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
Servings 5 naan bread rounds
Ingredients
- 63 grams coconut flour (1/2 cup)
- 1/4 tsp xanthan gum
- 5 grams baking powder (1 TBS)
- 1/4 tsp salt
- 2 large eggs, room temperature
- 5 ml (1 tsp) oil of choice
- 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