Introduction:
Keto Naan Bread with Chia Seeds is a low-carb, gluten-free alternative to the traditional naan. Made with almond flour and coconut flour, this recipe is perfect for anyone following a ketogenic or low-carb diet. The addition of chia seeds not only adds a delightful crunch but also boosts the nutritional value with fiber and omega-3 fatty acids. This bread is perfect for pairing with curries, dips, or even as a wrap!
Ingredients:
1 cup Almond Flour
1/4 cup Coconut Flour
2 tablespoons Chia Seeds
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 teaspoon Garlic Powder (optional for flavor)
2 large Eggs
3 tablespoons Unsweetened Almond Milk (or any preferred milk)
1 tablespoon Olive Oil (or melted coconut oil)
1/4 teaspoon Apple Cider Vinegar
Instructions:
Prepare the dry ingredients: In a large mixing bowl, combine almond flour, coconut flour, chia seeds, baking powder, salt, and garlic powder (if using). Mix well to combine.
Add wet ingredients: To the dry ingredients, add eggs, almond milk, olive oil, and apple cider vinegar. Stir until a dough forms. The dough will be slightly sticky, which is normal.
Rest the dough: Let the dough rest for about 10 minutes to allow the chia seeds to absorb some of the moisture and expand.
Form the naan bread: Divide the dough into 4 equal portions. Roll each portion into a ball and then flatten them into round discs, about 1/2 inch thick.
Cook the naan: Heat a non-stick skillet or griddle over medium heat and lightly grease with a bit of oil. Once hot, place the flattened dough onto the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through.
Serve: Remove from the skillet and serve warm with your favorite curry, dip, or as a side dish.
Description:
This Keto Naan Bread with Chia Seeds is a flavorful, soft, and pillowy bread with a slight crunch from the chia seeds. It pairs beautifully with keto-friendly curries, stews, or can even be used as a wrap for your favorite fillings. Its low-carb nature makes it an ideal choice for those on a keto or low-carb diet. The chia seeds provide additional fiber and healthy fats, while the combination of almond flour and coconut flour gives it a hearty texture without any added carbs.
Tips:
Adjust the thickness: If you prefer a thicker naan, roll the dough into smaller discs. For thinner naan, roll them out larger.
Flavor variations: Experiment by adding herbs like cilantro or parsley to the dough for added flavor.
Chia seed soak: If you want softer naan, soak the chia seeds in a bit of water for 5 minutes before adding them to the dough.
Store leftovers: Store any leftover naan in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month.
Ensure the dough consistency: The dough should be sticky but workable. If it’s too dry, add a little more almond milk; if too wet, add a bit more almond flour.
Correction:
If you find the naan too crumbly, consider adding a tablespoon of psyllium husk powder. It helps to bind the dough and gives it a more traditional bread-like texture.
If you are using a non-stick skillet, make sure the heat is moderate to avoid burning the bread while ensuring it cooks through.