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.

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Prep Time 1 40

Cook Time 20

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

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.
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.
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.
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.

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