LOW CARB NAAN BREAD VEGAN AND KETO RECIPE
Low-carbohydrate naan bread or keto-naan bread, job it as you wish you wish could be a healthy naan bread created with healthy keto flour, no cheese or milk with a true flavor of bread. a straightforward keto vegetarian formula that ticks all the diets, 100% vegan, Dairy free, free eggs, Paleo and protein free. you would not believe that a coffee saccharide naan bread with almond flour solely contains three.5 g of fresh carbohydrates per loaf. Delicious low saccharide simple recipes for all keto bread lovers.
I think we'll all agree that the most effective issue regarding uptake Indian food is naan bread, right? I completely love the garlic naan bread alone or read the low carb Tikka Masala sauce. If you have simply started a coffee saccharide diet, you may miss this delicious Indian facet bread thus here is my recipe!
|LOW CARB NAAN BREAD VEGAN AND KETO RECIPE|
Easy keto-naan bread formula with almond flour and half dozen healthy ingredients for a delicious soothing dinner. And excellent news, no milk during this formula thus if you're on a vegetarian keto Diet is for you too!
I love uptake low-carbohydrate naan bread with spread on prime as a facet for Indian curry or low carb soup or as a base of sandwiches to roll some food. If you're vegetarian you'll be able to create spread victimisation margarine-free milk or oil.
- 1 cup lukewarm water (240ml)
- 2 teaspoons dry yeast (10g)
- DRY INGREDIENTS
- 1/2 cup coconut flour (60g)
- 2 tablespoons ground psyllium husk (10g)
- 1/4 cup blanched almond flour (30g)
- 1/4 teaspoon salt
- 3 tablespoons olive oil or vegetable oil of your choice (30ml)
- Place lukewarm water in a measuring jug. Stir in dry yeast. Set aside 5 minutes to activate the yeast.
- In a large mixing bowl, combine all the dry ingredients : coconut flour, psyllium husk, almond flour and salt.
- Pour in yeast mixture and olive oil. Use a spatula to combine at first, then knead the dough energetically with your hands for 2 minutes - not less!. The texture is very wet at first, drying out as you go. Knead for at least 2 minutes to make sure that the fiber from the husk and coconut flour absorb all the moisture.
- Form a ball of dough. Set aside for 10 minutes in the mixing bowl at room temperature.
- After 10 minutes, knead the dough again for 30 seconds. If too wet, add a little more husk and repeat the waiting process until the dough is soft, and easy to shape into a ball. Split the dough in 4 pieces. Shape 4 balls. This recipe makes 4 large naan bread, you can also shape 6 small naan bread by dividing the dough into 6 balls if preferred.
- Prepare two pieces of parchment paper. Place one on the bench top, place the dough ball in the middle of the parchment paper sheet and cover the ball with the second piece of parchment paper. Press the ball slightly to stick the paper to the ball.
- Use a rolling pin to roll the dough into a naan shape. Keep the dough slightly thick to mimic real naan bread. Remove top parchment paper layer. Reshape the sides of the naan bread with your fingers if needed for lovely smooth sides.
- Warm a non-stick crepe pan or pancake griddle under medium-high heat. When the pan is hot, flip over the rolled naan onto the pan, peel off parchment paper carefully and cook the naan bread for 1-2 minutes on high heat until black spots appears.
- Slide a large spatula under the bread to flip over and cook for 1 minute on that side or until brown/black spots forms. Those naan bread are large and heavy so a large spatula is a must to flip them over without breaking. Shape smaller naan bread if you don't have a large spatula.
- Serve immediately, spread 1/2 teaspoon of olive oil or melted butter on top of each bread, crushed garlic and chopped coriander if desired.
- Repeat the rolling and cooking process for the following naan bread until no more dough left.