Craving the soft, pillowy texture of naan but sticking to a low-carb or gluten-free lifestyle? This revolutionary 4-ingredient recipe is your answer! Forget complicated yeast doughs; this coconut flour naan comes together in minutes and is the perfect vessel for sopping up rich curries, building a unique sandwich, or enjoying on its own with a sprinkle of your favorite spices.
Ingredients
• ½ cup / 60g coconut flour
• 1 Tbsp / 9g psyllium husk powder
• ½ tsp salt, or to taste
• 1 cup / 240ml hot water, just off the boil
Instructions
1. Preheat your oven to 350°F / 175°C and line a baking tray with parchment paper. In a medium bowl, whisk together the coconut flour, psyllium husk powder, and salt. For extra flavor, you can also mix in garlic powder, onion powder, or your favorite dried herbs.
2. Slowly pour the hot water into the dry , stirring continuously with a spatula as the mixture thickens into a cohesive dough. Let the dough rest for 5-10 minutes to allow the flour and psyllium to fully absorb the liquid; this makes it much easier to handle.
3. Divide the rested dough into seven equal portions. Working one at a time, place a dough ball between two sheets of parchment paper and roll it out into a thin, oval naan shape. Transfer the flattened dough to your prepared baking tray.
4. Bake for 10 minutes, then carefully flip each naan over and bake for an additional 10 minutes, or until they are firm to the touch and lightly golden. Enjoy them immediately while warm.
Nutritional Information
• Nutrition Information
• Per naan, based on a yield of seven: Approximately 35 calories, 1.7g net carbs, 1.2g fat, and 1.3g protein. A delicious and healthy choice!
Pro Tips
• For a classic garlic naan flavor, mix 1 tablespoon of melted butter or ghee with a minced garlic clove and brush it over the warm naans after baking.
• Don’t skip the resting step! Allowing the dough to sit is crucial for achieving the right texture and making the dough less sticky and easier to roll.
• For a more traditional, slightly charred finish, cook these naans in a hot, dry non-stick skillet or cast-iron pan over medium-high heat for 2-3 minutes per side instead of baking.
• These naans are best served fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat them in a toaster or a dry pan to restore their texture.
FAQ
Q: Can I use a different flour instead of coconut flour
A: It is not recommended for this recipe. Coconut flour is uniquely absorbent, and substituting it with another flour like almond or all-purpose would require completely different liquid measurements and will not yield the same soft, pliable texture.
Q: Is the psyllium husk powder necessary
A: Yes, psyllium husk powder is essential in this recipe. It acts as a binder, replacing the gluten found in traditional flour, and gives the naan its flexible, bread-like structure. Omitting it will result in a crumbly dough that doesn’t hold together.
Q: Can I cook this naan in a pan instead of baking it
A: Absolutely! For a more traditional charred finish, you can cook the naan in a hot, dry non-stick or cast-iron skillet over medium-high heat. Cook for 2-3 minutes per side until firm and lightly golden.
Q: How do I store and reheat leftover naan
A: While best served fresh, you can store leftovers in an airtight container at room temperature for up to two days. To restore their texture, reheat them briefly in a toaster or a dry, hot pan until warm.
