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Coconut Naan

Coconut Naan

Naan is a traditional Indian flatbread that is usually enjoyed together with a dal or curry. This is my low-carb, gluten-free, and keto-friendly version of a naan, which pairs perfectly with my Chiroli Seed Dal. - by Janti Brasali, Seriously Keto


  • 1 cup (120g) Coconut Flour
  • 1/4 cup (30g) Psyllium Husk
  • 1/2 tsp Salt
  • 1/2 tsp Nigella Seeds
  • 1 tbsp Hung Curd / Yoghurt
  • 300-400mL Hot Water
  • Butter
  • Minced Garlic (Optional)


  1. In a mixing bowl, add all the dry ingredients along with the hung curd or yoghurt. Using an electric mixer with the paddle attachment, mix well.
  2. Add the water slowly. (If you are using yoghurt, use less water, keep an eye on the consistency.)
  3. Set it aside for 10-15 minutes with a damp cloth covering the bowl. This step is to allow the water to get absorbed by the psyllium husk and coconut flour.
  4. Divide the dough into six equal parts, then using a rolling pin and parchment paper, roll out each piece of dough to about 3mm thick.
  5. At this point, you may wish to add garlic. Mix some garlic and butter together, then spread them on each naan.
  6. Heat up a medium-sized saucepan with ghee or butter, then pan-fry both sides of the naan.


You can switch the coconut flour to almond flour, which would require reducing the amount of water.

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