Once again this grain-free, ketogenic bread has been supplied by our Blood Sugar Balancing Guru (as he is otherwise known!) Paul Wright! Paul is a qualified Nutrition and Health Coach and is currently studying to become a Nutritional Therapist. He became interested in nutrition to help control his own Type 1 Diabetes and through his own experience and experiments has obtained a vast amount of knowledge on how to control blood sugars.
Paul offers nutritional and lifestyle consultations specialising in blood sugar control but what he has found is that people really miss and crave bread! Hence the need for alternative bread recipes like our previous keto bread recipe this recipe is suitable for people on a low carb or ketogenic diet.
This easy-to-follow naan bread recipe is even more delicious once you add the garlic butter!
100g coconut flour
15g ground psyllium husk powder
1/2 tsp baking powder
1 tsp salt
75ml melted coconut oil
475ml boiling water
coconut oil for fying
2 cloves garlic, minced
1. Mix all dry ingredients in a bowl, add coconut oil and boiling water and stir thoroughly.
2. Allow to rise for five minutes. The dough will turn firm fairly quickly, but stay flexible. It should resemble the consistency of Play-doh. If you find it too runny, add more psyllium husk until it feels right. The amount needed may vary depending on what brand of husk or coconut flour you are using.
3. Divide into 6 or 8 pieces and form into balls that you flatten with your hands directly onto parchment paper or the kitchen counter.
4. Fry rounds in coconut oil over medium heat until the naan turn a nice golden colour.
5. Heat the over to 70 degrees and keep the naan warm while you make more.
6. Melt the butter and stir in the freshly minced garlic. Apply the melted butter on the bread pieces using a brush and sprinkle with sea salt.
7. Pour the left over garlic butter in a bowl and dip the pieces of bread into it.
If your naans are falling apart when you fry them you can bake them in the oven instead. Preheat your oven to 175 degrees and spread the dough in thin rounds on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until they look inflated. Take out of the oven and fry quickly in a frying pan on a medium-high heat to get that lovely golden colour.