Easy Keto Naan/Flatbread
A simple, nut-free and gluten-free keto flatbread that’s quick to make and versatile. Perfect as a side, for wraps, or topped like traditional naan.
Course: Main Course, Side Dish
Prep Time: 2 minutes
Cook Time: 2 minutes
Servings: 3 flatbreads
Calories: 112.3kcal
Ingredients
- 4 grams flaxseed meal (about 1/2 tbsp)
- 22 ml room-temperature water (1 1/2 tbsp)
- 1 large room-temperature egg
- 72 grams finely ground sunflower seed flour (about 3/4 cup)
- 18 grams bamboo fiber or oat fiber (about 2 1/4 tbsp)
- 5 grams xanthan gum (about 1 1/2 tsp)
- 6 grams baking powder (about 1 1/4 tsp)
- 1/4 tsp salt
- 6 grams instant dry yeast (2 tsp), optionalfor added flavor only
- optional dry seasonings suggested: 1 tsp garlic powder
- 7 ml apple cider vinegar (1/2 tbsp)
- up to 1 tbsp water as needed used 2 tsp (8–10 ml) in this version
Instructions
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Combine the flaxseed meal and 1 1/2 tbsp (about 22 ml) water in a small bowl. Stir with a fork until fully combined, then set aside for about 15 minutes until thick and slightly gooey. In another small bowl, beat the egg with a fork until uniform and set aside.
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Sift the dry ingredients (sunflower seed flour, bamboo/oat fiber, xanthan gum, baking powder, salt, and optional yeast) into a large mixer bowl to remove lumps. Start the mixer on low and add the apple cider vinegar, then the beaten egg, and finally the thickened flaxseed mixture. Make sure the flax mixture is set before adding.
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With the mixer running, add small amounts of water as needed until the dough becomes moist and begins to form a ball. Scrape the bowl sides occasionally. Once the dough comes together, form it into a ball, wrap in plastic, and massage for about 2 minutes until smooth and flexible.
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Return the dough ball to the bowl and let it rest for about 15 minutes to absorb excess moisture. It should be lightly moist and slightly sticky. Preheat a 10-inch skillet over medium heat for 3–5 minutes until hot. Lightly grease the skillet if it’s not nonstick or cast iron.
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Divide the dough into three equal portions. Line a tortilla press or work surface with parchment paper. Place one portion between parchment sheets and press or roll into a circle about 6–7 inches in diameter and roughly 1/8 inch thick, or to your preferred size and thickness.
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Cook each rolled flatbread in the preheated skillet for about 45 seconds on the first side, until spotted and it releases easily. Flip and cook another 30 seconds until golden and spotted. Brush with garlic butter if desired, or use the flatbreads as a base for toppings and fillings just like naan.
Nutrition
Serving: 1flatbread | Calories: 112.3kcal | Carbohydrates: 9g | Protein: 16.2g | Fat: 4.1g