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Diabetes Bites - curated collection of recipes for type 1 & type 2 diabetes

A curated collection of recipes for type 1 and type 2 diabetes by a diabetes educator and nutritionist, complete with nutritional information.

Keto Naan Bread

Original recipe: https://sugarfreelondoner.com/keto-naan-low-carb-flatbread/

DRY INGREDIENTS:

  • 2/3 cup coconut flour 75g
  • 2 tablespoon psyllium husk powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • GENEROUS pinch salt
  • 1 tablespoon nigella and/or sesame seeds

WET INGREDIENTS:

  • 1 cup / 240ml hot water
  • ¼ cup / 60g full-fat natural yogurt
  • 2 tablespoons coconut oil/olive oil melted

TOPPING:

  • 2 tablespoons coconut oil/butter/olive oil melted
  • handful chopped parsley or coriander/cilantro
  • generous pinch salt

DIRECTIONS:

  1. Preheat the oven to 180 Celsius / 356 Fahrenheit.
  2. Mix all dry ingredients in another bowl – coconut flour, psyllium husk powder, xanthan gum and salt. Make sure there are no lumps.
  3. Add the wet ingredients – hot water, yogurt, melted coconut oil or olive oil – and stir together until a dough forms.
  4. Form a dough ball and let it sit for a few minutes until the coconut flour and the psyllium have absorbed all the moisture and the dough is not sticky.
  5. Cut the dough into 6 pieces and roll them out between two sheets of parchment paper into long flatbreads, about ½ cm thick. Place on an upturned baking sheet and remove the top parchment. Optional: sprinkle with sesame seeds and/or nigella seeds.
  6. Bake for 12-15 minutes or until browned (baking time will depend on how thick your flatbreads are). If large air bubbles form, pierce with a fork during baking. If necessary, rotate the baking sheet so the flatbreads brown equally and/or turn on the grill/broiler at the end to ensure they crisp and brown on top.
  7. Top with melted butter, olive oil or coconut oil, sprinkle with more salt and chopped parsley or coriander/cilantro leaves before serving.

NOTES:

  • One flatbread weighs around 55 grams.
  • 3.6g net carbs per naan bread.
  • They are best served warm – either straight from the oven or toasted.
  • PRO-TIP: It is really essential to add a generous pinch of salt and black and white sesame seeds or, even better, nigella seeds to the bread, and baste it with melted butter, olive, or coconut oil before eating. Without it, the naan does not have much flavor (as it’s mostly coconut flour). It is designed to be eaten WITH a curry.
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