Ingredients
- 1 cup almond flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup Greek yogurt (unsweetened, full-fat)
- 1/4 cup warm water
- 2 tablespoons ghee, butter, or olive oil (for cooking)
- Optional toppings: minced garlic, chopped fresh cilantro, or butter for brushing
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine almond flour, psyllium husk powder, baking powder, and salt. Mix well.
- Add the Greek yogurt and warm water to the dry ingredients, stirring until a dough forms. If the dough is too sticky, add a bit more almond flour; if too dry, add a little more water.
- Knead the dough for 1-2 minutes until smooth, then divide it into 4 equal portions and shape each portion into a ball.
- Shape the Naan:
- Place a piece of parchment paper on your work surface and press one ball of dough flat with your hands, shaping it into a small oval or round about 1/4 inch thick.
- Repeat with the remaining dough balls.
- Cook the Naan:
- Heat a non-stick skillet over medium heat and add a bit of ghee, butter, or olive oil.
- Place one naan in the skillet and cook for about 2-3 minutes on each side, or until golden brown and slightly puffed. Repeat for all naans, adding more ghee or oil as needed.
- Add Optional Toppings:
- For garlic naan, sprinkle minced garlic on top while cooking, pressing it lightly into the dough.
- Brush the cooked naan with melted butter or ghee and sprinkle with fresh cilantro for extra flavor.
- Serve:
- Serve the naan warm with your favorite keto-friendly dips, curries, or sauces. Store leftovers in the refrigerator and reheat on the stovetop or in the microwave.