Go Back

Keto Naan

Soft, bubbly keto naan from Ketonia bread mix and yogurt, cooked on a screaming-hot cast iron skillet and brushed with melted butter. Perfect with Keto Butter Chicken and Keto Curry Cauliflower Rice.
Print Recipe
Prep Time 1 hour 40 minutes
Cook Time 20 minutes
Servings: 8 naan
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp honey
  • 120 ml warm water 1/2 cup
  • 2.25 tsp instant yeast
  • 93.8 g vital wheat gluten with the next 6 lines, replaces 192 g Ketonia bread mix equivalent (discontinued), 2 cups: 97g vital wheat gluten, 52g flax meal, 23.5g oat fiber, 21.5g almond flour, 3.7g salt, 0.62g xanthan gum, 0.31g citric acid
  • 50.2 g golden flax meal
  • 22.7 g oat fiber
  • 20.9 g almond flour
  • 3.6 g salt
  • 0.6 g xanthan gum
  • 0.3 g citric acid
  • 120 ml plain yogurt 1/2 cup
  • 0.5 tsp salt
  • 1 tbsp olive oil plus more for greasing skillet
  • 3 tbsp butter, melted for brushing

Equipment

  • 1 Stand mixer
  • 1 Cast iron skillet

Method
 

  1. Combine all ingredients except melted butter in a stand mixer bowl and mix with paddle attachment for about 5 minutes. Add extra bread mix 1 tbsp at a time if too sticky. Transfer to a clean bowl, cover with plastic wrap, and refrigerate 1.5 hours. Dough will rise slightly.
  2. Divide dough into 8 equal portions. Roll each out to about 1/8 inch thick on a floured surface. It will thicken slightly during cooking.
  3. Heat a cast iron skillet over high heat and lightly grease with oil. Cook each naan one at a time - about 1 minute per side until browned. Lower heat to minimum and cook 2 more minutes per side.
  4. Brush fresh naan immediately with melted butter and serve.

Notes

High heat is essential for naan to blister and bubble properly. Nutrition is estimated per naan.