Low Carb Vegan Naan Bread Recipe
Introduction
This Low Carb Vegan Naan Bread is a simple and delicious alternative to traditional naan, perfect for those following a plant-based or low-carb diet. Made with just a few ingredients, it’s quick to prepare and cooks up soft and fluffy on the stovetop.
Ingredients
- 1 cup almond flour
- 2 tablespoons psyllium husk powder
- 3/4 cup water
Instructions
- Step 1: In a mixing bowl, combine the almond flour and psyllium husk powder. Gradually add water while stirring until a dough forms and becomes slightly sticky but manageable.
- Step 2: Divide the dough into small portions and shape each into a flat, round naan shape. Heat a non-stick skillet over medium heat and cook each naan for about 2-3 minutes on each side, until golden and cooked through.
Tips & Variations
- For extra flavor, add garlic powder, dried herbs, or fresh chopped cilantro to the dough before cooking.
- If the dough feels too dry, add a little more water, one teaspoon at a time, until it reaches the right consistency.
- Cook on a lightly oiled skillet for a crispier texture or use a silicone mat for a softer bread.
Storage
Store leftover naan bread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, warm in a skillet over low heat or microwave briefly until soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other flours instead of almond flour?
Almond flour provides the low-carb base and texture; substituting with other flours may affect the consistency and carb content. Coconut flour can be tried but will require adjustments in water and psyllium husk.
What is psyllium husk, and why is it used?
Psyllium husk is a plant fiber that helps bind the dough and gives the naan a chewy, elastic texture similar to traditional bread, especially important in gluten-free recipes.
PrintLow Carb Vegan Naan Bread Recipe
This Low Carb Vegan Naan Bread is a simple and healthy alternative to traditional naan, made with almond flour and psyllium husk. Perfectly soft and pliable, it can be cooked quickly on the stovetop skillet, offering a delicious gluten-free and vegan option to accompany your meals.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Ingredients
Main Ingredients
- 1 cup almond flour
- 2 tablespoons psyllium husk powder
- 3/4 cup water
- 1/4 teaspoon salt (optional)
Instructions
- Prepare the Dough: In a mixing bowl, combine the almond flour, psyllium husk powder, and salt, if using. Gradually add water while stirring until a dough forms. Let it rest for about 5 minutes to allow the psyllium husk to absorb the moisture and thicken the dough.
- Shape the Naan: Divide the dough into small portions and roll each portion between two sheets of parchment paper into oval or round shapes roughly 1/4 inch thick.
- Cook on Skillet: Heat a non-stick skillet or cast-iron pan over medium heat. Place one piece of naan onto the hot skillet and cook for about 2-3 minutes on each side, or until golden brown spots appear and the bread is cooked through.
- Serve Warm: Remove the naan from the skillet and serve immediately with your choice of dipping sauces or use as a wrap base.
Notes
- For best results, use psyllium husk powder rather than whole husks to ensure a smoother dough.
- This bread is best eaten fresh but can be reheated in a skillet or microwave.
- You can add garlic powder or herbs to the dough for extra flavor.
- Adjust water slightly if the dough feels too dry or too sticky; consistency should be workable but not wet.
- If almond flour is not available, other low-carb flours like coconut flour can be experimented with but may require recipe adjustments.
Keywords: Low Carb, Vegan, Naan Bread, Gluten-free, Almond Flour, Psyllium Husk, Stovetop Bread
