Coconut Flour Naan Recipe – Keto & Gluten-Free Indian Bread

Last Updated on 2 months by Neha Deshmukh

Coconut Flour Naan Recipe – Keto & Gluten-Free Indian Bread

Hey everyone! If you’re anything like me, you love a good naan. Warm, fluffy, perfect for scooping up curry… but sometimes, well, life happens! Maybe you’re watching your carbs, or maybe you just don’t have wheat flour on hand. That’s where this coconut flour naan recipe comes in. It’s a total game-changer, and honestly, you won’t believe how good it is. I first made this when I was trying to cut back on gluten, and I was amazed at how close it tasted to the real deal.

Why You’ll Love This Recipe

This isn’t just a naan recipe, it’s the naan recipe for anyone following a keto, gluten-free, or low-carb lifestyle. It’s surprisingly easy to make, comes together quickly, and delivers that soft, slightly chewy texture we all crave. Plus, it’s a fantastic way to enjoy your favorite Indian dishes without the guilt! Seriously, who says you can’t have bread on a keto diet?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious naans:

• ¾ cup Coconut Flour (about 96g)
• 2 tablespoons Psyllium Husk Powder (about 16g)
• ½ teaspoon Baking Powder (about 2.5g)
• 1 teaspoon Salt (about 6g)
• ⅓ cup Melted Coconut Oil (about 75ml)
• 2 cups Boiling Water (about 475ml)
• Coconut Oil, as needed for greasing

Ingredient Notes

Let’s talk ingredients for a sec. Getting these right makes all the difference!

Coconut Flour: A Gluten-Free Staple

Coconut flour is super absorbent, so don’t be alarmed by how much liquid this recipe uses. It’s what gives the naan its structure.

Psyllium Husk Powder: The Binding Agent

This is the magic ingredient that holds everything together without gluten! It creates a dough-like consistency. Don’t skip it!

Coconut Oil: Flavor and Healthy Fats

I love using coconut oil for its subtle sweetness and healthy fats. You can use refined coconut oil if you prefer a more neutral flavor.

Regional Variations in Naan

Naan isn’t a one-size-fits-all kind of bread! Across India, you’ll find different styles. Some are cooked in a tandoor oven (giving them that smoky flavor), while others are made on a tawa. Some are plain, while others are studded with nuts, seeds, or flavored with garlic and herbs. This recipe is a great base for experimenting with your own regional twists!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the coconut flour, psyllium husk powder, baking powder, and salt. Give it a good whisk to make sure everything is evenly distributed.
2. Pour in the melted coconut oil and mix well. It will seem dry at first, but keep working it!
3. Now, carefully pour in the boiling water and stir vigorously. This is where things start to come together. The mixture will be quite wet, but don’t worry, that’s normal.
4. Let the dough rest for about 5 minutes. You’ll notice it thickens up considerably as the psyllium husk works its magic.
5. If the dough is still too sticky, add a teaspoon of psyllium husk powder at a time until you reach a manageable consistency.
6. Divide the dough into 6-8 equal portions.
7. Roll each portion into a smooth ball, then flatten it with your hands or a rolling pin into a naan shape. Don’t worry about making them perfect circles – rustic is charming!
8. Heat a tawa or skillet over medium heat and lightly grease it with coconut oil.
9. Cook each naan for 2-3 minutes per side, until golden brown and puffed up. Keep an eye on them – they can burn quickly!

Expert Tips

Here are a few things I’ve learned along the way to help you nail this recipe:

Achieving the Perfect Puff

A hot tawa and a little patience are key to getting that beautiful puff. Don’t overcrowd the pan, and let each naan cook undisturbed for a few minutes.

Working with Coconut Flour Dough

Coconut flour dough is different than wheat flour dough. It’s less elastic and more… crumbly. Don’t overwork it!

Adjusting Dough Consistency

Psyllium husk powder is your friend! Add a little more if the dough is too sticky, and a splash of water if it’s too dry.

Variations

Want to get creative? Here are a few ideas:

Vegan Coconut Flour Naan

This recipe is already naturally vegan! Just ensure your coconut oil is ethically sourced.

Gluten-Free Adaptations (Ensuring Purity)

Double-check that your baking powder is certified gluten-free if you have a severe allergy.

Spice Level Variations (Garlic & Chili Naan)

My family loves when I add a clove of minced garlic and a pinch of chili flakes to the dough. It adds a lovely kick!

Festival Adaptations (Serving with Special Occasion Dishes)

During Diwali, I like to brush these naans with a little ghee and sprinkle them with chopped pistachios before serving.

Serving Suggestions

These naans are amazing with just about any Indian curry! They’re also fantastic with hummus, baba ghanoush, or even just a simple dollop of yogurt. I personally love them with a spicy chana masala.

Storage Instructions

Leftover naans can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat them in a dry skillet or toaster oven for best results.

FAQs

Got questions? I’ve got answers!

What is Coconut Flour and can I substitute it?
Coconut flour is made from dried coconut meat. It’s a great gluten-free alternative, but it’s very absorbent. Substituting it with almond flour or wheat flour won’t work well in this recipe.

Can I make the dough ahead of time?
You can, but the dough will thicken considerably as it sits. You might need to add a little water to loosen it up before rolling.

How do I get the naan to puff up?
Make sure your tawa is hot enough and that you don’t overcrowd the pan. A little patience is key!

What if my dough is too sticky?
Add a teaspoon of psyllium husk powder at a time until it reaches a manageable consistency.

Can I bake these naans in the oven?
You can! Bake at 350°F (175°C) for 10-12 minutes, flipping halfway through. They won’t puff up as much as they do on a tawa, but they’ll still be delicious.