A keto coconut flatbread that works as a naan, paratha or uttapam or even a tortilla.
Ingredients
- 50 Grams Coconut Flour I use this
- 8 Grams Psyillium Husk I use this
- 1/2 Tsp Baking Powder I recommend this one
- 1 Cup Water
- 1 Tbsp Oil/Ghee for frying Try this one
- Salt to Taste
Instructions
- Heat the water for 30 seconds in the microwave.
- Mix all the dry ingredients and add the warm water.
- Form a dough and let sit for 10 minutes.
- Cut the dough into 4 parts.
- Roll out one part of the dough between two sheets of parchment paper.
- Add a bit of butter or ghee to the pan and slap the flatbread on.
- Wait for one side to cook completely before flipping. Fry on both sides till golden brown.
- Serve.
Recipe Notes
Don’t try to sub almond flour for the coconut flour; it won’t work.
Psyllium husk is essential to the recipe. Ground flaxseed won’t work the same way, so it’s not a good substitute.
The water has to be warm when added to the flour. Cold water will make for a crumbly dough.
If you find the naan breaking when you try to flip it, let it cook for some more time before you attempt again.
Nutrition Info (Per Serving)
- Calories: 58
- Net Carbs: 3g
- Carbs: 12g
- Fat: 2g
- Protein: 2g
- Fiber: 9g
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