

Easy Keto Naan/Flatbread

This recipe is designed to teach everyone how to make easy keto naan/flatbread.

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Course: Main Course, Side Dish

Prep Time: 2

Cook Time: 2

Servings: flatbreads

Calories: 112.3kcal

Ingredients

4 grams flaxseed meal (1/2 TBS)
22 ml room temperature water (1 1/2 TBS)
1 large room temperature egg
72 grams finely ground sunflower seed flour (3/4 cup)
18 grams bamboo fiber or oat fiber (2 1/4 TBS)
5 grams xanthan gum (1 1/2 tsp)
6 grams baking powder (1 1/4 tsp)
1/4 tsp salt
6 grams instant dry yeast (2 tsp), optional for flavor only
optional dry seasonings I use 1 tsp garlic powder
7 ml apple cider vinegar (1/2 TBS)
up to 1 TBS water as needed I used 2 tsp (8 to 10 ml)

Instructions

In a small bowl use a fork and stir the flaxseed meal and 1 1/2 TBS of water together until fully combined. Set aside for about 15 minutes or until thick and slightly gooey in texture. In a separate small bowl use a fork and beat the egg until the yolk and the white are combined. Set aside.
Sift the dry ingredients into a large mixer bowl until there are no lumps. Turn the mixer onto low. Add the apple cider vinegar and allow it to beat in. Add the beaten egg and allow it to beat in. Add the flaxseed meal mixture and allow it to beat in. (make sure the flaxseed mixture has thickened before adding)
Keep mixer funning and gradually add small amounts of water until the dough is moist and begins to come together to form a ball. Scrape down the sides of the bowl as needed. Form the dough into a ball and place in in some plastic wrap. Use the plastic wrap and massage the dough for about 2 minutes until smooth and flexible.
Form dough back into a ball and place back into mixer bowl. Allow the dough to sit for about 15 minutes to absorb any excess moisture. After 15 minutes the dough should be lightly moist and lightly sticky. Place a 10-inch skillet over medium heat and allow it to preheat for 3 to 5 minutes until hot. (Lightly grease the skillet if not using a cast iron or nonstick skillet)
Divide the dough into 3 portions. Line a tortilla press or worksurface with parchment paper. Place one portion of dough at a time onto the press/worksurface. Cover the portion with another piece of parchment paper. Press or roll each dough portion out to a circle that's about 6 to 7 inches in diameter (about 1/8 inch thick) or desired size and thickness.
Place rolled dough portions one at a time into preheated skillet. Cook about 45 seconds or until spotted on the bottom and easily releases from the skillet. Turn the flatbread over and cook another 30 seconds or until golden and spotted on each side. If desired brush the flatbread with garlic butter and eat as is or top with filling and use in any recipe that calls for naan/flatbread.